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.
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
Apple pies are a delicious combination of sweetness and spice. The majority of the time, wines that match well with apple pie will also pair well with other apple desserts, such as apple brown Betty (also known as apple crisp) and baked apples.
It is possible to find Riesling from Germany with varying degrees of dryness and sweetness. The three finest apple dessert combinations are Kabinett, Spätlese, and Auslese, which are listed in order of sweetness from least sweet to most sweet. Riesling has a strong level of acidity, which helps it to cut through the sweetness of the pie perfectly. A subtle spicy flavor that fits well with the pie ingredients is also present in this mixture. Finally, the taste profile of Riesling is generally dominated by apples, pears, and other tree fruits, and the flavor of apples is a good match for the flavor of the wine.
Auslese is the wine you pick if you want a lot of sweetness in your wine.
Prosecco is a mildly bubbly Italian wine that is comparable to Champagne in taste and appearance. Prosecco is available at a variety of sweetness levels. To counteract the richness of the pie, go for an off-dry Prosecco that is gently sweet but not overpowering in its sweetness. Apple pie is made with crisp and acidic Prosecco, which pairs perfectly with the acidity of the apples used in the pie.
This Italian white wine has a subtle fizz and a mild sweetness, making it a refreshing summer drink. It also includes pleasant fruit flavors such as apples and pears, which makes it a fantastic match for an apple pie dessert. Despite the fact that Moscato d’Asti is slightly sweet, it is not overbearing, so you will not be putting extremely sweet on top of super sweet in your dessert.
Lemon Meringue Pie and Citrus Curd Wine Pairing
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.
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. Why it works:With its bright acidity and fruit flavors, a dry Riesling cuts through the syrupy sweetness of peach cobbler while only enhancing the fruitiness of the dessert.The earthier tones that are present in German Riesling add to the complexity of the dessert.Dry Riesling can be found in a variety of styles ranging from sweet to bone dry.Dry Riesling can also be found in a variety of styles ranging from dry to sweet.
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!
Best Dessert Wine Pairings
As a general rule, the wine should be at least as sweet as the dessert, with some acidity to keep things balanced. LATE-HARVESTMade from grapes that have been left on the vine past their typical harvesting dates in order to increase sugar levels. Whites have tastes that are similar to nectarine stone fruit, candied citrus, and baked apple. If the grapes have botrytis, sometimes known as “noble rot,” honey will be produced. Red wine (specifically late-harvest Zinfandel) has a flavor that is full of dried cherries and chocolate.
Bottles that are recommended:
- Late Harvest Viognier from Northwest Totem Cellars’ Elerding Vineyard, produced in 2006. (Columbia Valley). The Airfield Estates Riesling Ice Wine 2006 has a rich, honeyed apricot nectar flavor and a very lengthy aftertaste (Yakima Valley). Ice wine (eiswein, as the Germans refer to it) is a powerful wine made from grapes that have been plucked and pressed while still frozen. This particular example has flowery scents and minerally peach nectar tastes
- Covey Run Reserve Semillon Ice Wine 2005 is a delicious example (Yakima Valley). Dry Creek Vineyard Late Harvest Zinfandel 2005 has concentrated peach, apricot, and pineapple notes coated in scented honeysuckle
- It is a delicious wine (Dry Creek Valley). berries, minty herbs, and chocolate combine in this late-harvest red from Greenwood Ridge Vineyards
- Greenwood Ridge Vineyards Late Harvest White Riesling 2006 is the sole white in our late-harvest range (Mendocino Ridge). Heaven’s Cave Cellars Destiny Ridge Estate Vineyard “Make the Dash Count” Riesling Ice Wine 2005 “Make the Dash Count” Riesling Ice Wine 2005 “Make the Dash Count” Riesling Ice Wine 2005 “Make the Dash Count” Riesling Ice Wine 2005 “Make the Dash Count” Riesling Ice Wine 2005 “Make the Dash Count” Riesling Ice Wine 2005 “Make the Dash Count” Riesling Ice Wine 2005 “Make the (Horse Heaven Hills). St. Supéry Moscato 2006 is a rich and honeyed nectar of peaches, apricots, and tropical fruits that is complemented by a lovely herbal minerality (California). A delightful light and delicious wine, with luscious peaches and litchi fruit, as well as hints of pineapple and orange zest
- A perfect summertime drink.
