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Almond cake and late-harvest wine
Alex Farnum

Almond cake and late-harvest wine

Almonds in ancient Arabian baking might have fueled The Thousand and One Nights, but we’ll settle for just one night and just one pastry: an Italian AlmondCake from Pacific Sourdough company on the Oregon coast ($25;

Pair it with a wine that, as food editor Margo True says, “puts both arms around the cake”―Beringer’s honeyed “Nightingale,” a 2005 late-harvest Semillon–Sauvignon Blanc blend (Napa Valley; $40, 375 ml.). A less expensive alternative: Quady “Essensia” Orange Muscat 2007 (California; $13.75, 375 ml.).


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