What Sparkling Wine With Dessert

Pairing Sparkling Wine with Dessert

Making a Sparkling Wine and Dessert Pairing

Pairing Sparkling Wine with Dessert

Champagne is one of my favorite drinks. And, as much as I adore Champagne, I adore desserts even more than Champagne! Despite the fact that I am using the term “Champagne” in this article, the same principles for dessert matching may be used to Sparkling Wine or bubbly from a variety of countries. This is true as long as the distinctive “Champagne grapes,” Chardonnay and Pinot Noir grapes, are used in the production of the champagne.

The Differences Between Champagne and Sparkling Wine Made from Chardonnay and Pinot Noir in the “Traditional Method”

When attempting to come up with a dessert to pair with Champagne, it is necessary to consider what will be served at the event. There are significant distinctions between sparkling wines made from Chardonnay and Pinot Noir from regions outside Champagne and sparkling wines made from Chardonnay and Pinot Noir from locations within Champagne. The differences might be quite minor at times, while they can be rather significant at others. The differences might be quite minor at times, while they can be rather significant at others.

The majority of the time, the variations are slight and should not have an impact on the outcome if you substitute authentic Champagne from the Champagne area of France for your sparkling wine.

Pairing Sparkling Wine with Dessert – Champagne?

I have several (maybe an excessive number of) credentials in the field of cuisine. The Heg Diplome from the University of Reims is considered to be one of the “fanciest.” While we did not spend the entire 14 days sipping Champagne with dessert, we did participate in a number of talks and sampling activities led by Champagne experts. Historically, historical manuscripts note that Champagne was usually given with dessert in French palaces and during state meals in the past. This makes complete and utter logic.

Champagne is crisp, refreshing, and (at least in my opinion) has a stimulating influence on the palate.

It comes back to life.

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When combining dessert with Champagne or Sparkling Wine (Pinot Noir and Chardonnay), the most important thing to remember is that you will want to either contrast the texture of the dessert with the wine or match the texture of the dessert with the wine. Pairing of Champagne and Dark Chocolate Some of you may be surprised to learn that I never drink chocolate, unless it is served with Champagne, which you may find amusing. In contrast to many individuals, I do not have a strong desire for chocolate at all.

And when I entertain at home, I make sure that I have a fantastic variety of the finest chocolate that I can get in New York–or whichever place I happen to be in at the time of the party.

What Dessert Goes with Champagne?

Of course, I’m talking about chocolate.

The Reason why Chocolate is a Great Match for Champagne

By definition, chocolate has asilky smooth mouthfeel. It also has a LOT OF VALUE. And it needs Champagne, with all its powerful minerality and high levels ofrefreshing acidity, to contrast with thatrich, creamy, smooth texture and intense taste. Intriguingly, both Champagne and chocolate have a very lasting aftertaste, which makes sense given their origins. As a result, combining Champagne with chocolate makes advantage of the “contrast” idea.

Pairing Champagne with Macarons

To be quite honest with you, I have always enjoyed the combination of Champagne and macarons. Yet, curiously enough, I never really considered the “why” of why I found the coupling to be so appealing. I’ve come to the conclusion that the principle of “matching” should be employed in this situation. When you think about it, macarons are light and sharp at the same time. Champagne at its finest! This is the very definition of a great Champagne!

Pairing Sparkling Wine With Dessert:What an Event at theFrench Institute Alliance Française Taught Me

I had been asked to a Champagne reception (and what I thought to be a Champagne and chocolate pairing at the FIAF here in NYC.) After everything was said and done, it turned out to be a Champagne and macaron match! It was also a special occasion because it wasn’t just any “generic” Champagne combined with a macaron that one could pick up from their neighborhood store. It was an ultra-premium Champagne event, with many of the brand managers and producers in attendance to share the history of their Champagne brand!

They were hand-baked by Thierry Atlan.

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In addition to a range of tastes (e.g., foie gras), the macaroons were offered in a variety of Champagnes, with the concept being that each Champagne would be paired with a distinct macaroon flavor.

