Dessert Wine: Why It’s Different From Other Wines and How to Pair It
In the minds of many, the word “dessert wine” conjures up images of syrupy concoctions that leave a bitter taste in the mouth. For after all, in today’s health-conscious age of low-sugar wines, keto diets, and carb-free living, who wants to drink a cloyinglysweet wine that may send your insulin levels skyrocketing and leave a sticky feeling on your tongue for hours after you’ve finished your glass? (It’s possible that there are a handful of you out there.) While the increasing popularity of dry wines (that is, wines that are not sweet) might appear to spell the end of sweet wines, this is not necessarily the case.
To that end, please allow us to provide you with some background information about dessert wine and how it differs from other types of wines.
What IsDessert Wine?
Dessert wine may be defined as any wine that is consumed during or after dessert in its broadest meaning. Dessert wine, to be more exact, is often sweet, has a distinct taste, and has a higher alcohol concentration. For example, Port, Madeira, Sherry, and late-harvest wines are all examples of late-harvest wines. Traditionnal dessert wines having an alcohol content of more than 15 percent by volume (ABV). Nonetheless, low-alcoholdessert wines with less than 10% alcohol by volume (ABV) are available, such Muscadet, Moscato d’Asti, and Brachetto d’Acqui.
- In other words, the amount of sugar that is left over after the fermentation process has taken place.
- A variety of methods were used by winemakers to create essert wines.
- It might be created from late-harvest grapes that have been allowed to raisinate and increase in sugar content as a result of being kept on the vine for a longer period of time.
- Alternatively, it may be sweetened by fortification, resulting in the production of fortified wines.
- While most dessert wines are on the sweeter side, there is a wide range of styles available under the category of dessert wines.
To be clear, dessert wines are not merely sweet, one-trick ponies, as you may have previously believed. They are deserving of a lot more recognition than that.
What to Look for inDessert Wine
Dessert wines, as previously said, are available in a variety of sweetness levels and are available in both red and white wines. Enjoying these mouthwatering sippers with dessert or as dessert in and of itself is recommended. Furthermore, it’s important to note that dessert wines are designed to be served in little wine glasses, similar to the way you’d sip on a snifter of whiskey or bourbon. (Although we must admit that we are great supporters of single-serve wine bottles that eliminate the need for a glass entirely.) If you desire a sweet dessert wine, you will get a sweet dessert wine.
Keep an eye out for the following descriptors:
Different Types ofDessert Winesand Food Pairings
While there are a plethora of wines that may be enjoyed with dessert, the ones that are featured below are the best examples of the genre. In order to avoid any unpleasant aftertaste when matching wine with sweet dessert, it’s recommended to pick a wine that is sweeter than the dessert itself. According to our enthralling guide on acidity in wine, sugar increases acidity, which is why dry wines taste harsh and sharp when served with sweet meals. With that in mind, here are many varieties of dessert wines, as well as delectable food combinations, that may enhance the flavor and overall experience of your dessert.
Despite the fact that it is best known as a sweet red wine, this fortified wine from Portugal is available in a variety of flavors ranging from deep reds to dry white and dry rosé varieties. Chocolate cake, chocolate truffles, and salted caramel desserts are all wonderful pairings for the sweetly complex redtawny port and ruby port. Serve the white or roséport wines with stone fruit, strawberry angel food cake, or lemon meringue pie to complement the flavors of the wine.
Madeirais is a fortified wine produced in Portugal’s Madeirais region, and it is renowned for its nutty, brown sugar, and burned caramel flavors. This amber-hued wine may be enjoyed on its own after a dinner, or paired with sweets like as astoffeepudding, tiramisu, or spicy treats such as chocolate truffles coated with cayenne pepper.
Known for its honeyed aromas of apricot, peach, butterscotch, and caramel, this cherished (and frequently expensive)sweet wine from France’s Sauternais area inBordeaux is much sought after. Sauternesis one of the “noble rot wines,” which include TokajiAszu wine from Hungary and SpätleseRieslings from Germany. It is prepared from grapes that have been damaged by the botrytis cinereafungus. (This fungus, which sounds disgusting, increases the sweetness of grapes while also imparting a honeyed flavor and aromatic quality.) Served with fresh and dried fruit, as well as heavier sweets such as crème brulee, cheesecake, and custards, Sauternes is a fantastic dessert option.
This fortified wine comes from the country of Spain. Sherry is often served as an aperitif before a meal; however, why not try it after a hearty dinner when you’re looking to wind down?
Fruit sweets like Pedro Ximénez are great accompaniments to crème brulee, vanilla ice cream, dark chocolate anything, or just enjoyed on their own as an after dinner treat.
