What Red Wine Goes With Dessert

Five Desserts That Go with Red Wine: Cabernet Sauvignon Edition

Using leftover late-bottled vintage or vintage Port from Quinta do Noval in the Douro Valley, chef Maria Joo creates a fruity, sweet sauce for pancakes. “A hefty pat of butter, two teaspoons of brown sugar, and a full glass of Port” is what you’ll need to feed four people. The butter and sugar are melted in a skillet, and when the mixture begins to bubble, you add the Port wine. Continue to stir constantly with a wooden spoon. Continue cooking until the alcohol has completely evaporated (approximately four minutes), then add the flour and cook until thoroughly combined.

” Davy’s London tavern The BootFlogger in Southwark is famous for its Bramdean pudding, which uses amontillado as a crucial component.

Small ramekin dishes are required for each pudding.

Once the double cream has been applied, it may be removed.

Chocolate Crinkle Cookies

With a few modest tweaks to any recipe, this famous Christmas cookie–typically dusted with a snow-like sprinkling of white powdered sugar–can be paired withAlexander Valley Cabernet Sauvignon to great effect. Our favorite is theCook’s Illustrated version, but if you don’t have a Cook’s Illustrated subscription, Gimme Some Oven also has a fantasticcrinkle cookie recipe that you should try. Replace all-purpose flour with black cocoa flour from King Arthur Flour, and use dried raspberries instead of powdered sugar for the crumble topping.

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Jordan culinary festivals frequently include this simple macaron recipe, which is quite easy to make. In this step-by-step video on how to create macarons, you’ll learn strategies and techniques for baking the ideal French macaron cookies in a variety of flavors, as well as a basic macaron filling recipe that can be used for any flavor of macaron. By substituting raspberry jam for the buttercream in this recipe, you can make it a dessert that pairs well with red wine, especially the 2014 Jordan Cabernet Sauvignon.

And if you want to be even more creative, try mixing in a little amount of finely chopped fresh thyme into the batter before baking.

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Adapted from the Bravetart cookbook by Stella Parks, this cake contains less sugar and is suitable for serving with red wine. Parks infuses red wine right into the cake batter in order to create a bridge between a dessert that works well with red wine and the rest of the meal. Rather of using dark chocolate, we go a step further and utilize organic, raw cocoa powder instead. Many people believe that dark chocolate is the ideal pairing for red wine because it has less sugar, but the dark chocolate flavor actually competes with the tannins in the red wine, making it a poor choice.

Using raw cocoa powder as a base for this reworked combo is essential to make it work. Make sure to pick a wine that has milder tannins and less alcohol, and finish with a dusting of dried raspberry powder to really bring it home.

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If you’re searching for a fruit-based dessert to offer, blackberry cobbler is a classic summertime treat that can now be enjoyed all year long thanks to the availability of frozen berries. In this dish, we use blackberries to represent the fruit found in Jordan Cabernet, and we minimize the amount of sugar to make the combination sing.

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In Europe, as most people are aware and have practiced, the last course does not always need to be sweet. A tasty meal’s conclusion is frequently applauded. To receive acclaim for a beautiful cheese dish that has been adorned with an exquisite sweet and salty membrillo may be quite an accomplishment. Although red wines, and cabernet sauvignon in particular, might be difficult to match with cheese, here is a link to some of our favorite cabernet sauvignon-cheese combinations. The Spanish delicacy membrillo, also known as orquince paste, is the centerpiece of this cheese dish.

It’s also fairly simple to put together.

Add some roasted hazelnuts to the presentation, which will help to balance out the tannins in the wine, and you’ve got yourself a full and exquisite dessert.

