What To Eat With Sweet Dessert Wine

Simple Dessert and Wine Pairings With Chart

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

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

Berry Wines

Raspberry, strawberry, and other berry wines are produced by a large number of wineries. These wines pair wonderfully with dark chocolate treats because they have a traditional taste profile. Chocolate and berries mix together like peanut butter and jelly, and the sweetness of the wine wonderfully balances the sharpness of the chocolate.

Ruby Port

When combined with dark chocolate, Ruby Port offers a deep, rich, dark fruit flavor that is unbeatable. As a matter of fact, it’s a fantastic traditional combination that’s definitely worth trying since it successfully balances the bitterness of dark chocolate with the sweetness of dark fruit.

Chocolate Wine

Although it may seem like a no-brainer, chocolate and chocolate go together like peanut butter and jelly. Creamy chocolate wines, such as Chocovine, have a mild, milk chocolate flavor with a warmth that is nearly like a fortified wine in taste and texture. These smooth, creamy wines pair well with dark chocolate because they temper the intensity of the chocolate’s flavor while yet providing similar flavor characteristics.

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)

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

Using this German dry white with a creamy crème brûlée may seem like an odd pairing at first, but when you consider the flavors and balance, it makes perfect sense. – It’s a dry wine with a spicy flavor and a pleasant acidity. Because of the acidity, the custard’s fat is cut through, and the dryness of the wine serves to balance the sweetness of the dessert. In this dessert, the gentle vanilla tastes of the crème brûlée are complemented by the spiciness of Gewürztraminer. These are excellent dessert wines if you like your sweets to be a little less sugary than the norm.

German Riesling

It is possible to find Riesling from Germany with varying degrees of dryness and sweetness. The three finest apple dessert combinations are Kabinett, Spätlese, and Auslese, which are listed in order of sweetness from least sweet to most sweet. Riesling has a strong level of acidity, which helps it to cut through the sweetness of the pie perfectly. A subtle spicy flavor that fits well with the pie ingredients is also present in this mixture. Finally, the taste profile of Riesling is generally dominated by apples, pears, and other tree fruits, and the flavor of apples is a good match for the flavor of the wine.

Auslese is the wine you pick if you want a lot of sweetness in your wine.

Prosecco

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

Grapes picked late in the season are used to make late harvest white wines. This results in relatively low alcohol content, but larger levels of residual sugar in the wines. Depending on the variety, these wines might be mildly sweet or extremely sweet. Consider a late-harvest Viognier or Chardonnay, which tend to have zesty notes that will pair nicely with the citrus.

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

This fortified wine from Portugal is available in a range of sweetness levels, ranging from dry to sweet.

Pair your pumpkin pie with a sweet or semi-sweet Madeira wine. Making it with pumpkin is a great way to combine smokey, spicy, and nutty tastes. In addition, the strong alcohol concentration perfectly complements the creamy custard.

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.

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.

See also:  How Long Does A Good Dessert Wine Last

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

Subtle sweetness is balanced with decadently fruity tones in this fragrance. The Sauvignon Blanc produced in New Zealand has been demonstrated to produce more of the characteristic passion fruit scents in wine than any other Sauvignon Blanc produced anywhere else on earth. When compared to its greener, Old World counterparts, the Kiwi standard forSauvignon Blanchas a lot more fruit to it, which contributes to its current popularity. Reasons for its effectiveness: Those rich, fruity scents take the subtle balance of white chocolate and enhance it with a layer of fruit that isn’t too overpowering in its flavor.

You’ll be convinced that you’re eating a fruit cream mousse for a short while.

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.

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!

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.

  1. This is true whether you’re pouring a $20 bottle of table wine or a $5,000 bottle of Pétrus, among other things.
  2. 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.
  3. A proper dessert wine is either extremely sweet or fortified with distilled spirits, such as brandy, to make it more robust.
  4. 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.

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

The epithet “sweet” is perhaps the most forbidden wine description. The fact that we consume soda and will spend $15 for a milkshake with an actual slice of cake in it does not diminish the reality that we despise sweet wines as if they are from hell. If there’s any time to drink sweet wines, some of which are among the world’s most complex and long-lived wines, it’s the sugar-filled Valentine’s Day, when everyone is in the mood for something sweet. As a general rule of thumb, sweet wines should always be matched with sweet foods (thus the phrase ” dessert wines “), and the wine should always be sweeter than the meal being served.

Dare you serve a sweet wine with your main dish rather than save it for the finish of the meal?

