CAPS Past President, Mark DeWolf pairings up a savoury dessert with the rich flavours of Coteaux du Layon.


The Appellation: Coteaux du Layon
The Key Varietals: Chenin Blanc
The Pairing: Phyllo Pastry Bites with Blue Cheese, Apple Jam and Honey

Some of my most memorable wine and food experiences have been with a glass of aged Coteaux du Layon, or one of its prolific sub-appellations such as Bonnezeaux and Quarts de Chaume, in hand. Few wines of the world express as much the remarkable balance of honeyed, botrytis influences richness and acidic verve as these superlative sweet wines. I like these wines, especially the more modern styles, that are less sweet than ones from decades gone by, paired with more savoury desserts, such as phyllo pastry bites filled with local blue cheese (I recommend That Dutchman’s Dragon’s Breath from Economy in Nova Scotia) mixed with toasted pistachios and local apple jam. The latter a flavour I grew up with as my grandparents had wild apple trees on their property that would get transformed every fall into the most delicious crab apple jam. Finally, a little drizzle of local wildflower honey gives the sweetness to transform this dish into a delightful dessert. With a glass of Coteaux du Layon it makes for an emotional connection, bridging memories of my childhood with memories of my favourite sweet wine experiences and connects Canadian and French flavours. Food and wine perfection!