Wine Pairings for Fruit-based Desserts
©Fotolia A thick, viscous, unctuous dessert wine such asMoscatelandPXSherry, or Rutherglen Muscat is a good choice for many fruit-based desserts; if you can envision pouring a caramel or butterscotch sauce over your dish, this should also work. Many fruits, including bananas (think banoffee pie), pair nicely with these dark, sticky wines, including figs and raisins. Desserts made with grapes are not very frequent, but Muscat is the grape of choice here because it is the primary family of wine grape varietals that are also produced for eating purposes.
Oranges can be tough to work with; if the flavor is really strong, you may want to use an orange liqueur instead.
Lime, lemon, and grapefruit are similarly difficult to mix with wine; a dessertRieslingmight work, but combining like with like may be difficult.
Chenin Blanc, with its apple scents and tastes, is a perfect go-to variety for apples and pears, especially because it is available in a wide range of sweetness levels to suit both savory and sweet meals.
- Côteaux du Layon and Bonnezeaux are two of the most famous dessert wines in the world.
- It’s also worth trying a Sauvignon-Semillon wine, like as Saussignac, which should pair well with a cuisine that incorporates gooseberries.
- Strawberries and cream are customarily served with brut Champagne, though Demi-Sec is sometimes preferred, and grass-court tennis in southwest London is an optional extra (though recommended).
- Three of our top choices are as follows:
- MoscatelSherry produced in Andalucia, Spain
- RutherglenMuscat, Australia
- Coteaux du Layon, Loire, France
Berries and Wine! (Part 2): Sweet Moments
Kerstin Strandberg, sommelier at Via Concha y Toro, discusses the winery’s winemaking process. For dessert, nothing beats a red fruit tart or a cool, refreshing fruity ice cream on hot days to make your loved ones’ faces light up. Everyone is intrigued by the flavors of berries and berry-based delicacies, and if you enjoy fine wine, you will undoubtedly be interested in learning how to match them. Berries are frequently the greatest choice when it comes to producing sweets and other meals because of their vibrant colors, scents, and flavors.
Sommelier Kerstin Strandberg of Via Concha y Toro shares some of her favorite dishes as well as suggestions for pairings with our wines in the following video.
Strawberries dipped in bitter chocolate
“It’s perfect for romantic nights in. Because the freshness of strawberries is mixed with the warmth and smoothness of bitter chocolate in this dish, I am tempted to choose a more daring wine match, such as Terrunyo Carmenere, which would highlight both tastes present in this dessert.”
“To drink with this dish, I propose the Marques de Casa Concha Pinot Noir from Chile.” It improves the inherent acidity of raspberries because of its delicate flavor and well-balanced acidity.”
“The cheesecake is really delicious, and the blueberry adds a refreshing touch. Sugar from this dish saturates the taste receptors, making any dry wine taste aggressively harsh or astringent due to the tannins in the grape skins. I propose pairing it withConcha y Toro Late Harvest wine, which is created from Sauvignon Blanc, a varietal that is high in acidity and avoids the palate from becoming saturated with sweetness.”
Cup of cream, white chocolate, berries and biscuits
I would choose Terrunyo Riesling, an atypical crisp and mineral white wine that has been aged for a short period of time in wood, which adds depth and a subtle sweetness at the end that makes it pleasant and simple to consume, for this delectable dessert.
Berries ice cream with raspberry sauce
In this case, the Trio Sauvignon Blanc is an excellent choice. When served cold, the wine’s crisp acidity, citrus and tropical aromas, and overall flavor are brought to their full potential.”
Brie covered with sour cherries jam
I would pick the Marques de Casa Concha Carmenere for this dish because the tastes are really rich. A more structured wine such as this complements the age of the cheese, and the cherries intensify the flavors of red fruits in the Carmenere.” However, although Kerstin like many types of berries, raspberries are her personal favorite: “They are excellent in more sophisticated preparations such as tartlets, muffins, and jam, as well as in fresh and nutritious fruit juices.” Its powerful perfume, delectable flavor, and stunning fuchsia color are all appealing characteristics.
Whatever your favorite berries are, there is certain to be a delectable dish that you can pair with one of our wines to make them even more wonderful.
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Fresh Fruit Tart and Coffee Pairing
An orange-flavored sweet pastry shell is surrounded by a typical vanilla pastry cream made with milk, eggs, sugar, vanilla beans from Bourbon, and a little bit of cornstarch. Finished with a Grand Marnier-infused glaze and garnished with fresh berries and kiwi, this dessert is a must-try.
