What Serve With White Dessert Wine

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.

  1. In other words, the amount of sugar that is left over after the fermentation process has taken place.
  2. A variety of methods were used by winemakers to create essert wines.
  3. 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.
  4. Alternatively, it may be sweetened by fortification, resulting in the production of fortified wines.
  5. 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.

Port

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.

Madeira

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.

Sauternes

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.

Sherry

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.

Riesling

This delicious sparkling wine from Germany is available in a variety of sweetness levels. Its inherent acidity helps to cut through the sweetness of the dish, making it a wonderful companion to a cheese course or cheesecake after dinner. Serve a sweeter Spätlese with citrus-based sweets such as lemon pound cake or lemon cream pie if you have a sweeter Spätlese on hand. Pear tarts and sorbet are also delicious desserts that go together like peanut butter and jelly.

Gewürztraminer

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.

Moscato

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

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.

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.

If you choose the proper combination of wines and sweets, you will have a delicious meal. A solid combination brings out the flavors of both the wine and the dessert to their full potential. By experimenting with these combinations, you may elevate your dessert to an entirely new level.

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.

Shiraz

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)

Traditionally, a sweet white wine from the Bordeaux area is served alongside crème brûlée as a dessert wine match. Both Sauternes and Barsac wines are prepared from grapes that have been infected with botrytis cinera, which is found in Sémillon, Sauvignon Blanc, and Muscadelle varieties. 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 products. With this recipe, you will get a luscious, sweet wine with tropical aromas and a great, balanced acidity that will go nicely with your Vanilla Custard!

Gewürztraminer

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. This is an excellent wine selection for those who want their sweets to be a little less sugary.

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.

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Prosecco

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

When white wine grapes are harvested after the first frost, the sugars are condensed and the wine is known as ice wine. Ice wines become delectably sweet as a result of this technique. Lemon sweets benefit from its sweetness since it helps to balance the acidity of the lemon. It’s a delightful combination.

Champagne

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.

Madeira

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.

Tokaji

It is available in a range of sweetness levels, from dry to sweet, in this fortified wine from Portugal. Choose a sweet or semi-sweet Madeira to mix with your pumpkin dish for a delicious combination. Madeiratends to have smokey, peppery, and nutty notes, all of which go nicely with pumpkin in a pumpkin pie. It also serves to perfectly complement the creamy custard because to the strong alcohol level.

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

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.

Muscat-de-Beaumes-de-Venise

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.

Cava

The sparkling wine produced in Spain Cava may be either dry or sweet, and both are complementary to berries. Choose drier rosé wines to pair with sweeter sweets and sweeter rosé wines to pair with less sweet desserts to create a sense of balance and contrast in your meal.

Wine and Dessert Pairing Chart

The following chart outlines several excellent wines to pair with desserts, as well as a recommendation or two of specific wines for each type of dessert.

Matching Wine and Dessert

While the options above might serve as a starting point, there are no hard and fast rules when it comes to combining wines and sweets. Pair your favorite wines with your favorite treats. Look for tastes that complement one another and wines that will assist you in achieving the amount of sweetness you seek, and you’ll end up with a delectable match. LoveToKnow Media was founded in the year 2022. All intellectual property rights are retained.

7 Tasty Pairings For Dessert and Wine

These dessert and wine pairings are perfect for every dining occasion, whether it’s a romantic dinner for two, an anniversary celebration, or a lavish feast for four. When it comes to combining food and wine, the key is to think of wine as an ingredient rather than as a complement. It provides a “additional bonus.” Wine intensifies flavors, resulting in a whole different flavor profile. Desserts are no exception to this rule. In fact, creating the ideal dessert and wine match may be a wonderful way to cap off a great evening with friends and family.

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

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!

4 Great Sweet White Wines and How to Pair Them

Home»How to Pair Four Great Sweet White Wines»How to Pair Four Great Sweet White Wines Here are four excellent sweet white wines, as well as suggestions on how to pair them. These wines demonstrate that not all wines must be red or dry in order to be enjoyable.