SWEET SPARKLERS are categorized as “extra dry,” “sec,” “demi-sec,” or “doux,” based on the sweetness of the dose of the flavoring agent (a blend of sugar and wine added just before corking). Apple, pear, creamy citrus, berry, and yeast tastes are all present in this blend. Cheesecake, custard-fruit tarts, apple pie, buttery-crusted desserts, pumpkin pie, and English toffee are all excellent pairings for this wine. Bottles that are recommended:
- Mumm Napa “Cuvée M” is a nonvintage wine (Napa Valley). Domaine Ste. Michelle Extra Dry Nonvintage is a blend of toasty yeast and spicy apples, followed by vanilla-laced peaches and pears (Columbia Valley). An excellent value with yeasty pear scents and toasted apple tastes, Schramsberg Crémant Demi-Sec 2004 is a lovely bargain (Napa, Mendocino, and Sonoma Counties). Pumpkin pie wine with undertones of toasty spices, apricots, luscious peaches, honeysuckle petals, and a dash of nutmeg
- This is your pumpkin pie wine.
PORT-STYLE Sweet wines made from Portuguese grape varietals such as Zinfandel or Syrah that have been fortified with brandy.
Dark cherry and berry tastes combine with chocolate, coffee, and licorice to create a mouthwatering experience. All things chocolate, pecan pie, and mocha go together like peanut butter and jelly. Bottles that are recommended:
- Eos Zinfandel Port 2003 was released in 2003. (Paso Robles). Robert Hall Vintage Port 2003 has a plush, textured palate with notes of cocoa, coffee, licorice, and blackberries (Paso Robles). Made from typical port grapes and featuring an intriguing blend of anise, herbs, dried cherries, and chocolate, this port is a must-try.
Dessert Wine: Why It’s Different From Other Wines and How to Pair It
In the minds of many, the word “dessert wine” conjures up images of syrupy concoctions that leave a bitter taste in the mouth. For after all, in today’s health-conscious age of low-sugar wines, keto diets, and carb-free living, who wants to drink a cloyinglysweet wine that may send your insulin levels skyrocketing and leave a sticky feeling on your tongue for hours after you’ve finished your glass? (It’s possible that there are a handful of you out there.) While the increasing popularity of dry wines (that is, wines that are not sweet) might appear to spell the end of sweet wines, this is not necessarily the case.
To that end, please allow us to provide you with some background information about dessert wine and how it differs from other types of wines.
What IsDessert Wine?
Dessert wine may be defined as any wine that is consumed during or after dessert in its broadest meaning. Dessert wine, to be more exact, is often sweet, has a distinct taste, and has a higher alcohol concentration. For example, Port, Madeira, Sherry, and late-harvest wines are all examples of late-harvest wines. Traditionnal dessert wines having an alcohol content of more than 15 percent by volume (ABV). Nonetheless, low-alcoholdessert wines with less than 10% alcohol by volume (ABV) are available, such Muscadet, Moscato d’Asti, and Brachetto d’Acqui.
- In other words, the amount of sugar that is left over after the fermentation process has taken place.
- A variety of methods were used by winemakers to create essert wines.
- It might be created from late-harvest grapes that have been allowed to raisinate and increase in sugar content as a result of being kept on the vine for a longer period of time.
- Alternatively, it may be sweetened by fortification, resulting in the production of fortified wines.
- While most dessert wines are on the sweeter side, there is a wide range of styles available under the category of dessert wines.
To be clear, dessert wines are not merely sweet, one-trick ponies, as you may have previously believed. They are deserving of a lot more recognition than that.
What to Look for inDessert Wine
Dessert wines, as previously said, are available in a variety of sweetness levels and are available in both red and white wines. Enjoying these mouthwatering sippers with dessert or as dessert in and of itself is recommended. Furthermore, it’s important to note that dessert wines are designed to be served in little wine glasses, similar to the way you’d sip on a snifter of whiskey or bourbon. (Although we must admit that we are great supporters of single-serve wine bottles that eliminate the need for a glass entirely.) If you desire a sweet dessert wine, you will get a sweet dessert wine.
