6 Dessert and Wine Pairings
It’s no secret that some wines don’t go well with particular sweets, but there are some exceptions. A good match, on the other hand, can enhance the tastes of both the wine and the dessert if you choose the proper mix. When choosing a wine to match with your dessert, a good rule of thumb is to choose wines that have comparable characteristics. Achieving a harmonious balance between these flavors and tones is essential for elevating your dessert game to an entirely new level. When it comes to selecting the perfect wine for dessert, be imaginative.
A variety of grapes, such as Riesling, Merlot, Pinot Noir, Moscato, Cabernet Sauvignon, and Syrah, as well as various mixes, are excellent alternatives.
Wines that are much brighter or darker in color than the dessert you’ve chosen may typically be eliminated from consideration.
Peach cobblers, on the other hand, should be served with light red wines such as Merlot or Cabernet Sauvignon.
- The wine’s tasting notes should include a list of flavors that correspond to the flavors of your sweets, so you know you’re on the right road.
- Alternatively, the tastes of coffee or chocolate (which can be found in most dark red wines) would combine nicely with dark chocolate treats such as Ellena’s Chocolate Magma, which is made with dark chocolate.
- Whatever your sugar cravings are, whether you’re a cookie monster, a chocolate enthusiast, or simply like the odd sugar indulgence, you’re in luck.
- All right, let’s get this party started!
- Chocolate and red wine go together like peanut butter and jelly. Nothing like a warm, gooey brownie that has just come out of the oven. When served with a dark red wine such as our Mike’s Reserve Red, brownies are transformed into a culinary masterpiece. Red wines that have a chocolatey undertone are very appealing, and you’ll know what I’m talking about when you sample one. A package of chocolate lava cake or brownie mix is a quick and easy way to make a delectable dessert that is also healthy. Fresh fruit (such as strawberries) and whipped cream on top can be added as an extra touch. My recommendation: Latah Creek is a tributary of the Latah River. Mike’s Reserve Red is a red wine produced by Mike’s Winery. 2$22
- Flavor Highlights: Fresh Strawberries, Red Grape, and Chocolate
- Make our Lemon Cake recipe and see how it turns out. It’s quite simple to prepare and goes perfectly with our Riesling. When combined with Lemon Cake, which is a family favorite dessert, the sweet fruit notes of our Riesling are a match made in heaven. My selection is as follows: Latah Creek Riesling 2018, $12
- Latah Creek Riesling 2017, $12
- Notes on flavor: green apple, pineapple, and citrus
- Make our Lemon Cake recipe and see how delicious it is. It’s quite easy to make and goes perfectly with our Riesling wine. When combined with Lemon Cake, which is a family favorite dessert, the sweet fruit notes of our Riesling are a perfect fit. Choice: I’ll go with a bottle of Latah Creek Riesling 2018 costs $12
- A bottle of Latah Creek Riesling 2017 costs $12
- Green apple, pineapple, and citrus flavors are present in this recipe.
- Someone who doesn’t love a delicious crumble or crisp at the conclusion of a meal will be hard pressed to come up with one. Combining a berry crisp with “Spokane’s1 wine” results in a dish that is sure to impress everyone in the room. Choose from these selections:Latah Creek Huckleberry d’Latah 2018$11
- Blueberry, Huckleberry, Pear, and Grape flavors are included in this blend.
- When it comes to the last dish, a strong cheese plate with figs and honey is a great choice. Then, to bring everything all together, use Natalie’s Nectar, which has sweet and intense flavors, to finish it off. Despite the fact that this red dessert wine is outstanding on its own, when matched with this dish, you’re in for a decadent treat. Also try sliced apples and pears, as well as little bits of dark chocolate
- My favorite is Latah Creek chocolate. Natalie’s Nectar 2016$15
- Natalie’s Nectar 2015$15
- Natalie’s Nectar 2016$15
- Natalie’s Notes on the palate: berries, plums, pepper
Let me know if you try out any of these ideas! Please notify me if you do! Cheers, Natalie
16 Ways to Pair Wine with Your Favorite Desserts
If you’re anything like the average college student, your favorite things are probably alcoholic beverages and sweets. However, the majority of us are unsure of the optimum way to mix these elements. Some sweets and some wines do not go together well. Not to worry: this guide will assist you in pairing your favorite sweets with the most complimentary wine available. We’ve even put up some recommendations for you on some inexpensive, yet fail-safe wine brands. Let’s get this party started!
1.Chocolate Chip Cookies – Cabernet Sauvignon
Photograph courtesy of Scott Harrington When paired with a fruity red wine like Cabernet, the all-time classicchocolate chip cookie is the greatest.
Our recommendation: Barefoot Cellars Cabernet Sauvignon ($4.97).
2.Oatmeal Raisin Cookies – Pinot Noir
Taku took the photograph. Although it is not everyone’s favorite cookie, it is a childhood favorite nonetheless. The raisins are a fantastic match for a red wine like pinot noir. Woodbridge Mondavi Pinot Noir ($5.49) is our selection.
3.Brownies – Merlot
Jeffery W. took the photograph. The rich chocolate flavor of brownies is an excellent pairing with a dark red wine such as Merlot. Yellow Tail Merlot ($5.99) is our top selection.
4.Vanilla Cake – Chardonnay
Clever Cupcakes provided the image for this post. Vanilla cake is light and uncomplicated, which makes it a wonderful match for the classic Chardonnay flavor. Our recommendation: Flop Chardonnay ($4.49).
5.Red Velvet Cake – Red Velvet Wine
Vnysla took the photograph. What could be better than a glass of red velvet wine to accompany a slice of red velvet cake? Our choice is: Cupcake Vineyards Red Velvet Wine ($13.99) is a delicious red wine made with red velvet cupcakes.
6.Chocolate Cake – Cabernet Sauvignon
Jacqs Carroll captured this image. A chocolate cake goes nicely with the earthy aromas of a good Cabernet Sauvignon, and vice versa. Woodbridge Mondavi Cabernet Sauvignon ($5.49) is our selection.
Ulterior provided the photograph. Because of the smoothness of cheesecake, it is difficult to pair it with a wide variety of wines. However, fortunately for us, the fruity and light texture of the Riesling matches the richer flavors of the cheesecake well. Yellow Tail Riesling ($5.99) is our top selection.
8.Pumpkin Pie – Sherry
Emma Delaney captured this image. Pumpkin pie is a popular fall dessert that is always a hit. When hosting a family event, consider serving sherry as a wine option. The pie’s spices are enhanced by the sweetness of the wine. Our choice is: Taylor Sherry Dry ($6.99) is a dry sherry made by Taylor Sherry.
9.Tiramisu – Champagne
Alexis Fam captured this image. Tiramisu is one of the most elegant desserts available, thus it is only fitting that it be paired with champagne. Andre Brut ($4.77) is our selection.