4 Great Sweet White Wines and How to Pair Them

We don’t seem to see these wines combined with meals very often, it would appear. But there are times when premium wines are a wise investment, and these are those situations. When it comes to wine and food pairings, red wines are frequently used as a starting point. For many people, like myself, red wine is a preferred beverage. Additionally, when we match red wine with food, we nearly always obtain a positive outcome.

It is also true that the dry wines get paired quite a bit.

I must confess that I have been guilty of this in the past. It’s possible that this is due to the fact that many of my favorite dishes pair better with red wine, particularly dry red wine. White wines, on the other hand, should receive the attention they deserve. While there aren’t as many good sweet wine wines available as there are superb dry wine wines, there are still plenty of possibilities. So, let’s take a look at some of the sweet white wines that are popular and readily available, as well as some of the foods that we may pair them with.

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Sweet wine happens when there is residual sugar left over after the fermenting process has taken place.

Sometimes the sugar is barley, which makes a wine less dry by reducing its acidity. Other times, the sugar is really obvious and present. Both types of wine have a role in their own worlds. If you’re talking about white wines, the sweet wines are typically light or robust in flavor. The light white wines have a small amount of sugar in them and are typically fragrant to the senses on the palate. However, the stronger sweet wines have been endowed with a more pronounced flavor, which is reflected in their price.

I mentioned that the sugar that makes wine sweet is left over from the fermentation process.

Sometimes this can happen on purpose, for example, when the fermentation process is intentionally shortened in order to make the wine sweeter. Furthermore, if we drink white wine that is heavily flavored with fruit (fruit forward), we might have the impression that the wine is sweeter than it actually is because of the aromas of the fruit in the wine. You may always do this to get a better sense of how sweet your white wine might be. Take a look at the bottle’s label. In addition to identifying the kind of wine, the label will typically provide a description of the wine.

But, even better, a label can inform you whether or not the wine has been fortified and, as a result, has become sweeter. Check at the alcohol content as well, as sweeter wines tend to have a larger percentage of alcohol in them than more dry wines.

White wine has been fermented without the grape skins included.

The skins of the grape are responsible for the color of the finished wine. Furthermore, as you are surely aware, white wine may be found in a variety of hues, including yellow. By the way, while you’re here, you might be interested in these more suggestions.

  • The Tasting Notes for the Top 8 Wines
  • What You Can Learn From the Smell of Wine
  • Listed below are 5 foods that go well with Sauvignon Blanc.

Follow me onPinterest, Facebook, and Instagram to stay up to date. Also, make sure to sign up for my weekly email! four excellent sweet white wines and suggestions on how to pair them

4 Great Sweet White Wines and How to Pair Them

This is a list of the four most popular sweet white wines available today. When it comes to combining wines with food, these selections have a particular place in the hearts of wine lovers everywhere. There are two types of white wines that are sweet in general: dessert wines and sweet table wines. Aromatic white wines, such as a light white wine that is sweet, are common. The abundance of fruit in this wine will almost certainly be noticeable to you. In contrast, a bolder white wine is more intense and serves a specific function in a combination, as seen by its higher alcohol content.

Ice Wine

I’m going to kick off my list of sweet white wines with what may very well be the sweetest of the bunch: a dessert wine. Ice Wines are prepared from grapes that have been frozen, thus the name “Ice Wines.” A rich and extremely sweet wine is produced after the frozen grapes have been crushed and fermented in a press. Having been frozen, sugar has become more concentrated and there is less yield in the liquid form of the grape. cold wine is typically more costly than other types of wines since the method of manufacturing it results in less wine being produced.

Ice wine may be paired with a variety of dishes.

A stronger cheese, such as blue cheese, provides a pleasant balance in terms of flavor.

Sherry is a sweet white wine that is not as sweet as Ice Wine.

You might be wondering why this one was chosen when there are so many other types of Dry Sherry to choose from. The reality is that Sherry is a fortified wine that can be extremely dry, extremely sweet, or somewhere in the middle of the spectrum. Sherry is a bold wine that may also be quite sweet in its execution. You could, of course, drink your Sweet Sherry on the rocks by itself. You may, on the other hand, serve it with a simple dessert like brownies, vanilla ice cream, or even fruit. Pairing Sherry with a strong cheese, such as blue cheese, may be quite effective.

