Sommeliers and pastry chefs are being urged to put their heads together and come up with a winning wine and dessert combination for the Roussillon Dessert Trophy 2008.
The competition, launched by Roussillon wines’ generic body the CIVR, requires sommeliers to match a Roussillon Vin Doux Naturel from their restaurant’s wine list to a chocolate dessert made by their pastry chef.
The winning chef will win a four-day course with world champion pastry chef, Olivier Bajard, at the Ecole Internationale de Patisserie in Perpignan, whilst the winning sommelier will attend a guided tour of Roussillon’s wine producers.
Last year’s winning team was Sommelier Naoko Tomita and Chef Hideko Kawa from Restaurant Gordon Ramsay, who chose to pair 1996 Banyuls Grand Cru, Cuv»e Andr» Magn?res, Domaine Vial Magn?res with Chocolate Gianduja Parfait with Roasted Pear and Pecan, Banyuls Syrup with Pear and Cardamom Foam (pictured).
Only wines from the Banyuls, Banyuls Grand Cru, Maury, Muscat de Rivesaltes and Rivesaltes appellations can be used and the dessert must be chocolate based, although can be enhanced by adding fresh or dried fruit and other ingredients.
Entries will be judged by a jury that includes Sarah Jayne Stanes of the Academy of Culinary Arts, UK Sommelier of the Year Gearoid Devaney, writer and broadcaster Sarah Jane Evans MW and wine correspondent and consultant Liz Morcom MW.
Restaurants without Roussillon dessert wines on their list can request samples from Focus PR or call Celine Bouteiller on 020 7845 6600.
For entry forms contact Helen Glen at The Academy of Food & Wine on 0208 661 4646. The deadline for entries is the end of August 2008.
The winning team will be awarded at a reception in London in October and will automatically be entered into the European final that will take place in Perpignan on February 2.