List of the Champagnes

  • Champagne Champagne Laurent-Perrier Cuvée Royale Brut
  • Laurent-Perrier Cuvée Royale Brut Rosé Champagne from Laurent-Perrier Cuvée Royale
  • Laurent-Perrier Brut Rosé Champagne Ayala Brut Majeur
  • Ayala Brut Majeur Champagne Ayala Rosé Majeur
  • Rosé Ayala Champagne Besserat de Bellefon Special Cuvée
  • Besserat de Bellefon Cuvée Besserat de Bellefon Rosé
  • Besserat de Bellefon Rosé

When I got to my seat, I was surprised to discover six gorgeous macarons on the table. It was the gorgeous and accomplished Susan Kostrzewa, Executive Editor of the prominent magazine Wine Enthusiast, who served as the evening’s emcee and master of ceremonies. In this role, Susan assisted the numerous speakers in explaining why each different-flavored macaron, produced by Thierry Atlan, was matched with a certain Champagne. Maude Austrian and Besserat de Bellefon Champagne are the presenters.

Laurent-Perrier, Cedric Lecendre, and others At Baron François, Fréderic Goossens serves as the Managing Director.

Pairing Sparking Wine with Dessert: The Champagne and Macaron Tasting

Two hours were spent by the presenters explaining the history of their Champagne House as well as their own personal perspective. During each of the presentations, participants were given the opportunity to sample the macaron that was designed to pair with that specific Champagne. However, even though we were not encouraged to do so, several of us (including me!) took advantage of the chance to sample each macaron with each of the Champagnes on offer.

Pairing Sparkling Wine with Dessert: Result of the Champagne and Macaron Comparative Tasting

I thought the idea of coupling a macaron with a certain taste (in this case, the interior filling) was novel and entertaining. The exercise of contrasting this flaky chewy dessert with French bubbly was so much fun that it seemed like you were in a room full of children, despite the fact that the participants were all above the age of 21. Even while it may be impossible for you to duplicate this precise Champagne and macaron experience, it is recommended that you visit your favorite bakery and select one or more macarons of each flavor, followed by a bottle of sparkling wine based on Chardonnay or Pinot Noir.

Invite some friends over and have a good time nibbling on these delectable French biscuits and experimenting with different flavor combinations.

Pairing Sparkling Wine with Dessert: Strawberries and Raspberries

It was when I was a small child that I first recall placing a gorgeous long-stemmed strawberry into my glass of Champagne. Looking back, it was a “nice” romantic gesture, but it ended up being a catastrophe (the strawberry made the Champagne too frothy). Having said that, strawberries with Champagne are still a favorite of mine. Especially if they have a lengthy stem! And it would be even better if the strawberry came with some melted chocolate to dip it in as a bonus!

Pairing Sparkling Wine with Dessert: Other Ideas

It’s simple to suggest that “every” dessert may be paired with Champagne, and this is true. I would, however, stick to dessert options that use macarons or chocolate as much as possible. If you are feeling very adventurous, you may even consider pairing Champagne with a traditional Italian dessert known as zabaglione. Strawberry is used in this particular recipe. It is similar to macarons in that eggs are used in the preparation (though here it is the yolk, not the whites). Similarly to making a macaron (or a Meringue), the egg yolks are beaten until they are light and frothy, which means they contain a lot of air.

  • Have a wonderful dessert and Champagne combination, and please let me know which pairing you prefer the most!
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  • They will discuss the pairing of sparkling wine with dessert.

Champagne and Sparkling Wine with Desserts

Using desserts as a starting point, Roger Jones, Michelin Star Chef and FoodWine matching specialist, explores unconventional pairings for Champagne and Sparkling wines. Chef Roger and Karl Abraham, Head Pastry Chef at The Park House Restaurant in Cardiff, where Roger also serves as Executive Consultant Chef, collaborated on the creation of the dishes. Demi Sec is an abbreviation for Demi Sec. There is no doubt that this is not the traditional dessert pairing that you would expect, but let’s get one thing straight: do not go for a demi-sec, as this would not, in my opinion, result in a flawless match, save in unusual circumstances with an excellent demi-sec.