Keep an eye out for the following descriptors:
Different Types ofDessert Winesand Food Pairings
While there are a plethora of wines that may be enjoyed with dessert, the ones that are featured below are the best examples of the genre. In order to avoid any unpleasant aftertaste when matching wine with sweet dessert, it’s recommended to pick a wine that is sweeter than the dessert itself. According to our enthralling guide on acidity in wine, sugar increases acidity, which is why dry wines taste harsh and sharp when served with sweet meals. With that in mind, here are many varieties of dessert wines, as well as delectable food combinations, that may enhance the flavor and overall experience of your dessert.
Despite the fact that it is best known as a sweet red wine, this fortified wine from Portugal is available in a variety of flavors ranging from deep reds to dry white and dry rosé varieties. Chocolate cake, chocolate truffles, and salted caramel desserts are all wonderful pairings for the sweetly complex redtawny port and ruby port. Serve the white or roséport wines with stone fruit, strawberry angel food cake, or lemon meringue pie to complement the flavors of the wine.
Madeirais is a fortified wine produced in Portugal’s Madeirais region, and it is renowned for its nutty, brown sugar, and burned caramel flavors. This amber-hued wine may be enjoyed on its own after a dinner, or paired with sweets like as astoffeepudding, tiramisu, or spicy treats such as chocolate truffles coated with cayenne pepper.
An aged port wine from the Portuguese Madeira region, Madeirais is renowned for its nutty, brown sugar, and burned caramel flavors. It is produced in small quantities. Enjoy this amber-hued wine on its own after a dinner, or pair it with sweets like as astoffeepudding, tiramisu, or spicy treats such as chocolate truffles sprinkled with a pinch of cayenne pepper.
This fortified wine comes from the country of Spain. Sherry is often served as an aperitif before a meal; however, why not try it after a hearty dinner when you’re looking to wind down?
Fruit sweets like Pedro Ximénez are great accompaniments to crème brulee, vanilla ice cream, dark chocolate anything, or just enjoyed on their own as an after dinner treat.
This delicious sparkling wine from Germany is available in a variety of sweetness levels. Its inherent acidity helps to cut through the sweetness of the dish, making it a wonderful companion to a cheese course or cheesecake after dinner. Serve a sweeter Spätlese with citrus-based sweets such as lemon pound cake or lemon cream pie if you have a sweeter Spätlese on hand. Pear tarts and sorbet are also delicious desserts that go together like peanut butter and jelly.
Another rot wine of distinction, the tongue-twisting Gewürztraminer is a sweet, fragrant wine from the Alsace region of France that has a pleasant sweetness to it. With its lovely floral and lychee overtones, this exquisite white wine pairs perfectly with any dessert that has lychee, pear, or peach as one of the major components, such as ice cream.
In addition to being known as Muscat Blanc in its native country of Italy, Moscato is an extremely popular white wine that has built a name for itself owing to the three F’s that best characterize its character: fizzy, fruity, and flowery. This dessert wine is perfect for enjoying on a spring day or a late summer evening. It is also incredibly flexible. You might serve it with poached pears, grilled peaches, fruit tarts, nutty treats such as biscotti, or whatever else you choose.
Ice wine, also known as Eiswein in German, is a particular sort of wine that is made from grapes that have been frozen while still on the vine. Due to the frigid environment required for the production of this dessert wine, it can only be produced in Germany and Canada. (It’s also one of the reasons why it’s a somewhat expensive wine.) Consider matching the red grape type with chocolate desserts and the white grape variety with blue cheeses and cheesecake if you have the choice between the two.
It’s Time for Dessert in a Glass
Following your education on dessert wines, it’s time to put your newfound knowledge to use in a variety of real-world scenarios. Dessert wines, like any other type of wine, are characterized by a wide range of tastes and characteristics. Despite the fact that there are several “rules” associated with wine consumption, the basic line is that you are free to set your own guidelines. Don’t be afraid to experiment with a bottle of dry sparkling Brut or wonderfully crisp rosé to accompany those funfetti cupcakes you just brought out of the oven.
Who knows what will happen?
That’s the beauty of wine: no matter how you enjoy it, it is one of life’s joys that makes everything else a little bit easier to swallow.
