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.
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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.
There are various amounts of dryness and sweetness in Riesling from Germany. For apple dessert combinations, the three finest selections are Kabinett, Spätlese, and Auslese, which are listed in descending order of sweetness from least to most sugary. Riesling has a strong level of acidity, which helps it to cut through the sweetness of the pie. A subtle spicy flavor that fits well with the pie ingredients is also included in this recipe. The flavor profile of Riesling is frequently dominated by apple and pear flavors, with other tree fruits like as apricots and peaches also being prominent.
Auslese is a good choice if you want a wine with a lot of sweetness in it.
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 is a fortified wine that is akin to a tawny Port in taste and texture. In addition to having a pleasing golden appearance, it also offers sweet and spicy characteristics. The tastes of this wine are frequently characterized as being toasty, raisiny, or toffee-like in their characteristics. Pumpkin pie benefits from the combination of these warming tastes.
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
When combined with the spiciness of pumpkin pie and other similar dishes, Hungarian Tokaji has rainy tastes that are delightful. Dessert wine has a pleasant sweetness to it that complements the spiciness in the pie perfectly.
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.
With a beautiful golden hue, this sweet Italian dessert wine is a delight to drink. Hazelnuts, for example, are prominent in the flavor, which is slightly sweet in nature. In addition to the fact that nuts and coffee go together like peanut butter and jelly, a glass of Vin Santo will perfectly complement a tiramisu that is heavily flavored with coffee.
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.
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.
This creamy classic is given a sparkly makeover with fireworks. Purchase the book and receive the course! Learn about wine with the Wine 101 Course ($29 value). With the purchase of Wine Folly: Magnum Edition, you will receive this bonus. Read on to find out more Vouvray Brut: This is a brute of a Vouvray. Made from Chenin Blanc grapes,Vouvrayis a crisp, mouth-puckering white wine that has flavors of green apple, pear, and honeysuckle in addition to its crisp, mouth-puckering texture. Those seeking for something familiar but also distinctive can choose sparkling wines from South Africa, where Chenin Blanc is a very prominent grape variety.
Furthermore, many Vouvray Brut wines are produced using the Traditional Method, which imparts a biscuity flavor that pairs beautifully with the already creamy components in this delight.
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.
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.
Take this traditional pie and smother it in a slew of additional fruits! Gewürztraminer: Gewürztraminer is a very fragrant white wine that is recognized for its scent of lychee, flowers, citrus, and spices. Despite the fact that it is widely recognized as being sweet, drier types are available, and they are sometimes just as aromatic. Why it works is as follows: As with warm apple piedoes, Gewürztraminer blends fruit and spice in the same way, making it one of the most apparent dessert and wine combinations on this list!
Some wines are wonderful desserts on their own, but this should not prevent you from searching for the right after-dinner snacks to pair with them!
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.
A selection of beloved desserts has been paired with the most complementary wine from your favorite local vineyard in this guide. 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
- The simplicity of vanilla cake, with its sweetness and lightness, is a perfect match for our Orange Moscato wine. The appropriate complement is a full-bodied white wine with sweet honey and citrus aromas that has a lot of flavor. If you want to make a cake quickly and easily, I recommend packaged cake mixes. Just grab a box of vanilla cake mix and a bottle of Orange Moscato and you’re good to go
- My selection is as follows: Latah Creek Orange Moscato 2019$16
- Latah Creek Orange Moscato 2018$16
- Orange Blossom, Spun Sugar, and Honey are the flavors that come to mind.
- 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
Vysla created this photograph. Red velvet cake is one of the most popular desserts in the world, and what goes better with it than red velvet wine? Choose from the following options : Cupcake Vineyards Red Velvet Wine ($13.99) is a delicious red wine made with red velvet cupcakes and cream cheese frosting.
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
This classic American dish, made with sweetened apples, calls for a wine that is as sweet. Photograph by Winston Wong Moscato is a light wine that is ideal for serving with apple pie. Our recommendation: Barefoot Cellars Moscato ($6.99).
14.White Chocolate – Pink Moscato
The image is courtesy of lindtusa.com. Because white chocolate does not contain any cocoa solids, it is more expensive than other forms of chocolate. A highly sweet wine like pink moscato, for example, is an excellent pairing with this dish. Our choice is: Andre Strawberry is available for $4.99.
