Chocolate Desserts: Port & Zinfandel
Rich chocolate desserts, such as brownies, chocolate cake, or mousse, are best paired with a sweet, full-bodied wine like Port. Its deep berry flavors and hints of spice complement the intensity of chocolate. For a red wine alternative, Zinfandel offers ripe fruit notes and a touch of sweetness, balancing the dessert’s richness.
Fruit-Based Desserts: Moscato d’Asti & Riesling
Fruit tarts, cobblers, or sorbets shine when matched with the light, aromatic sweetness of
Moscato d’Asti. Its gentle bubbles and floral notes highlight the natural fruit flavors. A
late-harvest Riesling is another excellent choice, bringing lively acidity and honeyed notes that enhance fruity desserts without overpowering them.
Creamy Desserts: Sauternes & Tokaji
Creamy treats like cheesecake, panna cotta, or crème brûlée pair beautifully with the luscious, honeyed flavors of
Sauternes. This classic dessert wine’s balance of sweetness and acidity cuts through rich textures. For something different,
Tokaji from
Hungary offers apricot and orange marmalade notes that complement creamy desserts perfectly.
Nutty Desserts: Madeira & Sherry
Desserts featuring nuts, such as pecan pie or almond cookies, match well with the complex, caramelized flavors of
Madeira. Its nutty, oxidative character harmonizes with toasted nuts.
Amontillado or Pedro Ximénez Sherry is another superb option, offering layers of dried fruit, spice, and roasted nut flavors.
Spiced Desserts: Gewürztraminer & Banyuls
Desserts with warm spices—think gingerbread, carrot cake, or cinnamon rolls—pair nicely with the aromatic, lychee-scented profile of
Gewürztraminer. Its floral and spicy character echoes the dessert’s flavors.
Banyuls, a sweet red from
France, brings a touch of chocolate and spice, making it a delightful match for spiced sweets.