Moscato can fall somewhere in the middle of sweet and dry.

Moscato is sometimes referred to as a’semi-sweet’ wine. This wine, which is made from the Moscato grape, has a strong scent and is very refreshing. It is the scent of Moscato that might give the impression that it is sweeter than it actually is. Moscato is a fruity and floral-tasting wine that pairs well with a variety of foods. Serve your Moscato with spicy meals (particularly Asian! ), fragrant foods, fowl or fish, or any combination of the above.

It works well with dishes that aren’t too heavy, such as meat, and is quite adaptable. When it comes to cheese, a medium or hard cheese such as Muenster or Parmesan are recommended. Aside from that, Moscato is a reasonably priced wine that pairs nicely with breakfast or antipasto foods.

Rielsing wine is a fruit and aromatic wine.

While the Riesling grape can be cultivated just about anywhere, it is native to Germany and is the most widely planted grape variety there (Rhine). This wine is best enjoyed when served at a very chilly temperature. Riesling wine is a sweet and fragrant white wine that is produced in Germany. To balance out the sweetness of the Riesling, serve it with a strong or salty cheese. Feta cheese is a fantastic option. Riesling goes nicely with a variety of robust and spicy foods, such as Asian cuisine.

Dessert Wine Pairing 101: How to Serve Wine with Sweet Holiday Treats

To select the perfect dessert wine combination, look for varietals that have a sweetness level that matches the sweetness of the dessert. Delicious sweets are abundant throughout the holiday season, ranging from nutty and caramelized pecan pie to spicy gingerbread cookies and more. Discovering the ideal dessert wine combination for each of these classic desserts elevates the experience to a whole new level of decadence. An earthy, honey-likeRiesling may bring out the nutmeg and cinnamon flavors in a slice of pumpkin pie, while a rich, fruityvintage port can lend a sophisticated layer of fruitiness to a cup of creamy chocolate mousse.

Finding the ideal dessert wine combination, on the other hand, might be difficult, especially if you, like the majority of people, plan on serving more than one dessert this season.

This year, you’ll be able to conclude all of your Christmas gatherings on a high note by investing in the correct bottles and selecting wines that suit the tastes of each dessert.

Serve True Dessert Wines with Dessert

When it comes to matching wine with dessert, one of the most common mistakes wine enthusiasts make is concentrating too much on the flavor of the wine itself rather than thinking how the wine will interact with the food. Even if a bottle of 2005 Château Pontet-Canetis is uncommon and of high quality, if you serve this wine together with a sweet dessert, the wine may appear overly acidic and tannic in contrast. The combination does this great wine absolutely no honor at all, in my opinion. When your taste receptors are exposed to high-sugar meals such as pie or cheesecake, they get momentarily acclimated to the high quantities of sugar.

  • This is true whether you’re pouring a $20 bottle of table wine or a $5,000 bottle of Pétrus, among other things.
  • For one thing, it allows you to commemorate a particular event by sharing your wine with friends and family, or simply enjoy the wine that you have carefully selected.
  • A proper dessert wine is either extremely sweet or fortified with distilled spirits, such as brandy, to make it more robust.
  • Tokaji, Viognier, and some varieties ofRiesling are among of the other popular and valued sweet wines produced.

When purchasing a high-quality dessert wine collection, there are a few aspects that you should keep in mind.

Getting Creative with Dessert Wine Pairings

It’s not necessary to restrict yourself to vintageTaylor Fladgate orChâteau d’Yquem when looking for the perfect dessert wine to complement your meal (although these are foolproof selections). There is no restriction on the type of wine you may serve with your dessert, as long as the wine is on the sweeter side of the spectrum and fits the flavor of your dessert. For example, fruit-based sweets that are lower in sugar content can be combined with wines that are lower in sugar content. Desserts that are more indulgent and rich (such as chocolate pots de crème) will combine better with wines that are sweeter in flavor.