View the recipe

On Hawaii, Todd Knoll acquired an early attachment to the land and the water, which he credits to his upbringing in the island state. At Jordan Winery, he caters to hundreds of heirloom vegetables, fruits, and herbs that are grown on the estate. He also prepares hors d’oeuvres and meals for guests, as well as making olive oil and tending to the estate’s honeybees and chickens. Visual artist at heart, Chef Knoll spends his spare time with his son and his wife, Nitsa Knoll, exploring the different terrain of Sonoma County with camera and pencil in hand, photographing moments in nature that will serve as inspiration for his next meal.

16 Ways to Pair Wine with Your Favorite Desserts

On Hawaii, Todd Knoll acquired an early attachment to the land and the water, which he credits to his upbringing in the island paradise. Among his responsibilities as Executive Chef at Jordan Winery are the cultivation and preparation of hundreds of heirloom vegetables, fruits and herbs, the preparation and preparation of meals for guests, the production of extra-virgin olive oil, and the care of the estate’s honeybees and chicken population. Visual artist at heart, Chef Knoll spends his spare time with his son and his wife, Nitsa Knoll, exploring the different terrain of Sonoma County with camera and pencil in hand, photographing moments in nature to use as inspiration for his next dish.

1.Chocolate Chip Cookies – Cabernet Sauvignon

Photograph courtesy of Scott Harrington When paired with a fruity red wine like Cabernet, the all-time classicchocolate chip cookie is the greatest. Our recommendation: Barefoot Cellars Cabernet Sauvignon ($4.97).

2.Oatmeal Raisin Cookies – Pinot Noir

Taku took the photograph.

Although it is not everyone’s favorite cookie, it is a childhood favorite nonetheless. The raisins are a fantastic match for a red wine like pinot noir. Woodbridge Mondavi Pinot Noir ($5.49) is our selection.

3.Brownies – Merlot

Jeffery W. took the photograph. The rich chocolate flavor of brownies is an excellent pairing with a dark red wine such as Merlot. Yellow Tail Merlot ($5.99) is our top selection.

4.Vanilla Cake – Chardonnay

Clever Cupcakes provided the image for this post. Vanilla cake is light and uncomplicated, which makes it a wonderful match for the classic Chardonnay flavor. Our recommendation: Flop Chardonnay ($4.49).

5.Red Velvet Cake – Red Velvet Wine

Vnysla took the photograph. What could be better than a glass of red velvet wine to accompany a slice of red velvet cake? Our choice is: Cupcake Vineyards Red Velvet Wine ($13.99) is a delicious red wine made with red velvet cupcakes.

6.Chocolate Cake – Cabernet Sauvignon

Jacqs Carroll captured this image. A chocolate cake goes nicely with the earthy aromas of a good Cabernet Sauvignon, and vice versa. Woodbridge Mondavi Cabernet Sauvignon ($5.49) is our selection.

7.Cheesecake –Riesling

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

Ulterior provided the image. Because of the smoothness of cheesecake, it is difficult to pair it with a wide variety of wine. But, 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 for the occasion.

9.Tiramisu – Champagne

Alexis Fam captured this image. Tiramisu is one of the most elegant desserts available, thus it is only fitting that it be paired with champagne. Andre Brut ($4.77) is our selection.

10.Sorbet – Pink Moscato

Angela Scheidel took the photograph. The majority of wines are unable to stand up to the tartness and fruitiness of sorbets, according to Randall Try a beautiful pink moscato to bring it all together. Our choice is: Pink Moscato Bubbly from Barefoot Cellars is $4.97.

11.Chocolate Ice Cream – Chocolate Wine

Morgan Schutt captured this image. Due to the smoothness of chocolate ice cream, it is difficult to combine it with a dry white wine. Pairing it with a chocolate red wine can help to remedy the situation. (Yes, such a thing exists!) Our choice is: Red Decadence Chocolate Wine ($10.99) is a dessert wine made with chocolate.

12.Vanilla Ice Cream – Cream Sherry

Elana Amsterdam captured this image. Any variety of toppings can be placed on top of vanilla ice cream, including cream sherry, to make it a one-stop shop. Fairbanks Cream Sherry ($8.99) is our favorite.

