What Wine With Dessert

Simple Dessert and Wine Pairings With Chart

VDN is made from Grenache. For example, Maury, Rasteau, and Banyuls from the Languedoc-Roussillon region are typical of the southern region of France; Vin Santo Liquoroso (Italy), Muscat de Rivesaltes (VDN), Muscat de Frotignan (VDN), Muscat de Beaumes de Venise (VDN), Ruthernglen Muscat (Australia), Orange Muscat (Australia), Muscat de Rivesaltes (VDN), Muscat de Beaumes de Venise (VDN), Muscat de Beaumes de Venise (VDN), Muscat de Beaumes de Venise (VDN VDN is headquartered in Malvasia.

Mainly Italian and Sicilian varietals, including Malvasia delle Lipari Liquoroso.

Berry Wines

VDN is a Grenache-based wine. For example, Maury, Rasteau, and Banyuls from Languedoc-Roussillon are often from the south of France. Muscat-based VDN Muscat de Rivesaltes, Muscat de Frotignan, Muscat de Beaumes de Venise, Ruthernglen Muscat (Australia), Orange Muscat, and Vin Santo Liquoroso (Italy); Muscat-based VDN Muscat de Rivesaltes, Muscat de Frotignan, Muscat de Beaumes de Venise, Ruthernglen Muscat, and Vin Santo Liquoroso (Italy VDN is a Malvasia-based company. Mainly Italian and Sicilian varietals, include Malvasia delle Lipari Liquoroso; Mavrodaphni (Greek sweet red wine) Mavrodaphni is a sweet red wine from Greece that has many similarities to Port.

Ruby Port

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

Chocolate Wine

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

Shiraz

Big, rich, fruit-forward notes that taste like berries and jam are commonly found in this powerful, spicy red from Australia that is also dry and peppery. While the Shiraz is dry, the fruit notes of the dessert pair beautifully with the dark chocolate, and the tannins help to cut through the fattiness of the dish. The dryness of the wine also helps to balance the sweetness of the chocolate, while the flavors of the jam help to soften any bitterness.

Wines With Crème Brûlée and Vanilla-Flavored Desserts

With its rich, creamy vanilla custard and caramelized sugar topping, this dessert is the perfect way to cap off a dinner. Pairing it with a dessert wine enhances the flavor of the meal even further.

Sauternes or Barsac

Traditionally, crème brûlée is served with sweet white wine from the Bordeaux area, which is the most traditional wine combination. Both Sauternes and Barsac wines are produced from grapes that have been infected with botrytis cinera, which is found in Sémillon, Sauvignon Blanc, and Muscadelle. The presence of this fungus adds layers of complexity to the wines, and the lateness of the harvest results in a high residual sugar level in the finished product.

A luscious, sweet wine with tropical aromas and a great, balanced acidity is produced as a consequence, which is well complemented by the vanilla custard.

Moscato (Muscat)

This white variety has a subtle sweetness to it that makes it enjoyable. Apricots and almonds are typical tastes found in Moscato wines, and they pair well with the rich vanilla custard in this dessert. In addition, pairing a Moscato with crème brûlée helps to balance out the richness of the custard since, while it has a modest sweetness, it is not overpoweringly sweet like other dessert wines.

Gewürztraminer

This German dry whitemay seem like an odd pairing with a thick crème brûlée at first glance, but when you consider the wine’s taste and balance, it makes perfect sense. Gewürztraminer is a dry, spicy wine with a pleasant acidity that pairs well with food. The acidity of the wine helps to cut through the fat of the custard, and the dryness of the wine serves to temper the sweetness of the dessert. In this dessert, the delicate vanilla notes of the crème brûlée are complemented by the spiciness of the Gewürztraminer.

Pairing Wine With Apple Pie and Apple or Pear Desserts

Apple pies are a delicious combination of sweetness and spice. The majority of the time, wines that match well with apple pie will also pair well with other apple desserts, such as apple brown Betty (also known as apple crisp) and baked apples.

German Riesling

Spiced apple pies are a delicious combination of sweetness and heat. As a rule of thumb, wines that pair well with apple pie will also pair well with other apple desserts, such as baked apples and apple brown Betty (a kind of brown Betty).