  • The yolk is produced from mango and passion fruit, while the white is made from Sauce Anglaise.
  • Vintage or not, it doesn’t matter.
  • Ideally, you want a sparkler with layers, depth, and character, so we’re looking at higher-quality, more Vintage-style sparklers.
  • A non-vintage and easy-drinking sparkling wine is better suited to the traditional Strawberries and Cream dessert recipe.
  • While there are some notable outliers, I was reminded of the quality and style of Champagne Le Mesnil’s Sublime Rosé, which proclaimed the presence of rhubarb in the glass and was an excellent match for an accompanying Rhubarb dessert.
  • Whatever the source of sweetness (whether it’s the richness of the fruit or its dose), it’s crucial to keep it under control.
  • It also helps to keep the dessert balanced if the end has a good clean acidity to it.

If you are using chocolate, a hint of salt inside the chocolate part is always beneficial.

In addition to flavors of dried pears, spice, and anise, the Champagne has a pleasant full toasty richness, along with good acidity and minerality for a clean finish that will leave you wanting more of the rich sumptuous flavors.

When you come across a Sparkling wine that stops you in your tracks, you know you’ve found something special.

With the addition of chocolate The Villiera Pinot Meunier Vintage 2010 is a very bright fresh wine with enticing aromas, loads of character coming from the Pinot Meunier.

When combined with the delicious rose petal flavors and seasoned salt, the bittersweet chocolate creates a complex mouthful of flavors that is well matched to this South African MCC.

Fruit dishes, which are light and fresh, go beautifully with Champagne.

A delectable platter of crisp pear crumbles also accomplishes the purpose.

Perfect for putting you in the mood for the holidays, a plum or rice pudding served with Champagne is another dish that will have you hooked.

Cookies made with almonds (shortbread) A glass of reserve Champagne such as Jacquesson 738 with a crisp pistachio shortbread or freshly made Almond biscuits is a fantastic pairing.

Pouring fizz is great for this occasion, especially if you served it with shortbread and a few fresh strawberries if you created Raspberry and Strawberry Ripple Ice Cream.

Truffles made with dark chocolate The not-too-sweet dark chocolate truffle is a wonderful balance to which you can add some salt to further reduce the sweetness.

Look for a sparkling wine that is dominated by Pinot Noir. Roger Jones penned the piece. The photograph is courtesy of Huw Jones Photography

What Dessert Pairs Best with Sparkling Wine? Korbel & Bianchi’s Provide Some Answers

Is There a Dessert that Goes Well with Sparkling Wine? Answers from KorbelBianchi’s are provided. The owner of Korbel Champagne Cellars, Erica Mandl The SSU WineSense Club’s last tasting of the semester centered on a Christmas theme of sparkling wine and dessert, which was a popular choice among students. Erica Mandl, head winemaker at Korbel Champagne Cellars, served as the hostess for the event and introduced the guests to five different Korbel sparkling wines. These were paired with wonderful pastries from Bianchi’s, a new bakery in Rohnert Park that opened recently.

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According to Erica, it is critical to understand the quantity of residual sugar in a sparkling wine in order to identify the sort of dessert that should be served alongside it.

  • Brut Natural = less than 3 grams of sugar per litre
  • Extra Brut (0-6 grams per litre)
  • Brut (less than 12 grams per litre)
  • Extra Dry (between 12 and 17 grams per litre)
  • Sections: Sec (17-32 grams per liter)
  • Demi-Sec (32-50 grams per liter)
  • Sweet (more than 50 grams per liter)

The dosage, which is applied after the wine has finished its second fermentation in the bottle, determines the sweetness of a sparkling wine’s sweetness. All Korbel sparkling wines are fermented in bottles, following a traditional process created in the Champagne area of France, and are bottled after fermentation. Korbel is still permitted to use the word “California Champagne” on its bottles since it is one of the oldest sparkling wine houses in the United States, having been established in 1882, and because it has been grandfathered in to the use of this term in the United States.

