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.
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.
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
Grapes picked late in the season are used to make late harvest white wines, which are delicious. As a result, the wines tend to have a low alcohol content but a high concentration of residual sugar. The sweetness of these wines ranges from mildly sweet to extremely sweet. Consider a late-harvest Viognier or Chardonnay, which tend to have zesty qualities that will pair nicely with the lemon taste profile.
A dryChampagneor sparkling wine will also go well with a lemon meringue pie, as will a dessert wine. As with the crust’s characteristics, the biscuity notes of Champagne are a good complement for the meringue’s toasty flavor. Finally, Champagne has a tendency to be dry, which will help to balance the sweetness of the dessert.
Pumpkin Pie and Warm Spice Desserts Wine Pairing
Pumpkin pie and other pumpkin sweets tend to be sweet, creamy, and spicy, with a hint of cinnamon and clove. Numerous wines mix nicely with these characteristics, counterbalancing the creaminess and enhancing the spice notes.
Tawny Port 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.
Dry to sweet rosé wine is available in a variety of varietals. Rosé wine has delicate floral and berry flavors that go well with fruity sweets. Choose a drier rosé to pair with sweeter dishes to counteract the sweetness.
The sparkling wine produced in Spain Cava may be either dry or sweet, and both are complementary to berries. Choose drier rosé wines to pair with sweeter sweets and sweeter rosé wines to pair with less sweet desserts to create a sense of balance and contrast in your meal.
Wine and Dessert Pairing Chart
The following chart outlines several excellent wines to pair with desserts, as well as a recommendation or two of specific wines for each type of dessert.
Matching Wine and Dessert
While the options above might serve as a starting point, there are no hard and fast rules when it comes to combining wines and sweets. Pair your favorite wines with your favorite treats. Look for tastes that complement one another and wines that will assist you in achieving the amount of sweetness you seek, and you’ll end up with a delectable match. LoveToKnow Media was founded in the year 2022. All intellectual property rights are retained.
16 Ways to Pair Wine with Your Favorite Desserts
If you’re anything like the average college student, your favorite things are probably alcoholic beverages and sweets. However, the majority of us are unsure of the optimum way to mix these elements. Some sweets and some wines do not go together well. Not to worry: this guide will assist you in pairing your favorite sweets with the most complimentary wine available. We’ve even put up some recommendations for you on some inexpensive, yet fail-safe wine brands. Let’s get this party started!
1.Chocolate Chip Cookies – Cabernet Sauvignon
Photograph courtesy of Scott Harrington When paired with a fruity red wine like Cabernet, the all-time classicchocolate chip cookie is the greatest. Our recommendation: Barefoot Cellars Cabernet Sauvignon ($4.97).
2.Oatmeal Raisin Cookies – Pinot Noir
Taku took the photograph. Although it is not everyone’s favorite cookie, it is a childhood favorite nonetheless. The raisins are a fantastic match for a red wine like pinot noir. Woodbridge Mondavi Pinot Noir ($5.49) is our selection.
3.Brownies – Merlot
Jeffery W. took the photograph. The rich chocolate flavor of brownies is an excellent pairing with a dark red wine such as Merlot. Yellow Tail Merlot ($5.99) is our top selection.
4.Vanilla Cake – Chardonnay
Clever Cupcakes provided the image for this post. Vanilla cake is light and uncomplicated, which makes it a wonderful match for the classic Chardonnay flavor. Our recommendation: Flop Chardonnay ($4.49).
5.Red Velvet Cake – Red Velvet Wine
Vnysla took the photograph.
What could be better than a glass of red velvet wine to accompany a slice of red velvet cake? Our choice is: Cupcake Vineyards Red Velvet Wine ($13.99) is a delicious red wine made with red velvet cupcakes.
6.Chocolate Cake – Cabernet Sauvignon
Jacqs Carroll captured this image. A chocolate cake goes nicely with the earthy aromas of a good Cabernet Sauvignon, and vice versa. Woodbridge Mondavi Cabernet Sauvignon ($5.49) is our selection.
Ulterior provided the photograph. Because of the smoothness of cheesecake, it is difficult to pair it with a wide variety of wines. However, fortunately for us, the fruity and light texture of the Riesling matches the richer flavors of the cheesecake well. Yellow Tail Riesling ($5.99) is our top selection.
8.Pumpkin Pie – Sherry
Emma Delaney captured this image. Pumpkin pie is a popular fall dessert that is always a hit. When hosting a family event, consider serving sherry as a wine option. The pie’s spices are enhanced by the sweetness of the wine. Our choice is: Taylor Sherry Dry ($6.99) is a dry sherry made by Taylor Sherry.