13.Apple Pie – Moscato

Photograph courtesy of Winston Wong The sweetened apples in this classic American dish need the use of a sweet wine to match. When it comes to apple pie, Moscato is the ideal light wine to pair with it. Our choice is: Moscato from Barefoot Cellars ($6.99)

14.White Chocolate – Pink Moscato

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.

5 Healthy Desserts That Goes Well With Red Wine – Business

Image courtesy of Shutterstock Desserts are always given extra attention at our establishment. It represents a satisfying way to conclude a wonderful and flavorful dinner, which is enhanced even further when served with a glass of wine. Because of this, it is critical that you carefully select the appropriate dessert that will pair well with a glass of red wine as part of your post-meal indulgence. If you are planning an exquisite meal at a restaurant or a family dinner gathering, you should go through the list we put together.

As an added bonus, we’ve included a quick introduction to the finest dessert and wine matching techniques.

Anatomy of Dessert and Wine Pairings

There are a plethora of approaches to putting together a dessert and wine match, but there is one that is rather straightforward. Many countries, such as Italy, have a custom that every dessert is served with a glass of wine, rather than coffee or tea, to complement it. For this reason, it is advisable to serve your chocolate-based sweets with Piedmont wines, which are Italy’s robust and bright red wines that combine nicely with any chocolate-based dessert. Dessert and wine pairings are described as follows: “As the color of the dessert darkens, the color of the wine darkens as well,” says the author.

It would be beneficial if you took into consideration the following:

  • A wine with a high acidity level should be served with a fruit dish that has a high natural acidity level
  • Intensity– select a wine that has a higher level of intensity than the dessert
  • Sweetness– select a dessert that is more sweet than the entrée it is accompanying.

Dessert and Wine Pairing Selection

Now that you’ve learned the fundamentals of dessert and wine pairing anatomy, here are a few guilt-free dessert options that you may enjoy while sipping a glass of red wine. Oatmeal cookies with a glass of Pinot Noir is a classic combination. Despite the fact that oatmeal cookies may not be everyone’s personal favorite cookie, they are a go-to baked delicacy for anybody following a healthy lifestyle. If you want to offer your baked oatmeal cookies at a friend’s reunion, it is preferable to serve them with a glass of Pinot Noir, which is a timeless classic.

  1. Getting Back to the Basics: Cabernet Sauvignon and dark chocolate go together like peanut butter and jelly.
  2. The advantage of dark chocolate is that it is less sweet than traditional milk chocolate, which is a positive thing.
  3. Dark chocolate is also delicious.
  4. Prepare a dark chocolate fondue cake or a whole-wheat dark chocolate brownie to serve as a healthy dessert option at parties and let your guests to help themselves.
  5. Maintaining a healthy lifestyle does not require you to give up your sweet craving entirely.
  6. It is recommended to serve port wine with a delicious dessert since the sweetness and richness of the wine deepens as it matures.
  7. Turn up the heat with Vegan Toffee and Pecan Cake and Shiraz.
  8. The cake is made with the goodness of natural, healthful ingredients, and it is the ideal accompaniment to a fiery Shiraz.
  9. Budget-Friendly: No- Make Strawberry Cheesecake and Ruby Port for your guests.
  10. The vibrant hues of this pair will undoubtedly catch your eye.

Known for their sweet tastes such as berry and dates, Ruby Port wines are the perfect pairing with strawberry cheesecake. The fruity aromas will burst forth in your mouth, yet the sweetness and tannin are well-balanced in comparison.


Pastries and desserts will always hold a particular place in our hearts and in our stomaches. Every dinner, aside from the main course, is made more enjoyable by anticipating the delectable and sumptuous dessert that will be served. Furthermore, if there is a glass of red wine present. The importance of properly selecting the appropriate dessert and wine pairings cannot be overstated when preparing a delicious supper for guests. By pairing healthful sweets with your favorite red wine, you may indulge in your favorite foods while also being healthy.

