Mooncake Pairings: Wine and Spirits

Mooncakes are a delightful treat during the Mid-Autumn Festival, and pairing them with the right wine or spirit can elevate the experience. 

Here are some perfect pairings to try with La Levain’s exquisite mooncakes.

Molten Salted Egg Teochew Mooncake with Sauternes

The rich, savoury notes of the salted egg yolk and the creamy, buttery pastry of the Molten Salted Egg Teochew Mooncake find a perfect match in Sauternes. 

This sweet French wine, known for its honeyed and apricot notes, complements the salty and umami flavours, creating a harmonious balance.

Bobochacha Mochi Teochew Mooncake with Moscato d’Asti

The tropical and nutty flavours of the Bobochacha Mochi Teochew Mooncake, featuring taro pumpkin almond cream and coconut mochi, are wonderfully enhanced by Moscato d’Asti. 

This Italian sparkling wine, with its fruity and floral profile, adds a refreshing contrast to the creamy and fragrant mooncake.

Black Sesame Latte Teochew Mooncake with Tawny Port

The nutty and rich flavours of the Black Sesame Latte Teochew Mooncake, with black sesame lotus paste and creamy Hokkaido milk filling, pair excellently with Tawny Port. 

The caramel and nutty notes of the port complement the sesame and enhance the overall depth of flavours.

Maple with Valrhona Dulce De Leche Mooncake with Chardonnay

The luxurious blend of maple and white lotus paste, enhanced with Valrhona Dulce De Leche chocolate in the Maple with Valrhona Dulce De Leche Mooncake, is best paired with a buttery Chardonnay. 

The wine’s creamy texture and notes of vanilla and oak harmonise with the rich and sweet flavours of the mooncake.

Uji Matcha with Valrhona Yuzu Chocolate Mooncake with Gin

The earthy Uji matcha and zesty Valrhona Yuzu chocolate bits in the Uji Matcha with Valrhona Yuzu Chocolate Mooncake are perfectly complemented by a botanical gin. 

The citrusy and herbal notes of the gin enhance the matcha’s umami and the yuzu’s tang, creating a refreshing pairing.

Boozy Apricot Passion Fruit Truffle Snowskin Mooncake with Riesling

The vibrant flavours of apricot and passion fruit, along with the creamy mung bean and chocolate truffle in the Boozy Apricot Passion Fruit Truffle Snowskin Mooncake, pair beautifully with Riesling. 

The wine’s high acidity and fruity notes balance the sweetness and richness of the mooncake.

Boozy Raspberry Truffle Snowskin Mooncake with Rosé Champagne

The delightful combination of raspberry liqueur, mung bean cream cheese, and Valrhona raspberry chocolate in the Boozy Raspberry Truffle Snowskin Mooncake finds a perfect match in Rosé Champagne. 

The champagne’s effervescence and berry notes complement the mooncake’s flavours, adding a celebratory touch.

Boozy Yuzu Pomme Truffle Snowskin Mooncake with Calvados

The tangy yuzu and green apple liqueur in the Boozy Yuzu Pomme Truffle Snowskin Mooncake are wonderfully enhanced by Calvados, an apple brandy from Normandy. 

The brandy’s apple and spice notes harmonise with the fruity and citrusy flavours, creating a delightful pairing.

Exploring these pairings will not only enhance your appreciation for La Levain’s artisanal mooncakes but also add a sophisticated twist to your Mid-Autumn Festival celebrations. 

Cheers to delightful flavours and festive joy!