  1. If the dessert is very sweet, it will make the wine appear more acidic than it actually is.
  2. Fresh fruit and cheese are also excellent accompaniments to a more dry Champagne.
  3. In this case, Bianchi’s dark chocolate brownie served as an excellent complement to the wine.
  4. Their descriptions, sugar content, and suggested dessert companions are included in the following list:
Sparkling Wine SugarPrice Description Dessert Pairing
Korbel Riesling California Champagne 3.8%(38gpl)$21.99 Semi-sweet with flavors of orange blossom, apricot, and pear. A hint of clover honey at the end. Bianchi’s lemon bars, or other creamy and tart desserts such as custard or flan.Also consider warm gingerbread
Korbel Moscato Frizzante 4.8%(48gpl)$21.99 Moderately sweet wine with suggestions of tart green apples, kiwi fruit, and lemon citrus flavors. Light chocolate cake with rose petal sauce or caramel and ice-cream, champagne poached pears.
Korbel Sweet Rose 6.0%(60 gpl)$14.99 Korbel’s sweetess champagne with very bright fruit flavors and aromas, but a cleansing acidity on the finish. Can be used as dessert on its own, or served with white or milk chocolate desserts.

In order to obtain further information about these rare sparkling wines, visit Korbel Champagne Cellers at (in English). Please read the following link for further information on Bianchi’s Bakeshop.

The Best Dessert Recipes To Pair With Champagne

What better way to commemorate a great occasion than to host a small celebration complete with plenty of champagne and sweet treats? When served with dessert, a glass of sparkling wine is an elegant, enjoyable, and absolutely luxury mix of delicacies that is surprisingly simple to put together when entertaining guests. Making a toast with champagne is a must-do at any event — whether it’s a bridal shower, bachelorette party, birthday party, engagement celebration, or even just a ladies’ night in on the weekend.

  1. Champagne, which was called after the Champagne area outside of Paris, France, is a type of sparkling white or rosé wine that is produced in small quantities.
  2. This superb toasting beverage is served chilled, and the bottle is often cooled in a bucket before serving.
  3. You may flavor your bubbly with a liqueur like as Americano, or you can add juice to make a traditional Bellini or Mimosa, for example.
  4. Whether you go for strawberry shortcakes or lemon brownies, your party will be a dazzling spectacle of color and splendor.

In addition, even if you don’t have a big event planned, it doesn’t mean you can’t enjoy a bottle of champagne with one of these treats on your own time. We think it’s past time for you to indulge in one (or a few) of these delectable combos.

Strawberry shortcake is a no-brainer when it comes to champagne dessert

No other dessert will look more Pinterest-worthy at your party, especially when served in champagne flutes, than these strawberry shortcakes! Trust us when we say that you will not be disappointed if you make these flaky, buttery biscuits with fresh whipped cream and strawberry jam. This dessert is sure to be a hit at any gathering you decide to throw with it. The strawberry shortcakes take 35 minutes to put together and 25 minutes to bake, depending on your oven. Choose a glass dish for the presenting presentation of this lovely dessert and surround it with large, fresh strawberries and, if you have them on hand, some blueberries to make it seem even more festive.

Cookies ‘n’ cream stuffed brownies should be invited to any party with bubbly

Having brownies at a party is a must, and this recipe for cookie and cream loaded brownies is a surefire hit. It goes without saying that they are totally loaded with sweet delectableness in this dish. Granulated sugar, unsalted butter, light brown sugar, vanilla extract, salt, eggs, cocoa powder, dark chocolate chips, and Hershey’s cookies ‘n’ cream candy bars are among the things you’ll need to make these delicious treats. This dessert is sure to be a hit at your next gathering. Maintaining the sophisticated champagne theme, use a silver plate (it may even be a plastic one) to serve your brownies on to make them appear more rich and opulent.