See also:  What Makes A Dessert Wine Dessert Wine

Take the time to learn these eight easy guidelines for creating extraordinary sweet and savory combos that will have you trying long after Valentine’s Day has passed.

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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

Not all savory dishes must be totally savory in order to qualify as such. Sweet wines go beautifully with dishes that use fruit reductions, sweet sauces, or honey glazes. Not to worry if you’re concerned that a sweet-on-sweet combination will be too much of a good thing; 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 contain sweet ingredients. The sweet wine that is coupled with the dessert will appear drier than it does on its own, reducing the intensity of the rich fruit and bringing out the complexity of the non-fruit components in the dessert.

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 to Pair Sweet Wines with Savory Foods

Generally speaking, when it comes to food, the common American diner psyche has been conditioned to expect sweet after savory—and the same can be said for wine. Sweet wines such as Moscato d’Asti, Riesling, Tokaji, or Sauternes are virtually usually listed on a wine list at the conclusion of a meal under headings such as “dessert wines” or “after dinner beverages,” and they are almost always served with dessert. In fact, in certain countries, it is customary to begin the dinner with a sweet wine, such as the classic Portuguese apéritif of Port and tonic, before proceeding with the main course.

Sweetness, on the other hand, is stigmatized in the United States, which may explain why sweet wines are not well recognized in the country.

I have difficulty selling a Riesling because visitors insist that it will be sweet, despite the fact that the wine I’m proposing contains no residual sugar at all.

Despite this, there is an ice cream store on nearly every corner. Sweet is something we enjoy, but it has become forbidden in wine somewhere along the line.”

What is Sweet Wine?

Generally speaking, when it comes to food, the common American diner brain has been conditioned to expect sweet after savory—and the same is true for wine as well. Wines with a sweet finish, such as Moscato d’Asti, Riesling, Tokaji, or Sauternes, are nearly typically listed at the conclusion of a menu under categories such as “dessert wines” or “after dinner beverages” on a wine list. Apéritifs such as the classic Portuguese apéritif of Port and tonic are really rather widespread in other countries as a way to kick off a dinner with a sweet wine.

But sweetness is stigmatized in the United States, which may explain why sweet wines are not well-known in the country’s wine market.

” Bib Gourmand-designatedOlmstedin Brooklyn, New York, is in agreement, according to Zwann Grays, the wine director there: “In terms of sugar, America has been completely terrified.

Despite this, there’s an ice cream store on every corner that’s bustling with customers.

Vegetarian and Spicy Foods

The sweetness of a wine may have a significant impact on the balance of many characteristics of a dish, particularly spicy heat. Riesling is without a doubt the best wine to drink with spice. In the words of Advanced Sommelier Ryan Stetins of Complinein Napa, “Nothing cools down hot cuisine such as Thai cuisine like a Riesling with a reasonable level of residual sweetness.” For spicy vegetable dishes such as curries, sommelier Scott Baker of the two-Michelin-starredSomniin Los Angeles recommends a fuller Riesling with fall fruit notes such as apple, pear, or quince with a hint of caramel—one of his favorites is Memorista from Ovum in Oregon.

“I reside in Los Angeles, where I enjoy a variety of cuisines, including Korean, Japanese, and Thai.

Sweet wines pair particularly well with mushroom recipes, according to Shanker, since they “emphasize the smoky quality of Botrytis, which is, after all, a fungus.”

Cooked or Grilled Seafood

The beverage director at two-Michelin-starredCommisin Oakland, California, Mark Guillaudeu, says, “When I think of seafood on the grill, my mind instantly wanders to shrimp on the BBQ with a lovely citrus sauce.” In this case, he leans toward the Italian passito styles that are fresh and fruity: Everything from the exquisite Erbaluce di Caluso passito all the way down to the Sicilian Moscato di Noto.

Wines made from muscat grapes pair particularly well with sweet orange-glazed foods. When it comes to grilled shellfish such as lobster, sommelier Emilia Aiello of Lupa Osteria Romana in New York City prefers the Sauternes grape variety from Bordeaux.

Because lobster is a sweet flesh, the peachy pineapple and occasionally lemony tones of Sauternes form an unusual but excellent combination with the sweet meat.

To the honey and nutty flavors of the wine, the smokey flavor produced by the grill is a pleasant complement to the dish. If you like Sauternes, try Château Lafaurie-Peyraguey, 1er Cru Classé.”