Spaniards are the originators of this fortified wine. Although sherry is often served as an aperitif before a meal, why not try it as a digestif after a hearty dinner? Fruit desserts like Pedro Ximénez are wonderful accompaniments to crème brulee, vanilla ice cream, dark chocolate anything, or just enjoyed on their own as an after-dinner treat!
Another rot wine of distinction, the tongue-twisting Gewürztraminer is a sweet, fragrant wine from the Alsace region of France that has a pleasant sweetness to it. With its lovely floral and lychee overtones, this exquisite white wine pairs perfectly with any dessert that has lychee, pear, or peach as one of the major components, such as ice cream.
In addition to being known as Muscat Blanc in its native country of Italy, Moscato is an extremely popular white wine that has built a name for itself owing to the three F’s that best characterize its character: fizzy, fruity, and flowery. This dessert wine is perfect for enjoying on a spring day or a late summer evening. It is also incredibly flexible. You might serve it with poached pears, grilled peaches, fruit tarts, nutty treats such as biscotti, or whatever else you choose.
Ice wine, also known as Eiswein in German, is a particular sort of wine that is made from grapes that have been frozen while still on the vine. Due to the frigid environment required for the production of this dessert wine, it can only be produced in Germany and Canada. (It’s also one of the reasons why it’s a somewhat expensive wine.) Consider matching the red grape type with chocolate desserts and the white grape variety with blue cheeses and cheesecake if you have the choice between the two.
It’s Time for Dessert in a Glass
Following your education on dessert wines, it’s time to put your newfound knowledge to use in a variety of real-world scenarios. Dessert wines, like any other type of wine, are characterized by a wide range of tastes and characteristics. Despite the fact that there are several “rules” associated with wine consumption, the basic line is that you are free to set your own guidelines. Don’t be afraid to experiment with a bottle of dry sparkling Brut or wonderfully crisp rosé to accompany those funfetti cupcakes you just brought out of the oven.
Who knows what will happen?
That’s the beauty of wine: no matter how you enjoy it, it is one of life’s joys that makes everything else a little bit easier to swallow.
Simple Dessert and Wine Pairings With Chart
The moment has come for you to put your newly acquired knowledge of dessert wine to use in some real-life scenarios. The tastes and attributes of dessert wines are as diverse as those of any other type of wine. Despite the fact that there are several “rules” associated with the consumption of wine, the basic line is that you are free to set your own. If you want to drink a bottle of dry sparkling Brutordeliciously crisp rosé with those funfetti cupcakes that you just brought out of the oven, by all means, give it a go.
Who knows what the future holds for us. This is something you may enjoy. What makes wine so special is that it can be enjoyed in a variety of ways and can make everything else in life a little bit easier to swallow.
Raspberry, strawberry, and other berry wines are produced by a large number of wineries. These wines pair wonderfully with dark chocolate treats because they have a traditional taste profile. Chocolate and berries mix together like peanut butter and jelly, and the sweetness of the wine wonderfully balances the sharpness of the chocolate.
When combined with dark chocolate, Ruby Port offers a deep, rich, dark fruit flavor that is unbeatable. As a matter of fact, it’s a fantastic traditional combination that’s definitely worth trying since it successfully balances the bitterness of dark chocolate with the sweetness of dark fruit.
Although it may seem like a no-brainer, chocolate and chocolate go together like peanut butter and jelly. Creamy chocolate wines, such as Chocovine, have a mild, milk chocolate flavor with a warmth that is nearly like a fortified wine in taste and texture. These smooth, creamy wines pair well with dark chocolate because they temper the intensity of the chocolate’s flavor while yet providing similar flavor characteristics.
Big, rich, fruit-forward notes that taste like berries and jam are commonly found in this powerful, spicy red from Australia that is also dry and peppery. While the Shiraz is dry, the fruit notes of the dessert pair beautifully with the dark chocolate, and the tannins help to cut through the fattiness of the dish. The dryness of the wine also helps to balance the sweetness of the chocolate, while the flavors of the jam help to soften any bitterness.
Wines With Crème Brûlée and Vanilla-Flavored Desserts
With its rich, creamy vanilla custard and caramelized sugar topping, this dessert is the perfect way to cap off a dinner. Pairing it with a dessert wine enhances the flavor of the meal even further.
Sauternes or Barsac
Traditionally, crème brûlée is served with sweet white wine from the Bordeaux area, which is the most traditional wine combination. Both Sauternes and Barsac wines are produced from grapes that have been infected with botrytis cinera, which is found in Sémillon, Sauvignon Blanc, and Muscadelle. The presence of this fungus adds layers of complexity to the wines, and the lateness of the harvest results in a high residual sugar level in the finished product. A luscious, sweet wine with tropical aromas and a great, balanced acidity is produced as a consequence, which is well complemented by the vanilla custard.