Prosecco

Prosecco is a mildly bubbly Italian wine that is comparable to Champagne in taste and appearance. Prosecco is available at a variety of sweetness levels. To counteract the richness of the pie, go for an off-dry Prosecco that is gently sweet but not overpowering in its sweetness. Apple pie is made with crisp and acidic Prosecco, which pairs perfectly with the acidity of the apples used in the pie.

Moscato d’Asti

This Italian white wine has a subtle fizz and a mild sweetness, making it a refreshing summer drink. It also includes pleasant fruit flavors such as apples and pears, which makes it a fantastic match for an apple pie dessert. Despite the fact that Moscato d’Asti is slightly sweet, it is not overbearing, so you will not be putting extremely sweet on top of super sweet in your dessert.

Lemon Meringue Pie and Citrus Curd Wine Pairing

Because lemon sweets, such as lemon meringue pie, are naturally acidic, they can be paired with wines that are rather sweet in comparison.

Ice Wine

Ice wines are prepared from white wine grapes that have been harvested after the first frost has occurred, allowing the sugars to become more concentrated. Ice wines become delectably sweet as a result of this. This sweetness helps to temper the acidity of lemon sweets, resulting in a wonderful and satisfying match.

Late Harvest Whites

Grapes picked late in the season are used to make late harvest white wines, which are delicious. As a result, the wines tend to have a low alcohol content but a high concentration of residual sugar.

The sweetness of these wines ranges from mildly sweet to extremely sweet. Consider a late-harvest Viognier or Chardonnay, which tend to have zesty qualities that will pair nicely with the lemon taste profile.

Champagne

A dryChampagneor sparkling wine will also go well with a lemon meringue pie, as will a dessert wine. As with the crust’s characteristics, the biscuity notes of Champagne are a good complement for the meringue’s toasty flavor. Finally, Champagne has a tendency to be dry, which will help to balance the sweetness of the dessert.

Pumpkin Pie and Warm Spice Desserts Wine Pairing

With a lemon meringue pie, a dryChampagne or sparkling wine is also a good match. The biscuity aromas of Champagne complement the flavors present in the crust, and the toastiness of Champagne complements the browning of the meringue. In addition, Champagne is often dry, which will help to balance the sweetness of the dessert.

Tawny Port

Tawny Port is distinguished by its golden hue and its warm, rich taste. Although the fortified wine is often sweet, it also has delicious caramel and spice tastes that go nicely with the pumpkin and spices. The strong alcohol content of the pumpkin custard helps to balance out the creaminess of the custard.

Australian Dessert Muscat

It has a golden tint and a warm, rich taste that is reminiscent of port wine. Although the fortified wine has a sweet taste, it also has beautiful caramel and spice characteristics that go nicely with the pumpkin and spices. While the pumpkin custard is rich and creamy, its strong alcohol level helps to balance it.

Madeira

This fortified wine from Portugal is available in a variety of sweetness levels, ranging from dry to sweet. Choose a sweet or semi-sweet Madeira to combine with your pumpkin dish, depending on your preference. Among the many characteristics found in Madeirate are smoky, peppery, and nutty, all of which complement the flavor of pumpkin. The high alcohol concentration also serves to perfectly complement the rich, creamy custard.

Tokaji

Hungarian Tokaji has rainy notes that go well with the spiciness of pumpkin pie and other sweets with a similar flavor profile. Dessert wine has a pleasant sweetness to it that goes well with the spice in the pie.

Tiramisu and Mocha Dessert Wine Pairings

Many wines will pair well with tiramisu and other sweets with a coffee flavoring. Coffee is a taste that combines nicely with a variety of flavor characteristics, according to the experts.

Vin Santo

The color of this sweet Italian dessert wine has a lovely golden hue. It has a nutty flavor, similar to that of hazelnuts, with a hint of sweetness. Nuts and coffee go together like peanut butter and jelly, so a glass of Vin Santo will go a long way in balancing out the coffee flavor of the tiramisu.

