Beaumes de Venise custard with poached cape gooseberries

I first made this custard using Samos wine, a dessert wine from the small Greek island of the same name, which is similar to Beaumes de Venise in taste. We loved the flavour in the restaurant but hardly any customers ordered the dish because they were unfamiliar with the wine. I changed the wine to Beaumes de Venise and voilà - bestseller!