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.
Spiced apple pies are a delicious combination of sweetness and heat. As a rule of thumb, wines that pair well with apple pie will also pair well with other apple desserts, such as baked apples and apple brown Betty (a kind of brown Betty).
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 Wine-and-Cake Pairings That Make Wine and Cake Even Better
You’re aware of what you’ve earned? Cake. You know what else you deserve, don’t you? Wine. Together. Cake and wine go together like peanut butter and jelly. Cosmopolitan.com and Laura Burgess, a VivinoPartner Sommelier, have collaborated to create delectable cake and wine pairings for your next celebration or event. Alternatively, you may stay in. Because, honestly, you don’t need a reason to indulge in cake and wine on a regular basis. Burgess realizes that when it comes to wine, cake isn’t really the first thing that comes to mind, but she wants you to know that when the two come together, it’s very amazing.
Let’s get this party started.
1. Red Velvet Cake and Pinot Noir
Sade AdeyinaRed velvet cake is the hallmark cake of simple ladies all over the world, and it’s a damn treat. It’s quite wonderful, thanks to its silky texture and cream cheese icing. Burgess recommends matching this with a Pinot Noir to bring out the chocolate overtones in the red velvet cake while also bringing out the cherry and berry notes in the cake. When it comes to dessert, Burgess suggests pairing Red Velvet Cake with Gérard Bertrand Réserve Spéciale Pinot Noir.
2. Funfetti Cake and Sparkling Rosé
Sade Adeyina is a Nigerian actress. Your next birthday dessert and beverage options have been pre-planned for your convenience. Burgess believes that Funfetti cake necessitates the use of a wine that is lighthearted and capable of reviving a sugar-stained taste.
Her favorite flavors are “delicate, creamy strawberry flavors that are pleasant, and bubbles truly wash the tongue.” In conjunction with Patrick Bottex La Cueille Bugey-Cerdon, Burgess recommends a Funfetti cake.
3. Chocolate Devil’s Food Cake and Red Blends
Sade Adeyina is a Nigerian actress. In the words of Burgess, “red blends, particularly domestic ones that incorporate a variety of types such as Cabernet Sauvignon, Grenache Sauvignon, and Syrah, steal the show.” A mix of chocolate-covered cake pieces and red wine, she claims, may be described as “a spa day for your palette.” It’s something I’m interested in. Burgess advises pairing chocolate devil’s food cake with Château Chateltet Mountain Cuvée as a dessert.
4. White Wedding Cake with Vanilla Frosting and Riesling
Sade Adeyina is a Nigerian actress. When matching vanilla cake and wine, look for bottles that are labeled “off-dry” — meaning they are somewhat sweet — since they will bring out the greatest flavors in the vanilla cake. Burgess advises combining a white wedding cake with vanilla icing with a bottle of Château Ste. Michelle Riesling, according to the expert.
5. Cheesecake and White Dessert Wine
A fluffy cheesecake, according to Sade AdeyinaBurgess, is “very irresistible at dinner parties, parties after dinner parties, and Netflix marathons.” Amen. Dessert wines, particularly whites such as Sauternes and Cerons, she believes, are the ideal choice. “Because of the high fat level in cheesecake, a wine with acid is required to keep things refreshing,” she explains. Château De Rayne Vigneau Sauternes 1er Cru Classé, according to Burgess, is a good complement with cheesecake.
6. Lemon-Flavored Cake and Prosecco
Sade Adeyina is a Nigerian actress. Prosecco has a mild flavor, similar to lemon cake. Burgess claims that the subtle notes of orange and citrus, as well as the bubbles, would heighten the acidic lemon flavor in the cake, making both the wine and the cake even more delicious. After all, this is what WinePairingGoals is all about. Burgess advises matching lemon cake with Sommariva Conegliano Valdobbiadene Superiore Brut Prosecco, which is produced in Valdobbiadene, Italy.
7. Yellow Birthday Cake with Chocolate Icing and Bordeaux
Sade Adeyina is a Nigerian actress. ‘The mix of earthy scents and berry tastes of Bordeaux contrast with the deeply chocolate icing and crumbly yellow cake, making for a great marriage when sticky palates and Bordeaux clash,’ explains chef Burgess.” It is recommended that you serve yellow birthday cake with Tire Pé DieM Bordeaux. Keep up with Cosmo Bites on Facebook for the latest culinary news and wonderful recipes! Danielle may be found on Instagram and Twitter. Danielle Tullo is a Deputy Editor at The New York Times.