Cream Sherry

Cream Sherry is a sweet fortified wine with a chocolate hue that is made from grapes. In tiramisu, it has a nutty flavor with a hint of sweetness, which helps to balance out the harshness of the coffee components in the dessert.

Ruby Port

The color of this fortified wine is a rich maroon, and it has a subtle sweetness to it. Ruby Port is known for being fruit driven, with tastes of berries dominating the aromas and sensations. It also has slight notes of nutmeg in the background. The aromas of berries and nuts are a fantastic compliment to the flavors of coffee and espresso.

Berry Desserts

Whatever the dessert (summer pudding or raspberry pie), berry desserts pair nicely with a wide range of wines that enhance their tastes and textures.

Rosé

Rosé wine is available in a variety of styles, from dry to sweet, and it has delicate floral and berry flavors that go well with berry sweets. If you’re serving sugary sweets, a drier rosé will help to balance out the sweetness.

Muscat-de-Beaumes-de-Venise

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.

Cava

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

Wine and Dessert Pairing Chart

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

Matching Wine and Dessert

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

7 Tasty Pairings For Dessert and Wine

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

Strawberry Shortcake

No matter what occasion you’re celebrating (Valentine’s Day, an anniversary, or an extravagant feast), these dessert and wine combinations will be a hit. Wine may be used as an ingredient in meal pairings, which is the secret to successful pairings. It provides a “additional” benefit. As a result of the enhancement of flavors, a whole new flavor profile is created. No exception applies to desserts. In fact, creating the ideal dessert and wine match may be a wonderful way to cap off a great evening with friends or family members.

Peach Cobbler

The wine has a lot of fruit and a nice blast of acidity. The dry Riesling grape is Germany’s favorite wine, and it can be found in a variety of styles ranging from sweet to bone dry. It has excellent aromas of citrus and green apple to go with it. A slatey feeling of minerality is particularly noticeable in drier Rieslings, which only adds to the complexity of the wine. Why it works is as follows: Using its crisp acidity and fruity tastes, a dry Riesling cuts through the syrupy richness of a peach cobbler, increasing the fruitiness of the dish very slightly.

The earthier tones prevalent in German Riesling (such as that from the Mosel Valley) would enhance the flaky crust of a cobbler while also complementing its more delicate sweetness, as will the acidity of the wine.

White Chocolate

Subtle sweetness should be balanced with decadently fruity aromas. New Zealand Sauvignon Blanc: Studies have revealed that New Zealand Sauvignon Blanc brings out more of the distinctive passion fruit flavors in wine than any other Sauvignon Blanc produced anywhere else in the world. When compared to its greener, Old World counterparts, the Kiwi standard forSauvignon Blanchas far more fruit to it, which contributes significantly to its current popularity. Why it works is as follows: Those rich, fruity fragrances take the subtle balance of white chocolate and enhance it with a layer of fruit that isn’t too overpowering in its own right.

You’ll be convinced that you’re eating a fruit cream mousse at any moment.

Lemon Bars

Match the notes of the sweet and the tart to each other. Many modern drinkers find the creamy addition of oak to the bracing notes of apple, pear, and lemon peel to be extremely controversial, maybe because they have had one or two too many butter bombs to enjoy this style. But the reality is that there are a large number of excellent oakedChardonnays available across the world, and their adaptability is one of their greatest assets. Why it works is as follows: Combining the shortbread crust and sharpness of a lemon bar with an oaked Chardonnay is a genuinely complementing parallel that is hard to beat.

Carrot Cake

With a hint of tanginess on the side, this dish is a combination of spice and sweetness. Fino Sherry (Spanish for “fine sherry”): Because it is the driest of the Sherries, Fino Sherry does not have the heavy sweetness that many of its darker sisters are renowned for, and instead has lighter, more delicate notes of almonds, salt, and a hint of citrus to accompany its lighter, more subtle flavors. The more robust tastes of the Oloroso Sherrysoften may be enjoyed on its own as a dessert, whilst Fino’s more subtle flavors can be enjoyed with a variety of cuisines.

The acidic Jackfruit taste of many Fino Sherries also works well with the earthier flavor of the carrot cake itself, which makes for a delicious combination.