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
Siona Karen captured this image. Dark chocolate and a powerful red wine go together like peanut butter and jelly. The rich notes of Zinfandel are well complemented by the dark flavors of dark chocolate. Our favorite is the Barefoot Cellars Zinfandel ($4.97), which is made in California. All prices are taken directly from the Total Wine and More website.
Why Dessert Wine Pairing Is Different
On December 3, 2020, wine will be served at Pacific Rim. Wines that are low in sugar content, such as Cabernet Sauvignon, Malbec, and Pinot Noir, have gained in popularity in recent years as people strive to reduce their intake of added sugar. But. every now and again, you just need a little sweet wine treat. Dessert wine comes in handy in this situation! These selections, which are meant to be drunk in tiny glasses and savored slowly, might be the perfect after-dinner pleasure. In preparation for your next dinner party, romantic supper, or “you” time with a glass of dessert wine, you should be aware of the following:
Dessert Wine Pairing: Why It’s Different
Dessert wine pairings are distinct from other types of wine pairings since the wines themselves are distinct. It is intended to be consumed in modest quantities, and as we will explore later, it is sweeter than other wines as a result of the changes in the fermenting process. Because it is a “dessert” wine, it is logical that you would want to pair it with dessert. Sweet on sweet may be tough, so it’s crucial to strike a balance between the two flavors.
Types of Dessert Wine
In this case, though, the wine is distinct since it is dessert-oriented. Due to the changes in the fermenting process, it is designed to be consumed in tiny portions, and as we will explore, it is sweeter than other wines.
Because it is a “dessert” wine, it is logical that you would want to pair it with a sweet course. The combination of sweet and sweet can be hard, so it’s crucial to keep tastes well-balanced.
- Wines that are sparkling (e.g. Moscato, a little Riesling, Rose, and a little Gewurztraminer)
- Light and sweet (e.g. Gewurztraminer, a little Riesling, and a little Chenin Blanc)
- And dry (e.g. Riesling, Rose, and a little Gewurztraminer). Some Rieslings, some Gewurztraminers, Sauternais, and Ice Wines are very sweet. Vine-ripened red grapes (such as Zinfandel, Mourvedre, Malbec, Petite Sirah, and a few Bordeaux-style red mixes) with a sweet taste
- Enhanced by fortification (e.g., Port or Sherry)
Now, any of these types of dessert wines may be served as a dessert in and of themselves, especially if it’s a wonderful, rich port or sherry that’s been aged for a long time. But what if you want to add a little something special to your meal?
Your Dessert Wine Pairing Guide
To create a successful dessert wine match, it’s important to make sure the wines you offer complement the meals rather than overshadow them. For example, pairing a substantial, rich Merlot with a delicate tart is not ideal since the substantive wine takes center stage and overpowers the delicate tart. You won’t enjoy the lovely, light dessert, and the wine, too, may suffer as a result of what appears to be an excessive amount of food. Here are a few of our recommendations:
- Desserts that are extremely sweet: If you’re indulging in a pecan pie, cheesecake, creme brulee, chocolate cake, or any other delicious dessert, choose a wine that can stand up to the sweetness of your dessert. In order to hit all the proper notes, you’ll need an aged madeira or port. Desserts with a sweet taste: Those chocolate chip or sugar cookies are calling your name. Chocolate chip cookies and Cabernet Sauvignon, as well as sugar cookies and Chardonnay, are dessert pairings made in heaven. Sweet/Savory: What is the best complement to pumpkin pie? Try a gently sweet wine, such as Riesling, to complement the salty notes in the dish. Sweet/Spicy: A batch of gingerbread cookies is baking in the oven, and the fragrance of cinnamon is making your mouth wet. Choose a sweeter wine with a dash of spice to make the most of the flavor! Riesling is an excellent choice for this occasion. Pinot Noir is a good wine to serve with molasses-based sweets. For fresh fruit or fruit pies, use slightly sweet whites if your dessert contains stone fruits (e.g. peaches, nectarines, apricots)
- If your dessert contains dark fruits (e.g. cherries, plums, blackberries), use a slightly sweet red
- And if your dessert contains berries, use a slightly sweet red.