A city-roast coffee (48-50 Agtron) with super-sweet characteristics, mild acidity, and a subtle nuttiness to accompany the dessert is recommended: Brasil NY2Strictly-soft, fine-cupped coffee 100 percent Cerrado with sweet, creamy, nutty flavors and a smooth, mild finish will let the fruit flavors of the tart to take center stage, or Costa RicaStrictly Hard Bean European Preparation will allow the fruit flavors of the tart to take center stage.
The sweetness of honeyed or El SalvadorStrictly High Grown Honeyed coffees, as well as the body and acidity of both, will be syrupy, flowery, and slightly wild in flavor with a rich, creamy body and sharp, crisp acidity.
Coffee that has been medium roasted has a sweet scent, winy-orange/apricot acidity, and a medium body.
It has a smooth finish that is light caramel and milk chocolate in flavor. Using fresh fruit in the tart will bring out the floral-fruity sweetness of the coffee without dominating the flavour or strength of the beverage.
WINE / SPIRITS
Crisp, clean sweet wine to complement the acidity of the fruit while also balancing the cream and pastry flavors.
- Ice Wine is a dessert wine made from grapes that have been frozen while still on the vine
- The water has been dissolved and the sugars have been concentrated as a result of the freezing process. Characteristics that are pure, fresh, sweet, and properly acidic would boost the fruit tastes and complement the pastry cream
- And Late Harvest Riesling is a sweet, fragrant German dessert wine made from Riesling grapes harvested late in the season. LH Riesling and Sauternes are both fairly complex wines with typical floral aromas, fresh/stone fruit characters, honey, apricots and peaches, may be spicy and mineral-like with underlying sweetness and crisp acidity
- Both wines are produced in the Graves section of Bordeaux
- Both wines are produced in the Graves section of Bordeaux. Dessert wine from Piedmont, Italy, made entirely of Brachetto grapes, called Marenco Bracchetto d’Aqcui “Pineto” (Pine Tree). An excellent sweet-tart balance of cherry and berry fruit is provided by this softly sparkling dessert red wine, which has a medium acidity and a gently effervescent finish.
Pairing Wine with Dessert
Dessert is the ideal way to conclude a meal. Wines, on the other hand, may make a wonderful dessert even better. When you mix a wine with a dessert, the distinct characteristics of each are revealed. For a delightful dessert, pair an Ice Wine with cake or a Late-Harvest Riesling with chocolate for a refreshing drink.
Best Wine to Serve with Apple Pie, Apple Tart
Late-Harvest Riesling, Ice Wines, Muscat, and Demi-sec are some of the options. Sparkling Wines, Blueberry Wine, and more varieties Demi-sec Sparkling Wines, Brut Sparkling Wines Sparkling wines, late-harvest riesling, Muscat, and Zinfandel are some of the options.
Best Wine to Serve with Chocolate
Late-Harvest Riesling, Raspberry Wine, Black Muscat, and Cabernet Sauvignon are among the varieties available.
Best Wine to Serve with Cake
Rieslings from the end of the harvest, Muscat and a variety of ice wines are among the varieties available.
Best Wine to Pair with Creams, Custards, Puddings
Rieslings from the end of the harvest, Muscat and a variety of ice wines are among the options available.
Pairing Fresh Fruit with Wine
Late-harvest Chenin Blanc, Riesling, Gewürztraminer, Muscat, and other white grape varieties
Best Wine to Serve with Ice Cream and Sorbets
Usually none, with the exception of fruit wine and fruit liqueurs.
Best Wine to Serve with Nuts
Port, Brut Sparkling Wine, Angelica, and other herbs
Pairing Tiramisu and Wine
Angelica More information on these varietals may be found in our Wine Varietals Definitions section of our website.
Perfect Dessert: Meringue Fruit Tart and Wine
This is a sponsored post. We’ve partnered with Sonoma-Cutrer to give wine inspiration for your next event, whether you’re organizing a wine party or seeking for the right accompaniment for your dinner party meal. A puff pastry shell, a cream cheese middle, fresh fruit, and a toasted meringue topping come together to create a delectable dessert. Pair with a chilled glass of wine for a delicious pairing. Fresh fruits, cream cheese, and a smokey charred meringue are baked inside a buttery crumbly puff pastry and served warm.
- Puff pastry is something that I try to avoid whenever possible.
- Given that the Christmas season is already underway, I suppose the odd indulgence is permissible!
- This California vineyard is thrilled to be able to combine heritage with cutting-edge technology.
- They have a large selection of wines to choose from to suit your individual preferences.
- Our favorite wines from them were The Vine Hill Pinot Noir and The Cutrer Chardonnay.
- Now, I’m not a wine matching expert, but the wine’s little tang helped to cut through the richness of the tart, which was a pleasant surprise.
- I had a great time putting together and designing the dessert.