10.Sorbet – Pink Moscato
Angela Scheidel took the photograph. The majority of wines are unable to stand up to the tartness and fruitiness of sorbets, according to Randall Try a beautiful pink moscato to bring it all together. Our choice is: Pink Moscato Bubbly from Barefoot Cellars is $4.97.
11.Chocolate Ice Cream – Chocolate Wine
Morgan Schutt captured this image. Due to the smoothness of chocolate ice cream, it is difficult to combine it with a dry white wine. Pairing it with a chocolate red wine can help to remedy the situation. (Yes, such a thing exists!) Our choice is: Red Decadence Chocolate Wine ($10.99) is a dessert wine made with chocolate.
12.Vanilla Ice Cream – Cream Sherry
Elana Amsterdam captured this image. Any variety of toppings can be placed on top of vanilla ice cream, including cream sherry, to make it a one-stop shop. Fairbanks Cream Sherry ($8.99) is our favorite.
13.Apple Pie – Moscato
Photograph courtesy of Winston Wong The sweetened apples in this classic American dish need the use of a sweet wine to match. When it comes to apple pie, Moscato is the ideal light wine to pair with it. Our choice is: Moscato from Barefoot Cellars ($6.99)
14.White Chocolate – Pink Moscato
Winston Wong took the photograph.
Wine that complements the sweetness of the apples in this classic American dessert. With apple pie, Moscato is the appropriate light wine to pair with it. Choose from the following options : Barrels of Moscato from Barefoot Cellars ($6.99) are available for purchase.
15.Milk Chocolate – Port
Featured image courtesy of hersheys.com Milk chocolate is the stuff of childhood memories for many people. If you’re in the mood for something a little sweeter, consider a sweeter Port. We guarantee that it will not overshadow the chocolate. Taylor’s Tawny Port ($6.99) is our recommendation.
16.Dark chocolate – Zinfandel
Hersheys.com provided the image. Milk chocolate is the stuff of childhood memories for many people today. A sweeter Port is a good choice when you’re in the mood for some uncomplicated pleasure! We assure you that it will not overshadow the chocolate flavorings. Taylor’s Tawny Port ($6.99) is our top recommendation for this category.
Simple Dessert and Wine Pairings With Chart
Karen Frazier contributed to this report. Karen is a wine, drink, and cuisine aficionado who enjoys traveling. She has a California Wine Appellation Specialist credential from the San Francisco wine school, as well as a Bar Smarts mixology certificate, and she works as a bartender for charity events. Specialist in the Appellations of California Wine (CWAS) In order for LoveToKnow to be a participant in affiliate relationships, it is possible that a portion of purchases from links on this page will be paid to it.
Our editorial content is not influenced by these relationships in any way.
A solid combination brings out the flavors of both the wine and the dessert to their full potential.
Raspberry, strawberry, and other berry wines are produced by a large number of wineries. These wines pair wonderfully with dark chocolate treats because they have a traditional taste profile. Chocolate and berries mix together like peanut butter and jelly, and the sweetness of the wine wonderfully balances the sharpness of the chocolate.
When combined with dark chocolate, Ruby Port offers a deep, rich, dark fruit flavor that is unbeatable. As a matter of fact, it’s a fantastic traditional combination that’s definitely worth trying since it successfully balances the bitterness of dark chocolate with the sweetness of dark fruit.
Although it may seem like a no-brainer, chocolate and chocolate go together like peanut butter and jelly. Creamy chocolate wines, such as Chocovine, have a mild, milk chocolate flavor with a warmth that is nearly like a fortified wine in taste and texture. These smooth, creamy wines pair well with dark chocolate because they temper the intensity of the chocolate’s flavor while yet providing similar flavor characteristics.
Big, rich, fruit-forward notes that taste like berries and jam are commonly found in this powerful, spicy red from Australia that is also dry and peppery.
While the Shiraz is dry, the fruit notes of the dessert pair beautifully with the dark chocolate, and the tannins help to cut through the fattiness of the dish. The dryness of the wine also helps to balance the sweetness of the chocolate, while the flavors of the jam help to soften any bitterness.
Wines With Crème Brûlée and Vanilla-Flavored Desserts
With its rich, creamy vanilla custard and caramelized sugar topping, this dessert is the perfect way to cap off a dinner. Pairing it with a dessert wine enhances the flavor of the meal even further.
Sauternes or Barsac
Traditionally, crème brûlée is served with sweet white wine from the Bordeaux area, which is the most traditional wine combination. Both Sauternes and Barsac wines are produced from grapes that have been infected with botrytis cinera, which is found in Sémillon, Sauvignon Blanc, and Muscadelle. The presence of this fungus adds layers of complexity to the wines, and the lateness of the harvest results in a high residual sugar level in the finished product. A luscious, sweet wine with tropical aromas and a great, balanced acidity is produced as a consequence, which is well complemented by the vanilla custard.
This white variety has a subtle sweetness to it that makes it enjoyable. Apricots and almonds are typical tastes found in Moscato wines, and they pair well with the rich vanilla custard in this dessert. In addition, pairing a Moscato with crème brûlée helps to balance out the richness of the custard since, while it has a modest sweetness, it is not overpoweringly sweet like other dessert wines.
This German dry whitemay seem like an odd pairing with a thick crème brûlée at first glance, but when you consider the wine’s taste and balance, it makes perfect sense. Gewürztraminer is a dry, spicy wine with a pleasant acidity that pairs well with food. The acidity of the wine helps to cut through the fat of the custard, and the dryness of the wine serves to temper the sweetness of the dessert. In this dessert, the delicate vanilla notes of the crème brûlée are complemented by the spiciness of the Gewürztraminer.
Pairing Wine With Apple Pie and Apple or Pear Desserts
Apple pies are a delicious combination of sweetness and spice. The majority of the time, wines that match well with apple pie will also pair well with other apple desserts, such as apple brown Betty (also known as apple crisp) and baked apples.
It is possible to find Riesling from Germany with varying degrees of dryness and sweetness. The three finest apple dessert combinations are Kabinett, Spätlese, and Auslese, which are listed in order of sweetness from least sweet to most sweet. Riesling has a strong level of acidity, which helps it to cut through the sweetness of the pie perfectly. A subtle spicy flavor that fits well with the pie ingredients is also present in this mixture. Finally, the taste profile of Riesling is generally dominated by apples, pears, and other tree fruits, and the flavor of apples is a good match for the flavor of the wine.
Auslese is the wine you pick if you want a lot of sweetness in your wine.
Prosecco is a mildly bubbly Italian wine that is comparable to Champagne in taste and appearance. Prosecco is available at a variety of sweetness levels.
To counteract the richness of the pie, go for an off-dry Prosecco that is gently sweet but not overpowering in its sweetness. Apple pie is made with crisp and acidic Prosecco, which pairs perfectly with the acidity of the apples used in the pie.
