The challenge was to serve a citrus themed dessert paired with a Roussillon Vin Doux Naturel from AOC Banyuls, Maury, Muscat de Rivesaltes, or Rivesaltes.
Briccarello and Fancett winning combination comprised a lemon bavarois with citrus fruit salad paired with Muscat de Rivesaltes, Domaine Pouderoux 2009.
Briccarello said he was delighted to have won. "The aim was to find the perfect balance between a sweet wine and a citrus dessert; in this case we felt the acidity of the wine - with peachy, rose-petal aromas and a hint of citrus - worked well with the lemon flavours and creamy texture of the dessert," he said.
President of the jury Benoit Blin, executive pastry chef at Raymond Blanc's two-Michelin-starred Le Manoir aux Quat' Saisons in Oxfordshire, added: "We look forward to seeing the winning team compete at the third Wines of Roussillon Dessert Trophy European final in Perpignan, France, in January next year, where they will represent the UK against Denmark, Belgium, France, Germany, The Netherlands and Southern Catalonia."
This year's judging panel included Costanzo Scala, head sommelier at the Michelin-starred Benares, food and wine writer Sarah Jane Evans, Tim Marson of Bibendum Wines, and Sarah Jayne Stanes, chief executive of the Academy of Culinary Arts.
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