Is there an Italian equivalent of Pedro Ximenex dessert wine?

[Waiters Friend]

G'day

My partner and I are hosting an Italian-themed dinner party next week, and we are looking for a dessert wine to match a tiramisu. We reckon that a Spanish pedro would do it - rich, dark, Christmas cakey to match the richness of the dessert. However, given the Italian theme, I'm looking for an Italian wine equivalent. Vin Santo might not be dark or rich enough.

Any ideas? Thanks in advance

Allan

[cuttlefish]

Barolo Chinato, or a marsala could be likely candidates, but really I'm guessing after a quick google search.

[Ian S]

There are a huge number of dessert wines, and many are brilliant, but less that are fortified. Marsala and Barolo Chinato are the only two that instantly spring to mind, and the latter is very much an acquired taste and might not be popular.

There is a Vin Santo that pours with similar consistency to the best Aussie stickies, and it's the wine that made the biggest impression on me at any walk-round tasting. Avignonesi's vin santo, the most intense and complex wine I've ever tasted. Availability is rare indeed, and the price... you may get a shock when I say that it IS worth the money.

Alternative suggestions? Perhaps a Recioto della Valpolicella if looking for something with body and acidity, or Moscato d'Asti if looking for a refreshing punch and enough sweetness/acidity (and it works well with chocolate). Anything Italian should have sufficient acidity.

Another option, is to explore some of the wonderful digestives Italy has, which I'd typically have after the meal, but might wotk with Tiramisu (I've never tried).

[Rossco]

A couple of months ago I was very fortunate to try a 2011 Donnafugata 'Ben Rye' Passito di Pantelleria.

Think along the lines of a top year aged de bortoli noble one, but so, so much better.
No not a pdx, but a wonderful Italian

My notes:
Produced on an Island off the coast of Sicily, Zibibbo grape however we Aussies know it as Moscato d’Alessandria (ala Wendouree).
Loads of dried apricot on the nose, and the colour is liquid Amber. Viscosity of olive oil almost, its so thick. This is very well balanced, it's not overly sweet as the perfectly judged acid pulls everything together. Not cloying or clotting this is quite a revelation. Earl Grey Tea, Bergamot, charred figs, honey and cinnamon with vanilla bean. The overwhelming aspect is Apricot. Anyone remember drinking the juice from a tinned can of Apricots? Yeah well that's exactly what this is. Length is stunning, and at the end some maritime saltiness. Completely enveloping, engrossing. Serious wine

[marsalla]

Agree on the Ben Rye, Sicily's best wine. Would hold its own with any dessert.

[JamieBahrain]

How did you go? So many options though I wasn’t sure of local availability?

I’ve had the Marsala back to the sixties and they do age. My favourite, no comparisons, Cappellano’s Barolo Chinato. I age them, make summer cocktails with them and take it into the jungle as a Malaria defence .

[Waiters Friend]

How did you go? So many options though I wasn’t sure of local availability?

I’ve had the Marsala back to the sixties and they do age. My favourite, no comparisons, Cappellano’s Barolo Chinato. I age them, make summer cocktails with them and take it into the jungle as a Malaria defence .

You're right, Jamie, local availability is an issue. I still haven't found a wine, and the dinner is tomorrow.

[Waiters Friend]

Thanks for all the recommendations. I managed to find 2 x 500ml bottles of Passito di Pantelleria. Caramel in colour, 15% alcohol, and Rossco's description above is pretty close. Not like a Pedro, and the alcohol very slightly dominated the palate, luscious without being too viscous, and a pretty good match with the tiramisu.