  1. In order to select the best wine for any dessert, one of the simplest strategies is to reject any wines that are much lighter or darker in color than the dessert that will be served.
  2. Although this guideline is not always applicable, it will assist you in narrowing down your selection of probable pairings to only the most dependable ones.
  3. Are there any characteristics in the wine’s tasting notes that are similar to the ones in your dessert?
  4. Additionally, Sauternes is known for its tropical fruit notes, which would pair nicely with any foods that have a lot of citrus or pineapple.

The Best Dessert Wine Pairings for Holiday Classics

It should be simple to create your own dessert wine combination if you follow the fundamental rules outlined above. Alternatively, if you’re looking for some inspiration, we’ve compiled a list of tasty (and valued) wines to pair with traditional holiday treats.

Crème brûléeand custards

Any custard-based dessert should be paired with a sweet white wine. Wines with a tropical or citrus fruit taste complement this dish particularly well since the custard’s richness makes them a good match for the wine. Custard and wines with caramel flavors go along like peanut butter and jelly.

  • Among the wines available are Château D’Yquem (2014), Domaine Charbay Charbay (1997), Château Pajzos Tokaji Esszencia (1993), and Château Pajzos Tokaji Esszencia (2014).

Fresh fruit or fruit pies

Match the fruit notes in your wine with the fruit notes in your pastries. Wines that match well with stone fruits (such as peaches) are white wines, whereas red wines that pair well with dark fruits (such as cherry, plum, or blackberry) are red wines.

  • The 2001 Château D’Yquem, the 2016 Taylor Fladgate Porto Vintage, and the 2013 Royal Tokaji Asz 5 Puttonyos Red Border are all excellent choices.

Pecan pie and other extremely sweet desserts

Pecan pie’s extremely sweet and robust tastes will overshadow practically any wine, with the exception of a high-quality port.

  • 2017 Fonseca Vintage Port
  • 2017 Taylor Fladgate Porto Vintage

Chocolate cake and other dark chocolate treats

Pair chocolate cake with a hearty red wine, such as port, to complete the meal.

  • Dow’s Vintage Port (2017 vintage)
  • Quinta Do Noval Nacional Vintage Port (2016 vintage)
  • 2009 Taylor Fladgate Vintage Port (2009 vintage). Quinta De Vargellas Vinha Velha Vintage Port
  • Quinta De Vargellas Vinha Velha Vintage Port
  • Quinta De Vargellas

The wines you purchase not only provide a fantastic dessert wine complement for any holiday gathering, but they also serve as a long-term financial asset should you decide to store the wine and resell it in the future as well.

Collecting Dessert Wines

When it comes to financial investments, a wine collection is unusual because you have the option of either drinking your bottles right away or storing them and reselling them for a profit once their value has increased. Neither sweet dessert wines nor superb tannic wines like Nebbiolo or Sangiovese are exempt from this rule. When investing in white wines, Sauternes, particularly Château d’Yquem, might be an excellent choice, especially if purchased young or en primeur. Therefore, it’s necessary to have at least a few dessert wines in your collection, even if you’re not sure if you’ll drink them during the current holiday season or not.

Dessert wines, in a way, have some of the greatest versatility of any type of wine available on the market.

By having a number of dessert wines ready and waiting in your house or in a professional storage facility, you can add a touch of luxury to the holidays while also adding considerable value to your investment portfolio and increasing the value of your investment portfolio.

Contact us today to have access to some of the world’s most exquisite wines.

Author:Vinfolio Staff

At Vinfolio, we assist our clients with the purchase, sale, storage, and management of their most prized bottles of wine. While working, we’re just a group of passionate and slightly crazy oenophiles who like nothing more than a good glass of vintage Champagne, followed by a Burgundy, and then a Bordeaux to get the party started. We’re continually obsessing about the latest (and oldest) vintages, and we want to share our expertise and enthusiasm for wine with our readers through this website.

Pairing Wine >> A Complete How-to Guide.

The thought of pairing wine with cheese and other meals is a fascinating one, but it is fraught with a great deal of ambiguity. Does it make sense to match a fiery wine with a fiery dish? Is it true that citrus meals make dry wines difficult to drink? Traditionally, dessert wines have been matched with desserts, but now they are being served as desserts in and of themselves. Knowing how to combine the proper wine with the right cuisine is a highly valuable ability, whether you’re going out to dinner or having guests around.