Buttery cherry bars are as decadent as they sound, and even more so when enjoyed with champagne

There’s something about pairing fruit with champagne that elevates it to the status of the ultimate, crave-worthy dessert. Thesebuttery cherry barsare a wonderful addition to your dessert buffet and make for a deliciously sweet and tart paring that goes wonderfully with a glass of champagne. They’re also simple to prepare and will disappear almost as fast as they emerge once everyone has a taste of them. If you have a white dish to put them on (and bonus points are awarded to those who utilize doilies!

If you have extra cherries, arrange them around your pie to create a visually appealing dessert presentation that will be worthy of being shared on Pinterest.

Zesty lemon bars will make your taste buds oh so happy, so pour the bubbly

These tangy lemon bars will provide a burst of flavor to your dessert table without becoming overpowering. The following ingredients are required: flour, kosher salt, granulated sugar, unsalted butter, egg yolk, an egg yolk and a whole egg, as well as half a lemon. Lemon juice, confectioner’s sugar, and lemon zest will be needed for the glaze. What could possibly go wrong with this recipe? It’s simple to put together, and the finished product has a very professional appearance. With your golden champagne beverages or sparkling cocktails, the lemony yellow tint of this tart dessert will make for a picture-perfect pairing.

The bars should be displayed on a gorgeous tiered cake stand next to your champagne glasses, and your guests will be enthralled by the sight of the table setting.

The use of edible flowers such as violets, clover, or dandelions around this tray of sweets would be stunning if you can get your hands on them.

This three-ingredient apple cake is just waiting for a glass of bubbly to join its party

Our three-ingredient apple cake is really delicious, and it only requires a can of apple pie filling, a box of yellow cake mix, and three eggs to make it. You may prepare it in five minutes and cook it in 45 minutes, according to the recipe. I promise you it will be done in no time, and it will look beautiful placed on a silver plate. Place a few fresh apples next to your dish for a creative twist, whether you want this dish to look wonderful on your sweet spread or you want to take a few of images to publish on your Instagram feed, do so.

When serving each slice, try sprinkling a dollop of freshly whipped cream or vanilla ice cream right on top of it, and don’t forget to sprinkle some cinnamon on top to complete the presentation.

Chocolate-covered strawberries and champagne are an undeniably elegant duo

Champagne and chocolate-covered strawberries are a traditional combo, and for good reason: they’re delicious. This dessert combo is definitely romantic when savored on a date night with your significant other, but it can also be a delightful addition to any celebration you are planning, regardless of the time of year. Not only will your visitors like the combo, but any photographs you take will be refined and exquisite in appearance. Furthermore, you can whip up these chocolate-dipped strawberries in record time – in fact, they are ready in less than 20 minutes.

It’s important to remember that while shopping for strawberries, the bigger the better, and if you can locate them with the stems still on, you’ve scored an extra point.

Make sure you don’t restrict yourself to just plain old chocolate: Consider switching to white chocolate or even colorful chocolate for your coatings (if you purchase colored chocolate melts, you can do a pink coating or basically any color of the rainbow).

Pour the bubbly and prepare to be wowed by this delectable pairing of chocolate-dipped strawberries and a sparkling wine.

30 Sparkling Wine and Champagne Food Pairings

To accompany the dessert, pop the amaranth and toast the wheat berry fool. Is it possible to serve a breakfast meal as dessert? After all, why not? The heavy cream and berries provide a touch of grandeur to this dish, which is often served at the end of a dinner. The fruity aromas of the Prosecco help to bring the earthy wheat berry grains and nutty amaranth together in a more well-balanced combination. Red berries can be added to the mix to give it even more complexity.

7.Segura Viudas Reserva Heredad Brut

Apart from the fact that it comes in a bottle with attractive pewter accents, this is some of Spain’s finest sparkling wine. Produced using the same exact process as Champagne and then aged for approximately three years, this Cava is a blend of Macabeo and Parellada grapes that produces a highly concentrated but bone-dry and complex wine with flavors of apple, lemon, and hazelnut, as well as a minerality that is reminiscent of the earth. Complementary Appetizers: Crunchy Oil-Cured Tomatoes Tomatoes are a light and refreshing snack on their own, but when they are cured in oil, they take on a meatier feel.