- So it took some time to arrange the pears in a pleasing manner, and the berries provided a vibrant flash of color.
- The dessert was made even more remarkable by the scorched meringue.
Kankana Saxena is a woman who works in the fashion industry. A puff pastry shell, a cream cheese middle, fresh fruit, and a toasted meringue topping come together to create a delectable dessert. Pair with a chilled glass of wine for a delicious pairing.
- 1puff pastry sheet rolled out
- 1/2 cup whipped cream cheese
- 1bosc pear
- 112 cups blackberries and raspberries
- 2egg whites
- 12 cupgranulated white sugar
- 2 teaspoons powdered sugar for dusting on the baked tart (optional)
- Preheat the oven to 400 degrees Fahrenheit. Roll out the puff pastry and place it on a baking sheet. A paring knife should be used to lighten score the border along the full edge, leaving a 14-inch margin around the edge. Make a halved pear, core out the seed, and thinly slice the pear after that. Spread the cream cheese on the puff pastry, inside the border, until it is completely covered. After that, arrange the sliced pears in a layering pattern. Beginning at the upper left side of the tart, place half of the sliced pear on top, with the curve side of the pear facing outwards toward the edge of the crust. Half of the berries should be placed next to the pear
- Repeat the technique with the bottom half of the pastry, this time orienting the sliced pear so that the curve side is towards the edge of the dough. 1 egg and 1 tablespoon of water are whisked together. Egg wash should be applied to the borders of the pastry sheet. Bake for 20-25 minutes, or until the edges of the puff pastry are golden brown, on the center rack of the oven. Once the baking is completed, turn off the oven and remove the baking pan. Allow the pie to cool for 10 minutes before preparing the meringue. While the tart is cooling, prepare the meringue. Mixing bowl: Place the egg whites in the mixing bowl and beat with an electric mixer until firm and keeps its shape, about 3 minutes. Add the sugar, a tablespoon at a time, whisking constantly, until the mixture is glossy and stiff, about 10 minutes. Cut one corner off of a zip lock bag and pipe the meringue into a decorative bag. Using little dollops of meringue, pipe the meringue onto the pie. Char the meringue dollops with a hand flame to give them a charred appearance. An alternate method is to place the dish inside an oven under the broiler. If you want to utilize the oven method, use extreme caution because it will only take a minute.
Kankana Saxena is a woman who works in the fashion industry. Kankana Saxena’s blog, ‘Playful Cooking,’ is a place where she documents her culinary adventures, travel experiences, and photography love. Her culinary approach is primarily nutritious, with the occasional indulgence thrown in for good measure. ‘Homemade is happiness,’ she says, and she lives by this motto! She is originally from India, but she and her husband presently reside in the California city of Santa Clara.
Berry Good Together
People frequently say that things work better when they are done in pairs, and we wholeheartedly believe this. To celebrate the occasion, we are combining two of our favorite topics: fresh fruit and wine. (After all, who doesn’t enjoy a beautiful sparkling glass of wine with a small treat on the side?) Wines, like fresh fruits, have distinct scents, textures, and flavors of their own to offer. We spoke with the professionals at Food and Wine, and they provided us with a plethora of knowledge as well as some great suggestions.
- “ Fruit and red wine are a classic combination.
- Berries and bananas are among the greatest fruits to match with a lighter red, while deeper, heavier reds are best paired with dried mixed fruits such as figs and mixed raisins, among other things.
- White wine and fruit are a classic combination.
- Berries combine well with sparkling whites with a light sweetness, as do sweet wines such as Muscat, while fruits such as apples and pears pair well with whites in the mid-sweetness range, such as Pinot Grigio.
- For the best flavor, alternate between serving sweet and dry wines and light and heavy wines, starting with the sweetest and working your way up.
- For your consideration, we have the following suggestions: A platter of fresh blueberries goes perfectly with a glass of effervescent champagne, or if you prefer red wine, a Petite Syrah or a smokey Merlot are also excellent choices.
- Try pairing them with a Zinfandel, or if you want a lighter wine, try pairing them with a Muscat wine.
- Add some cheese or charcuterie to your spread to truly impress your visitors and thrill your taste buds even more!
So, what are your thoughts? Sounds like a tasty and entertaining idea, doesn’t it? We’d love to know about your favorite pairings, so please don’t hesitate to share your thoughts with us. As usual, best wishes for a wonderful weekend! The HBF Genealogy
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.
It has a touch sweetness to it, which is typical of white varietals. Apricots and almonds are typical tastes found in Moscato wines, and they pair well with the rich vanilla custard in this dessert. As a bonus, pairing a Moscato with crème brûlée helps to balance out its sweetness a little bit more since, while it has a modest sweetness, it is not overpowering in the same way that other dessert wines are.