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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. Check out these 7 delectable dessert and wine combinations and get ready to pump up the heat on your next romantic evening.
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.
A touch of citrus from the wine brings out even more zing from the lemony top of the pie, while the buttery oak pairs perfectly with the rich, flaky crust beneath.
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!
Chantilly Lace – Raven’s Glenn
Wines by the glass/All Products/Specialty and Dessert Wines/ Chantilly Lace$9.99 Glenn Chantilly Lace, a Raven member
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In this dessert wine created from Muscat grapes, gentle scents of honeysuckle and pear combine with a long, lingering finish to create Raven’s Glenn Chantilly Lace. Drink this Ohio wine with fresh fruit, soft cheeses, and light desserts to get the most out of it.
Wine Pairing with Crème Brûlée and Other Light Desserts
Are you looking for the best wine to pair with Crème Brûlée? Desserts are best paired with crisp white wines that complement the acidity level of the dish, so look for such. Sparkling wine or champagne is a classic accompaniment to sweet foods because the frothy consistency enhances flavor without becoming overbearing. Sauternes Despite the fact that it is rapidly falling out of favor as a fashionable wine, Sauternes is an excellent pairing for the crispy custard texture of Crème Brûlée. Ethereal in its rich sweetness, it enhances the flavor of dessert by serving as an equally delectable after-dinner drink.
Moscato is a rich wine with fruity smells that goes well with fluffy sweets that have a bite to them. Moscato is best served chilled. In addition to spiced Crème Brûlée, which is popular during the holidays, it also works well in other desserts as well.
Pinot Blanc is a white wine produced from the grape variety Pinot Blanc. Pinot blanc from Alsace is a modest combination that allows the delicate flavors of cream and chocolate to show through. It is an exquisite dessert that calls for a light accompaniment. Recommended wine glasses are as follows: Riedel Sommeliers Alsace Banyuls is a winery in Alsace, France. This luscious sweet wine is from the south of France and has a rigorous grenache foundation that is similar to young port in flavor. It brings out the deeper taste of the profiteroles, bringing them together in a powerful marriage of flavors.
Lemon Meringue PieWine Pairings
Because of the sharpness of lemon, any wine that is served with it should be served extremely cold to prevent leeching the sweetness of the dish. Moscato d’Asti (Moscato d’Asti) If you serve it with an acidic dish such as lemon meringue, this bright, well-balanced semi-sparkling wine will not be overpowered. The creamy dessert’s smooth texture is maintained by the airy, light bubbles in the cream. Riesling New world riesling has a sweet flavor that pairs well with the lemon; avoid using a dry riesling, which would clash with the dessert and confuse the taste receptors in the mouth and throat.
Cream Sherry is a kind of sherry that is made using cream and sherry. A finely blended sweet sherry that often employs Fino or Amontillados as a foundation, its complexity is able to stand up to the complex combination of tastes in a trifle. Serve it over ice, or at room temperature. Recommended wine glasses are as follows: Sherry Moscato Riedel Vinum Sherry Moscato Because of its low alcohol content, it is an excellent finale wine, with crisp aromas of apricot and peaches that go nicely with a fruit-based trifle.
Angel Food Cake Wine Pairings
Rosé with a burst of fizz It is impossible not to fall in love with this cake when it is combined with sparkling champagne, and it is even better when paired with fruits that are customarily offered alongside it, such as strawberries and raspberries. To prevent an excessive sweetness in the match if you don’t care for sparkling wine, go for a dry rosé from the Sonoma Valley rather than sparkling. Gewürztraminer The delicate tastes are similar to those of angel food cake, and the frequently floral perfume is both calming and light in nature.
Wine Pairings for Cakes and Cream
On Wine-Searcher, there is a guide on matching wine with cakes and cream, which includes a list of particular wines as well as critics’ recommendations based on the wine types indicated. ©Fotolia In this part, we’re thinking about the kinds of cakes that might be served at a classic afternoon tea, as well as other light desserts. Given the numerous variants that are conceivable, you may also want to refer to our articles on Wine Pairings for Chocolate and Carameland on Fruit-based Desserts for further information.
- Because of its reduced alcohol content, mild sweetness, and softly effervescent nature, it is an excellent substitute for tea or coffee.