See also:  What Is A Sweet Dessert Wine

Simple Dessert and Wine Pairings With Chart

Karen Frazier contributed to this report. Karen is a wine, drink, and cuisine aficionado who enjoys traveling. She has a California Wine Appellation Specialist credential from the San Francisco wine school, as well as a Bar Smarts mixology certificate, and she works as a bartender for charity events. Specialist in the Appellations of California Wine (CWAS) In order for LoveToKnow to be a participant in affiliate relationships, it is possible that a portion of purchases from links on this page will be paid to it.

Our editorial content is not influenced by these relationships in any way.

A solid combination brings out the flavors of both the wine and the dessert to their full potential.

Berry Wines

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.

Ruby Port

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.

Chocolate Wine

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.

Moscato (Muscat)

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.

German Riesling

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.

Moscato d’Asti

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 Wine

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

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

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.

Vin Santo

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

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.

Ruby Port

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.

Berry Desserts

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.


Dry to sweet rosé wine is available in a variety of varietals. Rosé wine has delicate floral and berry flavors that go well with fruity sweets. Choose a drier rosé to pair with sweeter dishes to counteract the sweetness.


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.

What Kind of Dessert Goes Well With a Cabernet?

Images courtesy of Jupiterimages/Goodshoot/Getty Images Wines manufactured from Cabernet Sauvignon grapes are often full-bodied and robust in flavor. It is made in red wine, which is one of the most frequent and popular types of wine, with vineyards located all over the world. Cabernet is most commonly served with major meals such as meat and pasta dishes, but the full-bodied flavor with fruit tones makes it a good match for a variety of rich sweets as well as a variety of savory foods.

Sweets that are delicate or highly sweet are frequently overshadowed by Cabernet Sauvignon; thus, pick desserts that are powerful enough to enhance and compliment the rich taste of the wine.


Jupiterimages/Goodshoot/Getty Images courtesy of the author Cabernet Sauvignon grapes are known for producing wines that are full-bodied and full of flavor. One of the most prevalent and popular types of wine produced, with wineries all over the world specializing in it is red wine. Cabernet is most commonly served with main meals such as meat and pasta dishes, but the full-bodied flavor with fruit tones makes it a good match for a variety of rich desserts as well as a variety of fruit tarts.


Fruits that are dark and strong go nicely with red wine. Create dishes that include dark berries, such as blackberries or dried cherries, as the main ingredient. Chocolate mousse is topped with marionberry syrup and slivered almonds, which is served with Cabernet for a rich and sophisticated dessert. For something more straightforward, try dipping strawberries in dark chocolate or just serving a bowl of perfectly ripe raspberries. A delicious black cherry pie wrapped in a thick pastry shell is the perfect accompaniment to a glass of Cabernet.

Baked Goods

If you’re serving baked pastries with red wine, you want them to be rich and decadent. A rich chocolate torte created without the use of flour is a delectable treat that pairs perfectly with Cabernet. A simple chocolate cake topped with a pomegranate glaze may not be nearly as rich as a torte, but the chocolate and fruit are a perfect match for red wine, since the chocolate and fruit compliment the wine. A rich chocolate cake with a mousse filling and a ganache topping may stand up to a full-bodied Cabernet Sauvignon without falling apart.

See also:  Where Can I Buy Dessert Wine On Oahu


An elegant way to conclude a dinner when you don’t desire something sweet for dessert but yet want to impress your guests, a cheese plate is an excellent solution. Provide a selection of specialty cheeses, as well as nuts and a dish of pomegranate seeds, to your guests. Wine and nuts go together like peanut butter and jelly. The rich, strong taste of the fruit, along with the saltiness of the nuts (almonds and hazelnuts), make a delicious pairing. When it comes to stronger cheeses such as Brie, go for Gouda, light creamy cheeses, and old Irish cheeses on your tray.