Chocolate Mousse

The richness of chocolate combined with the lightning bolts of fruit is unbeatable. Brachetto d’Acqui (Brachetto of Acqui): In this semi-sparkling Italianred that has a lighter body and wine berry flavors, there is some sweetness without being overly overwhelming. Actually, if you don’t have anything to serve as a dessert, a bottle of Brachettocan be just as satisfying on its own! Why it works is as follows: They’ll cut right through the rich creaminess of a chocolate mousse, while also imparting crisp texture and scents of candied fruit, red flowers, or both.

Like biting into a chocolate-covered strawberry, but with extra glitz and glam thanks to the addition of chocolate and lightning bolts of fruit.

Apple Pie

It’s the richness of chocolate combined with the flashes of fruit. Brachetto d’Acqui is a kind of lace that is made of cotton. In this semi-sparkling Italianred that has a lighter body and wine berry flavors, there is considerable sweetness without being overwhelming. For all intents and purposes, if you don’t have anything else prepared, a bottle of Brachettowill suffice. Reasons for its effectiveness: Those lovely tiny bubbles are going to cut right through the rich creaminess of a chocolate mousse, while also imparting crisp texture and flavours of candied fruit and red flowers.

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.

7.Cheesecake –Riesling

Jacqs Carroll took the photograph. When paired with a good Cabernet Sauvignon, chocolate cake is a perfect match. We recommend Woodbridge Mondavi Cabernet Sauvignon ($5.49) as a starting point.

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

Emma Delaney took this photograph. Autumnal comfort food, pumpkin pie is a must-have.

When hosting a family event, consider serving sherry as a wine pairing option. With its mild sweetness, it pairs well with the pie’s spices. Choose from the following options : Taylor Sherry Dry ($6.99) is a dry sherry made by Taylor Sherry Company in the United Kingdom.

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

Photo courtesy of hersheys.comMilk chocolate is a nostalgic treat associated with childhood. If you’re in the mood for something a little sweeter, consider a sweeter Port. We guarantee that it will not dominate the chocolate. Our recommendation: Taylor’s Tawny Port ($6.99).

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.

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

Pinot Noir is the wine of choice for cake; Vermentino and Grillo are the wines of choice for berry desserts; and Moscato d’Asti is the wine of choice for cake. Amarone and Pinot Noir Riserva are two excellent wines to pair with chocolate sweets. Lugana is a good wine to pair with creamy sweets. Moscato di Sardegna is an excellent wine for caramel sweets. Sweet Passito is the perfect wine to pair with Christmas cake and spicy treats.

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.

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.

Because it has a great deal of depth and force, it is a good complement for the tannins and intense flavor of chocolate.

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.

Wine for Christmas Cake and spiced desserts: Sweet Passito

Baking spices such as cinnamon, cloves, and ginger provide a new dimension of intrigue to sweets such as apple pie, poached pears, and pannetone, among others. In order to complement the sweet and spicy nature of these treats, the ideal wine to pair with them is a luscious red dessert wine that has spent some time in barrel to develop spicy notes of its own. Due to the fact that sugar in meals may diminish the sweetness of wine, now is an excellent time to dig out your most syrupy bottles of wine.

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

It goes without saying that everyone has their own preferences for dessert wines. When it comes to pairing wine with chocolate, some individuals want their wine to be sweeter than the meal they are serving. Simple experimentation is the most effective method of determining which wine to buy for dessert. You can start with our suggestions and experiment to see what works best for you.

CakesCookies

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.

Confectionaries/Candies

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
• 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

Frozen Desserts

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.

PastriesPuddings

Pastries and puddings are undoubtedly a popular treat for some individuals, notably in the United Kingdom, where there are over a hundred distinct varieties of pudding to choose from. Here are some wine and food combinations to get you started on your search for the right wine.

• People in the United Kingdom, where there are around one hundred distinct varieties of pudding, consider pastries and puddings to be among their favorite desserts. Listed below are a few wine and food combos to assist you in selecting the ideal wine.

Custards, PiesTarts

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. Pixabay.com provided all of the images used here.

Related

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?