This Italian white wine has a subtle fizz and a mild sweetness, making it a refreshing summer drink. It also includes pleasant fruit flavors such as apples and pears, which makes it a fantastic match for an apple pie dessert. Despite the fact that Moscato d’Asti is slightly sweet, it is not overbearing, so you will not be putting extremely sweet on top of super sweet in your dessert.
Lemon Meringue Pie and Citrus Curd Wine Pairing
Featuring a gentle sweetness and a tiny fizz, this Italian white is a refreshing drink. The wine also contains pleasant fruit tastes, such as apples and pears, that pair well with an apple pie. Despite the fact that Moscato d’Asti is slightly sweet, it is not overpowering, so you will not be putting highly sweet on top of super sweet while making dessert.
Ice wines are prepared from white wine grapes that have been harvested after the first frost has occurred, allowing the sugars to become more concentrated. Ice wines become delectably sweet as a result of this. This sweetness helps to temper the acidity of lemon sweets, resulting in a wonderful and satisfying match.
Late Harvest Whites
Grapes picked late in the season are used to make late harvest white wines, which are delicious. As a result, the wines tend to have a low alcohol content but a high concentration of residual sugar. The sweetness of these wines ranges from mildly sweet to extremely sweet. Consider a late-harvest Viognier or Chardonnay, which tend to have zesty qualities that will pair nicely with the lemon taste profile.
A dryChampagneor sparkling wine will also go well with a lemon meringue pie, as will a dessert wine. As with the crust’s characteristics, the biscuity notes of Champagne are a good complement for the meringue’s toasty flavor. Finally, Champagne has a tendency to be dry, which will help to balance the sweetness of the dessert.
Pumpkin Pie and Warm Spice Desserts Wine Pairing
Pumpkin pie and other pumpkin sweets tend to be sweet, creamy, and spicy, with a hint of cinnamon and clove. Numerous wines mix nicely with these characteristics, counterbalancing the creaminess and enhancing the spice notes.
Tawny Port is distinguished by its golden hue and its warm, rich taste. Although the fortified wine is often sweet, it also has delicious caramel and spice tastes that go nicely with the pumpkin and spices. The strong alcohol content of the pumpkin custard helps to balance out the creaminess of the custard.
Australian Dessert Muscat
This is a fortified wine that is comparable to a tawny Port in taste and appearance. It boasts a delicious combination of sweet and spicy aromas, as well as a pleasing golden appearance. Wine drinkers frequently describe the tastes of this wine as toasty, raisiny, or toffee-like. Pumpkin pie benefits from the combination of these warm tastes and the warm spices.
This fortified wine from Portugal is available in a variety of sweetness levels, ranging from dry to sweet. Choose a sweet or semi-sweet Madeira to combine with your pumpkin dish, depending on your preference.
Among the many characteristics found in Madeirate are smoky, peppery, and nutty, all of which complement the flavor of pumpkin. The high alcohol concentration also serves to perfectly complement the rich, creamy custard.
Hungarian Tokaji has rainy notes that go well with the spiciness of pumpkin pie and other sweets with a similar flavor profile. Dessert wine has a pleasant sweetness to it that goes well with the spice in the pie.
Tiramisu and Mocha Dessert Wine Pairings
Many wines will pair well with tiramisu and other sweets with a coffee flavoring. Coffee is a taste that combines nicely with a variety of flavor characteristics, according to the experts.
The color of this sweet Italian dessert wine has a lovely golden hue. It has a nutty flavor, similar to that of hazelnuts, with a hint of sweetness. Nuts and coffee go together like peanut butter and jelly, so a glass of Vin Santo will go a long way in balancing out the coffee flavor of the tiramisu.
Cream Sherry is a sweet fortified wine with a chocolate hue that is made from grapes. In tiramisu, it has a nutty flavor with a hint of sweetness, which helps to balance out the harshness of the coffee components in the dessert.
The color of this fortified wine is a rich maroon, and it has a subtle sweetness to it. Ruby Port is known for being fruit driven, with tastes of berries dominating the aromas and sensations. It also has slight notes of nutmeg in the background. The aromas of berries and nuts are a fantastic compliment to the flavors of coffee and espresso.
Whatever the dessert (summer pudding or raspberry pie), berry desserts pair nicely with a wide range of wines that enhance their tastes and textures.
Rosé wine is available in a variety of styles, from dry to sweet, and it has delicate floral and berry flavors that go well with berry sweets. If you’re serving sugary sweets, a drier rosé will help to balance out the sweetness.
In the Rhône Valley, there is a sweet fortified wine called Muscat-de-Beaumes-de-Venise. It features sweet, honeyed, and citrus aromas that pair nicely with berries and berry desserts of all types and varieties.
The sparkling wine produced in Spain Cava may be either dry or sweet, and both are complementary to berries. Choose drier rosé wines to pair with sweeter sweets and sweeter rosé wines to pair with less sweet desserts to create a sense of balance and contrast in your meal.
Wine and Dessert Pairing Chart
The following chart outlines several excellent wines to pair with desserts, as well as a recommendation or two of specific wines for each type of dessert.
Matching Wine and Dessert
While the options above might serve as a starting point, there are no hard and fast rules when it comes to combining wines and sweets. Pair your favorite wines with your favorite treats. Look for tastes that complement one another and wines that will assist you in achieving the amount of sweetness you seek, and you’ll end up with a delectable match. LoveToKnow Media was founded in the year 2022. All intellectual property rights are retained.
Five Desserts That Go with Red Wine: Cabernet Sauvignon Edition
Assume you have some excellent cabernet sauvignons in your cellar that you want to show off during a dinner party, from appetizers to dessert and everything in between. As the last meal approaches, anticipation is strong for the presentation of a dessert that pairs well with red wine. Is your strategy equal to the challenge of constructing a bridge to dry cabernet? Cabernet and chocolate tastings are frequent in wine country, but let’s be honest: Cabernet sauvignon and chocoholics shouldn’t be meeting in this manner.
However, because cabernet’s strong tannins and bitter, astringent flavor clash with dark chocolate, neither can come out on top in this battle.
We’ve devised four desserts that pair perfectly with dry red wine, four of which are sweet and one of which is savory, to establish a symbiotic interaction between dry red wine and dessert.
The two cookie recipes are guaranteed to be a success at Christmas gatherings when there is plenty of alcohol to go around. Enjoy.
Chocolate Crinkle Cookies
With a few modest tweaks to any recipe, this famous Christmas cookie–typically dusted with a snow-like sprinkling of white powdered sugar–can be paired withAlexander Valley Cabernet Sauvignon to great effect. Our favorite is theCook’s Illustrated version, but if you don’t have a Cook’s Illustrated subscription, Gimme Some Oven also has a fantasticcrinkle cookie recipe that you should try. Replace all-purpose flour with black cocoa flour from King Arthur Flour, and use dried raspberries instead of powdered sugar for the crumble topping.