9.Tiramisu – Champagne
Alexis Fam captured this image. Tiramisu is one of the most elegant desserts available, thus it is only fitting that it be paired with champagne. Andre Brut ($4.77) is our selection.
10.Sorbet – Pink Moscato
Angela Scheidel took the photograph. The majority of wines are unable to stand up to the tartness and fruitiness of sorbets, according to Randall Try a beautiful pink moscato to bring it all together. Our choice is: Pink Moscato Bubbly from Barefoot Cellars is $4.97.
11.Chocolate Ice Cream – Chocolate Wine
Morgan Schutt captured this image. Due to the smoothness of chocolate ice cream, it is difficult to combine it with a dry white wine. Pairing it with a chocolate red wine can help to remedy the situation. (Yes, such a thing exists!) Our choice is: Red Decadence Chocolate Wine ($10.99) is a dessert wine made with chocolate.
12.Vanilla Ice Cream – Cream Sherry
Elana Amsterdam captured this image. Any variety of toppings can be placed on top of vanilla ice cream, including cream sherry, to make it a one-stop shop. Fairbanks Cream Sherry ($8.99) is our favorite.
13.Apple Pie – Moscato
Photograph courtesy of Winston Wong The sweetened apples in this classic American dish need the use of a sweet wine to match. When it comes to apple pie, Moscato is the ideal light wine to pair with it. Our choice is: Moscato from Barefoot Cellars ($6.99)
14.White Chocolate – Pink Moscato
The image is courtesy of lindtusa.com. Because white chocolate does not contain any cocoa solids, it is more expensive than other forms of chocolate. A highly sweet wine like pink moscato, for example, is an excellent pairing with this dish. Our choice is: Andre Strawberry is available for $4.99.
15.Milk Chocolate – Port
Featured image courtesy of hersheys.com Milk chocolate is the stuff of childhood memories for many people. If you’re in the mood for something a little sweeter, consider a sweeter Port. We guarantee that it will not overshadow the chocolate. Taylor’s Tawny Port ($6.99) is our recommendation.
16.Dark chocolate – Zinfandel
Siona Karen captured this image. Dark chocolate and a powerful red wine go together like peanut butter and jelly. The rich notes of Zinfandel are well complemented by the dark flavors of dark chocolate. Our favorite is the Barefoot Cellars Zinfandel ($4.97), which is made in California. All prices are taken directly from the Total Wine and More website.
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. Check out these 7 delectable dessert and wine combinations and get ready to pump up the heat on your next romantic evening.
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.
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.
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.
Match the notes of the sweet and the tart to each other. Many modern drinkers find the creamy addition of oak to the bracing notes of apple, pear, and lemon peel to be extremely controversial, maybe because they have had one or two too many butter bombs to enjoy this style. But the reality is that there are a large number of excellent oakedChardonnays available across the world, and their adaptability is one of their greatest assets. Why it works is as follows: Combining the shortbread crust and sharpness of a lemon bar with an oaked Chardonnay is a genuinely complementing parallel that is hard to beat.
A touch of citrus from the wine brings out even more zing from the lemony top of the pie, while the buttery oak pairs perfectly with the rich, flaky crust beneath.
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.
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.
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!
How to choose wine for dessert
Choosing the right wine for dessert when it comes to Italian cuisine and wine pairing Deciding on the correct wine to accompany dessert is the best way to conclude a dinner. Because after all, the last course is the last impression you make on your dinner guests, and you want it to be a good one – especially if you’re attempting to impress a particular group of people. Of course, it should be delicious and sparkling. Traditionally, desserts are paired with Moscato d’Asti wine. However, believe it or not, you are not required to drink just unctuously sweet dessert wines all of the time.
It all depends on what you’re putting on the table.
It’s rather simple to choose the correct bottle of wine by looking at the components and thinking about what notes in the wine would match the food. Allow us to provide some ideas for you to consider.
The best Italian wine for dessert
- Moscato d’Asti is the perfect wine for cake
- Pinot Noir is the perfect wine for berry desserts
- Vermentino and Grillo are the perfect wines for citrus cheesecake
- Amarone and Pinot Noir Riserva are the best wines to pair with chocolate sweets. Lugana is a good wine to serve with creamy sweets. Moscato di Sardegna is an excellent wine to serve with caramel sweets. Sweet Passito is the wine to serve with Christmas cake and spicy treats.