Veggie Mesclun Salad with Goat Cheese and Crispy Garlic as an entrée pairing It is the bright and very concentrated citrus and apple notes of the Cava that help to make the fresh and tangy goat cheese feel even lighter in your tongue than it already is.

Don’t be concerned about the cranberries; this wine has enough tartness to stand up to the test.

While this aged wine will closely resemble the flavors of nutmeg, cinnamon, ginger, and vanilla found in traditional pumpkin pie spice, its high acidity will knock a six-egg custard to its knees.

8.Sparkling Wine Gruet Blanc de Noirs

This is, without a doubt, the greatest value for money sparkling wine available anywhere in the globe. Gilbert Gruet, a former Champagne producer, cultivated the grapes in New Mexico in vineyards that are 4,300 feet above sea level (some of the highest in America), allowing this Pinot Noir to mature for the long period of time required to make a wine of world-class quality. Prepare yourself for toasty scents, a meaty mouthfeel, red berry tastes, and a frothy head of foam. Pairing of Appetizers: Mozzarella that has been fried Skewers Those in the know will tell you that sparkling champagne and fried food are a marriage made in heaven.

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The Gruet, which is created from grapes grown in climates where temperatures may vary by up to 30 degrees each day during the day, has enough of acidity to spare; its large bubbles also aid in breaking up the solid cheese and breading.

Using wine to bring out the sweetness of the fat while also nourishing the gamy notes creates a mouthwatering depth of tastes that combine to create something truly delicious.

Champagne & Patisserie – Wine & Spirits Magazine

The Relationship Between Champagne and Wine When Wakerhauser founded Pix in 2001, he had no intention of serving champagne. The restaurant began as a stand at the Portland Farmers’ Market, which served as a distraction for the owner when she lost her catering job as a result of the post-9/11 recession. Within a year, Wakerhauser’s business had grown to the point that she could create a permanent site, where she could provide Belgian beer pairings with her French sweets. “Belgian beers go really well with pastries,” she says emphatically.

We have a beer out in the open.

“To commemorate the occasion, I ordered a split of Gaston Chiquet as well as a dozen oysters for the group.

That particular encounter cemented the deal for her.

“There are little producers there that make wine in garages rather than large châteaux.” “Every location is distinct from the others.” According to Wakerhauser, “I believe my Champagne collection grew so large because I became angry that people only wanted to drink Champagne on one day a year.” The Relationship Between Desserts ‘I suppose the reason my Champagne collection grew so large,” Wakerhauser adds, “was because I became dissatisfied with the fact that people only wanted to drink Champagne on one day a year.” Keeping her markups to a bare minimum, Wakerhauser began arranging Champagne parties, and, most crucially, she experimented with pairings of the wine with sweets to pique people’s interest in bubbles.

  • As a result of her research, she’s discovered that dry Champagnes are more adaptable when it comes to combining with desserts than sweet varieties, contrary to popular belief.
  • He cites almonds, biscuits, cassis, and citrus as examples of elements that are similar to wine flavors.
  • “Overall, bubbles help to reduce sugar intake while also cleansing the mouth,” she explains.
  • She acknowledges that this is a critical subject, adding that attitudes toward dessert in France and the United States are vastly different.
  • To achieve layers of taste and richness, the French rely more on items such as buttery pastry, delicately sweetened creams, nut pastes, and fruit, rather than on heavy cream or sugar.
  • Champagne Pastry and Dessert Pairings Some American-style desserts, such as Incognito, a lemon mousse cheesecake that Wakerhauser like drinking with a light blanc de blancs, such as the Diebold-Vallois Brut, can help balance Champagne, she adds.
  • According to her, the acidity of the wine cuts through the richness of the cake, while the lemon and spice of the wine mimics the flavor of the cake.

The majority of the time, though, Wakerhauser relies on flavor to guide her toward an appropriate combination.

He cites almonds, biscuits, cassis, and citrus as examples of elements that are similar to wine flavors.