View the original recipe
Jordan culinary festivals frequently include this simple macaron recipe, which is quite easy to make. In this step-by-step video on how to create macarons, you’ll learn strategies and techniques for baking the ideal French macaron cookies in a variety of flavors, as well as a basic macaron filling recipe that can be used for any flavor of macaron. By substituting raspberry jam for the buttercream in this recipe, you can make it a dessert that pairs well with red wine, especially the 2014 Jordan Cabernet Sauvignon.
And if you want to be even more creative, try mixing in a little amount of finely chopped fresh thyme into the batter before baking.
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Adapted from the Bravetart cookbook by Stella Parks, this cake contains less sugar and is suitable for serving with red wine. Parks infuses red wine right into the cake batter in order to create a bridge between a dessert that works well with red wine and the rest of the meal. Rather of using dark chocolate, we go a step further and utilize organic, raw cocoa powder instead. Many people believe that dark chocolate is the ideal pairing for red wine because it has less sugar, but the dark chocolate flavor actually competes with the tannins in the red wine, making it a poor choice.
Make sure to pick a wine that has milder tannins and less alcohol, and finish with a dusting of dried raspberry powder to really bring it home.
View the recipe
If you’re searching for a fruit-based dessert to offer, blackberry cobbler is a classic summertime treat that can now be enjoyed all year long thanks to the availability of frozen berries. In this dish, we use blackberries to represent the fruit found in Jordan Cabernet, and we minimize the amount of sugar to make the combination sing.
View the recipe
If you’re searching for a fruit-based dessert to offer, blackberry cobbler is a popular summertime treat that can now be enjoyed all year long thanks to the availability of frozen berries. In this recipe, we use blackberries to represent the fruit found in Jordan Cabernet, and we minimize the amount of sugar used to make it sing.
View the recipe
On Hawaii, Todd Knoll acquired an early attachment to the land and the water, which he credits to his upbringing in the island state. At Jordan Winery, he caters to hundreds of heirloom vegetables, fruits, and herbs that are grown on the estate. He also prepares hors d’oeuvres and meals for guests, as well as making olive oil and tending to the estate’s honeybees and chickens.
Visual artist at heart, Chef Knoll spends his spare time with his son and his wife, Nitsa Knoll, exploring the different terrain of Sonoma County with camera and pencil in hand, photographing moments in nature that will serve as inspiration for his next meal.
A Guide to Wine & Dessert Pairings
There is a wealth of knowledge available on how to combine the ideal wine with the perfect cuisine, whether it be pasta, steak, or fish. How about, on the other hand, if you’re heading out to indulge in the ideal dessert? How about a glass of wine to go with the delectable sweet confection that you have selected from the menu? This guide will assist you in selecting wines for a variety of desserts from a variety of categories, as well as provide some explanations as to why the wine pairs so well with the dessert.
Cakes and cookies are popular among people of all ages, and when they are prepared properly, they are among the most delectable treats ever produced. Making the appropriate wine pairing for cookies and cake can be difficult, but here are some suggestions to get you started.
- A light, possibly even effervescent beverage, such as a fine Prosecco wine, is recommended with sugar cookies or shortbread biscuits. Cookies with jam filling: A sweet, effervescent wine with a fruity taste, such as Moscato D’Asti
- Wine to pair with ginger snaps or pumpkin spice: A rich, sweet wine such as Rutherglen Muscat
- Pecan sandies, peanut butter cookies, or any other cookie containing nuts: Malmsey Madeira, for example, is a sweet, robust wine with nutty characteristics. Zinfandel, Cabernet Sauvignon, or Banyuls, which are inherently sweet, can be used to make chocolate cake or chocolate-chip cookies. Pavlova: A mildly sparkling wine, such as Moscato d’Asti, is used to make Pavlova. Wine for strawberry shortcake: A palate-cleansing wine such as extra-dry Prosecco
- A red wine such as Maury or Banyuls is recommended for red velvet cake.
If your favorite dessert is sweets or confectioneries, you’ll want a wine that will stand up to the test of time. When combining wine with this sort of delicacy, the most important guideline to remember is to always choose a wine that is sweeter than the candy itself. Here are some of my favorite food and wine combinations.
- It’s important to choose a wine that will go well with your favorite dessert, whether it’s candies or confections. When combining wine with this sort of dessert, the most important guideline to remember is to always choose a wine that is sweeter than the candy being served with it. Some of my favorite pairings are listed below.
Many individuals enjoy frozen sweets because they are convenient. Sweet frozen meals, ranging from ice cream to Baked Alaska, are a favorite among consumers. Some ideas for combining your favorite ice creams with other frozen treats are provided in this article.
- Any of the late-harvest Zinfandels would go well with vanilla ice cream. Chocolate ice cream:Brachetto d’Acqui, a red wine with tastes of strawberries and raspberries, is a good pairing with chocolate ice cream. Sherbet/Sorbet: One of the most well-known wines on this list is the perfect complement with practically every sorbet or sherbet flavor out there (including Neapolitan). It is: Moscato d’Asti
- Moscato d’Asti
- Moscato d’Asti Fruity ice creams and BenJerry’s Strawberry Cheesecake are two of my favorite desserts. Zinfandels are excellent because they have a delicious, strawberry flavor and are medium-bodied. They are also inexpensive. It’s unlikely that a full-bodied wine will go well with these ice cream tastes
- Wine and Nutty Ice Creams: Sherry is the ideal pairing for most of the nutty ice cream varieties available, and especially for any of the peanut butter ice cream tastes
- Sherry and nutty ice creams are a classic pairing. Hot-Cold Pastry Desserts/Baked Alaska: Once again, a goodCrémant d’Alsace sparkling wine or a Tawny Port are excellent pairings for this dessert.
Pastries and puddings are undoubtedly a popular treat for some individuals, notably in the United Kingdom, where there are over a hundred distinct varieties of pudding to choose from. Here are some wine and food combinations to get you started on your search for the right wine.
- Brachetto d’Acqui is the excellent wine to pair with jam-filled pastries or doughnuts/Bomboloni. When it comes to bread pudding, Champagne sparkling wine is the ideal choice, but you can also try Sémillon or Cerdon du Bugey if you want to be more adventurous. Chocolate Pudding: Sherry, Muscat, a fruity Chardonnay, Moscato d’Asti, merlot, orpinot noir
- A fruity Chardonnay, Moscato d’Asti, merlot, orpinot noir
- Butterscotch Pudding: Butterscotch pudding might be difficult to make, but you can use chardonnay, Muscat, or Crémant to make it easier. Tapioca: This is another dish that pairs well with Champagne Blanc de Blancs, but it may also be served with Chenin Blanc or Sémillon as well.
Custards, pies, and tarts are the final group of sweets to discuss. Custards and tarts may be paired with a wide variety of wines, regardless of the filling used, while pie needs a bit more thought and consideration.