Wine for cake: Moscato d’Asti
The Moscato d’Asti is one of the most popular dessert wines, and it’s easy to see why. Because it is inherently sweet, the sugar in cakes and other baked goods does not impart a bitter taste to it. It does have the effect of reducing the sense of sweetness in the wine, but there is so much residual sugar in the wine that you will not notice. When you drink it as an aperitif on its own, you will be able to detect the various flavors and smells that could otherwise be obscured by the sweetness of the drink.
Cakes such as birthday cakes, which can be difficult to match because of the nearly aggressive sweetness of icing, jam, and buttercream, are particularly well suited to this dish.
The flavors of guava, pear, candy, and white blooms are prominent in this exceptionally fragrant Italian sparkling wine.
Perfect for bursting open during a birthday celebration or when having afternoon tea with your girlfriends.
Wine for berry desserts: Pinot Noir
Berries are a popular ingredient to a variety of sweets, whether they are served fresh or cooked into a compote. Their flavors can also be found in large quantities in red wines. However, while their deep and black flavor may easily overshadow a white wine, they’re a match made in heaven when paired with a light-bodied, fruit-forward red wine. Cooking with luscious wines, such as Peter Zemmer “Rolhüt” Pinot Noir, is a pleasure. Summer pudding, blackberry crumble, and berry zabaglione are all excellent choices.
A dry wine with silky flavors of fresh and dried red fruits on the palate, tempered with mouth-watering acidity, it is a delicious treat.
Its scents of fresh mint, cinnamon, and wild strawberry pair particularly well with light summertime treats such as strawberry pie and raspberry sorbet, which are also available online.
Wine for citrus cheesecake: Vermentino and Grillo
Lemon posset, key lime pie, and Amalfi lemon tart are examples of tangy sweets that may be paired with zesty white wines with lots of acidity. The sourness of these sweets, on the other hand, helps to muffle the wine’s zinginess and boost the perception of sweetness, which helps to bring out fruit and floral notes that you would otherwise miss if you were just sipping it on its own. This delicious Sicilian wine, Salvatore Tamburello 204N Grillo 2019, is a perfect match for lemon-based desserts.
Siddùra Maa Vermentino di Gallura DOCG Superiore is an excellent pairing for sweets that are heavy on the lime flavor.
There’s plenty of crisp acidity in this vermentino, and the flavors of lime, peach, honeysuckle, and jasmine are all present and accounted for.
Wine for chocolate desserts: Amarone and Pinot Noir Riserva
Wine and chocolate combinations are popular, but they may be difficult to do successfully. Consider that chilled sweets such as chocolate mousse and chocolate torte tend to be more wine-friendly than hot foods such as molten lava cake or chocolate fondue. Similarly, finding a match for milk and white chocolate is easier than finding a match for dark chocolate. This is due to the fact that dark chocolate has a high concentration of tannins, which are incompatible with the tannins present in full-bodied red wines.
Wine for milk and dark chocolate desserts: Amarone
Another excellent wine to pair with chocolate-based treats is Amarone della Valpolicella, a rich sweet red wine created from grapes that have been half-dried for a long period of time. OurRubinelli Amarone della Valpolicella Classico DOCGis a beautiful example of this style of wine. Its prominent and complex scents hold their own against the richness of chocolate, with notes of fig, raspberry, leather, and cranberry complementing the deep cocoa flavor and complementing the richness of the chocolate itself.
Wine for white chocolate desserts: Pinot Noir Riserva
When it comes to wine pairings, white chocolate may be used in a variety of ways. As a result of its mild flavor, it creates an unexpectedly wonderful pairing with Pinot Noir Riserva, giving the impression of berries and cream with each mouthful. If you like rose petals and dried strawberries, try Peter Zemmer Vigna Kofl Pinot Noir 2017 from Alto Adige, which has a delicate flavor of rose petals and dried strawberries.
Wine for creamy desserts: Lugana
Gelato, tiramisu, and panna cotta are all creamy treats that require a wine with a high level of acidity to cut through them. Due to the fact that these treats are frequently quite sweet, they might dilute the perception of fruitiness and sweetness in a wine. As a result, it’s advisable to steer clear of basic zingy whites and instead choose for something with a little more substance and nuance. A excellent advice is to search for white wines that have been matured in oak barrels. These are frequently characterized by buttery undertones that go well with the dairy in creamy sweets.
A portion of this wine is fermented in French oak barrels and the remainder in stainless steel tanks in order to generate more nuanced flavors.
