A Winter Pairing: Wine Cask Finish + Nutty Cranberry Tartlets

A pairing done perfectly will linger on the palate, and invite you to keep coming back. This holiday season, as tablescapes and dinner plans begin to fill up, we wanted to share some of our favorite pairings.

Enter, Wine Cask Finish with a Cranberry Walnut Tartlet. Our friends at Tuxedos and Tennis Shoes Catering in Seattle helped come up with this festive palate teaser to pair alongside our Wine Cask Finish Whiskey.

This whiskey pairs naturally with dessert because of the upfront red fruit tones, but also the molasses and shortbread layers that come through on the finish of the whiskey. The whiskey itself presents itself as fruit forward but also not overly sweet, and truly a balanced expression in every sip.

A cranberry walnut tartlet offers that same interplay. Tart fruit softened through baking combine with toasted nuts adding texture and warmth. A butter-forward crust holds everything in gentle suspension. The rosemary whipped cream is a grand finale: aromatic, herbal, and restrained.

• Cranberry’s acidity mirrors the wine-driven brightness from the cask, amplifying red fruit notes in the whiskey without overpowering them.
• Walnuts echo the whiskey’s malt-toasted grain character, pulling forward nutty, cocoa-adjacent tones.
• Rosemary introduces a savory aromatic note that bridges dessert and spirit, drawing out oak, spice, and herbal edges often missed at first sip.
• Whipped cream softens the finish, allowing the whiskey’s fruit and oak to unfold more gradually.
  
  Tasted together, the pairing creates a circular experience, and the nuances become illuminated.
  

Cranberry Walnut Tartlets with Rosemary Whipped Cream
Inspired by the tartlets from Tuxedos and Tennis Shoes Catering
Makes 6–8 small tartlets

Tartlet Crust
• 1 ¼ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ¼ cup powdered sugar
• 1 large egg yolk
• Pinch of salt
• 1–2 tbsp cold water (as needed)

Method:
1. Pulse flour, sugar, and salt in a food processor.
2. Add butter and pulse until sandy.
3. Add egg yolk and pulse just until dough comes together. Add water if needed.
4. Chill dough 30 minutes, then press into tartlet molds.
5. Blind bake at 350°F for ~12–15 minutes until lightly golden. Cool.

Cranberry Walnut Filling
• 1 ½ cups fresh or frozen cranberries
• ¼ cup granulated sugar
• ¼ cup brown sugar
• Zest of 1 orange
• 1 tsp vanilla extract
• ¾ cup chopped toasted walnuts
• 1 tbsp butter

Method:
1. Simmer cranberries, sugars, and orange zest over medium heat until berries burst and mixture thickens (10–12 minutes).
2. Stir in vanilla, walnuts, and butter.
3. Spoon filling into cooled tart shells.
4. Bake at 350°F for another 10 minutes to set.

Rosemary Whipped Cream
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 small sprig rosemary

Method:
1. Gently warm cream with rosemary just until steaming. Do not boil.
2. Remove from heat, steep 15 minutes, then strain and chill completely.
3. Whip with powdered sugar to soft peaks.
4. Serve alongside or lightly dolloped on tartlets.

This is a pairing best enjoyed slowly, like all great drams. And most importantly, we encourage sharing this one with dear friends at your favorite gathering table. The best invite you to stay awhile longer.

We wish you a delicious holiday season filled with laughter and close friends. Save this page to try the recipe or pairing at home!