Wine and desserts in Riga
In late February, I had the unique experience of judging at the annual Wine+Dessert Latvia contest in snowy Riga, where I tasted 14 desserts along with their paired wines—a first for me (albeit in modest spoonfuls).
This competition, which has been thriving since 2010 and now includes Estonian participation, was founded by Arünas Starkus with the aim of promoting sweet wines. The lineup showcased a diverse selection, featuring wines from regions like Rivesaltes and Quarts de Chaume to unique varieties such as Brachetto and Vin de Paille.
The winning combination came from the restaurant Pavāru māja Līgatnē, charming the judges with a creative dish: Jerusalem artichoke prepared in various styles, served with a quince mousse and venison fat caramel, paired perfectly with Oliver Zeter’s Goldschatz, a TBA blend of varieties priced at £30.
Though the winner was impressive, the runner-up dish—a tropical dessert inspired by Thailand’s tom yum soup—stole my heart, paired with the late-harvest Sweetheart Sauvignon Blanc 2023 from the same producer, available for £16.50. The synergy between the dessert and wine elevated both components, a hallmark of exceptional pairings.