We’ve discovered that the best approach to discover your favorite dessertwine pairing is to experiment with different combinations! What is your favorite combination of ingredients? Do you find that Sherry or Port overwhelms your delicate torts? Why not experiment with a Chardonnay? Is it possible for Riesling to be lost in crème brulee? It’s possible that you’ll need to increase the sweetness level. In any event, it all boils down to personal preference. Our recommendation is to organize your own dessert-wine matching tasting and see what you and your friends/family come up with!
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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.
a light, maybe even effervescent beverage, such as an excellent Prosecco wine; sugar cookies/shortbread cookies: Sweet, effervescent wines with a fruity taste, such as Moscato D’Asti, go well with jelly-filled biscuits. The following wines go well with ginger snaps and pumpkin spice: Rutherglen Muscat, a rich, sweetened wine. Cookie recipes that use nuts (pecan sandies, peanut butter cookies, etc.): Malmsey Madeira, for example, is a sweet, powerful wine with nutty characteristics. Cabernet Sauvignon, Zinfandel, or Banyuls, which are inherently sweet, can be used to make chocolate cake or chocolate-chip cookies.
Prosecco extra-dry or a dry rose is a good match for strawberry shortcake.
- Ghiradelli’s dark chocolate chocolates and rich toffee bars, for example, are excellent choices. AnyMerlot, a California Cabernet Sauvignon
- Classic chocolate/Hershey bars
- AnyMerlot Caramel candy/candy apples (sometimes known as caramel apples): It’s best to drink a sweet, buttery wine like theTrinity Hill Gimblett Gravels Chardonnay from New Zealand. Candy kids/sour patch kids with bright colors that are sweet and sour: A flowery, fragrant wine such as a Pinot Grigio or Seghesio’s pinot
- Peanut Butter Candy/Peanut Reese’s Butter Cups: A floral, aromatic wine such as a Pinot Grigio or Seghesio’s pinot
- A drink with almond flavor and a hint of fruit, such as Emilio Lustau Solera Sherry
Guilty pleasures such as Ghiradelli’s dark chocolate candy and toffee bars: AnyMerlot, a California Cabernet Sauvignon; classic chocolate/Hershey bars; anyMerlot, a California Cabernet Sauvignon Candied caramel apples (caramel candies): It’s best to drink a sweet, buttery wine like theTrinity Hill Gimblett Gravels Chardonnayfrom New Zealand. Candy kids with a sweet-sour flavor with a sour patch: Pistachio Candy/Peanut Reese’s Butter Cups: A flowery, fragrant wine such as aPinot Grigio or Seghesio’s pinot; Pinot Grigio/Grigio or Seghesio’s pinot; Pistachio Wine: For example, Emilio Lustau Solera Sherry is an almond-flavored, slightly fruity drink.
- 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.
There’s nothing better than having some time after a wonderful meal to sit around the table with family and friends and talk, snack on some sweets, and just relax. So, how do you choose which wine to serve with dessert? It’s a difficult decision. An acidic wine pairs best with a fruit dish, which also contains natural acidity; the more strong the tastes of a dessert, the more intense the wine; and, finally, a dessert wine should be sweeter than the dessert it is accompanying. As the colors of the dessert get more intense, the wine should become more intense as well.
Here are a few pointers on how to pair the ideal wine with some of the most popular after-dinner dessert options.
The flavor profile is as follows: Mild, light, and buttery in flavor.
ONEHOPE’s Monterey Riesling, California Brut Sparkling Wine, and Monterey Muscat Canelli are some examples of white wines to try.
Both the pastries and the wines benefit from the soft, light, and buttery tastes of these ingredients. Try this recipe for a change: Wine Custard Ingredients: 2 cups Riesling or a fruity white wine of your choice 12 cup of distilled water 4 medium-sized eggs 12 cup sugar (about) Directions:
- Using a double boiler, combine all of the ingredients and place over boiling water (but not touching it)
- Cook, stirring frequently and vigorously with a wire whisk, until the custard has thickened, about 10 minutes
- Remove from heat. Refrigerate and serve at room temperature.