See also:  How To Drink Moscatel Pinord Dessert Wine

Light Dry White

Light, crisp white wines such as Sauvignon Blanc and Pinot Grigio pair well with lighter-tasting dishes such as seafood and salads. These wines combine nicely with a variety of foods such as fresh or roasted vegetables, seafood, and even cream and oil-based sauces. Looking for a wine to combine with a pre-meal salad? You’ve come to the right place.

Sweet White

Riesling and other sweeter white wines, such as Chenin Blanc, match nicely with a wide variety of foods.

They go well with soft cheeses, pastas with creamy sauces, breads, and smoked meats, among other things. Sweet white wines go well with finger foods, meat and cheese platters, and other small plates of food.

Rich White

In addition to grilled fowl, rich wines such as Chardonnay combine nicely with a variety of other foods such as sautéed vegetables, seafood, and several breads and pastas, according to tradition. Chardonnay pairs well with a variety of foods such as bread, olive oil, and sun-dried tomatoes.

Sparkling

When it comes to toasting and celebrating, champagne is a lovely choice, but it also pairs nicely with a variety of cuisines. Fish, fresh vegetables, most cheeses, nuts, and eggs are just a few of the nutritious options. A light, cheesy omelette pairs perfectly with a crisp glass of brut champagne.

Light Red

Light red wines, such as Pinot Noir, go nicely with roasted vegetables, seafood, chicken, and meat dishes, among other things. Filet mignon is a typical match that goes well with the majority of Pinot Noirs on the market. Despite the fact that the meats listed above are the greatest match for light red wines, any meats are typically a good match for light red wines.

Red

Red wines match nicely with a variety of foods, including white and red meats, as well as cheese. Red wines such as Merlot, for example, were created specifically for pairing with a meat and cheese dish. The use of spicy, salty, and smoked meats, as well as hard cheeses, results in a delicious blend of flavors.

Dry Red

A lot of the same foods that go well with other red wines, such as meats and cheeses, are also well with Cabernet Sauvignon and other dry red wines. Desserts and dry reds go together like peanut butter and jelly. A fine Cabernet Sauvignon may be enjoyed with a full dinner, beginning with grilled meats and cheeses and concluding with a rich, chocolate-covered dessert.

Dessert

Dessert wines are exactly what they sound like: dessert. Dessert wines are not supposed to be served with sweets, despite the fact that they mix nicely with soft cheeses and smoked meats, among other things. They are intended to stand on their own as desserts. What meals do you like to serve with your favorite bottles of wine? If you’d want to learn more about Wine Logic, you can do so by visiting this page.

The Secret to Pairing Sweet Wine With Savory Food

Is there a wine adjective that is more prohibited than the phrase “sweet”? Despite the fact that we guzzle soda and even spend $15 for a milkshake that contains a slice of cake, Americans avoid sweet wines like they’re the devil, according to the Wine Institute. But if there’s ever a time to indulge in sweet wines, some of which are among the world’s most complex and long-lived varietals, it’s on Valentine’s Day, when the sugary treats are plentiful. It is generally accepted that sweet wines should always be served with sweet foods (thus the phrase ” dessert wines “) and that the wine should always be sweeter than the item being served.

Do you have the courage to serve a sweet wine with your main dish rather than save it for the end of the meal?

Take the time to learn these eight easy guidelines for creating extraordinary sweet and savory combos that will have you exploring long beyond Valentine’s Day. Don’t let a drop pass you by! Get the most up-to-date information about beer, wine, and cocktail culture sent directly to your email.

Compare or contrast

When it comes to pairing food and wine, there are two main schools of thought: either compare the tastes, matching notes in the meal and wine, or contrast them, utilizing the wine to bring flavors and aromas that the dish is lacking. That’s why Sauternes, which has a flavor reminiscent of orange marmalade and honey, goes so well with duck a l’orange because it complements the juicy citrus, as well as with strongly salty blue cheeses like brie. For dishes with dark, rich tastes or pronounced berry notes — such as slow-roasted pork with cranberry sauce — Ruby Port is a natural complement since it has many of the same qualities as the dish in which it is served.

