"sélection De Grains Nobles," Recipe

Chill the wine

Chill the Sélection de Grains Nobles or Vendange Tardive in the refrigerator to 8–10°C (46–50°F). Serve at a cool but not ice-cold temperature to allow aromatics to show.

Pour 60–75 ml of the dessert wine into each small dessert wine glass or stemmed tasting glass at time of service (recipe yields ~5–6 small servings).

Prepare lychees

If using fresh lychee: peel and pit 8 lychees. If using canned, drain lychees and reserve 30 ml of syrup. Lightly macerate 4 lychee halves with 15 ml of the reserved syrup (or the lychee syrup) and 1/2 tsp minced candied ginger for 10 minutes to release juices and perfume.

Reserve the other 4 lychee halves whole for garnish. Finely mince the remaining candied ginger (about 1 1/2 tsp total used across maceration and finishing).

Spoon about 1 tbsp (15 ml) of the macerated lychee and its juices into the bottom of each dessert glass before pouring the wine, so fruit sits beneath the wine and aromatics can rise.

Form marzipan

Roll the marzipan into small oval or disc shapes about 1 cm thick and 3 cm long (enough for each glass). Lightly press 1/4 tsp toasted almond slivers onto each marzipan piece for texture and visual contrast.

If desired, warm the marzipan briefly (5–8 seconds) in a microwave so it softens and takes a slight sheen, but avoid melting.

Prepare caramel touch

In a small bowl combine 30 ml light caramel with 1 tsp fresh lemon juice and 1 tsp finely grated lemon zest. Stir until smooth. This brightens the caramel and prevents it from becoming cloying against the sweet wine.

To serve, spoon a very small drizzle (about 1/2 tsp) of the caramel-lemon mix over each marzipan piece or along the glass rim for a caramel note in every sip. Alternately, place a dot of caramel on the edge of the glass so guests can taste it separately.

Place one prepared marzipan piece on the rim or perched on the lychee in each glass. Add one reserved whole lychee half to float or rest against the glass wall for visual appeal.

Finish with a tiny sprinkle of the remaining finely minced candied ginger over the lychee and marzipan, and optionally add a small piece of edible gold leaf or a micro-mint sprig for elegance.

Serve immediately so the aromatics and textural contrasts (silky wine, tender lychee, chewy marzipan, bright caramel) are enjoyed together.