Ceviche or Raw Seafood Dishes

Shanker is a fantastic match with an off-dry Riesling, which is available here. Because many of these meals (ceviche in particular) have a hot capsaicin component, a sweet wine such as an off-day Riesling, with its low alcohol content and mild presence of sweetness, helps to keep the heat under control. “Aside from that, German Rieslings have some of the highest acid levels of any sweet wines, and this acidity is critical in order for the wine to stand up to the lemon or lime component. In the presence of a meal with such strong acidity, a lower acidity wine would appear ‘flabby’ in comparison “Shanker expresses himself.

Poultry

Plentiful in flavor and versatility, poultry is an excellent complement to practically any dish or sauce. “Duck is frequently served with a sauce made from sweet, luscious fruits as an accompaniment. Rather than incorporating those ingredients into the meal itself, there’s no reason why you couldn’t get the same result with a rich, raisin-y Pedro Ximenez wine instead. I admire Fernando Castillo’s PX,” Thomas comments. Sauternes would make for an excellent matchup as well: “The caramelized, smokey flavor of the aged Sauternes pairs perfectly with the seared duck breast that has been scored and crispy-skinned on the outside.

  • One of Marissa Payne’s favorite sweet wine pairings is really fried chicken, according to the chief sommelier at Cotognain San Francisco, Marissa Payne.
  • Things like chicken and waffles or M Ms and peanuts come to mind.
  • “If I am doingItalian, the 2007 Felsina Vin Santo from Tuscany is my preferred accompaniment.
  • This kind of wine adds a little of caramelized nuttiness.

Red Meat

It is commonly recognized that ruby Port is a delectable pairing with cheese and charcuterie. Thomas, on the other hand, like a little off-dry Lambrusco with cured meats. This gentle sweetness encourages you to grab for the salty charcuterie (not that I need much encouragement to do so), and the bubbles assist to cleanse your mouth after indulging in all of the delectable fat and salt. Our sommeliers also agreed that Madeira was equal to the task of pairing with most red meats, whether they were raw, roasted, or smoked.

As long as the meat is properly salted and seasoned, Madeira will wash it all down like a champ “Grays expresses himself.

Payne recommends Susana Balbo Late Harvest Malbec, which has the tannin and body of a substantial red wine but has been vinified to be low in alcohol so that it doesn’t overpower the meat when served with it.

Cheese

Sweet wine and cheese go together like peanut butter and jelly. sweet wines with cheeses, for example Sauternes is a perfect option at this occasion. Payne recommends a bottle of Château Guiraud Sauternes, which has aromas of dried fruit, honeysuckle, and a touch of smokiness, as an approachable option. If you want to be specific about wine and cheese pairings, talk to your sommelier or beverage director about what they recommend—and then just enjoy yourself.

Bottom Line

General rule of thumb according to Shanker: choose wine that is always sweeter and higher in acid than the meal, and pair similar tastes with one another. Consequently, “if you’ve ever had a dry Champagne with dessert, you’ve definitely regretted it,” despite the fact that it sounds delicious.

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. While port with the blue cheese Stilton is a typical combination, the wine may be be enjoyed with other blue cheeses as well. Make a garnish of walnuts or pecans, either raw or candied, on top of the blue cheese to bring out the nuttiness of the wine even further.

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. Heavily nutty in flavor with a touch of dried figs, sherries pair well with salty Spanish cheeses such as Manchego, Cabrales, Mahon, and Serra de Estrella
  • They also pair well with cured meats and cured fish.

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, which has a tiny nutty flavor to it, works nicely with cheeses that have a nutty flavor to them, such as Gruyère, Petite Basque, and Zamorano. Aside from that, Madeira goes nicely with blue cheeses.
See also:  What Dessert Wine To Serve With Coconut Cake

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. Please proceed to number 5 of 7 in the list below.

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. Selles-sur-Cher (or other soft goat cheeses), Reblochon, Camembert, and Muenster are good pairings for sweet Riesling. Comte, Beaufort, and Hoch Ybrig are good pairings for tougher cheeses that have a “Swiss taste,” such as Comte, Beaufort, and Hoch Ybrig. Rieslings are also a good match for a mild white Cheddar.

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. It’s best to match these kinds with strong-flavored cheeses such as Hirtenkase or Appenzeller, and Cowgirl Creamery Red Hawk, Greenfields by Saxon Creamery, or a Muenster.

Sweet Sparkling Wines

  • Jennifer Meier is the author of The Spruce. “data-caption=”” data-caption=”” the block image 2-0-24 mntl sc block expand=”300″ the tracking container=”true” the 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. Combination suggestions: Parmigiano-Reggiano, soft goat cheeses, or triple-cream cheese

9 Dessert and Wine Combinations that May Surprise You

Let’s start with a few pointers and suggestions that will assist you in creating your own delicious dessert and wine pairings.