Pairing Wine With Apple Pie and Apple or Pear Desserts
The flavor of this white variety is slightly sweet. Apricots and almonds are typical tastes found in Moscato wines, which pair well with the rich vanilla custard. 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 overpowering like other dessert wines.
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
Because lemon sweets, such as lemon meringue pie, are naturally acidic, they can be paired with wines that are rather sweet in comparison.
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.
With dessert wine, turn the end of your meal into a grand finale
Around the holidays, we have a tendency to stress about what wines to serve with dinner, especially at dinner parties or family feasts. In contrast, we tend to neglect dessert, which provides an extensive selection of wine matching options. And what about once the dessert is finished? You’ve finished the meal, you’ve finished la grande bouffe (the big breakfast), and you can’t picture ever eating another mouthful, not even a wafer-thin mint. you’ve earned another beverage. When it comes to dessert, whether it’s cheese, cake, or pastry, we like to sip whatever wines were left over from the main course as we’re eating it.
- However, there are a few things you can do to make the conclusion of your dinner a big climax.
- The sweetness of the wine helps to cut through the fat in the cheese, which is especially beneficial for the creamier, funkier curds of cheese.
- These wines would also go well with tarts made with fruit.
- For a lighter, somewhat sweet sparkling red, such as brachetto from Italy, choose a lighter, slightly sweet sparkling red.
- The roasted nut notes in the wine, which are enhanced with a touch of citrus peel, mix nicely with nut-based cakes and tarts as well as nut-based desserts.
- One of the most common blunders we make is to consider an after-dinner drink to be excessive rather than digestive in nature.
- The pairing of old vintage port with cigars is a classic.
- In Napa, California, master sommelier Matt Stamp recommends a Frasqueira madeira after a heavy Christmas feast.
- “It’s a great after-dinner drink.” A Frasqueira is a vintage Madeira that has been matured in big oak barrels for at least 20 years before being bottled.
When it comes to breakfast, I have trouble recalling what I had, but I vividly recall a tasting menu that began with foie gras ice cream in roasted chestnut soup and progressed through a slab of foie gras, a scallop course, the most incredible pork loin I have ever eaten, cheese, and one or two desserts.
- Just when I felt I was about to explode from overindulgence, a server walked up to the table.
- I was right.
- It helped to soothe my stomach, and I strolled out of the restaurant daydreaming about the croissant I’d have for breakfast the next morning.
- Fruit-flavored schnapps and eaux de vie, as well as powerful marc from Burgundy or grappa from Italy, are all excellent choices.
- Brandies and eaux de vie mix the tastes of fruit with the heat of a strong alcoholic drink.
- Amaro, which derives from the Italian word for bitter, is a fortified neutral spirit or wine that is flavored with medicinal herbs and served over ice.
- In the world of amaro, the most bitter form is referred to as fernet, and the sweetheart of this category is Fernet-Branca.
- Fernet-Branca makes sommeliers, for whom overindulgence is a professional danger, drool with delight at the thought of the drink.
- Cinnamon (antioxidant, aphrodisiac), linden (more of the latter), iris (antiseptic), and saffron are some of the herbs that may be used to aid with digestion, relaxation, and aphrodisiac (energy and mood boost).
- Alternatively, we may consume anything that was intended “solely for therapeutic purposes,” as the adage used to go.
- “Now I believe amaro is the most delicious thing I’ve ever tasted.” “However, I soon learned that it helped me feel better after a heavy lunch.
According to Segelbaum, a shot of Fernet-Branca or similar amaro is a suitable way to conclude a meal. “It’s similar to the period at the conclusion of a phrase,” he explains further. ‘It doesn’t modify the message at all; it just states, ‘We’re finished!’ “
Berry Bros. & Rudd
Sweet Muscats are a good complement for most desserts, and they are the overall winner. Sweet Muscat, Tawny Port, Sweet Olorosso, Madeira are some of the flavors found in milk chocolate. Alternatively, try mixing milk chocolate with oxidative or fortified varieties, whose nutty complexity compliments and cuts through the richness of milk chocolate, respectively. A Muscat de Rivesaltes, a Tawny Port, an Oloroso Sherry, a medium-sweetBualTerrantez Madeira, or a lusciously sweetMalvasia Madeira are some examples of sweet wines to consider (Malmsey).
- Look for a dry red wine that is smooth and fruity with a rich, chocolate texture and flavor, such as Malbec, Carmenere, or Amarone della Valpolicella, or a fortified sweet wine, such as Pedro Ximenez Sherry, in your search.
- Muscat and Prosecco are used in the preparation of white chocolate.