Dessert Wine Pairing 101: How to Serve Wine with Sweet Holiday Treats
To select the perfect dessert wine combination, look for varietals that have a sweetness level that matches the sweetness of the dessert. Delicious sweets are abundant throughout the holiday season, ranging from nutty and caramelized pecan pie to spicy gingerbread cookies and more. Discovering the ideal dessert wine combination for each of these classic desserts elevates the experience to a whole new level of decadence. An earthy, honey-likeRiesling may bring out the nutmeg and cinnamon flavors in a slice of pumpkin pie, while a rich, fruityvintage port can lend a sophisticated layer of fruitiness to a cup of creamy chocolate mousse.
Finding the ideal dessert wine combination, on the other hand, might be difficult, especially if you, like the majority of people, plan on serving more than one dessert this season.
This year, you’ll be able to conclude all of your Christmas gatherings on a high note by investing in the correct bottles and selecting wines that suit the tastes of each dessert.
Serve True Dessert Wines with Dessert
When it comes to matching wine with dessert, one of the most common mistakes wine enthusiasts make is concentrating too much on the flavor of the wine itself rather than thinking how the wine will interact with the food. Even if a bottle of 2005 Château Pontet-Canetis is uncommon and of high quality, if you serve this wine together with a sweet dessert, the wine may appear overly acidic and tannic in contrast. The combination does this great wine absolutely no honor at all, in my opinion. When your taste receptors are exposed to high-sugar meals such as pie or cheesecake, they get momentarily acclimated to the high quantities of sugar.
- This is true whether you’re pouring a $20 bottle of table wine or a $5,000 bottle of Pétrus, among other things.
- For one thing, it allows you to commemorate a particular event by sharing your wine with friends and family, or simply enjoy the wine that you have carefully selected.
- A proper dessert wine is either extremely sweet or fortified with distilled spirits, such as brandy, to make it more robust.
- Tokaji, Viognier, and some varieties ofRiesling are among of the other popular and valued sweet wines produced.
- When purchasing a high-quality dessert wine collection, there are a few aspects that you should keep in mind.
Getting Creative with Dessert Wine Pairings
Wine aficionados sometimes make the error of concentrating too much on the flavor of the wine itself rather than examining how the wine interacts with other components of the dish when combining wine with dessert. As an example, while a bottle of 2005 Château Pontet-Canetis unquestionably unusual and of excellent quality, if you serve this wine with a sugary dessert, the wine may taste overly acidic and tannic in contrast. This great wine is completely underrepresented by the pairing. Your taste receptors grow acclimated to high sugar levels after being exposed to sweet meals such as pie or cheesecake for a short period of time.
- This is true whether you’re pouring a $20 bottle of table wine or a $5,000 bottle of Pétrus, for example.
- After all, it provides you with the chance to commemorate a memorable event by sharing your wine with friends and family, or simply to enjoy the wine you have carefully selected.
- When it comes to dessert wines, the sweeter the better, or fortified with alcohol such as brandy, the better.
- Tokaji, Viognier, and some varieties ofRiesling are some of the other popular and valued sweet wines.
It’s also worth saving a few of the more rare and age-worthy dessert wines in your cellar for a little longer, until you’re ready to serve them at the conclusion of a Christmas party. When purchasing a high-quality dessert wine collection, there are a few aspects that you should keep in mind:
The Best Dessert Wine Pairings for Holiday Classics
It should be simple to create your own dessert wine combination if you follow the fundamental rules outlined above. Alternatively, if you’re looking for some inspiration, we’ve compiled a list of tasty (and valued) wines to pair with traditional holiday treats.
Crème brûléeand custards
Any custard-based dessert should be paired with a sweet white wine. Wines with a tropical or citrus fruit taste complement this dish particularly well since the custard’s richness makes them a good match for the wine. Custard and wines with caramel flavors go along like peanut butter and jelly.
- Château D’Yquem, 2014 vintage
- Domaine Charbay Charbay was founded in 1997. Château Pajzos Tokaji Esszencia, 1993
- Château Pajzos Tokaji Esszencia, 1993
Fresh fruit or fruit pies
Match the fruit notes in your wine with the fruit notes in your pastries. Wines that match well with stone fruits (such as peaches) are white wines, whereas red wines that pair well with dark fruits (such as cherry, plum, or blackberry) are red wines.