Acidity matters

Not all sweet wines are made equal, which is why Manischewitz and Liebfraumilch aren’t actually considered to be in the same category as Madeira and Tokaji, respectively. Balance is one of the most important characteristics of a superb sweet wine, and in order to achieve balance, a sweet wine must have a high level of acidity. Additionally, the acidity of the wine will aid to balance a sweet food match by cutting through the richness of certain items while standing up to the tartness of others.

Match the body

The body of both the meal and the wine should be equivalent in order for a match to be successful. A light meal would be overpowered by a rich, sweet wine, and vice versa for the opposite. UnctuousTokaji is a fantastic pairing with rich foie gras since neither the meal nor the wine will be overshadowed by the other. Do you think you have what it takes to combine sweet wine with fish? Because of the delicate nature of the meal, a lighter sweet wine such as Moscato d’Asti is recommended.

Sweeter sauces love sweet wines

Flavorful foods do not have to be totally savory in order to be considered savory. Cooking dishes that use fruit reductions, sweet sauces, or honey glazes provide good pairings with sweet wines. In case you’re concerned that putting too much sugar in a meal is a bad idea, don’t worry. Sugar in food naturally reduces the perception of sugar in wine, so a dry wine may actually be too harsh and acidic for recipes that have sweet components. The sweet wine that is coupled with the dessert will appear drier than it would on its own, reducing the intensity of the rich fruit and showcasing the complexity of the non-fruit components.

Sugar and spice and everything nice

Because alcohol only serves to fan the fires of spicy cuisine, what is the key to combining wine with tongue-numbing dishes? Read on to find out. Sugar. If you want to contrast powerful heat and calm down the palate of even the spicier foods, opt for low-alcohol sweet wines such as Kabinett or Spätlese Riesling with lower alcohol content.

Season the food well

Because the sugar in sweet wines increases the strength of the tastes, make sure that the meal is tasty and well-seasoned before serving it with the wine.

Unless you do so, the dish will just fade into the background.

Salt is a sweet wine’s best friend

Do you get a warm fuzzy feeling when you see chocolate-covered pretzels or maple-glazed bacon? After that, you’ve already had a taste of the burst of delight that comes when sweet and salty come together. To combine with sweet wines, potato chips, pretzels, or French fries are all delicious and decadent options. Bonus points if you pair jalapeo peppers with a sweet white wine; salty and spicy foods are both begging for a sweet white wine pairing. Do you want to be a bit more daring? Experiment with pairings such as salted edamame and an acidic white wine such as Banyuls, or try pairings such as salt-crusted prime rib and an aromatic red wine such as Cabernet Sauvignon.

Don’t be afraid of age

Sweet wines, which are fortified and maintained by copious amounts of sugar, might be among the most age-worthy alternatives available. After some time has passed, wines generally acquire secondary flavors like mushroom, nuts, and forest floor, which can help to more organically blend a sweet wine into a savory combination. In fact, it is precisely this characteristic that permits an ancient white Pineau des Charentes to combine wonderfully with a light raw oyster entrée, for example. Originally published on February 14, 2018

How Do You Pair Dessert Wine and Cheese?

Jennifer Meier is the author of The Spruce. ” data-caption=”” data-expand=”300″ id=”mntl-sc-block-image 2-0-1″ data-tracking-container=”true”> ” data-caption=”” data-expand=”300″ id=”mntl-sc-block-image 2-0-1″ data-tracking-container=”true”> Jennifer Meier is the author of The Spruce. Portis is a fortified wine (which means that the fermentation process has been halted, leaving residual sugar) produced in Portugal. In general, less priced ports have aromas reminiscent of sweet, luscious black berries, but vintage and aged ports have flavors reminiscent of dried fruits with traces of caramelized almonds, according to the Wine Advocate.

To bring out even more of the nuttiness of the wine, garnish the blue cheese with walnuts or pecans, either raw or candied, to enhance the flavor even more.