- Try light, frothy wines with flowery notes such as Prosecco, or wines with the grapey freshness of the Muscat grape such asMuscat de Beaumes de Venise,Moscato d’Asti,sweet Muscat/Malvasia from Crete, and Recioto, to name a few examples.
- Profiteroles and chocolate ice cream are served in Muscat.
- Muscat Liqueur and Chocolate: Death by Chocolate The most rich, heavy chocolate dishes, such as Death by Chocolate, call for an exceedingly sweet Liqueur Muscat, Pedro Ximenez Sherry, or perhaps aTawny Port to accompany them.
- Vanilla Ice Cream: PX Sherry or Muscat Liqueur (optional).
- Custard: Sweet Riesling or Muscat de Beaucastel Custard that has been cooked well at home is delicious with sweet Rieslings and Muscats.
Sauternes Bakewell Pudding (Bakewell Pudding) Because Bakewell Pudding is a lighter dessert, unfortified wines such as Sauternes are recommended.
Biere de Limon (Lemon Tart/Lemon Meringue Pie): With young Sauternes / Barsacor Eiswein Riesling wines, both Lemon Tart and Lemon Meringue Pie are excellent pairings.
Alternatively, if you want your coffee with copious amounts of sugar and cream, try a German Auslese or Beerenauslese, as well as a Sélection de Grains Nobles from Alsace.
German Auslese, Beerenauslese Raspberries, or Summer Pudding would pair well with German Auslese and Beerenauslese, and perhaps even a cold, youthful Beaujolais Villages.
Banoffee Pie: Muscat de Beaumes de Venise (Venice-based wine).
Caramelised Oranges: Moscato Passito (Passito Wine) It would be ideal to pair caramelised oranges with a Muscat de Beaumes de Venise or a Tokaji Aszu, or even better if you can hunt down a hard to find Italian Moscato Passito.
Christner’s Wine and Dessert Pairing Guide
Desserts work well with sweet Muscats, which is the overall winner. Sweet Muscat, Tawny Port, Sweet Olorosso, and Madeira are some of the flavors found in milk chocolates. Alternatively, try mixing milk chocolate with oxidative or fortified varieties, whose nutty complexity compliments and cuts through the richness of milk chocolate respectively. A Muscat de Rivesaltes, a Tawny Port, an Oloroso Sherry, a medium-sweetBualTerrantez Madeira, or a lusciously sweetMalvasia Madeira are some examples of dessert wines to consider (Malmsey).
- A dry red soft and fruity wine with a rich, chocolate texture and flavor like Malbec, Carmenere, or Amarone della Valpolicella, or a fortified sweet wine like Pedro Ximenez Sherry, should be sought for instead.
- Muscat, Prosecco, and White Chocolate To match the color of white chocolate is the most challenging challenge.
- Using pure white chocolate to pair with the apricot and white peach notes of Muscat, together with a dash of citric acid and the scent of mandarins, creates a beautifully refreshing pairing.
- Muscat Liqueur: Death by Chocolate Death by Chocolate, for example, necessitates the use of a highly sweet Liqueur Muscat, Pedro Ximenez Sherry, or even a Tawny Port to complement the meal.
- PX Sherry or Muscat Liqueur: Vanilla Ice Cream Vanilla Ice Cream is delicious when paired with PX Sherry or aliqueur Muscat; in fact, you could simply pour these wines over the ice cream and call it a day.
- Pecan Pie with Treacle Tart: Muscat Liqueur Try aliqueur Muscator aTokaji Asz for an extremely sweet Treacle Tart and Pecan Pie.
- Côteaux du Layon’s Apple Pie/Apple Tart In addition to a Fruit Tart, an Apple Pie or an Apple Tart is a great pairing with Côteaux du Layon or a particularly sweet German wine.
- When served with young Sauternes / Barsacor Eiswein Riesling wines, both the Lemon Tart and the Lemon Meringue Pie are delicious.
- Alternatives include German Auslese and Beerenauslese, as well as an Alsace Sélection de Grains Nobles (Selected Noble Grains) if you want your coffee with a lot of sugar and cream on top.
- A chilled, youthful Beaujolais Villages would pair well with German Auslese and Beerenauslese Raspberries or Summer Pudding.
- Tarte Tatin and custard are a fantastic pairing.
Moscato Passito with Caramelised Oranges To pair with the Muscat de Beaumes de Venise or a Tokaji Aszu, or even better, if you can hunt down a hard-to-find Italian Moscato Passito, caramelised oranges are a delicious pairing.