References Biography of the Author Maria Christensen has been writing professionally since 1997, specializing in business, history, gastronomy, culture, and travel for a variety of media.

Christensen received his bachelor’s degree in communications from the University of Washington and his master’s degree in history from Armstrong Atlantic State University.

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.


There is a wealth of knowledge available on how to combine the ideal wine with the perfect dish, whether it be pasta, steak, or seafood. How about, on the other hand, if you’re heading out to indulge in a decadent dessert of your choice? Select a wonderful sweet confection from the menu, and then choose a wine to pair it with it. It will assist you in deciding on wines to pair with a variety of desserts, as well as provide some explanations as to why the wine is a good match for the dessert in question.

  • A light, possibly even effervescent beverage, such as a fine Prosecco wine, is recommended with sugar cookies or shortbread biscuits. Cookies with jam filling: A sweet, effervescent wine with a fruity taste, such as Moscato D’Asti
  • Wine to pair with ginger snaps or pumpkin spice: A rich, sweet wine such as Rutherglen Muscat
  • Pecan sandies, peanut butter cookies, or any other cookie containing nuts: Malmsey Madeira, for example, is a sweet, robust wine with nutty characteristics. Zinfandel, Cabernet Sauvignon, or Banyuls, which are inherently sweet, can be used to make chocolate cake or chocolate-chip cookies. Pavlova: A mildly sparkling wine, such as Moscato d’Asti, is used to make Pavlova. Wine for strawberry shortcake: A palate-cleansing wine such as extra-dry Prosecco
  • A red wine such as Maury or Banyuls is recommended for red velvet cake.


If your favorite dessert is sweets or confectioneries, you’ll want a wine that will stand up to the test of time. When combining wine with this sort of delicacy, the most important guideline to remember is to always choose a wine that is sweeter than the candy itself. Here are some of my favorite food and wine combinations.

  • Ghiradelli’s dark chocolate chocolates and rich toffee bars, for example, are excellent choices. AnyMerlot, a California Cabernet Sauvignon
  • Classic chocolate/Hershey bars
  • AnyMerlot
  • 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

Frozen Desserts

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, PiesTarts

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. Pixabay.com provided all of the images used here.


What’s even better than dessert, you might ask? Dessert and a glass of wine Is there anything greater than that? Simple wine and dessert combinations that make indulging a simple yet delectable experience are presented here. One of the reasons why wine pairings are so tough is because we are taught that there are “correct” responses. That is not correct, to be honest. With so many various methods to mix and match tastes, there is more than one perfect match for your chocolate cake, and everyone has a distinct taste preference as well.

Sweet and spicy combinations are some of my favorites.

Maybe it’s because we all have distinct palates and diverse preferences, after all?

Rather than discussing the two most important wine and dessert matching principles, I’ll show you how to defy them in a few minutes.

Rule1: The wine should be sweeter than the dessert.

What’s even better than dessert, you might wonder. Dessert with a glass of wine Better still, how about this: even better? Simple wine and dessert combinations that make indulging a simple yet delectable experience are available online now. One of the reasons why wine pairings are so tough is that we are taught that there are “correct” solutions. That is just not the case. There are so many various methods to mix and match tastes, which means that there is more than one perfect match for your chocolate cake, and everyone has a distinct taste preference.

  • Sweet and spicy combinations are some of my favorite dishes to make.
  • Is it because we all have diverse palates and tastes, then?
  • For example, some individuals prefer their coffee black, while others want their coffee dolled up with whipped cream and sugar from Starbucks.
  • The rules are a great starting point, but it’s up to you to put them to the test and see what happens.
  • Tres Leches Cake with a glass of Pedro Ximenez or Madeira wine
  • Chocolate Truffles with Moscato d’Asti
  • Peach Cobbler with Orange Muscat
  • Lemon Bars with sweet Riesling
  • Blueberry Pie with Brachetto d’Aqui

However, let us now deviate from this norm because there are absolutely instances! Here are a couple of “normal wine” combinations that are quite delicious:

  • Meringue with a Berry Compote and a Sauvignon Blanc from New Zealand is a delicious dessert. The secret here is that this wine is noted for having robust fruit smells that contribute to the already-fruity berry compote, and the acidity in the wine elevates the sugary sweet meringue
  • Birthday Cake and rosé are two of the most popular pairings for this wine. Here’s the deal: rosé pairs well with a wide variety of cuisines, and desserts are no exception. Because it’s light, many of them are fruity, and they’re often bursting with delicate smells that bring variety to a dessert that might otherwise be bland. This is the pepper in your honeynut cheerios, as well as in your Sugar Cookies and Brut Champagne, respectively. While there is a trace quantity of sugar in brut Champagne, the majority of it is what we would describe as “dry,” or “not sweet.” A sugar cookie, on the other hand, has characteristics that are similar to those of a pastry, such as brioche and bread, that mix nicely with the simple and shortbready notes of Champagne. In addition, the frothy texture adds a lot of life to the dish.

Rule2: Red wine doesn’t go with dessert.

When it comes to Cabernet Sauvignon with chocolate, people go crazy for it. But did you know that the chocolate may make your wine taste bitter or even sour when it’s mixed with it? Drink a glass of wine before you indulge in a piece of chocolate, and then another glass of wine afterward. Take note of how the wine’s flavor evolves over time. It’s up to you whether you like it or not! When you take the tastes out of the equation and look at it objectively, dessert isn’t the greatest buddy of a red wine for the majority of people.

It is possible to defy this cardinal rule, but only with extreme caution. What you need to know is as follows:

  • Most red wines are not sweet at all, however inexpensive red wines such as two-buck-chuck tend to include a little amount of residual sugar to enhance their flavor. Sugar makes them more dessert-friendly than their pricier rivals
  • Lighter red wines may be wisely combined with a wide variety of sweet treats. Here are a few must-try pairs that defy this guideline to a stunning degree:
  • White Chocolate Mousse with Pinot Noir is a decadent dessert. As an example, consider a white chocolate-covered strawberry. Pinot Noir has a strong acidity, low tannin content, and a lower intensity, which allows wine to complement the subtle notes of the white chocolate without overpowering them. There are no concerns with bitter or sour flavors in this dish, thanks to the Barbera and the Bread Pudding. We’re talking nutmeg, cinnamon, and raisins, with a dash of orange thrown in for good measure to really bring everything together. Wines like Barbera, which is lighter and has a taste profile that is comparable to Pinot Noir but is a little more herbaceous, pair well with the doughy, spicy notes of bread pudding
  • Beaujolais and Raspberry Strudel are also excellent pairings. Beaujolais is renowned for producing a light type of Gamay that is full of lively and unusual flavors that complement one another. The notes of pastry and raspberry will go well with the flavors of cinnamon, kirsch, strawberry, and cherry that you’ll commonly find in this wine. It has a low tannin content and a mild intensity, so consider this one a match
See also:  What Dessert Goes Well With Apricot Honey Wine

White Chocolate Mousse with Pinot Noir is a delectable dessert. As an example, consider a white chocolate-dipped strawberry. With its strong acidity, minimal tannins, and moderate strength, Pinot Noir complements the subtle tastes of white chocolate without being overpowering. In addition, the tastes of Barbera and Bread Pudding are neither harsh nor sour. There are a variety of spices to choose from: nutmeg, cinnamon, raisins, and we recommend a dash of orange juice to really bring it all together.

When it comes to Gamay, Beaujolais is well-known for producing a light style that is full of fun and unique characteristics.

Given its low tannin content and mild intensity, this one is a good fit for you.