Wine for caramel desserts: Moscato di Sardegna
Caramel is a decadently sweet and gooey treat that necessitates the consumption of a wine that is similarly decadent. When serving sweet desserts such as sticky toffee pudding, crème caramel, and salted caramel semifreddo, it’s worth going for a white dessert wine such as Siddùra, Nùali Passito, or Moscato di Sardegna DOC to balance off the indulgent sweetness. Despite the richness of the caramel, this delectable Moscato has a zingy acidity that cuts through the sweetness.
Due to the fact that it is created from dried grapes, it has concentrated and powerful flavor notes. In addition to tones of honey and caramel to complement your dessert, you’ll find notes of mango, pineapple, and peach to offer a new dimension to your palette.
Wine for Christmas Cake and spiced desserts: Sweet Passito
The sweetness and gooeyness of caramel necessitates the use of a wine that is as sweet and gooey. When presenting desserts such as sticky toffee pudding, crème caramel, and salted caramel semifreddo, it’s worth going for a white dessert wine such as Siddùra, Nùali Passito, or Moscato di Sardegna DOC to balance off the indulgent sweetness. Despite the richness of the caramel, this delectable Moscato has a zingy acidity that cuts through it. Because it is prepared from dried grapes, the flavors are concentrated and powerful.
Wine for spiced desserts with dried fruit: Moscato Rosé
Kurtatsch Ushas 2017 – a Moscato Rosé made from dried grapes – is a perfect accompaniment to spicy sweets that are rich in dark fruits. Pomegranate, violet, and marmalade flavors are accentuated, but it’s the mulled wine spice notes that will truly bring out the flavors of spicy dessert. While serving with a warm mince pie during the Christmas season, you could also serve it with an apple and ginger crumble throughout the summer.
Wine for other spiced desserts: Sweet Gewürztraminer
For lighter fare such as honey cake and baked apple pie, a late harvest Gewürztraminer dessert wine is the perfect accompaniment. Natural floral flavors of rose and ginger combine to provide the ideal accompaniment to a light, sweet, and spicy cuisine. Kurtatsch Aruna 2016 is a mix of grapes from the Gewürztraminer and Moscato varieties. It includes the flavors of apple cake and cinnamon to compliment your dessert, as well as elderflower and quince to raise each mouthful to a new level of deliciousness and sophistication.
Get adventurous with dessert wine pairings
It goes without saying that everyone has their own preference for the greatest dessert wine. When it comes to wine and chocolate, some individuals enjoy large, powerful reds, while others prefer their wine to be somewhat sweeter than their meal. The most effective technique to determine which dessert wine to purchase is to just try. Make use of our suggestions as a starting point and experiment to discover what suits your taste buds.
A Guide to Wine & Dessert Pairings
There is a wealth of knowledge available on how to combine the ideal wine with the perfect cuisine, whether it be pasta, steak, or fish. How about, on the other hand, if you’re heading out to indulge in the ideal dessert? How about a glass of wine to go with the delectable sweet confection that you have selected from the menu? This guide will assist you in selecting wines for a variety of desserts from a variety of categories, as well as provide some explanations as to why the wine pairs so well with the dessert.
Cakes and cookies are popular among people of all ages, and when they are prepared properly, they are among the most delectable treats ever produced.
Making the appropriate wine pairing for cookies and cake can be difficult, but here are some suggestions to get you started.
- A light, possibly even effervescent beverage, such as a fine Prosecco wine, is recommended with sugar cookies or shortbread biscuits. Cookies with jam filling: A sweet, effervescent wine with a fruity taste, such as Moscato D’Asti
- Wine to pair with ginger snaps or pumpkin spice: A rich, sweet wine such as Rutherglen Muscat
- Pecan sandies, peanut butter cookies, or any other cookie containing nuts: Malmsey Madeira, for example, is a sweet, robust wine with nutty characteristics. Zinfandel, Cabernet Sauvignon, or Banyuls, which are inherently sweet, can be used to make chocolate cake or chocolate-chip cookies. Pavlova: A mildly sparkling wine, such as Moscato d’Asti, is used to make Pavlova. Wine for strawberry shortcake: A palate-cleansing wine such as extra-dry Prosecco
- A red wine such as Maury or Banyuls is recommended for red velvet cake.
If your favorite dessert is sweets or confectioneries, you’ll want a wine that will stand up to the test of time. When combining wine with this sort of delicacy, the most important guideline to remember is to always choose a wine that is sweeter than the candy itself. Here are some of my favorite food and wine combinations.
