It’s hard for me to believe, but I became a contributing member of society 21 years ago this summer by starting my first job at Baskin Robbins. I’ve since transitioned over to the aviation industry but the lessons I learned scooping ice cream will never leave me. Working in retail is something every person should have to accomplish to fully understand the experience of people on the other side of the counter. My favorite ice cream then and still is their peanut butter and chocolate…I wish I had some now as I type this up!
Recently Baskin Robbins teamed up Rosenthal – the Malibu Estate Wines to create a wine and ice cream pairing guide. What?! My two favorite things, not including sushi got together?!?! Let’s discover these amazing pairings together and I’m absolutely open to anyone who wants to come over and do a taste test! What’s your favorite?
Pinot Grigio or Grenache Blanc with Vanilla: A refreshingly indulgent combination, the buttery vanilla flavor of the ice cream brings out the crisp, green fruit notes in the wine.
Riesling or Gruner Veltliner with Pralines ‘n Cream: The praline pecan and caramel flavors in the ice cream pair well with the apple notes of the wine. The ice cream also helps to round out the fresh green notes of the wine.
Rosé with Rainbow Sherbet: The citrus and berry flavors in the sherbet bring out the floral, fruity notes in the wine.
Pinot Noir with World Class Chocolate: A world class ice cream with a world class wine. The silkiness of the ice cream complements the vanilla and fruit notes of the wine and rounds out the mouthfeel.
Chardonnay with Old Fashioned Butter Pecan: The sweetness of the ice cream complements the honey, buttery and oaky notes inherent in the wine.
Cabernet Sauvignon with Jamoca® Almond Fudge: The robust flavors of the cabernet bring out the nutty, coffee notes of the ice cream.
Sauvignon Blanc or Albariño with Raspberry Sorbet: The fresh raspberry flavor of the sorbet brings out the crisp accents and refreshing quality of the wine.