When you say “dessert wine,” it conjures up images of sweetness that leave many people with a bitter taste in their mouths. 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 will send your insulin levels skyrocketing and leave a sticky taste on your tongue for hours after you’ve finished your glass? (All right, there may be a few of you out there.) It might appear that the increasing popularity of dry wines (i.e., wines that are not sweet) is signaling the end of sweet wines, but this is not necessarily the case.

We’d like to provide you with some background information on dessert wine and how it differs from other types of wines.

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.

With dessert or as a treat on its own, these mouth-watering sippers are a must-try!

However, we must confess that we are great supporters of single-serve wine bottles, which eliminate the need for a glass entirely.

Dessert wines are available in a variety of flavors, so if you want sweet, sweet is what you’ll get! Keep an eye out for the words listed below while you’re reading wine labels:

Different Types ofDessert Winesand Food Pairings

While there are a plethora of wines that may be enjoyed with dessert, the ones that are featured below are the best examples of the genre. In order to avoid any unpleasant aftertaste when matching wine with sweet dessert, it’s recommended to pick a wine that is sweeter than the dessert itself. According to our enthralling guide on acidity in wine, sugar increases acidity, which is why dry wines taste harsh and sharp when served with sweet meals. With that in mind, here are many varieties of dessert wines, as well as delectable food combinations, that may enhance the flavor and overall experience of your dessert.

Port

Despite the fact that it is best known as a sweet red wine, this fortified wine from Portugal is available in a variety of flavors ranging from deep reds to dry white and dry rosé varieties. Chocolate cake, chocolate truffles, and salted caramel desserts are all wonderful pairings for the sweetly complex redtawny port and ruby port. Serve the white or roséport wines with stone fruit, strawberry angel food cake, or lemon meringue pie to complement the flavors of the wine.

Madeira

Madeirais is a fortified wine produced in Portugal’s Madeirais region, and it is renowned for its nutty, brown sugar, and burned caramel flavors. This amber-hued wine may be enjoyed on its own after a dinner, or paired with sweets like as astoffeepudding, tiramisu, or spicy treats such as chocolate truffles coated with cayenne pepper.

Sauternes

Known for its honeyed aromas of apricot, peach, butterscotch, and caramel, this cherished (and frequently expensive)sweet wine from France’s Sauternais area inBordeaux is much sought after. Sauternesis one of the “noble rot wines,” which include TokajiAszu wine from Hungary and SpätleseRieslings from Germany. It is prepared from grapes that have been damaged by the botrytis cinereafungus. (This fungus, which sounds disgusting, increases the sweetness of grapes while also imparting a honeyed flavor and aromatic quality.) Served with fresh and dried fruit, as well as heavier sweets such as crème brulee, cheesecake, and custards, Sauternes is a fantastic dessert option.

Sherry

This fortified wine comes from the country of Spain. Sherry is often served as an aperitif before a meal; however, why not try it after a hearty dinner when you’re looking to wind down? Fruit sweets like Pedro Ximénez are great accompaniments to crème brulee, vanilla ice cream, dark chocolate anything, or just enjoyed on their own as an after dinner treat.

Riesling

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

Gewürztraminer

Another rot wine of distinction, the tongue-twisting Gewürztraminer is a sweet, fragrant wine from the Alsace region of France that has a pleasant sweetness to it.

With its lovely floral and lychee overtones, this exquisite white wine pairs perfectly with any dessert that has lychee, pear, or peach as one of the major components, such as ice cream.

Moscato

In addition to being known as Muscat Blanc in its native country of Italy, Moscato is an extremely popular white wine that has built a name for itself owing to the three F’s that best characterize its character: fizzy, fruity, and flowery. This dessert wine is perfect for enjoying on a spring day or a late summer evening. It is also incredibly flexible. You might serve it with poached pears, grilled peaches, fruit tarts, nutty treats such as biscotti, or whatever else you choose.

Ice Wine

Ice wine, also known as Eiswein in German, is a particular sort of wine that is made from grapes that have been frozen while still on the vine. Due to the frigid environment required for the production of this dessert wine, it can only be produced in Germany and Canada. (It’s also one of the reasons why it’s a somewhat expensive wine.) Consider matching the red grape type with chocolate desserts and the white grape variety with blue cheeses and cheesecake if you have the choice between the two.