- Ghiradelli’s dark chocolate chocolates and rich toffee bars, for example, are excellent choices. AnyMerlot, a California Cabernet Sauvignon
- Classic chocolate/Hershey bars
- AnyMerlot Caramel candy/candy apples (sometimes known as caramel apples): It’s best to drink a sweet, buttery wine like theTrinity Hill Gimblett Gravels Chardonnay from New Zealand. Candy kids/sour patch kids with bright colors that are sweet and sour: A flowery, fragrant wine such as a Pinot Grigio or Seghesio’s pinot
- Peanut Butter Candy/Peanut Reese’s Butter Cups: A floral, aromatic wine such as a Pinot Grigio or Seghesio’s pinot
- A drink with almond flavor and a hint of fruit, such as Emilio Lustau Solera Sherry
Many individuals enjoy frozen sweets because they are convenient. Sweet frozen meals, ranging from ice cream to Baked Alaska, are a favorite among consumers. Some ideas for combining your favorite ice creams with other frozen treats are provided in this article.
- Any of the late-harvest Zinfandels would go well with vanilla ice cream. Chocolate ice cream:Brachetto d’Acqui, a red wine with tastes of strawberries and raspberries, is a good pairing with chocolate ice cream. Sherbet/Sorbet: One of the most well-known wines on this list is the perfect complement with practically every sorbet or sherbet flavor out there (including Neapolitan). It is: Moscato d’Asti
- Moscato d’Asti
- Moscato d’Asti Fruity ice creams and BenJerry’s Strawberry Cheesecake are two of my favorite desserts. Zinfandels are excellent because they have a delicious, strawberry flavor and are medium-bodied. They are also inexpensive. It’s unlikely that a full-bodied wine will go well with these ice cream tastes
- Wine and Nutty Ice Creams: Sherry is the ideal pairing for most of the nutty ice cream varieties available, and especially for any of the peanut butter ice cream tastes
- Sherry and nutty ice creams are a classic pairing. Hot-Cold Pastry Desserts/Baked Alaska: Once again, a goodCrémant d’Alsace sparkling wine or a Tawny Port are excellent pairings for this dessert.
Any of the late-harvest Zinfandels would go well with vanilla ice cream; however, Chocolate ice cream: A red wine with strawberry or raspberry tastes, such as Brachetto d’Acqui, that is somewhat effervescent. A well-known wine on this list has become the perfect partner for practically every sorbet or sherbet flavor (including Neapolitan): a sorbet or sherbet made with fresh fruit. An Asti Moscato; a sparkling wine from the town of Ancona in the province of Asti. Strawberry Cheesecake from BenJerry’s/Fruit Ice Cream: In addition to having a delicious, strawberry flavor and being medium-bodied, Zinfandels are also a fantastic choice.
Wine and Nutty Ice Creams: Sherry is the ideal pairing for most of the nutty ice cream varieties available, and especially for any of the peanut butter ice cream tastes; sherry and nutty ice creams are a classic combo.
- Brachetto d’Acqui is the excellent wine to pair with jam-filled pastries or doughnuts/Bomboloni. When it comes to bread pudding, Champagne sparkling wine is the ideal choice, but you can also try Sémillon or Cerdon du Bugey if you want to be more adventurous. Chocolate Pudding: Sherry, Muscat, a fruity Chardonnay, Moscato d’Asti, merlot, orpinot noir
- A fruity Chardonnay, Moscato d’Asti, merlot, orpinot noir
- Butterscotch Pudding: Butterscotch pudding might be difficult to make, but you can use chardonnay, Muscat, or Crémant to make it easier. Tapioca: This is another dish that pairs well with Champagne Blanc de Blancs, but it may also be served with Chenin Blanc or Sémillon as well.
Custards, pies, and tarts are the final group of sweets to discuss. Custards and tarts may be paired with a wide variety of wines, regardless of the filling used, while pie needs a bit more thought and consideration.
- Cream custards and tarts: Both of these desserts are excellent companions to smooth, rich wines made from grapes such asRiesling, Vidal Blanc, or Vignoles that have been picked just after the first winter frost. Dark fruit sweets like cherry pie go nicely with red wines such as Zinfandel, Pinot Noir, and Syrah, among others. Apple Pie: Apple pie pairs well with one of our favorite wines, Moscato d’Asti, but you can also pair it with Sauternes or Tawny Port if you want. Pumpkin Pie: A medium-to-sweet Riesling or Muscat pairs well with pumpkin pie — if you’re not in the mood for wine, rum may be substituted for the wine. Pie made with rhubarb should be served with a fruity and somewhat sweet wine such as Spatlese or Auslese. Sweet Potato Pie: A high-acid wine such as a New ZealandSauvignon BlancorGewurztraminer
- ‘Old Fashioned’ Pecan Pie: Bourbon
Vera Miller wrote this guest article specifically for Social Vignerons, and we are grateful to her for her contribution. a little about the author: Vera Miller is a passionate food enthusiast who enjoys everything about cooking, especially the use of current technology in the kitchen, which can make even the most inexperienced cook appear to be an accomplished chef. Her blog, Kitchen Gadgets Wars, is a place where she periodically expresses her thoughts on the latest and weirdest kitchen gadgets.