This white variety has a subtle sweetness to it that makes it enjoyable. Apricots and almonds are typical tastes found in Moscato wines, and they pair well with the rich vanilla custard in this dessert. In addition, pairing a Moscato with crème brûlée helps to balance out the richness of the custard since, while it has a modest sweetness, it is not overpoweringly sweet like other dessert wines.
This German dry whitemay seem like an odd pairing with a thick crème brûlée at first glance, but when you consider the wine’s taste and balance, it makes perfect sense. Gewürztraminer is a dry, spicy wine with a pleasant acidity that pairs well with food. The acidity of the wine helps to cut through the fat of the custard, and the dryness of the wine serves to temper the sweetness of the dessert.
In this dessert, the delicate vanilla notes of the crème brûlée are complemented by the spiciness of the Gewürztraminer. This is an excellent wine selection for those who want their sweets to be a little less sugary.
Pairing Wine With Apple Pie and Apple or Pear Desserts
Apple pies are a delicious combination of sweetness and spice. The majority of the time, wines that match well with apple pie will also pair well with other apple desserts, such as apple brown Betty (also known as apple crisp) and baked apples.
It is possible to find Riesling from Germany with varying degrees of dryness and sweetness. The three finest apple dessert combinations are Kabinett, Spätlese, and Auslese, which are listed in order of sweetness from least sweet to most sweet. Riesling has a strong level of acidity, which helps it to cut through the sweetness of the pie perfectly. A subtle spicy flavor that fits well with the pie ingredients is also present in this mixture. Finally, the taste profile of Riesling is generally dominated by apples, pears, and other tree fruits, and the flavor of apples is a good match for the flavor of the wine.
Auslese is the wine you pick if you want a lot of sweetness in your wine.
Prosecco is a mildly bubbly Italian wine that is comparable to Champagne in taste and appearance. Prosecco is available at a variety of sweetness levels. To counteract the richness of the pie, go for an off-dry Prosecco that is gently sweet but not overpowering in its sweetness. Apple pie is made with crisp and acidic Prosecco, which pairs perfectly with the acidity of the apples used in the pie.
This Italian white wine has a subtle fizz and a mild sweetness, making it a refreshing summer drink. It also includes pleasant fruit flavors such as apples and pears, which makes it a fantastic match for an apple pie dessert. Despite the fact that Moscato d’Asti is slightly sweet, it is not overbearing, so you will not be putting extremely sweet on top of super sweet in your dessert.
Lemon Meringue Pie and Citrus Curd Wine Pairing
Because lemon sweets, such as lemon meringue pie, are naturally acidic, they can be paired with wines that are rather sweet in comparison.
Ice wines are prepared from white wine grapes that have been harvested after the first frost has occurred, allowing the sugars to become more concentrated. Ice wines become delectably sweet as a result of this. This sweetness helps to temper the acidity of lemon sweets, resulting in a wonderful and satisfying match.
Late Harvest Whites
When white wine grapes are harvested after the first frost, the sugars are condensed and the wine is known as ice wine. Ice wines become delectably sweet as a result of this technique. Lemon sweets benefit from its sweetness since it helps to balance the acidity of the lemon. It’s a delightful combination.
Ice wines are prepared from white wine grapes that have been picked after the first frost has occurred, allowing the sugars to concentrate. Ice wines become delightfully sweet as a result of this. This sweetness counteracts the acidity of lemon sweets, resulting in a wonderful and harmonious match.
Pumpkin Pie and Warm Spice Desserts Wine Pairing
Pumpkin pie and other pumpkin sweets tend to be sweet, creamy, and spicy, with a hint of cinnamon and clove.
Numerous wines mix nicely with these characteristics, counterbalancing the creaminess and enhancing the spice notes.
Tawny Port is distinguished by its golden hue and its warm, rich taste. Although the fortified wine is often sweet, it also has delicious caramel and spice tastes that go nicely with the pumpkin and spices. The strong alcohol content of the pumpkin custard helps to balance out the creaminess of the custard.
Australian Dessert Muscat
This is a fortified wine that is comparable to a tawny Port in taste and appearance. It boasts a delicious combination of sweet and spicy aromas, as well as a pleasing golden appearance. Wine drinkers frequently describe the tastes of this wine as toasty, raisiny, or toffee-like. Pumpkin pie benefits from the combination of these warm tastes and the warm spices.