INGREDIENTS: FRUIT AND SPICE Apples, pears, and cinnamon make up the flavor profile. Suggestions for pairings: In addition to white wines, fruit and spiced sweets such as apple pie, tarts, poached pears, and cinnamon creations are best paired with white wines as well. Choose something sweet like ONEHOPE’s29 Twelve California Dessert Wine or a bubbly pink wine (such as ONEHOPE’s2015 North Coast Reserve Sparkling Rosé). The wine’s fruity scents will go well with the spicy fruit flavors in the dessert, which will make a delicious pairing.
Ingredients: 1 cup dessert wine (optional) 1/4 teaspoon freshly grated ginger cut into wedges 5 large or 10 tiny plums (about 2 pounds) Fresh raspberries (about 2 quarts) Directions:
- In a large mixing bowl, add the wine and the ground ginger and whisk rapidly to blend
- In a large mixing bowl, whisk together the wine, sugar, and salt until well combined. Set aside for 20 minutes at room temperature, stirring every five minutes. Shake the raspberries into the mixture and gently toss to coat them with the dressing. Serve as soon as possible
THE COMMON FLAVORS ARE CARAMEL AND CHOCOLATE. Dark, buttery, caramelized, and luscious flavor profile Wines to pair with caramel and chocolate desserts: Wines with dark, buttery, caramelized, and rich tastes are the greatest matches for caramel and chocolate desserts. Wines from California, such as ONEHOPE’s California Pinot Noir or California Cabernet Sauvignon, are recommended. Of course, the traditional chocolate complement is a glass of port wine, which is always a good match. Try matching bittersweet chocolate with a crisp White Zinfandel (like ONEHOPE’s California Zinfandel), semi-sweet chocolate with a fruity Muscat, and creamy milk chocolate with a light-bodied Riesling or Sauvignon Blanc if you’re a white-wine connoisseur.
2 quail eggs 2 egg yolks (optional) a quarter cup of sugar a pinch of sea salt 2 tbsp.
Excess flour should be tapped out.
- Melt the butter and chocolate in a double boiler set over boiling water until the butter is completely melted. In a medium-sized mixing bowl, whisk together the eggs, egg yolks, sugar, and salt until thickened and pale
- Whisk the chocolate until it is completely smooth. Combine it with the flour and quickly stir it into the egg mixture. Pour the batter into the ramekins that have been prepped and bake for 12 minutes, or until the sides of the cakes are firm but the interiors are still mushy in the middle. Allow the cakes to cool in their ramekins for 1 minute before covering each with an inverted dessert dish. *** Carefully flip each one over and allow it to rest for 10 seconds before removing it from the mold. Serve as soon as possible
How to Pair Wine with Chocolate (and Other Desserts)
Discover more about our review method here. Our editors independently investigate, test, and suggest the finest goods. We may gain a commission if you make a purchase after clicking on one of our links. What’s the difference between wine and chocolate? There is no longer any reason to do so, thanks to the abundance of delectable dessert wines available. Contrary to common perception, your favorite bottle of red wine is definitely not the best pairing for your favorite sweet treat. However, with so many different alternatives available, you’re sure to discover the ideal bottle to complement your dessert.
What Is the Most Important Rule for Pairing Wine with Chocolate?
Wine and chocolate go together like peanut butter and jelly, and the golden rule for combining them is that the wine should always be sweeter than the dessert.
Reduced sweetness in the wine often results in a less-than-delightful flavor that is sour or bitter to the extreme. You’ll be on your way to a delectable match in no time if you remember just one rule: keep it simple.
Can I Pair Dry Wines with Chocolate?
Dry wines, on the whole, don’t pair well with chocolate, for the most part. If you want to match wine with chocolate (or other sweet delights), always remember that the former should be sweeter than the latter, according to the golden rule mentioned above. Exceptions can be made in rare cases (for example, Beaujolais or Zinfandel), but we recommend erring on the side of caution and opting for a bottle of sweet wine rather than a sweet wine.
Do Certain Wines Go Better with Milk Chocolate Versus Dark Chocolate?
In a way, yes! Certain wines will pair well with different types of chocolate (see our quick reference guide below), while milk and dark chocolate pairings are more interchangeable than white chocolate pairings (see our quick reference guide below). The sweetness of the chocolate is responsible for this.