Due to the bitterness and high tannin content of chocolate, it may be unexpectedly difficult to match effectively with a variety of wine styles. Because both wine and chocolate contain antioxidants, it takes a delicate balancing act to get these two to function together in harmony. But, after you’ve done so, it’s simply divine!
Chocolate House Rules
- Dark chocolate and deep crimson, fortified wines go together like peanut butter and jelly. With lighter foods and white chocolate, white wines are a good match. It is possible to pair a sweeter dessert with a sweeter wine since the chocolate treat is sweeter.
Best Wines to Try
Vintage Port, Tawny Port, Cream Sherry, Pedro Ximénez, and Rutherglen Muscat are all excellent choices.
Whites— Sweet, long finish
Riesling from the late harvest, Eiswein / Icewine, and Tokaji
Classic Wine Pairings
a mousse made with vintage port and dark chocolate Dark chocolate is extremely rich and might have a harsh taste to it. The intense nature and punchy flavors of this dish necessitate the use of a powerful, long-lasting fortified wine. With deep black fruit flavors and a full-bodied mouthfeel, vintage port is a great accompaniment to a rich, decadent dark chocolate confection. a cake made with tawny port and chocolate Milk chocolate is significantly milder and less bitter than black chocolate.
It has less berry fruit aromas than Ruby or Vintage Port, and it is lighter in color.
Riesling from the late harvest with white chocolate Because white chocolate is the sweetest variety of chocolate, it should be paired with a sweeter wine that complements rather than overpowers the flavors of the chocolate in question.
The grapes, which are almost raisin-like in appearance, provide a dessert wine that is great with white chocolate truffles.
How to Choose the Best Dessert Wines [Just Like a Sommelier!]
The greatest dessert wines should always be served alongside sweet sweets while commemorating a special occasion, such as an anniversary, a holiday or simply spending a wonderful supper with your significant other. But how can you know which ones are the best? We spend a great deal of time and effort trying to discover the perfect combination between the many courses of our dinners and the wine we serve with them. While most of us are guilty of putting in less effort when it comes to the last meal, the dessert, the majority of us are also guilty of selecting a “dry sparkling wine.” I’m sorry, but I think you made a terrible choice.
- I considered sticking with coffee until I spoke with a sommelier, who disclosed all of the secrets of selecting the greatest dessert wine for the last dish.
- Dessert wines are frequently referred to as dry sparkling wines.
- However, until the dinner concludes with a salty dish, this match is out of the question.
- Food and wine pairings are certainly not simple, and the task becomes considerably more difficult when it comes to sweets.
- If you want to pair a wine with a food, you must take into account not only the features of the cuisine and the characteristics of the wine but also the basic pairing recommendations.
- When selecting the wine, you should strive to achieve a balanced combination of the two aspects while also creating new taste experiences.
- By using analogies, it is easy to connect things together.
- Sweets and wine, on the other hand, need a thorough evaluation of both the dessert and the wine before they can be served together.
- Unless you’re a seasoned sommelier or expert, it’s doubtful that you’ll have that kind of knowledge, therefore following the golden rule is the best course of action.
The presence of sugar in the dish alters the impression of the wine as well as its organoleptic features, which is why recognizing this distinction is essential.
Types Of Desserts
Desserts can be classified according on the kind of dough used in their manufacture, the method of cooking, and the fillings utilized. There are a variety of desserts to select from, including leavened and unleavened dough, baked or fried, filled with creams, dried or candied fruits, spices, and other ingredients. Aside from that, there are a variety of fresh sweets to choose from, such as fruit salads or frozen yogurt. It is critical to assess the features of the dessert you will be serving and then pick a wine that complements those traits.
When pairing desserts with wines of comparable value (range from 1 to 10), you are more likely to have a successful match.