This fortified wine from Portugal is available in a variety of sweetness levels, ranging from dry to sweet. Choose a sweet or semi-sweet Madeira to combine with your pumpkin dish, depending on your preference. Among the many characteristics found in Madeirate are smoky, peppery, and nutty, all of which complement the flavor of pumpkin. The high alcohol concentration also serves to perfectly complement the rich, creamy custard.
Hungarian Tokaji has rainy notes that go well with the spiciness of pumpkin pie and other sweets with a similar flavor profile. Dessert wine has a pleasant sweetness to it that goes well with the spice in the pie.
Tiramisu and Mocha Dessert Wine Pairings
Many wines will pair well with tiramisu and other sweets with a coffee flavoring. Coffee is a taste that combines nicely with a variety of flavor characteristics, according to the experts.
The color of this sweet Italian dessert wine has a lovely golden hue. It has a nutty flavor, similar to that of hazelnuts, with a hint of sweetness. Nuts and coffee go together like peanut butter and jelly, so a glass of Vin Santo will go a long way in balancing out the coffee flavor of the tiramisu.
Cream Sherry is a sweet fortified wine with a chocolate hue that is made from grapes. In tiramisu, it has a nutty flavor with a hint of sweetness, which helps to balance out the harshness of the coffee components in the dessert.
The color of this fortified wine is a rich maroon, and it has a subtle sweetness to it. Ruby Port is known for being fruit driven, with tastes of berries dominating the aromas and sensations. It also has slight notes of nutmeg in the background. The aromas of berries and nuts are a fantastic compliment to the flavors of coffee and espresso.
Whatever the dessert (summer pudding or raspberry pie), berry desserts pair nicely with a wide range of wines that enhance their tastes and textures.
Rosé wine is available in a variety of styles, from dry to sweet, and it has delicate floral and berry flavors that go well with berry sweets. If you’re serving sugary sweets, a drier rosé will help to balance out the sweetness.
In the Rhône Valley, there is a sweet fortified wine called Muscat-de-Beaumes-de-Venise. It features sweet, honeyed, and citrus aromas that pair nicely with berries and berry desserts of all types and varieties.
The sparkling wine produced in Spain Cava may be either dry or sweet, and both are complementary to berries.
Choose drier rosé wines to pair with sweeter sweets and sweeter rosé wines to pair with less sweet desserts to create a sense of balance and contrast in your meal.
Wine and Dessert Pairing Chart
The following chart outlines several excellent wines to pair with desserts, as well as a recommendation or two of specific wines for each type of dessert.
Matching Wine and Dessert
While the options above might serve as a starting point, there are no hard and fast rules when it comes to combining wines and sweets. Pair your favorite wines with your favorite treats. Look for tastes that complement one another and wines that will assist you in achieving the amount of sweetness you seek, and you’ll end up with a delectable match. LoveToKnow Media was founded in the year 2022. All intellectual property rights are retained.
Dessert Wine Pairing 101: How to Serve Wine with Sweet Holiday Treats
To select the perfect dessert wine combination, look for varietals that have a sweetness level that matches the sweetness of the dessert. Delicious sweets are abundant throughout the holiday season, ranging from nutty and caramelized pecan pie to spicy gingerbread cookies and more. Discovering the ideal dessert wine combination for each of these classic desserts elevates the experience to a whole new level of decadence. An earthy, honey-likeRiesling may bring out the nutmeg and cinnamon flavors in a slice of pumpkin pie, while a rich, fruityvintage port can lend a sophisticated layer of fruitiness to a cup of creamy chocolate mousse.
Finding the ideal dessert wine combination, on the other hand, might be difficult, especially if you, like the majority of people, plan on serving more than one dessert this season.
This year, you’ll be able to conclude all of your Christmas gatherings on a high note by investing in the correct bottles and selecting wines that suit the tastes of each dessert.
Serve True Dessert Wines with Dessert
When it comes to matching wine with dessert, one of the most common mistakes wine enthusiasts make is concentrating too much on the flavor of the wine itself rather than thinking how the wine will interact with the food. Even if a bottle of 2005 Château Pontet-Canetis is uncommon and of high quality, if you serve this wine together with a sweet dessert, the wine may appear overly acidic and tannic in contrast. The combination does this great wine absolutely no honor at all, in my opinion. When your taste receptors are exposed to high-sugar meals such as pie or cheesecake, they get momentarily acclimated to the high quantities of sugar.
- This is true whether you’re pouring a $20 bottle of table wine or a $5,000 bottle of Pétrus, among other things.
- For one thing, it allows you to commemorate a particular event by sharing your wine with friends and family, or simply enjoy the wine that you have carefully selected.