Dessert wines:Pairing Wine And Chocolate

Not surprisingly, chocolate and red wine may make an excellent pairing, but only when they’re served together in the proper proportions and proportions. The bitterness of chocolate, as well as its high tannin content and antioxidants, are the primary reasons behind this. Chocolate is one of the few exceptions to the common rule that dessert and wine should not be served together based on their sweetness levels. Dark chocolate and fortified deep red wines go well together, and white wines go well with milk and white chocolate.

Dessert wines:Wine For Sweet And Syrupy Desserts

A careful approach is required when pairing cakes, puddings, and sweets that contain caramel or honey or toffee or syrup or any of the other lovely gooey delicacies with wine. If you make a mistake, the end outcome is going to be sickeningly delicious. If you get it perfect, you’ll be able to elevate the dish to a whole new level. The contrast between sweet, sticky, syrupy meals and crisp sparkling wines is stunning. Rich, full-bodied fortified wines pair nicely with sweets that are quite sweet.

Dessert wines:Combining Wine And Nutty Desserts

The majority of nuts used in desserts have creamy textures and a faint bitterness to their tastes, which can be more or less noticeable depending on the variety of nut used in the dessert. The tastes of the nuts in your dessert should be low-key and delicate, so select an exquisite white wine that has been aged in oak to bring out the nuttiness. If the nuts in your dessert have strong flavors, go for a bright and assertive wine. Desserts that are nutty and sweet go nicely with sweeter wines. Sweet sherries with undertones of dried fruit and toast complement the tastes of most nuts.

Dessert wines:Pairing Fruit and Wine

Humans have been eating fruit in various forms for dessert for millennia, and we’ve been doing it with wine, which is actually created from fruit, for even longer. If you want to serve wine with a fruity dessert, pick a wine that complements rather than overpowers the flavor of the dessert.

Fruit should be paired with white wines rather than reds. Those whites should have a subtle sweetness to them so that they may compliment the natural sweetness of the fruit. If you’re presenting fruit that has a lot of fragrant tastes, go with an aromatic white wine.

Dairy Dessert And Wine Pairings

Pay close attention to how well the flavors of your dairy dessert complement the flavors of the wine you’re serving. If the meal is smooth and creamy, a sweet wine with honey undertones would be appropriate. Select an oak-aged white with buttery flavors if your dish is heavy on the dairy and cream.

9 Delectable Dessert And Wine Pairings

Dessert and wine combos that will rock the foundations of your world (in a good way) are presented in this article. 1. Chocolate Cake with Tawny Port Wine Pairing—While milk chocolate is softer in flavor than dark chocolate, it still contributes a prominent flavor to chocolate cake. To complement your cake, choose a lighter fortified wine with flavors of caramel, coffee, or toffee. A tawny port is the ideal accompaniment. 2. Pairing Dark Chocolate Mousse with Vintage Portwine—Rich, bitter dark chocolate tastes require a robust, aged, fortified wine such as vintage port to complement them.

  1. A bowl of good quality Swiss white chocolate broken into shards or blocks is a quick and easy dessert that goes well with a sweet dessert wine made from overripe vine-ripened grapes, such as a late harvest riesling wine.
  2. 4.
  3. The smoothness of the caramel and the fizz of the wine are complementary to one another, the salt helps to balance the acidity of the wine, and the tastes of the dessert and the bubbly are complemented by one another as well.
  4. In the pairing of a traditional lemon tart with Riesling Beerenauslese, you’ll discover just what you’re looking for.
  5. A sweet Bordeaux Sauternes with hints of apricot and honey is the ideal dessert wine to go with the world-renowned meal.
  6. A powerful fortified wine with a texture and tastes to match the bold flavors of coffee and walnut cake is required to complement these dishes.
  7. It’s also a fantastic ingredient for baking.
  8. Select a Sauvignon Blanc from the late harvest.
  9. Cheese Plate with Quince Paste and Cabernet Sauvignon Wine Pairing—Who says desserts have to be sweet all of the time?
  10. Opt for manchego cheese, which is made from Spanish sheep’s milk and may be served with a quince paste called membrillo and roasted hazelnuts, rather than the same old, same old cheeses.

When combined with Cabernet Sauvignon, the quince’s inherent tannins and subtle sweetness create a deliciously complex taste profile. The Highest Level of Indulgence

The right pairing ofa premium wineand a sweet or savory dish to finish a meal is one of the greatest joys in life. Create the ultimate indulgence by combining good wines withyour favorite desserts. With the tips and suggested combinations above, you’re sure to impress yourself as well as your friends and family.