12 Wine and Ice Cream Pairings

Yes. It is permissible to drink wine while eating ice cream. Isn’t it wonderful to be a fully-fledged adult? While wine and ice cream combinations might be a bit difficult to master, this guide will get you off on the right foot! In my opinion, there’s nothing quite like an ice cream cone, especially when enjoying it while strolling down a boardwalk on an especially pleasant sunny day. In fact, we believe that the only thing that might enhance the experience would be a glass of wine. Wine with ice cream, according to some wine experts, is a “impossible” combination.

In fact, if you don’t know what you’re doing when it comes to combining wine with sweet treats, it may be rather difficult.

Pairing wine with our favorite cuisines, whether they’re really casual or dressed up, is something we look forward to.

The Ice Cold Truth

Just a few pointers to bear in mind before we get to the (much-anticipated) pairings themselves:

  • It’s important to remember that when matching wine with dessert of any sort, the wine should be somewhat sweeter than the dessert. The following pairing tip is an excellent addition to your repertoire if you just know a couple of them
  • After that, think about the tannins in the wine. However, when served with sweet food, a red wine with strong tannins can result in a bitter aftertaste and dry mouth that is difficult to recover from once the wine has been opened. Therefore, a wine with lesser tannins may be your best option in some situations.
  • Finally, most wines have some level of acidity. Acidity, in most cases, provides a pleasant balance to the food you’re eating. The process of squeezing a lemon over your ice cream, on the other hand, can be similar.

If you don’t obtain the low-down from your local wine store (or email us for guidance), you might not be able to tell how acidic a wine is or how intense the tannins are just by looking at it. So go ahead and indulge in some tasty experimentation to find a flavor combination that you enjoy.

Our Favorite Pairings

The fresh berry aromas in red wine blend beautifully with the rich, silky texture of chocolate ice cream. Choosing a somewhat sweet wine, such as Brachetto d’Acqui, an Italian semi-sparkling red wine with flavors of strawberry, black currant, and cream, is your best choice when pairing with cheese. You might also try a Zinfandel that has powerful black fruit aromas to wine.


Delicious vanilla bean ice cream pairs wonderfully with a semi-sweet sparkling champagne, but it also makes an ideal canvas for the addition of whichever toppings you like.

Pour yourself a glass of late-harvest Zinfandel with flavors of blackberry and cinnamon if you prefer your vanilla topped with red berries. If you enjoy your port with toasted almonds or chocolate chips, a tawny port is a good choice.


To complete the Neapolitan trifecta, a scoop of strawberry ice cream is served with an off-dry or sparkling rosé as an accompaniment. Not only do these two look fantastic together, but the ice cream also benefits from the addition of fresh berries.


Coffee and red wine share some traits, and coffee ice cream pairs nicely with a hearty red wine like a Cabernet Sauvignon. The nutty tastes in this ice cream are enhanced by the addition of Cabernet Sauvignon, which has notes of black cherry and baking spices.

Cookie Dough

An oaked Chardonnay pairs nicely with cookie dough ice cream, which is made out of rich, buttery bits of cookie dough mixed in with a vanilla foundation. When combined with the ingredients of this famous ice cream, the buttery notes in Chardonnay are delectable.


With a somewhat sweet white wine, such as an off-dry Riesling or Chardonnay, this light and nutty ice cream is a perfect match. You might also use Prosecco as an alternative. In the end, as the proverb goes, “what grows together” is bound to grow together.

Salted Caramel

There was never any dispute about it, but the reason salted caramel is so delicious is that the sea salt helps to balance out the sweetness of the caramel, which is otherwise overwhelming. Pedro Ximenez (“PX”) sherry is the only way to improve on this already fantastic taste combination. PX sherry is a Spanish dessert wine with flavors of coffee, caramel, and fig.

Mint Chocolate Chip

The tastes of mint chocolate chip ice cream and the nuances of rich raspberry and chocolate in Australian Shiraz blend along like peanut butter and jelly.


Cookies & cream ice cream, the Oreo cookie of ice cream tastes, pairs nicely with a white wine, such as an off-dry Riesling or even a sparkling wine, such as Cava.