- A proper dessert wine is either extremely sweet or fortified with distilled spirits, such as brandy, to make it more robust.
- Tokaji, Viognier, and some varieties ofRiesling are among of the other popular and valued sweet wines produced.
When purchasing a high-quality dessert wine collection, there are a few aspects that you should keep in mind.
Getting Creative with Dessert Wine Pairings
It’s not necessary to restrict yourself to vintageTaylor Fladgate orChâteau d’Yquem when looking for the perfect dessert wine to complement your meal (although these are foolproof selections). There is no restriction on the type of wine you may serve with your dessert, as long as the wine is on the sweeter side of the spectrum and fits the flavor of your dessert. For example, fruit-based sweets that are lower in sugar content can be combined with wines that are lower in sugar content. Desserts that are more indulgent and rich (such as chocolate pots de crème) will combine better with wines that are sweeter in flavor.
- 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.
- 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.
- Are there any characteristics in the wine’s tasting notes that are similar to the ones in your dessert?
- 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’s not necessary to restrict yourself to vintageTaylor Fladgate orChâteau d’Yquem while looking for the perfect dessert wine for your occasion (although these are foolproof selections). You may use practically any wine variety you choose as long as it is on the sweeter side of the range and has a taste that complements the flavor of your dessert. If you make a fruit-based dessert that is not too sweet, you may match it with a wine that is not too sweet. Chocolate pots de crème, for example, are ideally paired with sweeter wines since they are more indulgent and rich.
In order to choose 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.
Although this guideline is not always applicable, it will assist you in narrowing down your selection of probable pairings to simply the most dependable ones in most situations.
Is there a taste in the wine’s tasting notes that corresponds to the flavors in the dessert you served?
Also known for its tropical fruit notes, Sauternes is a fantastic accompaniment to any cuisine that includes citrus or pineapple. Having learned the fundamentals of wine pairing with dessert, here are a few dessert wines that you should always keep on hand.
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.
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.
Why Dessert Wine Pairing Is Different
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
In this case, though, the wine is distinct since it is dessert-oriented. Due to the changes in the fermenting process, it is designed to be consumed in tiny portions, and as we will explore, it is sweeter than other wines. Because it is a “dessert” wine, it is logical that you would want to pair it with a sweet course. The combination of sweet and sweet can be hard, so it’s crucial to keep tastes well-balanced.
- 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:
- Making ensuring that the wines you offer complement the foods rather than dominating them is essential to a successful dessert wine match. It is not ideal to pair a robust, rich Merlot with a delicate tart, for example, due to the substantial wine taking over 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 and wine served. The following are some suggestions:
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!
WINES CAN BE ORDERED ONLINE RIGHT NOW.
6 Dessert and Wine Pairings
It’s no secret that some wines don’t go well with particular sweets, but there are some exceptions. A good match, on the other hand, can enhance the tastes of both the wine and the dessert if you choose the proper mix. When choosing a wine to match with your dessert, a good rule of thumb is to choose wines that have comparable characteristics. Achieving a harmonious balance between these flavors and tones is essential for elevating your dessert game to an entirely new level. When it comes to selecting the perfect wine for dessert, be imaginative.
- A variety of grapes, such as Riesling, Merlot, Pinot Noir, Moscato, Cabernet Sauvignon, and Syrah, as well as various mixes, are excellent alternatives.
- Wines that are much brighter or darker in color than the dessert you’ve chosen may typically be eliminated from consideration.
- Peach cobblers, on the other hand, should be served with light red wines such as Merlot or Cabernet Sauvignon.
- The wine’s tasting notes should include a list of flavors that correspond to the flavors of your sweets, so you know you’re on the right road.
- Alternatively, the tastes of coffee or chocolate (which can be found in most dark red wines) would combine nicely with dark chocolate treats such as Ellena’s Chocolate Magma, which is made with dark chocolate.
- Whatever your sugar cravings are, whether you’re a cookie monster, a chocolate enthusiast, or simply like the odd sugar indulgence, you’re in luck.
A selection of beloved desserts has been paired with the most complementary wine from your favorite local vineyard in this guide. All right, let’s get this party started!