Are Fortified Wines Good with Chocolate?
Absolutely! Fortified wines are some of the greatest matches with chocolate that can be found. While many white-grape-based fortified wines (think lighter sherry varieties) pair well with both white and darker chocolates, we recommend conserving red fortified wines (such as port) for drinking with milk or dark chocolate instead of the other way around.
Which Wines Pair Best with Chocolates That Contain Nuts or Other Fillings?
It is dependent on the type of chocolate. Before thinking about the fillings, we recommend starting with the basic chocolate (white, milk, or dark). Remember that coming up with your own unique and imaginative wine and chocolate combinations can be a lot of fun as well. Do you happen to have a Reese’s Peanut Butter Cup handy? Try mixing it with a sweet sparkling red wine for a taste that is reminiscent of peanut butter and jelly. Do you like chocolates with caramel filling? Consider mixing it with wines (tawny port, for example) that have similar caramel flavors for an out-of-this-world experience.
A Quick Guide
Wines that pair with white chocolate include the following: Late-harvest Moscato d’Asti (Moscato d’Asti Late-Harvestriesling) Sauternes gewurztraminer, for example. Ice wine is a type of wine that is frozen (eiswein) Wines that go well with milk chocolate include: Portuguese: (ruby or tawny) Madeira is a small island off the coast of Portugal (malmsey) Brachetto d’acquiRutherglenmuscato d’acqui d’acqui Sherry (amontillado or oloroso) is a kind of sherry. Wines that pair with dark chocolate include the following: Natural wine (banyuls/maury) with a sweet taste Sherry from Pedro Ximenez Recioto della Valpolicella (Valpolicella Recioto) Vin santo (holy wine) (Italy) Here are six different bottles to try.
Pairing Wine with Desserts
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
- Dark chocolate and deep crimson, fortified wines go together like peanut butter and jelly. With lighter foods and white chocolate, white wines are a good match. It is possible to pair a sweeter dessert with a sweeter wine since the chocolate treat is sweeter.
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.
How Do You Pair Dessert Wine and Cheese?
- Jennifer Meier is the author of The Spruce. ” data-caption=”” data-expand=”300″ id=”mntl-sc-block-image 2-0-1″ data-tracking-container=”true”> ” data-caption=”” data-expand=”300″ id=”mntl-sc-block-image 2-0-1″ data-tracking-container=”true”> Jennifer Meier is the author of The Spruce. Portis is a fortified wine (which means that the fermentation process has been halted, leaving residual sugar) produced in Portugal. In general, less priced ports have aromas reminiscent of sweet, luscious black berries, but vintage and aged ports have flavors reminiscent of dried fruits with traces of caramelized almonds, according to the Wine Advocate. While port with the blue cheese Stilton is a typical combination, the wine may be be enjoyed with other blue cheeses as well. Make a garnish of walnuts or pecans, either raw or candied, on top of the blue cheese to bring out the nuttiness of the wine even further.
- Jennifer Meier is the author of The Spruce. “data-caption=”” data-caption=”” In the following example, the data-expand attribute is 300 and the id attribute is mntl-sc-block image 2-0-5. The data-tracking-container attribute is true. srcset=”566w” src=”566w” src=”566w” src=”566w”” Jennifer Meier is the author of The Spruce. It is possible to find sherry in a range of styles and sweetness levels because it is a fortified wine from Spain. Amontillado, Oloroso, Cream Sherry, and Pedro Ximénez are some of the varieties available, and they range in sweetness from somewhat sweet to extremely sweet. Whichever you select, they will all go well with the cheese you serve them with. Heavily nutty in flavor with a touch of dried figs, sherries pair well with salty Spanish cheeses such as Manchego, Cabrales, Mahon, and Serra de Estrella
- They also pair well with cured meats and cured fish.
