I met Brandon on August 11th, 2007. I was fresh off a break up and preparing myself to be single once again. I realized I had a hard time staying in a relationship for any period longer than a year. I decided to clear my mind and meet up with a girlfriend and my older brother at the Red Rock Casino for a glass of wine or two. After mingling for an hour with my brother's friends and having a few laughs with my girlfriend I headed to the restroom. Upon returning to the bar I heard a voice say, "Hi...". I looked up and noticed a group of guys standing there with one in particular whose back was to me. I replied, "Hi," shyly. I wasn't at all interested until Brandon turned around and looked at me. I could feel my eyes widen and my cheeks warm at the site of him. He was tall with a chiseled face, caramel complected skin and an athletic body. My heart raced as I mentioned that I was having drinks with friends and family at the bar and invited them to join me. Brandon and I ended up speaking for over an hour that night, and the rest as they say is history. I've been with Brandon almost 4 years now and have broken my 1 year streak. I've come to find that the reason I couldn't last for a long period of time in a relationship was because once I really got to know a person, he wasn't as attractive on the inside as I intially found him to be on the outside. Brandon is truly beautiful both inside and out and I've only grown to find him even more attractive as the years go on. He makes my life worth living and shares in every moment of my journey. Today he turns 30 and to celebrate I've paired wine with his favorite dessert, crème brûlée. I was asked recently if wine was my first love and my was response was, "No, he is..."
I had never tried crème brûlée until I met Brandon. He raved about how good it was and all I could imagine was the custard like consistency. Once again I didn't know what I was missing out on. It became a hobby of ours to try every crème brûlée we could find and rate them against each-other. Brandon also likes to bake and makes a killer version with Grand Marnier. When thinking of a wine to pair alongside it there were many options. Sauternes, sweet Sherry, Tokaji Aszu, sweet Riesling, demi-sec Champagne, Malmsey Madiera, Tawny Port, late harvest wines and sparkling wines all work. Since it's his birthday I decided to go with one of my favorite Moscato's, Two Hands 2010 "Brilliant Disguise" Moscato from Australia. Although hard to find, this wine is delicious with crème brûlée. The wine has peach, melon and nectarine aromas with hints of flowers and mineral. It is also refreshingly crisp and balanced with just the right amount of sugar. After a bite of the food and then a sip of the wine the vanilla flavors play beautifully off the fruit flavors in the wine. The slight sparkle and crispness of the wine help to wash the cream off the palate and match the crunch of the caramelized sugar on top of the dish. Because the pairing isn't too sweet, I immediately go in for another sample of each. I also love that the wine feels creamy on the palate mirroring the creaminess of the dish. Enjoy!