- Chocolate and red wine go together like peanut butter and jelly. Nothing like a warm, gooey brownie that has just come out of the oven. When served with a dark red wine such as our Mike’s Reserve Red, brownies are transformed into a culinary masterpiece. Red wines that have a chocolatey undertone are very appealing, and you’ll know what I’m talking about when you sample one. A package of chocolate lava cake or brownie mix is a quick and easy way to make a delectable dessert that is also healthy. Fresh fruit (such as strawberries) and whipped cream on top can be added as an extra touch. My recommendation: Latah Creek is a tributary of the Latah River. Mike’s Reserve Red is a red wine produced by Mike’s Winery. 2$22
- Flavor Highlights: Fresh Strawberries, Red Grape, and Chocolate
- Make our Lemon Cake recipe and see how it turns out. It’s quite simple to prepare and goes perfectly with our Riesling. When combined with Lemon Cake, which is a family favorite dessert, the sweet fruit notes of our Riesling are a match made in heaven. My selection is as follows: Latah Creek Riesling 2018, $12
- Latah Creek Riesling 2017, $12
- Notes on flavor: green apple, pineapple, and citrus
- The simplicity of vanilla cake, with its sweetness and lightness, is a perfect match for our Orange Moscato wine. The appropriate complement is a full-bodied white wine with sweet honey and citrus aromas that has a lot of flavor. If you want to make a cake quickly and easily, I recommend packaged cake mixes. Just grab a box of vanilla cake mix and a bottle of Orange Moscato and you’re good to go
- My selection is as follows: Latah Creek Orange Moscato 2019$16
- Latah Creek Orange Moscato 2018$16
- Orange Blossom, Spun Sugar, and Honey are the flavors that come to mind.
- Someone who doesn’t love a delicious crumble or crisp at the conclusion of a meal will be hard pressed to come up with one. Combining a berry crisp with “Spokane’s1 wine” results in a dish that is sure to impress everyone in the room. Choose from these selections:Latah Creek Huckleberry d’Latah 2018$11
- Blueberry, Huckleberry, Pear, and Grape flavors are included in this blend.
- When it comes to the last dish, a strong cheese plate with figs and honey is a great choice. Then, to bring everything all together, use Natalie’s Nectar, which has sweet and intense flavors, to finish it off. Despite the fact that this red dessert wine is outstanding on its own, when matched with this dish, you’re in for a decadent treat. Also try sliced apples and pears, as well as little bits of dark chocolate
- My favorite is Latah Creek chocolate. Natalie’s Nectar 2016$15
- Natalie’s Nectar 2015$15
- Natalie’s Nectar 2016$15
- Natalie’s Notes on the palate: berries, plums, pepper
Let me know if you try out any of these ideas! Please notify me if you do! Cheers, Natalie
How to Pair Wine with Chocolate (and Other Desserts)
Discover more about our review method here. Our editors independently investigate, test, and suggest the finest goods. We may gain a commission if you make a purchase after clicking on one of our links. What’s the difference between wine and chocolate? There is no longer any reason to do so, thanks to the abundance of delectable dessert wines available. Contrary to common perception, your favorite bottle of red wine is definitely not the best pairing for your favorite sweet treat. However, with so many different alternatives available, you’re sure to discover the ideal bottle to complement your dessert.
What Is the Most Important Rule for Pairing Wine with Chocolate?
Wine and chocolate go together like peanut butter and jelly, and the golden rule for combining them is that the wine should always be sweeter than the dessert. Reduced sweetness in the wine often results in a less-than-delightful flavor that is sour or bitter to the extreme. You’ll be on your way to a delectable match in no time if you remember just one rule: keep it simple.
Can I Pair Dry Wines with Chocolate?
Wine and chocolate, or any dessert for that matter, should always be paired with the golden rule that the wine should be sweeter than the dessert. Reduced sweetness in the wine often results in a less-than-delightful flavor that is sour or bitter in the mouth. You’ll be on your way to a delectable combination in no time if you follow this one simple guideline.
Do Certain Wines Go Better with Milk Chocolate Versus Dark Chocolate?
In a way, yes! Certain wines will pair well with different types of chocolate (see our quick reference guide below), while milk and dark chocolate pairings are more interchangeable than white chocolate pairings (see our quick reference guide below). The sweetness of the chocolate is responsible for this.
Are Fortified Wines Good with Chocolate?
It’s true to some extent! Certain wines match well with different types of chocolate (see our quick-reference guide below), while milk and dark chocolate pairings are more interchangeable than white chocolate pairings (see our quick-reference guide). The sweetness of the chocolate is to blame for this result.
Which Wines Pair Best with Chocolates That Contain Nuts or Other Fillings?
It is dependent on the type of chocolate. Before thinking about the fillings, we recommend starting with the basic chocolate (white, milk, or dark). Remember that coming up with your own unique and imaginative wine and chocolate combinations can be a lot of fun as well. Do you happen to have a Reese’s Peanut Butter Cup handy? Try mixing it with a sweet sparkling red wine for a taste that is reminiscent of peanut butter and jelly. Do you like chocolates with caramel filling? Consider mixing it with wines (tawny port, for example) that have similar caramel flavors for an out-of-this-world experience.