- Sensory experiences such as aroma, spice, fat, greasy, and sweetness
When selecting the appropriate dessert wine, it is important to take the cooking time and the structure of the dessert into consideration. The properties of the wine that are allocated a monetary value are as follows:
- Amount of alcohol in a certain amount of time. Intensity and persistence. Softness. Acidity. Tannins. Effervescence. Age. Body as well as sweetness
Do you recall the golden rule? Sweets and sweet wines go together like peanut butter and jelly. However, not all sweet wines are created equal. There is a significant difference between a still sweet wine and one that is sparkling. And then there’s the question of when to offer raisin wine. Alternatively, a fortified kind. What exactly are aromatized wines, and when should they be served? It is essential that you know the answers to all of these questions if you want to be an expert in selecting the greatest dessert wines.
Still Sweet Dessert Wines
Not all still sweet wines are suitable for pairing with desserts, but there are a handful that are suitable for doing so. Muscat and Malvasia are two of the varieties that deserve to be highlighted among the others. In addition to its sweetness, these grape types match well with a variety of sweet dishes. Due to the fact that both Muscat and Malvasia wines can be made as dry wines, it is important to pay close attention to the type of wine you select. It is a magnificent example of a still sweet dessert wine, Moscato d’Asti, which is renowned around the world for its rich flavor and intoxicating scent.
Sparkling Sweet Dessert Wines
Although completing a dinner with sparkling wine and matching it with dessert is a classic, Champagne and Prosecco are not always the best options for this occasion. Nonetheless, there are a variety of sparkling sweet dessert wines to take into consideration. In particular, Asti Spumante, a sweet wine derived from the Muscat grape variety, is one of the most well-known. It is also worth mentioning that the Italian wine Vernaccia di Serrapetrona, which is prepared from dried grapes using a specific procedure that involves three fermentations, is a notable sparkling dessert wine.
Two more great sparkling dessert wines to consider for your last dish are Gran Reserva Cava and Brachetto d’Acqui, both from Italy.
Raisin wines are sometimes referred to as straw wines or Passito, which is an Italian term that describes the method of production used to make them. All raisin wines are often distinguished by a sweet taste that is obtained from the technique of manufacturing. Before fermentation, the grapes are allowed to dry out in order to remove any remaining water. Each grape becomes more concentrated as a result of the concentration of sugars and aromas, giving the wine a distinct taste and fragrance profile.
- Respectable wineries typically dry the grapes directly on the vine, which causes the harvest to be delayed by approximately one month as compared to the natural ripening of the grapes.
- With the use of a ventilation system that mimics nature’s process, the grapes may also be dried after they have been harvested.
- The picking of grapes and allowing them to dry in the sun for roughly a month is another drying procedure used by many wineries.
- Because of their complex fragrance and sweet flavor, raisin wines are a fantastic match for sweet dishes like desserts.
- Spain is well-known for its Ligeruelo wine, which is a dessert wine that goes well with a variety of delicacies.
- The most well-known is certainly Vin Santo, which is made in Tuscany; other great raisin wines to consider include Moscato Passito di Pantelleria and Caluso Passito, both of which are produced in Sicily.
Fortified Dessert Wines
Fortified wines are produced using the traditional fermentation procedure, but at some point during the production process, the winemakers add a little amount of alcohol, either ethyl alcohol or wine distillates, to “fortify” the wine and make it more drinkable. Depending on the sort of fortified wine that is being produced, alcohol can be added either during the fermentation process or after the fermentation process has completed itself. First, the high quantity of alcohol will render the yeasts inactive, resulting in the fermentation process coming to a close practically immediately in the first example.
Madeira and Porto are two of the most well-known fortified wines in the world.
Keep in mind, however, that Marsala is made by adding brandy to wine after the fermentation process is complete; as a result, Marsala is available in both a dry and a sweet version.
Marsala Dolce is a delicious wine and dessert match that is sure to please. Jerez is a fortified wine that is similar to Sherry in flavor. The alcohol percentage in a wine must be between 15 percent and 22 percent in order for it to be labeled fortified.
Aromatized Dessert Wines
When one or more wines are blended with liqueurs, herbs, juices, and/or spices, the result is known as aromatized wines. There must be at least 75% of wine in the overall volume of the beverage, but there are no restrictions on the kind of fragrances or spices that can be used to flavor the wine or the amount of wine that can be used. The majority of the time, aromatized wines are created by blending a variety of sparkling and still wines that have been fortified with grappa or brandy and sweetened with grape must, sugar, fructose, glucose syrup, or honey, among other things.
Since aromatized wines include alcohol, their alcoholic content should be comparable to the concentration seen in fortified wines.
The sweet kinds of Vermouth go well with sweets, but the dry versions are perfect for creating delectable wine cocktails.
But, more importantly, what wine should you serve with your dessert?