- Cream custards and tarts: Both of these desserts are excellent companions to smooth, rich wines made from grapes such asRiesling, Vidal Blanc, or Vignoles that have been picked just after the first winter frost. Dark fruit sweets like cherry pie go nicely with red wines such as Zinfandel, Pinot Noir, and Syrah, among others. Apple Pie: Apple pie pairs well with one of our favorite wines, Moscato d’Asti, but you can also pair it with Sauternes or Tawny Port if you want. Pumpkin Pie: A medium-to-sweet Riesling or Muscat pairs well with pumpkin pie — if you’re not in the mood for wine, rum may be substituted for the wine. Pie made with rhubarb should be served with a fruity and somewhat sweet wine such as Spatlese or Auslese. Sweet Potato Pie: A high-acid wine such as a New ZealandSauvignon BlancorGewurztraminer
- ‘Old Fashioned’ Pecan Pie: Bourbon
Vera Miller wrote this guest article specifically for Social Vignerons, and we are grateful to her for her contribution. a little about the author: Vera Miller is a passionate food enthusiast who enjoys everything about cooking, especially the use of current technology in the kitchen, which can make even the most inexperienced cook appear to be an accomplished chef. Her blog, Kitchen Gadgets Wars, is a place where she periodically expresses her thoughts on the latest and weirdest kitchen gadgets.
Due to the bitterness and high tannin content of chocolate, it may be unexpectedly difficult to match effectively with a variety of wine styles. Because both wine and chocolate contain antioxidants, it takes a delicate balancing act to get these two to function together in harmony. But, after you’ve done so, it’s simply divine!
Chocolate House Rules
- As a result of its bitterness and high tannin content, chocolate may be unexpectedly difficult to match properly with wine. In order for the antioxidants in both wine and chocolate to operate in harmony, there must be a delicate balance struck. You’ll be in heaven once you get there, though.
Best Wines to Try
Vintage Port, Tawny Port, Cream Sherry, Pedro Ximénez, and Rutherglen Muscat are all excellent choices.
Whites— Sweet, long finish
Riesling from the late harvest, Eiswein / Icewine, and Tokaji
Classic Wine Pairings
a mousse made with vintage port and dark chocolate Dark chocolate is extremely rich and might have a harsh taste to it. The intense nature and punchy flavors of this dish necessitate the use of a powerful, long-lasting fortified wine. With deep black fruit flavors and a full-bodied mouthfeel, vintage port is a great accompaniment to a rich, decadent dark chocolate confection. a cake made with tawny port and chocolate Milk chocolate is significantly milder and less bitter than black chocolate.
It has less berry fruit aromas than Ruby or Vintage Port, and it is lighter in color.
Riesling from the late harvest with white chocolate Because white chocolate is the sweetest variety of chocolate, it should be paired with a sweeter wine that complements rather than overpowers the flavors of the chocolate in question.
The grapes, which are almost raisin-like in appearance, provide a dessert wine that is great with white chocolate truffles.
Wine Pairings for Desserts
a mousse made with vintage port and bittersweet chocolate Despite the fact that it is so rich, dark chocolate may be bitter. Because of its intense nature and snappy flavors, it requires a powerful, long-lived fortified wine. With deep black fruit flavors and a full-bodied mouthfeel, vintage port is a great match for a rich, decadent dark chocolate treat. Chocolate Cake with Tawny Port Milk chocolate is significantly softer and less bitter than dark chocolate, making it a better choice for children and adults alike.
It has less berry fruit aromas than Ruby or Vintage Port, and it is lighter in color than any of those varieties.
Riesling from the end of the harvest with white chocolate White chocolate is the sweetest of the chocolate varieties; therefore, a sweeter wine that complements the flavors rather than overpowers them should be used to pair with white chocolate.
This dessert wine is made from grapes that are nearly raisin-like in appearance and goes perfectly with white chocolate delicacies.
Granny Smith Apple and Brown Butter Custard Tart
Granny Smith Apples Kate Neumann’s Apple and Brown Butter Custard Pie is a delicious custard filled with caramelized apples and baked in a buttery tart shell that is infused with the fragrance of browned butter. Ice wine is recommended as a wine pairing. Riesling, Vidal Blanc, and Vignoles grapes are typically used to make this wine, which is picked after the first winter frost. Ice wines are silky and creamy, lusciously sweet and packed with concentrated flavor, yet they have a lively acidity that keeps them tasting crisp and refreshing.
They are commonly paired with sweets that contain fruits such as nectarines, peaches, or apples, among other things. Advertisement Advertisement
Double-Chocolate Bundt Cake with Ganache Glaze
Bundt Cake with Ganache Glaze made with double chocolate. Many Bundt cakes are heavy and buttery, but this one is unexpectedly light and very moist, thanks to the silky chocolate glaze that coats the top and sides. Vintage Port is recommended as a wine pairing. Vintage ports are huge wines with black-fruit flavors and robust tannins when they’re young; pair them with something as intense, such as a rich, dark-chocolate dessert or a blue cheese like Stilton, to bring out the best in each other.
Raspberry Jam Bomboloni
Bomboloni with Raspberry Jam (photo courtesy of Quentin Bacon) Immediately after they come out of the frying pan, Kate Neumann fills the doughnut holes with fruit jams or chocolate ganache and then rolls them in sugar and spices. Brachetto d’ Acqui, a red wine from Italy, is recommended as a pairing. Wine from Piedmont that is effervescent and not too sweet, with flavors of wildberries and fizz, is an excellent way to cap off any meal with a crisp finish. It goes well with any berry treat, whether it’s a raspberry pie, a blackberry crumble, or a handful of freshly picked wild strawberries from the field.
Greek Yogurt Panna Cotta with Honey-Glazed Apricots
Panna Cotta with Honey-Glazed Apricots made with Greek yogurt This cold, delicate treat, according to Kate Neumann, has a citrus flavor “Custard’s characteristics are retained without the egginess. The tanginess is enhanced by the use of Greek yogurt.” Orange Muscat is a good wine to pair with this dish. Sometimes, the Mediterranean grape is mistaken with the more popular Muscat Blanc à Petits Grains, which is a hybrid of the two. It is used to make delectable dessert wines. Fresh fruit, particularly tangerine and orange flowers, as well as desserts with a tangy edge, pair well with this wine’s flowery scents and light to medium body.
Dulce de Leche Crispies
Crispy Dulce de Leche Dulce de Leche Crispies Featured image courtesy of Lucy Schaeffer Marcia Kiesel creates a sophisticated spin on the popular Rice Krispies Treats by cleverly substituting marshmallows with dulce de leche, a Latin American dessert sauce, and then adding even more crunch with toasted, sliced almonds. This dish has a caramel flavor, is nutty, and is quite crunchy. Madeira is the perfect wine to pair with this dish. When mixing sweets with dessert wines, it’s easy for the sweetness to overpower the taste senses.