On December 3, 2020, wine will be served at Pacific Rim. Wines that are low in sugar content, such as Cabernet Sauvignon, Malbec, and Pinot Noir, have gained in popularity in recent years as people strive to reduce their intake of added sugar. But. every now and again, you just need a little sweet wine treat. Dessert wine comes in handy in this situation! These selections, which are meant to be drunk in tiny glasses and savored slowly, might be the perfect after-dinner pleasure. In preparation for your next dinner party, romantic supper, or “you” time with a glass of dessert wine, you should be aware of the following:

Dessert Wine Pairing: Why It’s Different

Dessert wine pairings are distinct from other types of wine pairings since the wines themselves are distinct. It is intended to be consumed in modest quantities, and as we will explore later, it is sweeter than other wines as a result of the changes in the fermenting process. Because it is a “dessert” wine, it is logical that you would want to pair it with dessert. Sweet on sweet may be tough, so it’s crucial to strike a balance between the two flavors.

Types of Dessert Wine

To begin, what exactly is a “sweet wine” or “dessert wine”? If winemakers want to produce dessert wine, they must halt the fermentation process before the yeast converts all of the sugars to alcohol, which is impossible. They can do this by super-chilling the wine or by adding the right amount of brandy to the wine mixture. Ultimately, you’ll have a luscious, sweet wine that’s bursting with delicious, naturally occurring sugars. Dessert wines such as port and sherry are often thought of when people think of dessert wines.

There are several different varieties of dessert wines to choose from, including:

  • Wines that are sparkling (e.g. Moscato, a little Riesling, Rose, and a little Gewurztraminer)
  • Light and sweet (e.g. Gewurztraminer, a little Riesling, and a little Chenin Blanc)
  • And dry (e.g. Riesling, Rose, and a little Gewurztraminer). Some Rieslings, some Gewurztraminers, Sauternais, and Ice Wines are very sweet. Vine-ripened red grapes (such as Zinfandel, Mourvedre, Malbec, Petite Sirah, and a few Bordeaux-style red mixes) with a sweet taste
  • Enhanced by fortification (e.g., Port or Sherry)

Now, any of these types of dessert wines may be served as a dessert in and of themselves, especially if it’s a wonderful, rich port or sherry that’s been aged for a long time. But what if you want to add a little something special to your meal?

Your Dessert Wine Pairing Guide

To create a successful dessert wine match, it’s important to make sure the wines you offer complement the meals rather than overshadow them. For example, pairing a substantial, rich Merlot with a delicate tart is not ideal since the substantive wine takes center stage and overpowers the delicate tart. You won’t enjoy the lovely, light dessert, and the wine, too, may suffer as a result of what appears to be an excessive amount of food. Here are a few of our recommendations:

  • Desserts that are extremely sweet: If you’re indulging in a pecan pie, cheesecake, creme brulee, chocolate cake, or any other delicious dessert, choose a wine that can stand up to the sweetness of your dessert. In order to hit all the proper notes, you’ll need an aged madeira or port. Desserts with a sweet taste: Those chocolate chip or sugar cookies are calling your name. Chocolate chip cookies and Cabernet Sauvignon, as well as sugar cookies and Chardonnay, are dessert pairings made in heaven. Sweet/Savory: What is the best complement to pumpkin pie? Try a gently sweet wine, such as Riesling, to complement the salty notes in the dish. Sweet/Spicy: A batch of gingerbread cookies is baking in the oven, and the fragrance of cinnamon is making your mouth wet. Choose a sweeter wine with a dash of spice to make the most of the flavor! Riesling is an excellent choice for this occasion. Pinot Noir is a good wine to serve with molasses-based sweets. For fresh fruit or fruit pies, use slightly sweet whites if your dessert contains stone fruits (e.g. peaches, nectarines, apricots)
  • If your dessert contains dark fruits (e.g. cherries, plums, blackberries), use a slightly sweet red
  • And if your dessert contains berries, use a slightly sweet red.

We’ve discovered that the best approach to discover your favorite dessertwine pairing is to experiment with different combinations! What is your favorite combination of ingredients? Do you find that Sherry or Port overwhelms your delicate torts? Why not experiment with a Chardonnay? Is it possible for Riesling to be lost in crème brulee? It’s possible that you’ll need to increase the sweetness level.

In any event, it all boils down to personal preference. Our recommendation is to organize your own dessert-wine matching tasting and see what you and your friends/family come up with! PACIFIC RIMCO. WINES CAN BE ORDERED ONLINE RIGHT NOW.

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