- Sweet Muscats are an excellent fit for most desserts and are the overall winner. Sweet Muscat, Tawny Port, Sweet Olorosso, and Madeira are some of the flavors found in milk chocolate. Consider mixing milk chocolate with oxidative, fortified kinds, whose nutty flavor both complements and cuts through the richness of milk chocolate. A Muscat de Rivesaltes, a Tawny Port, an Oloroso Sherry, a medium-sweetBualTerrantez Madeira, or a lusciously sweetMalvasia Madeira are just a few of the options (Malmsey). Sweet Muscat, Tawny Port, Sweet Olorosso, Madeira are some of the flavors found in dark chocolate. Look for a dry red wine that is soft and fruity with a rich, chocolate texture and flavor, such as Malbec, Carmenere, or Amarone della Valpolicella, or a fortified sweet wine such as Pedro Ximenez Sherry. The King’s Ginger is also a fantastic pairing, or you could try a Malt Whisky. Muscat and Prosecco are used in the production of white chocolate. White chocolate is the most difficult to replicate in flavor. Try light, frothy wines with floral notes, such as Prosecco, or wines with the grapey freshness of the Muscat grape, such as Muscat de Beaumes de Venise,Moscato d’Asti, sweet Muscat/Malvasia from Crete, and Recioto. Using pure white chocolate to pair with the apricot and white peach notes of Muscat, together with a dash of citric acid and the scent of mandarins, creates a delightfully refreshing mix. Profiteroles/Chocolate Ice Cream: Muscat a rich, sweet Muscat like as Rutherglen Muscat or Muscat de Beaumes de Venise would pair well with profiteroles topped with gobs of cream and chocolate sauce, or chocolate ice cream Death by Chocolate: Muscat Liqueur Death by Chocolate, for example, necessitates the use of an exceedingly sweet Liqueur Muscat, Pedro Ximenez Sherry, or even a Tawny Port. Sauternes, BarsacASauternes / Barsacor botrytised crème brulee/creme caramel Both Crème Brûlée and Cream Caramel would pair well with Semillon. Vanilla Ice Cream: PX Sherry or Muscat Liqueur Vanilla Ice Cream is delicious when paired with PX Sherry or aliqueur Muscat
- In fact, you could just pour the wines over the ice cream as a sauce! Custard: Sweet Riesling or Muscat (optional). Custard that has been cooked properly at home is delicious with sweet Rieslings and Muscat wines. Treacle Tart/Pecan Pie with Muscat Liqueur Try the liquor Muscator aTokaji Asz for a particularly sweet Treacle Tart and Pecan Pie. Sauternes (Bakewell Pudding) Because Bakewell Pudding is a lighter dessert, unfortified wines such as Sauternes are a good match. Coteaux du Layon (Apple Pie/Apple Tart): Apple Pie or Apple Tart, as well as a Fruit Tart, go well with Côteaux du Layon or a particularly sweet German wine. Lemon Tart/Lemon Meringue Pie:Eiswein (German for “wine”) Young Sauternes / Barsacor Eiswein Riesling wines go well with both Lemon Tart and Lemon Meringue Pie. Asti Moscato d’Asti for the Fruit Salad/Strawberries Using a light sparkling wine like Moscato d’Asti to pair with a fruit salad or strawberries is a lighthearted occasion. Alternatively, if you want your coffee with copious amounts of sugar and cream, try a German Auslese or Beerenauslese, as well as an Alsatian Sélection de Grains Nobles. Fresh Raspberries with Summer Pudding: A chilled, youthful Beaujolais Villages would pair well with German Auslese, Beerenauslese Raspberries, or Summer Pudding. German Auslese, Beerenauslese Raspberries, or Summer Pudding would pair well with German Auslese and Beerenauslese, and maybe even a cold, youthful Beaujolais Villages. Tarte Tatin: Sauternes (Tarte Tatin). Sauternes / Barsacand is a kind of wine produced in France. Tarte Tatin is a delectable blend of ingredients. Mussel Pie with Muscat de Beaumes de Venise (Venice) Try aMuscat de Beaumes de Veniseor aTokaji Aszu for an exceptionally delicious Banoffee Pie. Oranges Caramelisées:Moscato Passito To pair with the Muscat de Beaumes de Venise or a Tokaji Aszu, or even better, if you can hunt down a hard-to-find Italian Moscato Passito, that would be even better.
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.
Christner’s creamy vanilla custard with a crunchy caramelized sugar top is the perfect accompaniment to your Pinot Grigio. Christner’s is a great place to try it.
Pair With Southern Style Bread Pudding
Our southern style breading pudding, served with a whiskey butter sauce, is the ideal accompaniment to a glass of Moscato. Christner’s is a good place to try it.