- The 2001 Château D’Yquem, the 2016 Taylor Fladgate Porto Vintage, and the 2013 Royal Tokaji Asz 5 Puttonyos Red Border are all excellent choices.
Pecan pie and other extremely sweet desserts
Pecan pie’s extremely sweet and robust tastes will overshadow practically any wine, with the exception of a high-quality port.
- 2017 Fonseca Vintage Port
- 2017 Taylor Fladgate Porto Vintage
Chocolate cake and other dark chocolate treats
Pair chocolate cake with a hearty red wine, such as port, to complete the meal.
- Dow’s Vintage Port (2017 vintage)
- Quinta Do Noval Nacional Vintage Port (2016 vintage)
- 2009 Taylor Fladgate Vintage Port (2009 vintage). Quinta De Vargellas Vinha Velha Vintage Port
- Quinta De Vargellas Vinha Velha Vintage Port
- Quinta De Vargellas
The wines you purchase not only provide a fantastic dessert wine complement for any holiday gathering, but they also serve as a long-term financial asset should you decide to store the wine and resell it in the future as well.
Collecting Dessert Wines
When it comes to financial investments, a wine collection is unusual because you have the option of either drinking your bottles right away or storing them and reselling them for a profit once their value has increased. Neither sweet dessert wines nor superb tannic wines like Nebbiolo or Sangiovese are exempt from this rule. When investing in white wines, Sauternes, particularly Château d’Yquem, might be an excellent choice, especially if purchased young or en primeur. Therefore, it’s necessary to have at least a few dessert wines in your collection, even if you’re not sure if you’ll drink them during the current holiday season or not.
Dessert wines, in a way, have some of the greatest versatility of any type of wine available on the market.
By having a number of dessert wines ready and waiting in your house or in a professional storage facility, you can add a touch of luxury to the holidays while also adding considerable value to your investment portfolio and increasing the value of your investment portfolio.
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Posted byFiona Beckett(Google+) at 08:37 UTC on June 11th, 2019. Viognier (pronounced vee-on-yee-ay) is a rich, exotically fruity white wine that may occasionally achieve high levels of alcohol. So, what meals should be served with it to maximize its flavor and enjoyment? This wine is often paired with the same kind of foods and meals that pair well with chardonnay and oak-aged chenin blancs, but it has a spicy edge to it.
Viognier wine pairings
On the top of my list would be gentle creamy curries like kormas or spicy curries from South-East Asia. Even curries made with curry powder, as well as spicy dishes with a hint of peach or apricot, echoing the flavors in the wine, work well. * mild spicy noodle dishes like Pad Thai* chicken salads with apricot, peach, or mango, such ascoronation chicken* fruity chicken – and even lamb – tagines with apricot* dishes with ginger, saffron, and coconut* chicken, pork, or rabbit with creamy sauces, especially The most powerfully flavoured viogniers can stand up to roasted pig, chicken, and turkey.
Note: Viognier’s origins are in the Rhône Valley, yet, strangely enough, I don’t think it’s a good match for Mediterranean cuisine.
Viognier is also used into rich white blends that would pair well with foods similar to those mentioned above (see this week’s match of the week for an example) – and it is also blended with Syrah/Shiraz, but those would necessitate a quite different paring than the ones mentioned above.
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Why Dessert Wine Pairing Is Different
* At the top of my list would be gentle creamy curries such as kormas or spicy south-east Asian curries. Even curries made with curry powder, as well as spicy dishes with a hint of peach or apricot, echoing the flavors in the wine, work well. * mild spicy noodle dishes like Pad Thai* chicken salads with apricot, peach, or mango, such ascoronation chicken* fruity chicken – and even lamb – tagines with apricot* chicken, pork, or rabbit with creamy sauces, especially if the dish includes a dash of viognier Rich seafood meals such as seared scallops, grilled lobster, and baked crab, especially when served with a hint of spice* creamy and buttery cheeses* sweet root vegetables such as carrots, parsnips, and sweet potatoes, as well as spicy butternut squash Note: Viognier’s origins are in the Rhone Valley, yet, strangely enough, I don’t think it’s a good match for Mediterranean cuisine.
In addition to California and Australia, where the most well-known viognier producer is Yalumba, you may get excellent viogniers in New Zealand.