A Quick Guide
Wines that pair with white chocolate include the following: Late-harvest Moscato d’Asti (Moscato d’Asti Late-Harvestriesling) Sauternes gewurztraminer, for example. Ice wine is a type of wine that is frozen (eiswein) Wines that go well with milk chocolate include: Portuguese: (ruby or tawny) Madeira is a small island off the coast of Portugal (malmsey) Brachetto d’acquiRutherglenmuscato d’acqui d’acqui Sherry (amontillado or oloroso) is a kind of sherry.
Wines that pair with dark chocolate include the following: Natural wine (banyuls/maury) with a sweet taste Sherry from Pedro Ximenez Recioto della Valpolicella (Valpolicella Recioto) Vin santo (holy wine) (Italy) Here are six different bottles to try.
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.
- 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.
- 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.
- 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.
- 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.
- 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
Dessert Wines 101
RJS Craft Winemaking | November 23, 2017 | RJS Craft Winemaking As you prepare for all of the sweet treats, after dinner desserts, and celebrations that will be taking place this holiday season, we wanted to provide you with a crash course in dessert wines 101 to not only help you understand wines better – but also to provide you with some tips for serving and enjoying these rich, decadent beverages. What are Dessert Wines and How Do They Work? In the context of wine genres, a dessert wine is characterized as being sweet and lush, with flavors that are intense and concentrated.
- Dessert wines, such as Port and Vins Doux Naturels, can also be fortified wines, as can be found in some dessert wines.
- For your convenience, we’ve included some more information on them: Vidal, Riesling, and Cabernet Franc are examples of ice wines.
- Sugars and other dissolved substances do not freeze, but water does, allowing a more concentrated grape must to be pressed from the frozen grapes, resulting in a lesser volume of more concentrated, extremely sweet, viscous wine than would otherwise be produced from the grapes.
- Having experienced three consecutive days of temperatures below -10 degrees, the grapes are ready for harvest.
- Germany and Canada are the two countries that manufacture the most Ice Wines.
- The Nobel Prize for Rot: ‘Nobel rot,’ also known as Botrytis, is a form of fungus that shrivels and decays wine grapes that can arise in the course of ice winemaking on extremely rare instances.
- It has two effects on wine: it increases the sweetness level while also increasing the flavor richness.
Temperature for service: 6 to 9 degrees The following foods go well together: blue cheese with dried apricots, crème brûlée, and apple strudel.
Cru is a specialty.
Sherry, Port, and Madeira are examples of fortified wines.
In spite of the high brix, this results in an alcohol level of around 18 percent.
There are three different styles: Ruby, Vintage, and Tawny.
Red berries, raisins, chocolate, and spices make up the majority of the flavor profile.
Special Crafting Tip: You may also add Brandy to your handmade dessert wine before bottling to further customize it!
Serving Dessert Wines According to the Rules of Thumb Is it better to have it chilled or room temperature?
Red wines should be served at room temperature or slightly chilled.
Simple dessert combinations, such as Port with warm chocolate torte or Ice Wine with handmade vanilla ice cream, are the most successful, according to the experts.
Aside from that, these wines pair well with saltier dishes (think blue cheese!).
One common misperception regarding dessert wines is that they must be paired with a sweet dish.
While there are some incredible dessert combinations to go with these wines, the wine itself is also a fantastic treat on its own. Consider serving a handcrafted, luscious dessert wine as part of your holiday meal dessert this year to mix things up a bit.
How Sweet It Is: A Guide to Dessert Wine
For your convenience, we’ve included some more information about them: Vidal, Riesling, and Cabernet Franc are all good ice wines. Grapes harvested while still on the vine are used to make ice wines, which are made from frozen grapes. Sugars and other dissolved particles do not freeze, but water does, allowing for a more concentrated grape must to be pressed from the frozen grapes, resulting in a lesser volume of highly concentrated, extremely sweet, viscous wine to be produced from the frozen grapes.
- After three days of temperatures below -10 degrees Celsius, the grapes are ready for harvest.
- Germany and Canada are the two countries with the highest production of Ice Wines, respectively.
- Prize for a rotten Nobel Prize: ‘Nobel rot,’ also known as Botrytis, is a form of fungus that shrivels and decays wine grapes that can arise in the course of ice winemaking on extremely rare occasion.
- When added to wine, it has two effects: it increases the sweetness level while also adding depth to the flavor profile.
- temperatures between 6 and 9 degrees centigrade Recipes for food pairings include: blue cheese and dried apricots; crème brûlée; and apple strudel.
