Sometimes the simplest options are the most elegant. And for Jules, the perfect meal ends with a sweet bite, but one that's not too complicated.

Her many vintages in Italy introduced Jules to her love of the affogato - traditionally a shot of hot espresso poured over a scoop of vanilla gelato (the word "affogato" means "drowned" in Italian). It's usually the last thing to hit the table when you can't quite bring yourself to call it a night.

But Jules has her own personal take on this traditional dessert.

“Throw the coffee out the window,” she laughs, “and pour some of the Jules Taylor Late Harvest Sauvignon Blanc on your ice cream instead! It's a match made in heaven and the perfect, easy end to a meal.”

Why It Works

It sounds like a party trick, but the flavours work. In a classic affogato the bitterness of the hot espresso cuts through rich, cold vanilla ice cream. The contrast intensifies the flavours. Swap out the coffee for a well chilled glass of Late Harvest Sauvignon Blanc and the same thing happens, but this time sweetness and apricot acidity meet vanilla creamy richness. Really it just means mouthfuls of deliciousness and less washing up. 

The Jules Taylor Affogato

Serves one (or as many as you can bear to share)

You'll need:

• One generous scoop of good quality vanilla bean ice cream — the better the ice cream, the better the affogato, so don't skimp here
• A generous pour of Jules Taylor Late Harvest Sauvignon Blanc, well chilled

To make it:

Scoop the ice cream into a small glass or bowl.

Pour the Late Harvest Sauvignon Blanc straight over the top, right at the table, so everyone gets to watch it melt into the ice cream.

Eat immediately, with a spoon, before it turns into the best milkshake you've ever had.

That's it. That's the whole recipe.

Want to take it up a notch? 

A scattering of crushed nuts or a few dried figs on top wouldn't go astray, or add a shortbread biscuit on the side, but only if it doesn't distract from those last few rounds of conversation and break up the party.

 

YUM! Sounds like me.

Jules Taylor's favourite "little sweetie" is made in small quantities in the best vintages, and in some years not at all, so if this sounds like your kind of dessert, don't wait around.