- Jennifer Meier is the author of The Spruce. “data-caption=”” data-expand=”300″ id=”mntl-sc-block-image 2-0-9″ data-tracking-container=”true” id=”mntl-sc-block-image 2-0-9″ data-tracking-container=”true” srcset=”566w” src=”566w” src=”566w” src=”566w”” Jennifer Meier is the author of The Spruce. The island of Madeira, located off the coast of North Africa and considered to be a part of Portugal, is the inspiration for this dessert wine, which may be aged for several decades. Look for a Malmsey Madeira, which is richer and sweeter than port wine while remaining balanced due to the presence of more acidity than port wine. Madeira, which has a tiny nutty flavor to it, works nicely with cheeses that have a nutty flavor to them, such as Gruyère, Petite Basque, and Zamorano. Aside from that, Madeira goes nicely with blue cheeses.
- Jennifer Meier is the author of The Spruce. “the data-caption=”” the data-expand=”300″ the id=”mntl sc block image 2-0-13″ the data-tracking-container=”true” data-tracking-container=”true srcset=”566w” src=”566w” src=”566w” src=”566w”” Jennifer Meier is the author of The Spruce. When it comes to the flavor, this sweet wine from France is typically linked to apricots, peaches, and honey with just a hint of nuttiness on the finish. With blue cheeses or salty washed rind cheeses such asEpoisses, a pungent “stinky cheese” with a rich, slightly meaty flavor, sauternes’ flavor profile works well together. Please proceed to number 5 of 7 in the list below.
- Jennifer Meier is the author of The Spruce. “data-caption=”” data-caption=”” the block image 2-0-16″ data-expand=”300″ the block image 2-0-16″ data-tracking-container=”true” the block image 2-0-16 srcset=”566w” src=”566w” src=”566w” src=”566w”” Jennifer Meier is the author of The Spruce. All Rieslings, whether dry, off-dry, or sweet, are particularly well-suited to pairing with cheese. Those serving cheese as a dessert dish should search for Rieslings labeled with terms such as Spatlese, Auslese, Beerenauslese, or Late Harvest, since these terms all imply that the Riesling will be on the sweeter side of the spectrum. Selles-sur-Cher (or other soft goat cheeses), Reblochon, Camembert, and Muenster are good pairings for sweet Riesling. Comte, Beaufort, and Hoch Ybrig are good pairings for tougher cheeses that have a “Swiss taste,” such as Comte, Beaufort, and Hoch Ybrig. Rieslings are also a good match for a mild white Cheddar.
- Jennifer Meier is the author of The Spruce. “The data-caption attribute is set to “” and the data-expand attribute is set to “300.” The id of the block image is “mntl-sc-block 2-0-20” and the data-tracking-container attribute is set to “true.” srcset=”566w” src=”566w” src=”566w” src=”566w”” Jennifer Meier is the author of The Spruce. Rose petals, baking spices, apricots, lychee, and citrus are some of the fragrant aromas found in Gewürztraminer, a white wine that is available in a variety of styles ranging from dry to sweet. It’s best to match these kinds with strong-flavored cheeses such as Hirtenkase or Appenzeller, and Cowgirl Creamery Red Hawk, Greenfields by Saxon Creamery, or a Muenster.
Sweet Sparkling Wines
- Jennifer Meier is the author of The Spruce. “data-caption=”” data-caption=”” the block image 2-0-24 mntl sc block expand=”300″ the tracking container=”true” the tracking container=”true” srcset=”566w” src=”566w” src=”566w” src=”566w”” Jennifer Meier is the author of The Spruce. Demi-sec Champagnes and Italian Moscato d’Asti are delightfully sweet sparkling wines that are perfect for serving at the beginning of a meal, but they may also be enjoyed at the conclusion of a meal, especially when served with a range of cheeses. Combination suggestions: Parmigiano-Reggiano, soft goat cheeses, or triple-cream cheese
Wine Pairings for Desserts
Jennifer Meier’s The Spruce is available for purchase. “data-caption=”” data-description=”” In this case, the data-expand attribute is 300 and the id is “mntl-sc-block image 2-0-24.” The data-tracking-container attribute is true in this case as well. set=”566w” src=”” src=”” src=”” src=”” src=””” Jennifer Meier’s The Spruce is available for purchase. Demi-sec When it comes to sparkling wines, Champagnes or Italian Moscato d’Asti make for a delightful and sweet start to a dinner, but they can also make for an excellent finish when paired with a range of cheeses as well.
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
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.