Baked Leavened Sweets
Sugary treats that are leavened are commonly offered as desserts and are popular all over the world. In this category, we can include sponge cakes, brioches, Savarins, baked doughnuts, and any other leavened baked delicacies that are prepared using leavening agents. With these delicacies, the ideal wines to match with them are soft sparkling wines with low alcoholic contents, such as sparkling Riesling or sparkling Champagne.
Desserts such as fried doughnuts, pancakes, churros, and fried pastries match nicely with dessert wines such as sweet white wines. A still wine with a highly fragrant scent as well as a rich and mellow flavor, such as Ramandolo or Gewürztraminer wine, should be used in this recipe.
Often filled with candied or dry fruits such as pistachios and almonds, dried sweets are formed of puff pastry or cookie dough and baked to a crisp before being served. Shortbread biscuits and other biscuit-like desserts are also included in this category. With fortified or aromatized wines, dried sweets are a great pairing. This sort of dessert can be served with a variety of wines including Moscato d’Asti Passito, Vin Santo, Porto, Marsala, or Vermouth.
Desserts With Fillings
There are several of the desserts stated above that include fillings, and in this situation, the guidelines that were previously given may not apply. In this scenario, it is preferable to serve the wine alongside the filling rather than the dough. Here’s how it’s done:
- Filled with jam or cream, these desserts match nicely with medium-soft sweet wines such as Muscat, Müller-Thurgau, or Riesling wines. Fresh fruit: Fresh fruit fillings can be found in pies and sponge cakes, among other baked goods. In this situation, sweet white wines with powerful scents, such as white raisin wines, are the ideal option. Make certain that the scent of the wine is fruity and powerful. Rubino d’Acqui is a sweet and extremely fragrant red wine that pairs well with red fruit fillings such as raspberries, strawberries, cranberries, and other red fruit fillings. Rubino d’Acqui is a sweet and highly fragrant red wine that pairs well with rubino d’Acqui. A slightly sparkling sweet white wine, such as Rappu di Rogliano, should accompany white fruit fillings such as apples, pears, bananas, and other types of white fruit fillings. When combined with the filling, the effervescence and aroma of these wines create a wonderful contrast.
With the delicious body and powerful scents of white raisin wines, almond cookies, macaron, marzipan, and other sweets prepared with almond flour go together like peanut butter and jelly on toast.
Choose a raisin wine that has a substantial body and powerful structure, such as Albana di Romagna, for this dish to be successful.
Choux pastries and éclairs match nicely with flavorful red wines as well as fortified wines, according to the experts. To make your dessert stand out, serve it with a bottle of Banyuls to accompany the chocolate-filled choux pastry. A sweet and aromatic wine such as a semi-dry Marsala would undoubtedly do honor to your dessert selection, especially if the pastries are filled with vanilla creams or whipped cream.
Mignon pastries are typically filled with fruits or creams, but regardless of the filling, they combine nicely with sweet, aromatic wines such as Vin Santo, which has a strong floral aroma.
To drink with fortified wines, try any of the soufflés. Soufflés made with lemon, vanilla, and candied fruits pair nicely with a white fortified wine such as Marsala Oro or Marsala Ambra. Pairing chocolate and liqueur soufflés with red fortified wines brings out the best in them.
Pancakes And Crepes
Pancakes and crepes are quick and simple to prepare, and they are enjoyed by everyone. They can be stuffed with whipped cream or covered with sauces and syrups to make them more interesting. Whichever you choose, the particular flavor of the dough works beautifully with sweet and not overly aromatic wines, such as Alsace Gewürztraminer.
Ice Creams And Sorbets
It has been decades since sommeliers recommended against serving ice cream with wine. The impression of the wine is altered by the cold sweets, therefore their claim has a good foundation. Nonetheless, if you pick your wine carefully, you may put together a winning blend of flavors. Ice cream made with vanilla or hazelnut flavoring goes nicely with sweet Muscat wine. Raisin wines increase the flavor of ice creams and sorbets made with pistachio, chocolate, and strawberry flavors. Tokaji wines and ice wines go exceptionally well with eggnog and almond ice creams, among other things.
Creams And Puddings
Tempting desserts like crème caramel, crème brulee, or Bavarian cream go beautifully with crisp white wines like Muscat de Rivesaltes. Choosing the greatest dessert wines for your last course isn’t rocket science, but it is something that you should get familiar with if you want to wow your dinner guests. Because of this, you can forget about combining your decadent chocolate cake with that dry Prosecco you’ve been saving for special occasions. Instead, follow the recommendations in the guide above and pair your sweets with the greatest dessert wines available, which will improve their flavor and ensure that your meal is a success.
Good luck with your meal!