- Cupcakes may be too sugary even for full-on dessert wines; nevertheless, for chocolate dessert wines, see the next section.
- Madeira wine is another choice, and it pairs particularly well with fruitcake.
- In addition to gingerbread and ginger-flavored beverages, liqueur Muscat may be a good match for spiced cakes and other desserts with strong flavors.
Dairy-based cakes and sweets are typically a blank canvas in and of itself, thus flavorings and toppings must be considered while creating them. Many of the fortified wines described above would pair nicely with a simple cheesecake made with cream and sugar. Three of our top choices are as follows:
- Moscato d’Asti from Piedmont, Italy
- Madeira (Tinta Negra Mole) from Portugal
- Champagne Demi-Sec from France
- And Moscato d’Asti from Piedmont, Italy.
Pairing the Right Wine with Your Dessert
Everything about a delicious glass of wine and a delectable dessert is simply too sweet for words for us. When your day comes to a close with this classic combo, you know you’ve had a good one. There is no shortage of delicious ways to indulge your sweet craving, from red wine and chocolate to Prosecco and bread pudding, among other combinations. Marker 32 is known for its excellent seafood and expertly cooked steak, but it would be a mistake to leave without eating dessert at the conclusion of your dinner.
Sparkling Wine + Salted Caramel Apple Bread Pudding
Whether you prefer Prosecco, Cava, or something in between, our handmade bread pudding begs to be paired with this decadent beverage. Our salted caramel apple bread pudding is served with sparkling champagne, which provides a refreshing contrast to the sweet and creamy flavors of the dessert. Final touches include Whiskey Crème Anglaise, candied pecans, blistered grapes, and vanilla ice cream to complete the dessert. Make a low-sugar sparkling wine to go along with the robust, rich tastes. Not sure which one to choose?
Bold Blend + S’mores Cake
As if a slice of s’mores cake couldn’t get much better, Syrah demonstrates that it is quite possible to make an already delectable dish even more delectable. We propose that you share this wonderful dessert with your dinner companion and get a glass of red wine for yourself to accompany it. Our Devil’s Food Layer Cake, Ganache, Graham Crunch, and Torched Marshmallows come together to make our most popular s’mores cake. For a match made in heaven, choose one of our three red mixes from our selection.
Sauvignon Blanc + Blueberry Crisp
The gentle sweetness of the sauvignon blanc enhances the light and distinct flavors of this blueberry crisp to a level that is unmatched by any other dessert. For a variety of reasons, Sauvignon blanc is the ideal drinking wine during the spring and summer months. It keeps you cool on a hot day, goes well with most foods, and may be had at any time of year, regardless of the season.
Explore Our Drink and Dessert Menu this Upcoming Season
There are probably a few desserts at Marker 32 that you haven’t eaten yet, regardless of how many times you’ve been there before or how excited you are about your first trip there. You really can’t go wrong with any of our selections, and these are just three of our personal favorites. Here are a couple more titles you’ll enjoy:
- Desserts include: Vanilla Bean Crème Brulee with Caramelized Sugar Crust and Assorted Berries
- Key Lime Cheesecake with MangoRaspberry Coulis and Graham Cracker
- Banoffee Cheesecake with Vanilla Wafers, Toffee Sauce, and Chantilly Cream
- And Key Lime Pie with MangoRaspberry Coulis and Graham Cracker.
Come in for a fun night out with friends or a romantic night with your significant other. Remember to make your reservation as soon as possible. We are looking forward to being of service to you.
How to Pair Cinnamon with Wine
The aroma of cinnamon conjures up images of home, hearth, and holidays, all with a spicy undertone. The writer Vanna Bonta described cinnamon as “biting and kissing at the same time.” Many foods benefit from the slight warmth and depth that cinnamon provides. Though it’s most commonly linked with desserts in the United States, it’s also used in a variety of savory dishes throughout the world, from Mexican moles and Moroccan tagines to Middle Eastern pilafs and Greek moussaka. It’s also a crucial component in Chinese five-spice powder and various Indian curries, among other dishes.
The cassia variant of theCinnamomumgenus is responsible for the majority of cinnamon sold in the United States, including those called Korintje, Vietnamese, and Saigon.
It has a thin, flaky texture and a more delicate, flowery flavor than the other flavors in the collection. It may be found in Mexican markets (labeledcanela) or on the internet.