- Expertise in Crusaders There are so many delicious options to choose from: Vidal style, Cabernet Franc, or Riesling style.
- Fortified wine, as opposed to unfortified wine, means that the fermentation process was stopped by the addition of a neutral grape-derived spirit.
Portugal’s Porto DOP is manufactured only from five grape varietals and can only be found in the country’s Porto region.
The latter is matured in neutral oak barrels for a predetermined amount of time before bottling before being sold.
7-10 degrees Fahrenheit is the recommended serving temperature.
Special Crafting Tip: You may also add Brandy to your handmade dessert wine before bottling to further customize your creation.
Serving Dessert Wines according to the Rules of Thumb Room temperature or refrigerated?
Warm or slightly cold red wines are best served at room temperature.
Simple dessert pairings, such as Port with warm chocolate torte or Ice Wine with handmade vanilla ice cream, are the most successful, as seen by their popularity.
Aside from that, these wines pair well with saltier dishes (think blue cheese!) What do you prefer: alone or with a sweet ending?
However, while there are some incredible dessert combinations that go along with these wines, the wine itself is a fantastic treat on its own! For your holiday dinner dessert, why not try something different this year and serve a handcrafted, luscious dessert wine?
Dessert Wine Basics
It should come as no surprise that all dessert wines begin with grapes that have a high concentration of natural sugar. When that natural sugar is transformed into alcohol during the fermentation process, the wine is referred to be “dry.” Wines that have had all of the natural sugar fermented out of them are referred to as “sweet.” In the case of dessert wines, winemakers halt the fermentation process early in order to preserve the natural sweetness. Depending on the grape variety, dessert wines can range from a little hint of sweetness to a full-on sugar-bomb in terms of sweetness.
Sparkling Dessert Wine
If you’re looking for something light, sweet, and delicate, sparkling dessert wines are the way to go. The bubbles in these wines, which are light, effervescent, and often low in alcohol, make them joyful and enjoyable to drink at any time of day. Look for sweet sparkling wines derived from grapes such as muscat, brachetto, riesling, or torrontes. When served with fresh fruit desserts such as an Orange and Yogurt Tart or a simple Fruit Platter with Whipped Ricotta, these wines are perfect for brunch.
Concentrated, Rich Dessert Wine
There are a few of different techniques for creating these exceptionally rich wines. Prior to crushing the grapes, procedures are performed to concentrate the sugar content of the grapes using any of the several ways. One method is to create a late-harvest wine, which involves keeping the grapes on the vine for as long as possible into the growing season in order to get maximum sugar levels, sometimes even until the first frost has arrived (known as ice wine). It is also possible to make wine using the passito process, in which grapes are dried on straw mats, resulting in delicious raisins that are then fermented into wine.
Toutes of these exquisite dessert wines have an opulent, thick texture with complex aromas of honey, marmalade, and spices to complement them.
Dried Dates and Blue Cheese or Blue Cheese Gougeres with Caramel and Salt are two traditional pairings that you should try out.
Fortified wines are typically between 18 and 20 percent alcohol by volume, making them ideal for keeping warm throughout the harsh winter months.
Ruby port, which has more dark, rich fruit to it and is a popular combination with chocolate truffles, whereas tawny port, which has more butterscotch, caramel, and nutty overtones, is a more recent addition to the family of port varieties.
Try pairing a tawny port with a cheese plate for an after-dinner feast that will be remembered!
Sherry is a fortified wine produced in the Spanish region of Andaluca, on the country’s southern coast. The first crucial thing to know about sherry is that it ranges from bone-dry and delicate to crazily rich and syrupy, depending on the variety. For dessert, search for sherries in the following three types: cream, moscatel, and Pedro Ximenez. While dry varieties like as fino and Amontillado are popular as aperitifs and are making a reappearance on bar menus as the foundation for cocktails, dessert sherries should be sweet (PX).
PX sherry may be served over ice cream, and cream style sherries pair well with custard-based sweets such as flan or crème caramel, which are both popular in Spain.
Spain’s Andaluca region produces sherry, which is a fortified wine made from grapes. You should be aware that sherry may range from bone-dry and delicate to outrageously rich and sweet, and that understanding this range is critical. When it comes to dessert, while dry sherries such as fino and Amontillado are popular aperitifs and are making a resurgence on bar menus as basis for cocktails, search for sherries in the following three styles: cream, moscatel, and Pedro Ximenez (also known as port) (PX).
PX sherry may be served over ice cream, and cream-style sherries pair well with custard-based sweets such as flan or crème caramel, which are both popular in the United Kingdom.