How to Match Dessert Wine With Desserts
According to the writers at the "The Nibble," a specialty foods magazine, it's difficult to pair wine with dessert because "dessert" is such an expansive category with so many different flavors, that it takes more than a dozen wines to successfully pair the basics. Of course, some desserts are trickier to pair than others. These tend to be desserts that have such a rich flavor that it's hard to find a wine bold enough not to have the dessert overpower the taste and fragrance of the wine.
- Difficulty:
- Easy
Instructions
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1
Pair cheesecake or ice cream with champagne or a rich wine like a Sauternes, a Gewürztraminer or Riesling from Alsace. Cheesecake and ice cream have such a sweet rich flavor that wine has trouble breaking through. A sherry, such as Pedro Ximinez works well; you can sip it or pour it on. Nigori saké is also a suitable sweet, milky complement.
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2
Pair citrus-based desserts, key lime and lemon meringue pies with Muscats. Consider using a Beaumes de Venise or a California Muscat, such as Bonny Doon. The fruity yet musky muscat blends well with the acidity of citrus.
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3
Pair chocolate desserts with vintage Port, late harvest zinfandel, Lustau Muscat Sherry "Emlin," Recioto Amarone. Cognac goes splendidly with dark chocolate.
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4
Pair apple tarts or pies or crumbles with Anjou wines--a Quarts de Chaumes or a Bonnezaux. Anjou wines, with their aroma of black currents and apricot, are a splendid complement to apple.
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5
Match nutty desserts, such as almond or walnut cakes or pecan pies, with Oloroso Sherry or a Malmsey Madeira. These both have equally nutty, somewhat fruit and distinctly woody aromas.
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1
Tips & Warnings
Souffle and sorbet are too delicate and distinctive to pair with wine.