Fun facts about cinnamon
- Cinnamon is extracted from the tree’s inner bark. As soon as it is dried in the sun, it takes on a scroll-like form. It is believed that the ancient Egyptians employed cinnamon in their embalming procedure. The name cinnamon derives from the Greek word kinnámmon, which literally translates as “sweet wood.” Cinnamon contains antibacterial and antifungal capabilities that are second to none. It has been utilized in traditional medicine for thousands of years and is still in use today. At one point in time during the Roman Empire, cinnamon was claimed to be 15 times more precious than silver by weight.
As Diane Gross, co-owner of Cork Wine Bar and Market in Washington, D.C., explains, cinnamon pairs well with fruit, especially in savory dishes such as lamb burgers or a lamb tagine with vegetables. “Brighter red fruit and berry flavors complement the spice, while bitter undertones are kept at bay,” she explains. This wine boasts flavors of cherry, pomegranate, and red apple that match nicely with cinnamon. In addition to its deeper blackberry flavor, Syrah offers a savory character that pairs well with toasty spices.” And what about dessert?
“Pair it with another classic, the 2007Royal Tokaji Wine Company Tokaji Asz 5 Puttonyos,” says the author.
Chocolate & Wine for Dessert
“What are we having for dessert?” you wonder. Chocolate, of course, because that’s what you’re thinking about. Valentine’s Day is approaching, and you are well aware that it will be included in the festivities. However, despite the fact that there is no historical relationship between chocolate and St. Valentine, the two have formed a bond since Americans prefer the flavor to any other sweet by a wide margin. However, the mixture makes logic as well. Love is like chocolate: sometimes it’s sweet, sometimes it’s bittersweet, and sometimes it’s plain bitter.
- Chocolate and wine, when combined, make for a delectable conclusion to a delectable dinner, but not just any chocolate or wine will do.
- The treat is chocolate, however the shape in which it is served is highly dependent on the individual’s age.
- The ice cream is quite significant here.
- The recollection lingers.
- You’ll find that by the time you’re thirty and have children of your own, ice cream has become banal.
- Your chocolate cake will be denser and topped with a scoop of Chantilly cream, rather than a generous amount.
- For those in their forties and fifties, the dessert scenario grows more convoluted, but the wine match becomes less difficult.
You discover that chocolate may be prepared in less calorie-dense ways than cake, such as a chocolate soufflé, a chocolate and pear tart, or baked pears with chocolate sauce, among other things.
It would also be wonderful with any other fruit treat, chocolate or not, whether it contains chocolate.
Do you completely abstain from chocolate, as well as from night driving and bending over?
Because you’re now old enough to enjoy chocolate in its purest form, you may cheerfully pair it with a variety of intensely red wines, which are all available to you at the moment.
In recent years, you may get bars of chocolate with cacao concentrations ranging from 60 to 80 percent cacao that come from specific locations such as Cameroon or Madagascar, the Solomon Islands, or even specific estates.
In each mouthful, there are over 300 different compounds and molecules, some of which are antioxidants that help to lower cholesterol and blood pressure.
The alcohol amount of the wine will be connected to its capacity to complement chocolate, however the alcohol content of the wine need not be as high as that of a late harvest wine in order for it to be effective.
When making your selection, make sure to read the label.
Along with the chocolate, you may offer some cheeses and nuts to round out the course’s presentation. Never before has dessert been so simple, and no matter your age, if you enjoy chocolate and wine on their own, you’ll enjoy closing a dinner with them together.
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.
Known for its honeyed aromas of apricot, peach, butterscotch, and caramel, this cherished (and frequently expensive)sweet wine from France’s Sauternais area inBordeaux is much sought after. Sauternesis one of the “noble rot wines,” which include TokajiAszu wine from Hungary and SpätleseRieslings from Germany. It is prepared from grapes that have been damaged by the botrytis cinereafungus. (This fungus, which sounds disgusting, increases the sweetness of grapes while also imparting a honeyed flavor and aromatic quality.) Served with fresh and dried fruit, as well as heavier sweets such as crème brulee, cheesecake, and custards, Sauternes is a fantastic dessert option.
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.
Spaniards are the originators of this fortified wine. Although sherry is often served as an aperitif before a meal, why not try it as a digestif after a hearty dinner? Fruit desserts like Pedro Ximénez are wonderful accompaniments to crème brulee, vanilla ice cream, dark chocolate anything, or just enjoyed on their own as an after-dinner treat!
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.