Perfect Pairings: Wine & Desserts
Visual sommelier guide to the 10 most exquisite flavor harmonies
Fruit Tarts, Berries & Panna Cotta
Moscato d'Asti, Riesling Spätlese/Auslese, or Sauternes. Pure magic with fresh berries and light dairy creams.
Cream Cakes & NY Cheesecake
Sauternes, Tokaji Aszú, Vin Santo, or sweet Loire Chenin Blanc. Textural opulence matching rich cream.
Pastries, Strudel & Apple Pie
Late Harvest Riesling, Eiswein, or sweet Vouvray. Magnificent tension between vibrant malic acidity and baked caramel apple sugar.
Dark Chocolate Truffles
Fortified Port, Banyuls, or Maury. Dry wines taste bitter against chocolate; fortified red sweetness coats cacao tannins flawlessly.
Caramel, Flan & Crème Brûlée
Sweet Oloroso Sherry, Madeira Bual, or 5 Puttonyos Tokaji. Toasted caramel, vanilla, and roasted nut aromas fuse into the crispy sugar crust.
Artisanal Vanilla Ice Cream
Moscato d'Asti or Pedro Ximénez drizzled directly on top. Sub-zero temperatures numb tastebuds; pour sweet wine over or sip gently.
Artisanal Blue Cheese Board
Roquefort and Sauternes: an eternal gastronomic legend. Botrytis honey, dried apricot, and noble rot balance salty mould pungency.
Tiramisu & Mascarpone
Aged Tawny Port or Marsala Superiore. Espresso, bitter cocoa, and rich mascarpone merge with dried fig and roasted walnut depths.
Lemon Tart & Citrus Meringue
German Riesling Auslese or Beerenauslese. Intense lemon curd acidity requires equally razor-sharp citrus acidity in the sweet wine.
Fresh Seasonal Fruits & Berries
Loire Coteaux du Layon or sparkling Asti. Summer strawberries, raspberries, and peaches dance with fragrant blossom sweetness.