Wine and Dessert Pairings (2021)
Wine and dessert combinations may be very delicious. Port wine, Sauternes, Muscat, Riesling, and Champagne are some of the most popular wines in the world. There are a variety of wonderful sweet wines available that are ideal for pairing with sweets. Listed below are some of the most common wine and dessert combos. The date of publication is April 10th, 2020. Which beverage do you prefer for dessert after a great dinner? Do you prefer coffee or tea for dessert? Wine is a fantastic option and, when combined appropriately, can be quite delicious with dessert.
General rules for pairing winedesserts
The combination of wine and dessert may be really delicious. Port wine, Sauternes, Muscat, Riesling, and Champagne are some of the most popular types of wine in the United Kingdom. Delicious sweet wines are available that are a fantastic match for sweet dishes. These popular wine and dessert combinations are provided in this handbook.
– Released on the 10th of April in the year 2020 Do you drink coffee or tea after a delicious supper when it’s time to indulge in a dessert? With dessert, wine is a fantastic option that, when combined appropriately, can be quite delicious.
- A darker dessert frequently necessitates the use of a darker wine. A sweeter wine should be served with a sweeter meal. The flavors of the wine and the flavors of the meal should be complementary.
More information may be found in our advice on how to pick the best wine for desserts.
Wine with ChocolateCaramel desserts
Chocolate cake, chocolate mousse, chocolate bar, chocolate truffles. the list goes on. There is a broad range of popular chocolate and caramel treats to choose from. Port wine from Portugal is the most traditional wine to drink with chocolate. Almost all Port wines go well with chocolate, but in order to get the greatest port and chocolate match, you must take the sweetness of the wine into mind. The general rule of thumb is to pick a wine that is somewhat sweeter than the dessert. Alternatively, dry wines may be served with chocolate and caramel sweets, but keep in mind that a glass of dry red wine (particularly dark chocolate!) might taste harsh when served with chocolate.
If you still want a dry red wine, go for one that has a lot of berry fruit flavors in it.
- A milk chocolate bar flavored with Tawny Port or Ruby Port. If you like dry red wines, Pinot Noir is a fantastic choice. Pair dark chocolate with LBV Port or Vintage Port. Dark chocolate and Zinfandel go together like peanut butter and jelly
- Chocolate with fruit or nuts goes well with Vintage PortorZinfandel
- Chocolate with caramel or salty nuts goes well with Tawny PortorMadeira
- White chocolate goes well with White Portor a fruity rosé wine. Also, an off-dryRieslingis a nice option. Desserts include chocolate cake with Ruby Port, chocolate mousse with Brachetto d’Acqui, sherry, or shiraz, banana bread with off-dryRiesling or Madeira, peanut butter pie with Madeira or Pinot Noir, and chocolate truffles.
Wine with VanillaCustard desserts
White wines, particularly sparkling wine, mix nicely with mild, buttery, and sweet vanilla desserts. The following are traditional partners for vanilla desserts:
- A somewhat sweet sparkling wine, such as Prosecco Secco, Champagne Demi-Secor, or Asti Spumante, can be used to enhance the flavor of crème brûlée and tiramisu. More information on the sweetness levels of sparkling wines may be found here. Ice cream (vanilla, hazelnut, or chocolate) withMuscat
- Pannacotta withMuscat
- Pannacotta withMuscat Cheesecake is best served with an off-dryRiesling, late harvest Sauvignon Blanc, or a Zinfandel Rosé as an accompaniment. AP In addition, if you are making a cheesecake with plenty of berries, rosecco Roséis an excellent choice.
Wine with FruitySpicy desserts
Numerous sweets incorporate fruit, berries, and a variety of spices, such as cardamom and cinnamon, among other ingredients. Dessert wines are influenced by the flavors of the fruits and spices used in them. As a rule, a wine with a high acidity is a suitable match for this sort of dessert since the acidity cuts through the sweetness and fruitiness of the dish. Here are a few examples of classic pairings:
- A somewhat sweetRiesling (Kabinett, Spätlese, and Auslese) or a Gewürztraminer-based apple pie
- A lemon meringue pie withRiesling or a late-harvest Viognier, Chardonnay, or Chenin Blanc-based dessert wine Both of these wines have citrus-forward flavors that pair well with a lemony dessert. Dessert with berries and a little sweet rosé wine or sparkling rosé as a pairing. The subtle berry notes in the wines pair perfectly with the flavors of the dessert. Fruity ice cream paired with rosé wines such as Zinfandel, Riesling, or Prosecco
- Spiced Pumpkin Pie paired with tawny Portorsweet Chenin Blanc
- Cookies paired with Prosecco orChampagne Doux
- And banana dessert paired with tawny Port or Sauternes.
With with a Cheese Platter
Although the focus of this advice is on sweet desserts, it is also normal to have cheese after a meal. Sauvignon Blanc or Pinot Noir are excellent wine partners for a cheese board with a variety of cheeses. We strongly advise you to read our in-depth advice on wine and cheese pairings before continuing. In this section, you will discover the ideal wine to pair with a wide variety of cheeses. Take pleasure in your wine and dessert!
Select your desired wine type from the drop-down menu: White|Red|Sparkling|Rosé|Dessert Any dessert may be enhanced by the use of the appropriate wine combination. Rather of combining a wine with a dessert that competes for attention, the idea is to pick one that enhances the tastes present in the dish. We’ve included the most common pairings here, but please keep in mind that these are not the only ones available. When matching wine and dessert at home, remember to follow these guidelines:
- Choose a wine that is somewhat sweeter than your dessert dish in order to bring out the rich flavors. By combining flavors that are similar, you may avoid conflicting flavors. Reduce your search to only include wines with residual sugar contents between 50 and 150 g/L.
Pinot Grigio is a drier wine that is not typically paired with heavier sweets because of its astringency. For those who cannot get enough of their favorite Pinot, we recommend pairing it with sweets that are not too sweet.
This will prevent your dessert from overpowering the complex tastes contained inside your wine pairing. As a result, most chocolate-based treats should be avoided entirely. Instead, choose for lighter sweets that are rich in fruit. Christner’s Favorite Wine and Food Pairing
Pair With Crème Brûlée
Christner’s delicious vanilla custard with a crunchy caramelized sugar top is the perfect complement to your Pinot Grigio. Christner’s is a good place to try it.
Moscato is a sweet, light white wine that may be delectable when served with the appropriate sweet treat. Pair it with sweets that include fruits and hazelnuts to complete the meal. Moreover, white chocolate is preferable than milk or dark chocolate when pairing with this dish. Christner’s Favorite Wine and Food Pairing
Pair With Southern Style Bread Pudding
Moscato is a sweet, light white wine that may be delectable when served with the appropriate dessert. Desserts with fruits and hazelnuts are a good match for it. Moreover, white chocolate is preferable than milk or dark chocolate when pairing with this fruit. Favorite Wine and Food Pairings According to Christner
Sauvignon Blanc has a wide spectrum of flavors, ranging from fruity and mild to tart and citrusy. The flavors of peach, lime, and green apple are prominent in this dry wine. The fact that it is a dry wine means that it is best served with lighter dessert alternatives. This prevents the white from appearing as bitter or sour in the mouth. Christner’s Favorite Wine and Food Pairing
Pair With Sorbet
Christner’s delectable sorbet, presented in a fruit shell, is the perfect complement to your Sauvignon Blanc. Christner’s is a good place to try it.