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
Our delectable and refreshing Strawberries Romanoff is a dessert that includes vanilla ice cream covered with strawberries that have been marinated in Grand Marnier and powdered sugar before being baked. A fantastic pairing for both sweet and dry Rieslings. Christner’s is a good place to try it.
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
Want something that can be used for a variety of sweets or is simply more versatile? Any dessert should be paired with a port or a glass of champagne. Whenever you’re not sure what to serve with a meal or when you’re not sure what dessert to provide, these wines are excellent choices.
Wine Pairings for Desserts
Crispy Dulce de Leche Dulce de Leche Crispies Featured image courtesy of Lucy Schaeffer Dessert dishes that pair well with wine, such as raspberry jam bomboloni and a fizzy effervescent red wine, are included.
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.
Double-Chocolate Bundt Cake with Ganache Glaze
Granny Smith Apples (Granny Smith Apples, Inc. 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 aroma of browned butter. Drink with ice wine as a complement to the meal. Grapes collected after the first winter frost, such as Riesling, Vidal Blanc, and Vignoles, are typically used to make this wine. 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 fresh.
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.
Fruit + Wine Pairings For This Spring And Summer
The perfect summer evening beverage is a glass of wine served with some fresh, in-season fruit and a good book. We here at HaloVino wanted to share some of our favorite fruit and wine combinations with you all. For additional wine advice, visit our wine blog, and be sure to pour your wine in one of our recyclable wine tumblers!
Fruit + Wine Pairings
Fresh and luscious fruit is in season during the spring and summer months. Take a look at some of our favorite fruit and wine combinations, whether you prefer fruit as a complementing accompaniment with wine or prefer to make a wonderful sangria from scratch.
Are you a lover of bananas, whether they’re fresh or dried? Choose your favorite and serve it with a glass of your favorite rosé wine. YES, you read it correctly: a sweet Rosé pairs perfectly with any variety of banana! Other wines to consider:
Bananas are delicious whether they’re eaten fresh or dried. Choose your favorite and serve it with a glass of your favorite rosé wine. Yes, you read that correctly: a sweet Rosé pairs perfectly with any variety of banana! Other wines to consider trying include the following:
For those who prefer dried fruit to fresh fruit — especially because dried fruit is readily accessible all year long — a glass of Pinot Noir paired with some dried fruit makes a delicious snack for any spring or summer gathering you’re hosting. Additionally, try:
In comparison to other fruits, Gala apples are gentler in flavor and include a trace of cinnamon, which makes them an excellent complement for milder wines such as a bottle of Chianti. Consider the following alternatives:
When it comes to flavor, figs are really delicate, and they match beautifully with a glass of Port after dinner. If you’re searching for a good red wine to offer during dinner, consider these options:
Alternatively, you may combine mangoes with coconuts and a chilled glass of Sauvignon Blanc to create a tropical drink. These sweet tastes, along with the meaty textures of the wine, combine to make a great summer combo that you can proudly serve to all of your guests! Other wines to consider:
Are you looking for something to pair with that stale bottle of Riesling you’ve been saving for a special occasion?
Slice up some pears and serve them with a dry glass of your Riesling to bring out their tangy and juicy tastes even more. If you’re searching for something different, check these suggestions:
- Sauvignon Blanc, lighter red wines, Gewürztraminer, and other varietals
Lighter red wines, such as Sauvignon Blanc and Gewürztraminer; Sauvignon Blanc;
Because Merlot frequently contains undertones of plum and cherry, mixing a glass of Merlot with fresh plums helps to bring out those flavors even more. Alternatively, have a glass of this on hand:
Are you looking for a traditional wine to mix with the fresh strawberries from the farmer’s market? Grab a bottle of champagne and toast to success. In the spring and summer, the delicious strawberries will pair perfectly with the effervescent Champagne, allowing you to enjoy any event! Other wines that go well with this dish include:
Yes, tomatoes are classified as a fruit, despite the fact that they are frequently served with vegetables. Serve them as an appetizer or atop a summer pizza for a refreshing twist. Prepare a bottle of Pinot Noir to accompany them, no matter how you serve them. Additionally, try:
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In spite of the fact that they are frequently served alongside vegetables, tomatoes qualify as a fruit. As an appetizer or atop a summer pizza, they’re delicious. Always serve them alongside a bottle of Pinot Noir to complete the experience. Alternatively, you may consider:
7 Tasty Pairings For Dessert and Wine
These dessert and wine pairings are perfect for every dining occasion, whether it’s a romantic dinner for two, an anniversary celebration, or a lavish feast for four. When it comes to combining food and wine, the key is to think of wine as an ingredient rather than as a complement. It provides a “additional bonus.” Wine intensifies flavors, resulting in a whole different flavor profile. Desserts are no exception to this rule. In fact, creating the ideal dessert and wine match may be a wonderful way to cap off a great evening with friends and family.