Sherry

Jennifer Meier is the author of The Spruce. “data-caption=”” data-caption=”” In the following example, the data-expand attribute is 300 and the id attribute is mntl-sc-block image 2-0-5. The data-tracking-container attribute is true. srcset=”566w” src=”566w” src=”566w” src=”566w”” Jennifer Meier is the author of The Spruce. It is possible to find sherry in a range of styles and sweetness levels because it is a fortified wine from Spain. Amontillado, Oloroso, Cream Sherry, and Pedro Ximénez are some of the varieties available, and they range in sweetness from somewhat sweet to extremely sweet.

Whichever you select, they will all go well with the cheese you serve them with. Sherries frequently have a nutty flavor with a touch of dried figs, and they go well with salty Spanish cheeses such as Manchego, Cabrales, Mahon, and Serra de Estrella, which are all produced in Spain.

Madeira

Jennifer Meier is the author of The Spruce. “data-caption=”” data-expand=”300″ id=”mntl-sc-block-image 2-0-9″ data-tracking-container=”true” id=”mntl-sc-block-image 2-0-9″ data-tracking-container=”true” srcset=”566w” src=”566w” src=”566w” src=”566w”” Jennifer Meier is the author of The Spruce. The island of Madeira, located off the coast of North Africa and considered to be a part of Portugal, is the inspiration for this dessert wine, which may be aged for several decades. Look for a Malmsey Madeira, which is richer and sweeter than port wine while remaining balanced due to the presence of more acidity than port wine.

Madeira goes great with a variety of blue cheeses, as well.

Sauternes

Jennifer Meier is the author of The Spruce. “the data-caption=”” the data-expand=”300″ the id=”mntl sc block image 2-0-13″ the data-tracking-container=”true” data-tracking-container=”true srcset=”566w” src=”566w” src=”566w” src=”566w”” Jennifer Meier is the author of The Spruce. When it comes to the flavor, this sweet wine from France is typically linked to apricots, peaches, and honey with just a hint of nuttiness on the finish. With blue cheeses or salty washed rind cheeses such asEpoisses, a pungent “stinky cheese” with a rich, slightly meaty flavor, sauternes’ flavor profile works well together.

Sweet Riesling

Jennifer Meier is the author of The Spruce. “data-caption=”” data-caption=”” the block image 2-0-16″ data-expand=”300″ the block image 2-0-16″ data-tracking-container=”true” the block image 2-0-16 srcset=”566w” src=”566w” src=”566w” src=”566w”” Jennifer Meier is the author of The Spruce. All Rieslings, whether dry, off-dry, or sweet, are particularly well-suited to pairing with cheese. Those serving cheese as a dessert dish should search for Rieslings labeled with terms such as Spatlese, Auslese, Beerenauslese, or Late Harvest, since these terms all imply that the Riesling will be on the sweeter side of the spectrum.

Comte, Beaufort, and Hoch Ybrig are good pairings for tougher cheeses that have a “Swiss taste,” such as Comte, Beaufort, and Hoch Ybrig.

Gewürztraminer

Jennifer Meier is the author of The Spruce. “The data-caption attribute is set to “” and the data-expand attribute is set to “300.” The id of the block image is “mntl-sc-block 2-0-20” and the data-tracking-container attribute is set to “true.” srcset=”566w” src=”566w” src=”566w” src=”566w”” Jennifer Meier is the author of The Spruce. Rose petals, baking spices, apricots, lychee, and citrus are some of the fragrant aromas found in Gewürztraminer, a white wine that is available in a variety of styles ranging from dry to sweet.

Either style goes well with strong-flavored cheeses, such as Hirtenkase or Appenzeller, along with Red Hawk or Greenfields from Saxon Creamery or a Muenster from the Cowgirl Creamery.

Sweet Sparkling Wines

Jennifer Meier is the author of The Spruce. “data-caption=”” data-expand=”300″ id=”mntl-sc-block-image 2-0-24″ data-tracking-container=”true” id=”mntl-sc-block-image 2-0-24″ data-tracking-container=”true” srcset=”566w” src=”566w” src=”566w” src=”566w”” Jennifer Meier is the author of The Spruce. Demi-sec Champagnes and Italian Moscato d’Asti are delightfully sweet sparkling wines that are perfect for serving at the beginning of a meal, but they may also be enjoyed at the conclusion of a meal, especially when served with a range of cheeses.

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