When it comes to blanc de noirs, or rosé, the redberry and chocolate notes, as well as the fleshier texture of pinot noir, allow for more strong tastes to be combined with the wine.

“Depending on the champagne, you can pair desserts with red fruit, and sometimes a little dark chocolate,” she says.

In particular, she praises the Jane Avril, a Pixstaple because of its “crisp of nuts amid the texture of the bubbles,” she explains.

Wakerhauser recommends Franck Pascal Tolerance Brut Rosé or VilmartCie Cuvée Rubis Rosé Premier Cru Brut for pairing with this dessert.

Her sweets, which are often as intricate as the wines she serves, are created by combining textures and flavors in layers, as well as carefully balancing sweetness and acidity combinations.

She recommends La Framboise, a little almond cake filled with chopped raspberries that she enjoys pairing with René Geoffroy Rosé de Saignée, a sparkling wine from the Champagne region of France.

“It’s been tweaked so that you can manufacture it at home.” See the recipe below.

Dina Avila captured these images.

Wakawaka Wine Reviews is a website where she publishes wine reviews.

Chukan Brown worked as a philosophy professor for many years, focusing in ethics and social issues before turning to writing about wine. This story first appeared in the print edition of the December 2014 magazine. Like what you’ve read so far? Today is the day to subscribe.

Your Guide to Pairing Food With Sparkling Wine

Sparkling wines and food go together like peanut butter and jelly. It doesn’t matter if you’re drinking French Champagne, Italian Prosecco, or Argentine Cava, you’ll discover a variety of delicious food matching alternatives for sparkling wines. What is it about these meal and wine combinations that we find so appealing? The inherent bubbles in sparkling wines give an additional degree of matching variety to the table. Meanwhile, the highly sought-after acidity of the wine takes rich, butter-laden cuisine even farther down the tongue.

Several sparkling wines are available at reasonable prices, and you’ll be astonished at how much a little spritz can brighten up the dinner and dessert tables.

Food Pairings

Sparkling wines are available in a variety of types, with Champagne being the most well-known. In general, most sparkling wine pairings may be modeled after the Champagne matching guidelines. Wines with just the right amount of dryness, bubbles, and fruity cream to complement a wide range of cuisines. When you’re ready to open a bottle, give some of these combinations a shot:

  • Triple cream (Brie-style) cheese, or sweet bread with mascarpone cheese are two options. Buttercream sauce, or even buttered popcorn, are all good options. Shrimp and shellfish, smoked salmon, caviar, fried calamari, and oysters are some of the dishes available. Salami, vegetables, stuffed mushrooms, egg dishes, and foie gras are all delicious options. Desserts made with fruit, such as tarts, crepes, and any dessert that has been buttered or honeyed
  • As a result of the acidity in Champagne cutting through the luscious butter of the biscuit, shortbread cookies make for a wonderfully entertaining (and surprising) matching combination.

Natural Pairings of Rosé

Rosé wines are among the most adaptable sparkling wines when it comes to meal combinations. The majority of rosé wines, contrary to popular belief, do not have a sweet taste and have a wonderfully dry palate, which makes them an excellent match for sweeter food combinations.

  • Brie and prosciutto are delicious when served with a great rosé, and they’re even better when served together. One of the greatest fish meals for rosé wines is smoked salmon
  • It is one of the best fish dishes for any wine. Chocolate and raspberries, or (even better) chocolate-covered berries are two of my favorite desserts.

Spanish Cava

The sparkling wine Cavais from Spain is a terrific choice for savory combinations and light meals because of its brightness and low cost. You will discover that a nice Cava is an excellent wine to offer with tapas as well as sushi dishes.

  • Manchego cheese, olives, and almonds are some of the ingredients in this dish. Potato chips (for real this time)
  • Fried fish or smoked salmon are good choices. Prosciutto or Serrano ham are good choices.