Riesling can be either sweet or dry, but it always has citrus and green apple overtones to it, no matter how wine is served. With its fruity aromas and bright acidity, this is a sophisticated wine that calls for a dessert that complements its tastes. Desserts containing fruits, such as cobblers and pies, can benefit from the delicate sweetness that Riesling brings to the table. Christner’s Favorite Wine and Food Pairing
Pair With Strawberries Romanoff
Sweet or dry, Riesling may be found in many varieties, although it is most often associated with citrus and green apple aromas. With its rich aromas and bright acidity, this wine calls for a dessert that complements its complexity. Fruit-based delicacies like cobblers and pies can benefit from the mild sweetness provided by Riesling. Favorite Wine and Food Pairings According to Christner
Cabernet Sauvignon is more typically associated with red meats, but that doesn’t rule out pairing it with sweets as an option as well. The only thing is that you’ll have to be extra cautious with what you select to match with it. The rich taste profile that Cabernet Sauvignon delivers necessitates the use of a dessert that can keep up with its intensity. It should be served with rich and heavy sweets, rather than something overly delicate and light. Christner’s Favorite Wine and Food Pairing
Pair With Chocolate Cake
A slice of our enormous three-layer chocolate cake with thick chocolate frosting is the perfect pairing with Cabernet Sauvignon. Christner’s is a good place to try it.
Pinot Noir is a versatile red wine with a fruity and spicy taste profile, as well as smells of luscious red fruits.
This dry red wine with a fruity flavor is best served with dark chocolate. Christner’s Favorite Wine and Food Pairing
Pair With Chocolate Mousse
Generally speaking, Pinot Noir is a fruity, spicy red wine with scents of luscious red fruit. It is a versatile wine. Wine lovers will like this fruity dry red with dark chocolate. Favorite Wine and Food Pairings According to Christner
A lot of proseccos are extra-dry or Brut in style. You should be cautious about the sorts of sweets you serve with these wines. Keep in mind that sweeter sweets necessitate sweeter wines. If you’re planning a lavish dessert, a ‘demi-sec’ or a ‘doux’ Prosecco might be a good choice. Fruit tarts combine well with less sweet Proseccos, whilst cheesecakes pair well with sweet Proseccos of all kinds. Christner’s Favorite Wine and Food Pairing
Pair With Mandarin Orange Cake
Our three-layer mandarin orange cake is the perfect dessert to pair with a glass of Prosecco. It is iced with a delicious tropical pineapple-orange whipped cream frosting and served a la mode with orange sauce on the side. Christner’s is a good place to try it.
This light pink wine, with its refreshing taste, has quickly gained popularity among wine enthusiasts. Dessert pairings are numerous, but one thing you must keep in mind is that they must be served immediately after the main course. Rosés are often dry wines, which makes them inappropriate for sweets that contain cream. However, combining Rosé with chocolate makes for a delightful combination. Christner’s Favorite Wine and Food Pairing
Pair With New York Style Cheesecake
A glass of Rosé and a slice of our New York style cheesecake are the perfect pairing. This delicacy is accompanied by berries that have been flavored with Chambord. Christner’s is a good place to try it.
Sherries are often made from the Palomino grape, which is then fortified through a process of maturing, cask-aging, and blending to change it into its final form, which can range from light to dark and dry to sweet depending on the producer. While the nature of Sherries is diverse, and this will inspire your dessert pairings, you’ll want to keep one crucial matching tip in mind: When it comes to Sherry pairings, you can’t go wrong with nuts. Sherries’ distinct salty and nutty characteristics make them an excellent match for desserts such as vanilla ice cream, tiramisu, and carrot cake.
Pair With Carrot Cake
Our three-layer carrot cake is decorated with Philly cream cheese and goes well with a glass of Sherry, as you can see in the photos. Christner’s is a good place to try it.
Port is a fortified wine produced in the Douro Valley in Portugal (it cannot be produced anyplace else or it will not be considered authentic Port). Port wines are available in a range of types, ranging from vintage to ruby, white to tawny. If you’re searching for a general dessert combination that goes well with Port, we recommend rich desserts. Christner’s Favorite Wine and Food Pairing
Pair With Praline Parfait
This dessert, which includes caramelized pecas, is a fantastic pairing with a glass of Port. Christner’s is a good place to try it.
Selecting a Versatile Wine for Dessert
Do you need something that can be used for a variety of desserts or just something that is versatile?
When it comes to dessert pairings, Port and Champagne are our top picks. These wines are excellent choices when you’re not sure what to serve with a meal or when you’re not sure what dessert you’ll be serving.
Try a Glass at Christner’s
Visit our store in Orlando if you’d like to sample some fine wine. The selection of wine at Christner’s is extensive, with more than 4,500 bottles to pick from. If you want assistance in making a wine selection, our in-house sommelier would be pleased to provide you with suggestions for wine pairings. Take a look at our wine list
How to choose wine for dessert
Choosing the right wine for dessert when it comes to Italian cuisine and wine pairing Deciding on the correct wine to accompany dessert is the best way to conclude a dinner. Because after all, the last course is the last impression you make on your dinner guests, and you want it to be a good one – especially if you’re attempting to impress a particular group of people. Of course, it should be delicious and sparkling. Traditionally, desserts are paired with Moscato d’Asti wine. However, believe it or not, you are not required to drink just unctuously sweet dessert wines all of the time.
It all depends on what you’re putting on the table.
It’s rather simple to choose the correct bottle of wine by looking at the components and thinking about what notes in the wine would match the food.
The best Italian wine for dessert
- Choosing a wine for dessert based on Italian cuisine and wine pairing Deciding on the correct wine to accompany dessert is the ideal way to conclude a dinner. Because after all, the last course is the last impression you make on your dinner guests, and you want it to be a good one – especially if you’re attempting to impress a certain group of people. Sweet and dazzling, without a doubt. The standard dessert wine match is Moscato d’Asti. Contrary to popular belief, however, you are not necessarily confined to overly sugary dessert wines. Several dry wines, in fact, pair exceptionally well with desserts. What you serve is entirely dependent on your personal preferences. Picking a wine for dessert is similar to choosing a wine for any other type of food and beverage pairing. Finding the perfect bottle of wine is quite simple if you look at the components and consider which notes in the wine would suit them. Consider the following as a source of ideas:
Wine for cake: Moscato d’Asti
The Moscato d’Asti is one of the most popular dessert wines, and it’s easy to see why. Because it is inherently sweet, the sugar in cakes and other baked goods does not impart a bitter taste to it. It does have the effect of reducing the sense of sweetness in the wine, but there is so much residual sugar in the wine that you will not notice. When you drink it as an aperitif on its own, you will be able to detect the various flavors and smells that could otherwise be obscured by the sweetness of the drink.