Old Fashioned Butter Pecan

Butter pecan ice cream is rich and nutty, and it pairs beautifully with a Chardonnay. Similar to the buttery notes found in an oaked Chardonnay, the buttery undertones found in this classic ice cream flavor bring out the best in it.

Chocolate Peanut Butter

Chocolate peanut butter ice cream, which is already a fantastic mix of tastes on its own, works particularly well with the stone fruit undertones found in an off-dry Riesling. You may also try pairing chocolate peanut butter with Madeira, a fortified wine that has flavors of hazelnut, caramel, and peach on the nose and palate.

Berry Sorbet

If you’re looking for something light and refreshing that tastes almost as wonderful as ice cream but is a little bit healthier, berry sorbet is a great option. Pair berry sorbet with an off-dry rosé, or combine the two flavors in a handmade frosé for a refreshing summer treat.

Combining Wine and Ice Cream

More ideas for celebrating National Ice Cream Month may be found here. Alternatively, if you find that juggling a cone and a glass is too much effort, you can always blend your wine with your ice cream by creating your very own wine ice cream. You may use either red or white wine to do this. Find out how to prepare spiced red wine syrup, red wine ice cream, vanilla bean whipped cream, and red wine syrup with vanilla bean ice cream. Alternatively, Cabernet Sauvignon or Merlot can be used. If you like white wine, try this recipe for Moscato poached pear gelato, which is made with the wine.

Anaffogato is a speciality of Italy that combines espresso with gelato to create a delicious treat. There’s no reason why you can’t substitute wine for coffee while following the recommendations in this guide.

In Vino Finito

Do you think we forgot about your all-time favorite ice cream flavor? If you send an email to our incredible Wine Concierge staff, we can assist you in finding the right wine and ice cream matches. Are you looking for additional wine knowledge? Join our daily email, Glass Half Full, for the latest news and updates.


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.

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.

Strawberry Shortcake

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.

Peach Cobbler

The wine has a lot of fruit and a nice blast of acidity. The dry Riesling grape is Germany’s favorite wine, and it can be found in a variety of styles ranging from sweet to bone dry. It has excellent aromas of citrus and green apple to go with it. A slatey feeling of minerality is particularly noticeable in drier Rieslings, which only adds to the complexity of the wine. Why it works is as follows: Using its crisp acidity and fruity tastes, a dry Riesling cuts through the syrupy richness of a peach cobbler, increasing the fruitiness of the dish very slightly.

The earthier tones prevalent in German Riesling (such as that from the Mosel Valley) would enhance the flaky crust of a cobbler while also complementing its more delicate sweetness, as will the acidity of the wine.

White Chocolate

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.

Lemon Bars

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.

Carrot Cake

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.

Chocolate Mousse

The richness of chocolate combined with the lightning bolts of fruit is unbeatable. Brachetto d’Acqui (Brachetto of Acqui): In this semi-sparkling Italianred that has a lighter body and wine berry flavors, there is some sweetness without being overly overwhelming. Actually, if you don’t have anything to serve as a dessert, a bottle of Brachettocan be just as satisfying on its own! Why it works is as follows: They’ll cut right through the rich creaminess of a chocolate mousse, while also imparting crisp texture and scents of candied fruit, red flowers, or both.

Like biting into a chocolate-covered strawberry, but with extra glitz and glam thanks to the addition of chocolate and lightning bolts of fruit.

Apple Pie

It’s the richness of chocolate combined with the flashes of fruit. Brachetto d’Acqui is a kind of lace that is made of cotton. In this semi-sparkling Italianred that has a lighter body and wine berry flavors, there is considerable sweetness without being overwhelming. For all intents and purposes, if you don’t have anything else prepared, a bottle of Brachettowill suffice. Reasons for its effectiveness: Those lovely tiny bubbles are going to cut right through the rich creaminess of a chocolate mousse, while also imparting crisp texture and flavours of candied fruit and red flowers.

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