Italy’s Favorite Spritzers

Moscato d’Asti and Prosecco are two of Italy’s most famous sparkling wines: Moscato d’Asti, which is sweeter, and Prosecco, which tends to be more dry. This provides you with alternatives, and because both designs are reasonably priced, they may be used on a daily basis at your dining table. Moscato d’Asti has a wonderful aroma and a light body, and it has an incredible assortment of fruits in it. As a result of these traits, the Italian wine is a fantastic match for delectable dessert dishes.

  • Toasting of the almonds
  • Cheesecake
  • Raspberries
  • Gingersnaps and lemon sugar cookies
  • Lemon meringue, fruit sorbet, and peach cobbler
  • Toasted almonds
  • Raspberry jam

Prosecco has a significantly drier character than Champagne, while it does not lose its fruitiness, and it often contains flavors of apple, pear, and apricot to distinguish it from Champagne. This makes it easier for the wine to combine with a wide range of main meals.

  • The following dishes are available: almonds and antipasto, asparagus, Asian food and sushi, smoked salmon, shrimp cocktail, and honey-themed dinners.

Simple Dessert and Wine Pairings With Chart

The following dishes are available: almonds and antipasto, asparagus, Asian food and sushi, smoked salmon, shrimp cocktail, and honey-themed dishes.

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.

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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.

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.

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.

If you want a wine with less sweetness to balance the sugar in the pie, a Kabinett is a good choice for you. Auslese is the wine you pick if you want a lot of sweetness in your wine.

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

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.

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

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

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

Sweet and fortified wine from the Rhône Valley, Muscat de Beaumes de Venise is a popular dessert wine. Flavors such as fruity aromas, honeyed notes, and citrus notes complement the flavors of most fruits and berry sweets.

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.

How to Throw a Champagne & Dessert Party to Remember

Cheers to the start of a new year! To welcome in the new year, throw a joyful, festive party complete with delicious treats and bottles of champagne. A decadent treat to round off a wonderful Christmas season. Make use of our recipes and entertainment suggestions to get your party preparation underway.

Bubbles

First and foremost, stock your wine cellar with a few bottles of sparkling wine. Serving the same wine throughout the evening simplifies the entertaining process. If you do so, you may want to consider an Italian Prosecco or a Spanish Cava, both of which are less expensive sparkling wines that are excellent for serving a large group. As an alternative, provide a variety of sparkling wines—for example, a crisp Champagne from France, a fruity Prosecco from Italy, and a soft sparkling Pinot Noir from California—and allow visitors to sample the variations between them.

Learn more about the many styles of sparkling wines by visiting this page. A batch of herb-infused simple syrup may be made ahead of time and then combined with any bubbly you choose for a quick and simple sparkling drink.

Nibbles

First and foremost, make sure you have some sparkling wines in your collection. Simple entertaining involves serving the same wine throughout the evening. Choose an Italian Prosecco or a Spanish Cava if you’re serving a large group of people. These are both less priced sparkling wines that are perfect for a large gathering. Consider serving a variety of sparkling wines—for example, a crisp Champagne from France, a fruity Prosecco from Italy, and a soft sparkling Pinot Noir from California—and allowing visitors to sample the contrasts between them.

A batch of herb-infused simple syrup may be made ahead of time and then combined with any sparkling wine you choose for a quick and simple sparkling drink.

Entertaining Tips

  • With self-serve hors d’oeuvres, you may arrange your tables in a unique and surprising manner. Plates and cocktail napkins should be stacked at the front of the table, Champagne glasses should be placed on the side, and the desserts should take center stage
  • In order to add interest, use a range of platters and serving pieces with a variety of textures and finishes. Using glass canisters, brightly colored candies stand out, and tiered packaging elevates the beauty of any bite-sized goodies. In addition to being utilitarian, chilling Champagne on ice creates an attractive appearance, especially when done in hammered stainless steel. A largeparty bucket may be used to hold a number of bottles at the same time. Champagne flutes and coupes are the traditional glassware for celebrating, but if you’re serious about bubbles or pouring a rare bottle, consider serving it in stemmed white wine glasses, which are great for soaking up the smells of sparkling wines.

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