Cakes such as birthday cakes, which can be difficult to match because of the nearly aggressive sweetness of icing, jam, and buttercream, are particularly well suited to this dish.
The flavors of guava, pear, candy, and white blooms are prominent in this exceptionally fragrant Italian sparkling wine.
Perfect for bursting open during a birthday celebration or when having afternoon tea with your girlfriends.
Wine for berry desserts: Pinot Noir
Berries are a popular ingredient to a variety of sweets, whether they are served fresh or cooked into a compote. Their flavors can also be found in large quantities in red wines. However, while their deep and black flavor may easily overshadow a white wine, they’re a match made in heaven when paired with a light-bodied, fruit-forward red wine. Cooking with luscious wines, such as Peter Zemmer “Rolhüt” Pinot Noir, is a pleasure. Summer pudding, blackberry crumble, and berry zabaglione are all excellent choices.
A dry wine with silky flavors of fresh and dried red fruits on the palate, tempered with mouth-watering acidity, it is a delicious treat.
Kurtatsch Mazon Pinot Noir Riserva 2016 is another fantastic choice for a berry-based dessert. Its scents of fresh mint, cinnamon, and wild strawberry pair particularly well with light summertime treats such as strawberry pie and raspberry sorbet, which are also available online.
Wine for citrus cheesecake: Vermentino and Grillo
Lemon posset, key lime pie, and Amalfi lemon tart are examples of tangy sweets that may be paired with zesty white wines with lots of acidity. The sourness of these sweets, on the other hand, helps to muffle the wine’s zinginess and boost the perception of sweetness, which helps to bring out fruit and floral notes that you would otherwise miss if you were just sipping it on its own. This delicious Sicilian wine, Salvatore Tamburello 204N Grillo 2019, is a perfect match for lemon-based desserts.
Siddùra Maa Vermentino di Gallura DOCG Superiore is an excellent pairing for sweets that are heavy on the lime flavor.
Wine for chocolate desserts: Amarone and Pinot Noir Riserva
Wine and chocolate combinations are popular, but they may be difficult to do successfully. Consider that chilled sweets such as chocolate mousse and chocolate torte tend to be more wine-friendly than hot foods such as molten lava cake or chocolate fondue. Similarly, finding a match for milk and white chocolate is easier than finding a match for dark chocolate. This is due to the fact that dark chocolate has a high concentration of tannins, which are incompatible with the tannins present in full-bodied red wines.
Wine for milk and dark chocolate desserts: Amarone
Another excellent wine to pair with chocolate-based treats is Amarone della Valpolicella, a rich sweet red wine created from grapes that have been half-dried for a long period of time. OurRubinelli Amarone della Valpolicella Classico DOCGis a beautiful example of this style of wine. Its prominent and complex scents hold their own against the richness of chocolate, with notes of fig, raspberry, leather, and cranberry complementing the deep cocoa flavor and complementing the richness of the chocolate itself.
Wine for white chocolate desserts: Pinot Noir Riserva
When it comes to wine pairings, white chocolate may be used in a variety of ways. As a result of its mild flavor, it creates an unexpectedly wonderful pairing with Pinot Noir Riserva, giving the impression of berries and cream with each mouthful. If you like rose petals and dried strawberries, try Peter Zemmer Vigna Kofl Pinot Noir 2017 from Alto Adige, which has a delicate flavor of rose petals and dried strawberries.
Wine for creamy desserts: Lugana
Gelato, tiramisu, and panna cotta are all creamy treats that require a wine with a high level of acidity to cut through them. Due to the fact that these treats are frequently quite sweet, they might dilute the perception of fruitiness and sweetness in a wine. As a result, it’s advisable to steer clear of basic zingy whites and instead choose for something with a little more substance and nuance. A excellent advice is to search for white wines that have been matured in oak barrels. These are frequently characterized by buttery undertones that go well with the dairy in creamy sweets.
A portion of this wine is fermented in French oak barrels and the remainder in stainless steel tanks in order to generate more nuanced flavors. When combined with cream, its wonderful aromas of almonds and yellow apple, peach compote, and custard pie are very delicious.
Wine for caramel desserts: Moscato di Sardegna
Caramel is a decadently sweet and gooey treat that necessitates the consumption of a wine that is similarly decadent. When serving sweet desserts such as sticky toffee pudding, crème caramel, and salted caramel semifreddo, it’s worth going for a white dessert wine such as Siddùra, Nùali Passito, or Moscato di Sardegna DOC to balance off the indulgent sweetness. Despite the richness of the caramel, this delectable Moscato has a zingy acidity that cuts through the sweetness. Due to the fact that it is created from dried grapes, it has concentrated and powerful flavor notes.
Wine for Christmas Cake and spiced desserts: Sweet Passito
Baking spices such as cinnamon, cloves, and ginger provide a new dimension of intrigue to sweets such as apple pie, poached pears, and pannetone, among others. In order to complement the sweet and spicy nature of these treats, the ideal wine to pair with them is a luscious red dessert wine that has spent some time in barrel to develop spicy notes of its own. Due to the fact that sugar in meals may diminish the sweetness of wine, now is an excellent time to dig out your most syrupy bottles of wine.
Wine for spiced desserts with dried fruit: Moscato Rosé
Kurtatsch Ushas 2017 – a Moscato Rosé made from dried grapes – is a perfect accompaniment to spicy sweets that are rich in dark fruits. Pomegranate, violet, and marmalade flavors are accentuated, but it’s the mulled wine spice notes that will truly bring out the flavors of spicy dessert. While serving with a warm mince pie during the Christmas season, you could also serve it with an apple and ginger crumble throughout the summer.
Wine for other spiced desserts: Sweet Gewürztraminer
Kurtatsch Ushas 2017 – a Moscato Rosé made from dried grapes – is a great pairing for spicy sweets that are rich in dark fruits. Pomegranate, violet, and marmalade flavors are intensified, but it’s the mulled wine spice notes that will truly bring out the flavors of spicy desserts in this drink. While serving with a warm mince pie during the Christmas season, you could also serve it with an apple and ginger crumble throughout the summer.
Get adventurous with dessert wine pairings
It goes without saying that everyone has their own preference for the greatest dessert wine. When it comes to wine and chocolate, some individuals enjoy large, powerful reds, while others prefer their wine to be somewhat sweeter than their meal. The most effective technique to determine which dessert wine to purchase is to just try. Make use of our suggestions as a starting point and experiment to discover what suits your taste buds.