Koh Samui with Thai and Danish flowers
Pair with Moscatel
Part of the trio pairing menu from Copa Jerez 2015 Danish participants Thanyakarn Phureephatthakul and Simon Bertelsen, this Moscatel dessert pairing features Koh Samui garnished with Danish and Thai flowers.
Thanyakarn Phureephatthakul and Simon Bertelsen.
,
Restaurant Kiin Kiin
Copenhagen
Denmark
Visit Website
serving and consuming
Pairing Moscatel with food
Moscatel makes the ideal combination for pastries and desserts which are not excessively sweet, based on fruit and ice-cream.
Moscatel fast facts
Analytic data
- Alcoholic content between 15 & 22% vol.
- Sugar more than 160 gr. / litre
- Total Acidity (tartaric) 3 - 5 gr. / litre
- Volatile Acidity (acetic) < 0,8 gr. / litre
Thanyakarn Phureephatthakul and Simon Bertelsen.
,
Restaurant Kiin Kiin
Copenhagen
Denmark
Visit Website
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