Image Fotolia.com user slast20 has submitted a photo.
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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
To begin, what exactly is a “sweet wine” or “dessert wine”? If winemakers want to produce dessert wine, they must halt the fermentation process before the yeast converts all of the sugars to alcohol, which is impossible. They can do this by super-chilling the wine or by adding the right amount of brandy to the wine mixture. A rich, sweet wine brimming with delicious, natural sugars is the ultimate result. When most people think of dessert wines, they think of port and sherry. Correct! There are several different varieties of dessert wines to choose from, including:
- Sparkling (for example, Moscato, some Riesling, Rose, and some Gewurztraminer)
- Aperitif (for example, champagne)
- Lightly sweet (some Gewurztraminer, some Riesling, some Chenin Blanc)
- Light to medium body. 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? To compliment the spicy notes, choose a gently sweet wine like Riesling
- 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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Olive Oil Cake & Matthiasson 2015 Late Harvest Viognier – WineSalon
Light, citrusy, and just the right amount of sweetness. Combining it with the Matthiasson 2015 Late Harvest Viognier makes for the ideal conclusion to an excellent evening. What is it about baking that is so calming and comforting? People are cooking (and drinking!) at home more than ever while we continue to seek shelter and our favorite eateries remain closed for business. Baking is a particularly popular quarantine leisure, as seen by the abundance of beautiful cakes, pies, and other treats that appear on my social media page.
- There are fewer variables in baking than in other types of cookery, hence there are fewer things that may go wrong during baking.
- The only thing better than baking is eating baked goods.
- Right now appears to be the ideal moment to share with you our recipe for a really easy lemon and vanilla olive oil cake, which we served with a delicious dessert wine that we discovered recently.
- This late harvest viognier, made in the tradition of Matthiasson, has a lower alcohol content, at 13 percent.
- For the cake, we wanted to create something that wasn’t only sweet, but had a beautiful balance of different flavors, similar to how the viognier is balanced in the wine.
The richness of the egg yolks and olive oil in this olive oil cake is balanced by the lightness of the meringue in this dessert. The sweetness of the cake is countered by the acidity of the lemon juice and zest, as well as a pinch of salt sprinkled on top.
- The ingredients are: 167 g sugar
- 37 g egg yolk (about 3 egg yolks)
- 25 g lemon juice
- 3 g lemon zest
- 113 g cake flour
- 160 g olive oil
- 14 g vanilla extract
- Additional salt and sugar for dusting.
Prepare your bottle of late harvest viognier by chilling it while you prepare the oven to 325 degrees Fahrenheit. To make 3 g of lemon peel, use a peeler or a sharp knife to carefully take the peel off a lemon, taking careful not to cut into the white pith. Set the lemon zest aside once it has been finely minced. Squeeze off 25g of lemon juice, being care to filter out any seeds, from the lemon that has been cut. In a large mixing bowl, whisk together the egg yolks, lemon juice, 110 grams of the sugar, the minced lemon zest, and the vanilla essence until fully combined.
- Continue whisking until the ingredients are completely mixed.
- Starting with 2 g of salt and all of the egg whites, whisk until a little froth develops on the surface.
- When the mixture holds its shape on a whisk when it is held upside down, you will know that you have successfully created firm peaks.
- In another little quantity of cake flour (about 3 tablespoons), move the pan around and use your hands to form a light coating of flour and butter all over the pan, then bake for 30 minutes at 350 degrees.
- Preheat the oven to 400°F and bake for approximately 40 minutes.
- When inserting a toothpick into the center of the cake, check to see that it comes out clean before proceeding.
- Set aside your mushroom water.
- As soon as the butter is melted and bubbling, pour in the dry mushrooms and cook, stirring frequently, until soft.
- Remove the pan from the heat and set it aside.
- Before slicing and serving the cake, combine 4 tablespoons sugar and 1 teaspoon vanilla extract and sprinkle over the top of it.
5 Apple Dessert and Wine Pairings Perfect for Fall
When it comes to fall treats, we believe that pumpkin receives the majority of the attention. This is neither right nor fair. Brown sugar and cinnamon tastes in apple sweets make us think of fall, and we love them!