Make this creamy classic sparkle with glittering fireworks by purchasing the book and enrolling in the course. With the purchase of Wine Folly: Magnum Edition, you’ll receive a complimentary copy of the Wine 101 Course ($29 value).Learn More Vouvray Brut: Made from Chenin Blanc grapes,Vouvrayis a crisp, mouth-puckering white wine that adds notes of green apple, pear, and honeysuckle.If you’re looking for something familiar but also unique, look no further than sparkling wines from South Africa, where Chenin Blanc is a very important Why it works: The acidic bite of a Vouvray Brut cuts right through the shortcake and the whipped cream, while the notes of tree fruit perfectly complement the fresh strawberry flavor.Plus, many Vouvray Brut wines are made using the Traditional Method, which adds a biscuity note that pairs perfectly with the treat’s already creamy ingredients.Another reason why this recipe works:
The wine has a lot of fruit and a nice blast of acidity. The dry Riesling grape is Germany’s favorite wine, and it can be found in a variety of styles ranging from sweet to bone dry. It has excellent aromas of citrus and green apple to go with it. A slatey feeling of minerality is particularly noticeable in drier Rieslings, which only adds to the complexity of the wine. Why it works is as follows: Using its crisp acidity and fruity tastes, a dry Riesling cuts through the syrupy richness of a peach cobbler, increasing the fruitiness of the dish very slightly.
The earthier tones prevalent in German Riesling (such as that from the Mosel Valley) would enhance the flaky crust of a cobbler while also complementing its more delicate sweetness, as will the acidity of the wine.
Subtle sweetness should be balanced with decadently fruity aromas. New Zealand Sauvignon Blanc: Studies have revealed that New Zealand Sauvignon Blanc brings out more of the distinctive passion fruit flavors in wine than any other Sauvignon Blanc produced anywhere else in the world. When compared to its greener, Old World counterparts, the Kiwi standard forSauvignon Blanchas far more fruit to it, which contributes significantly to its current popularity. Why it works is as follows: Those rich, fruity fragrances take the subtle balance of white chocolate and enhance it with a layer of fruit that isn’t too overpowering in its own right.
You’ll be convinced that you’re eating a fruit cream mousse at any moment.
Match the notes of the sweet and the tart to each other. Many modern drinkers find the creamy addition of oak to the bracing notes of apple, pear, and lemon peel to be extremely controversial, maybe because they have had one or two too many butter bombs to enjoy this style. But the reality is that there are a large number of excellent oakedChardonnays available across the world, and their adaptability is one of their greatest assets. Why it works is as follows: Combining the shortbread crust and sharpness of a lemon bar with an oaked Chardonnay is a genuinely complementing parallel that is hard to beat.
With a hint of tanginess on the side, this dish is a combination of spice and sweetness. Fino Sherry (Spanish for “fine sherry”): Because it is the driest of the Sherries, Fino Sherry does not have the heavy sweetness that many of its darker sisters are renowned for, and instead has lighter, more delicate notes of almonds, salt, and a hint of citrus to accompany its lighter, more subtle flavors. The more robust tastes of the Oloroso Sherrysoften may be enjoyed on its own as a dessert, whilst Fino’s more subtle flavors can be enjoyed with a variety of cuisines.
The acidic Jackfruit taste of many Fino Sherries also works well with the earthier flavor of the carrot cake itself, which makes for a delicious combination.
The richness of chocolate combined with the lightning bolts of fruit is unbeatable. Brachetto d’Acqui (Brachetto of Acqui): In this semi-sparkling Italianred that has a lighter body and wine berry flavors, there is some sweetness without being overly overwhelming. Actually, if you don’t have anything to serve as a dessert, a bottle of Brachettocan be just as satisfying on its own! Why it works is as follows: They’ll cut right through the rich creaminess of a chocolate mousse, while also imparting crisp texture and scents of candied fruit, red flowers, or both.
Like biting into a chocolate-covered strawberry, but with extra glitz and glam thanks to the addition of chocolate and lightning bolts of fruit.
It’s the richness of chocolate combined with the flashes of fruit. Brachetto d’Acqui is a kind of lace that is made of cotton. In this semi-sparkling Italianred that has a lighter body and wine berry flavors, there is considerable sweetness without being overwhelming. For all intents and purposes, if you don’t have anything else prepared, a bottle of Brachettowill suffice. Reasons for its effectiveness: Those lovely tiny bubbles are going to cut right through the rich creaminess of a chocolate mousse, while also imparting crisp texture and flavours of candied fruit and red flowers.