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Finding a bottle for dinner is effortless for wine lovers, but what can be poured with dessert? Ensure the wine is slightly sweeter to prevent bitterness, and serve your bottles properly chilled. When in doubt, reach for sparkling wine as a universally safe choice.
Decadent chocolate desserts like cake, mousse, and truffles can be paired with Marsala, Ruby Port, Cabernet Sauvignon or Shiraz. For classic fruit pastries, pour a Moscato d’Asti for apple pie, an unoaked Chardonnay with peach galette and Prosecco with raspberry tarts. Zesty citrus desserts such as key lime pie, lemon tarts and orange polenta pair well with Ice Wine, Sancerre or Blanc de Blancs.
For tiramisu enthusiasts, try a Tawny Port or an Espresso Martini. Custards like flan and panna cotta should be paired with a wine like Amontillado Sherry or Chenin Blanc. Whether it’s a landmark birthday celebration or a weekend treat, the right pairing can turn your dessert into a multi-sensory experience.
Decadent Chocolate
Chocolate Cake: Consider a Marsala or light-bodied Shiraz. These choices offer fruit-forward notes that cut through the cocoa.
Chocolate Mousse: For the airy texture, select a Ruby Port to prevent overwhelming your palate.
Chocolate Truffles: Reach for a full-bodied Merlot or Cabernet Sauvignon to create an explosion of flavor.
Fruit Pastries
Apple Pie: This American classic finds its best partner in the light effervescence of Moscato d’Asti or a late harvest Riesling.
Peach Galette: Look for stainless-steel aged Chardonnay with tropical or stone-fruit notes to pair with the sweetness of peaches.
Raspberry Tart: Find a crisp Prosecco if you enjoy bubbles, or pair with Vin Santo dessert wine.
Custard Desserts
Flan: Contrast the sweet caramel flavor with Amontillado Sherry’s savory profile or pour the Portuguese fortified wine Moscatel de Setúbal to add a bright lift to the pairing.
Tiramisu: A well-aged Tawny Port will enhance the complex flavor profile. For cocktail enthusiasts, try an Espresso Martini for a bold pairing.
Panna Cotta: The delicate texture requires a light-bodied wine, such as Chenin Blanc’s floral profile or a frothy Moscato d’Asti.
Zesty Citrus
Key Lime Pie: This incredibly tart, but delicious, treat works well with a honey textured wine such as German Riesling or Ice Wine.
Lemon Tart: Finding a partner for the sharp curd and buttery crust can be challenging, so look for a wine that mirrors the citrus profile. Sauvignon Blanc is up to the task, or a Sancerre from the Loire Valley.
Orange Polenta: An excellent pairing with bubbles, choose a Blanc de Blancs (Chardonnay) or Prosecco that will mirror the orange flavor.
Tips for Dessert Pours
Consider the Color: Matching the color of the wine to the color of the dessert (white wine with fruit/cream, red wine with chocolate/berries) will enhance your sensory experience (and ensures fantastic social media photos!)
Temperature is Key: Serve your dessert wines slightly chilled—between 50-55°F—to maintain their structure and prevent them from feeling "cloying." There are easy-to-use wraparound thermometers to monitor bottle temperature.
The Bubbles Factor: When in doubt, sparkling wine is an easy choice for dessert pairings. The acidity and carbonation bridges the gap between almost any sweet dish and your palate. Avoid pouring a dry sparkling wine, unless you are serving a primarily savory dessert.
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