These 5 fall apple desserts and wine pairings are the perfect way to celebrate the season. Before you continue, just a friendly reminder that it is the holiday season and that indulgence in apple sweets is mandatory!
Fall Apple Dessert and Wine Pairings
This recipe for apple crisp cheesecake is jam-packed with flavor and texture! Apples, cinnamon, brown sugar, and a caramel drizzle combine to create a cheesecake that is reminiscent of a traditional fall apple dish. We recommend a sweet Riesling or Cava to go with this delectable creation. Riesling includes taste overtones of green apple, which will pair well with the apple elements in this dish. The sweetness of the Riesling is also a wonderful complement to the tastes of caramel drizzle and cinnamon in this dish.
However, while the wine itself has flavors reminiscent of yellow apple, the wine’s bubbles are excellent for cutting through the richness of the cheesecake.
2 Apple Crumble
Despite the fact that it is warm and gooey on the inside, apple crumble has a small crunch on the outside! Apple crumble with a dollop of vanilla ice cream on top is one of our favorite desserts! The finest wine to serve with this brown sugar and apple combination would be a Zinfandel, according to the experts. The apple crumble tastes of brown sugar, apple, and cinnamon, combined with the jammy fruity notes of the Zin, will be a delicious combination. Zinfandel is also a fantastic wine to combine with apple crumble, especially when it’s served with ice cream on top of the crumble.
Flavor notes of black pepper, strawberry, and raspberry may be found in this red wine.
3 Apple Dumplings
Apple dumplings are a delicious variation on the traditional apple pie. These small apple pies are the ideal addition to a fall-themed holiday celebration or whenever you’re in the need for something sweet! The apple, cinnamon, brown sugar, and vanilla extract are mixed together and baked into the dumplings’ interiors. The exterior is made of freshly baked crescent pastry dough, which has a delicious buttery taste to it. An oaked Chardonnay is the finest wine to mix with this apple dessert. In order to get its vanilla and buttery flavor, an oaked Chardonnay must be matured in oak barrels for a period of time before release.
Bright CellarsChêne Crémeux Chardonnay is a Chardonnay from France.
Vivid flavor notes of pineapple, peach, and melon can be found in this buttery wine.
4 Apple Pie
No, we are not going to leave this one out. We know you were terrified we might, but we couldn’t possibly do so! Fall is synonymous with apple pie, and who can blame people for being so enthusiastic about this dish? The Moscato d’Asti, which is our favorite wine for this dish, is the perfect accompaniment. When combined with the apple, cinnamon, and vanilla tastes in the apple pie, this effervescent, sweet wine is a perfect match.
The bubbles from the wine offer a new layer of texture to the apple pie hard crunch and sweet smooth filling, which is a delicious combination. The Moscato d’Asti will also be excellent with the ice cream that will be piled on top of it!
5 Apple Cobbler
While apple cobbler is similar to apple pie in appearance, it differs in one important way: it is breaded in butter! Because of the buttery breading and apple cobbler, a Viognier is the ideal wine to pair with this autumnal dessert treat. It is possible for Viognier to have a somewhat creamy and buttery flavor, comparable to that of an oaked Chardonnay. The apple cobbler will pair well with the full-bodied white wine, which has flavor notes of rose, peach, and honeysuckle that will complement the apple, cinnamon, and buttery tastes of the cobbler.
Apple cobbler and a glass of Humdrum Viognier go together like peanut butter and jelly!
In Vino Finito
While apple cobbler is similar to apple pie in appearance, it differs in one important way: it is breaded in butter. In honor of the buttery breading of the apple cobbler, a Viognier is the ideal wine to pair with this autumnal delicacy. It is possible for Viognier to have a flavor that is slightly creamy and buttery, comparable to that of an aged Chardonnay. The apple cobbler will pair well with the full-bodied white wine, which has flavor notes of rose, peach, and honeysuckle that will complement the apple, cinnamon, and buttery aspects of the wine.
With our apple cobbler, we prefer to serve a glass of Humdrum Viognier.
Our team is made up entirely of wine enthusiasts with a lot of enthusiasm. With our great sommeliers at the helm, we’ve been thoroughly educated on everything related to wine. Writing this essay was a collaborative effort between two friends who wanted to share their knowledge of wines with the world.