It’s Time for Dessert in a Glass

Following your education on dessert wines, it’s time to put your newfound knowledge to use in a variety of real-world scenarios. Dessert wines, like any other type of wine, are characterized by a wide range of tastes and characteristics. Despite the fact that there are several “rules” associated with wine consumption, the basic line is that you are free to set your own guidelines. Don’t be afraid to experiment with a bottle of dry sparkling Brut or wonderfully crisp rosé to accompany those funfetti cupcakes you just brought out of the oven.

Who knows what will happen?

That’s the beauty of wine: no matter how you enjoy it, it is one of life’s joys that makes everything else a little bit easier to swallow.

Pairing Wine with Desserts

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

1. 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.

Wine Pairings for Desserts

Crispy Dulce de Leche Dulce de Leche Crispies Featured image courtesy of Lucy Schaeffer Dessert dishes that pair well with wine, such as raspberry jam bomboloni and a fizzy effervescent red wine, are included.

Granny Smith Apple and Brown Butter Custard Tart

Granny Smith Apples Kate Neumann’s Apple and Brown Butter Custard Pie is a delicious custard filled with caramelized apples and baked in a buttery tart shell that is infused with the fragrance of browned butter. Ice wine is recommended as a wine pairing. Riesling, Vidal Blanc, and Vignoles grapes are typically used to make this wine, which is picked after the first winter frost. Ice wines are silky and creamy, lusciously sweet and packed with concentrated flavor, yet they have a lively acidity that keeps them tasting crisp and refreshing.

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Double-Chocolate Bundt Cake with Ganache Glaze

Bundt Cake with Ganache Glaze made with double chocolate. Many Bundt cakes are heavy and buttery, but this one is unexpectedly light and very moist, thanks to the silky chocolate glaze that coats the top and sides. Vintage Port is recommended as a wine pairing. Vintage ports are huge wines with black-fruit flavors and robust tannins when they’re young; pair them with something as intense, such as a rich, dark-chocolate dessert or a blue cheese like Stilton, to bring out the best in each other.

Raspberry Jam Bomboloni

Bomboloni with Raspberry Jam (photo courtesy of Quentin Bacon) Immediately after they come out of the frying pan, Kate Neumann fills the doughnut holes with fruit jams or chocolate ganache and then rolls them in sugar and spices. Brachetto d’ Acqui, a red wine from Italy, is recommended as a pairing. Wine from Piedmont that is effervescent and not too sweet, with flavors of wildberries and fizz, is an excellent way to cap off any meal with a crisp finish. It goes well with any berry treat, whether it’s a raspberry pie, a blackberry crumble, or a handful of freshly picked wild strawberries from the field.

Greek Yogurt Panna Cotta with Honey-Glazed Apricots

Panna Cotta with Honey-Glazed Apricots made with Greek yogurt This cold, delicate treat, according to Kate Neumann, has a citrus flavor “Custard’s characteristics are retained without the egginess. The tanginess is enhanced by the use of Greek yogurt.” Orange Muscat is a good wine to pair with this dish. Sometimes, the Mediterranean grape is mistaken with the more popular Muscat Blanc à Petits Grains, which is a hybrid of the two. It is used to make delectable dessert wines. Fresh fruit, particularly tangerine and orange flowers, as well as desserts with a tangy edge, pair well with this wine’s flowery scents and light to medium body.

Dulce de Leche Crispies

Crispy Dulce de Leche Dulce de Leche Crispies Featured image courtesy of Lucy Schaeffer Marcia Kiesel creates a sophisticated spin on the popular Rice Krispies Treats by cleverly substituting marshmallows with dulce de leche, a Latin American dessert sauce, and then adding even more crunch with toasted, sliced almonds. This dish has a caramel flavor, is nutty, and is quite crunchy.

Madeira is the perfect wine to pair with this dish. When mixing sweets with dessert wines, it’s easy for the sweetness to overpower the taste senses. Instead, choose for a wine that is a little lighter and less sugary than the dessert you’ll be serving.

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

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

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

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

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

Your Dessert Wine Pairing Guide

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

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

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

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