FREE SHIPPING OVER $99*
When it is time for dessert, a glass of wine can elevate or ruin the experience. Crème Brûlée pairs best with the honeyed notes of Sauternes, Late Harvest Riesling or aged Tawny Port.
For lemon meringue, choose a crisp Prosecco, Moscato d'Asti or Ice Wine to balance the tartness. Profiteroles work well with Demi-Sec Champagne, Banyuls or Pinot Blanc. Angel Food Cake matches sparkling Rosé, Brachetto d'Acqui or Gewürztraminer. Fruit trifle is delicious with wines like Vin Santo, Cream Sherry or Late Harvest Sauvignon Blanc with a tropical edge.
The wine should be sweeter than the dessert; otherwise, it will lose fruit notes and become unpleasantly acidic. By serving these selections chilled to 45-50°F in appropriate glassware, you ensure your flavors shine all the way through the final course.
Crème Brûlée
THE RICH & CREAMY CLASSIC
Crème Brûlée is the benchmark for elegant desserts. Between its silky vanilla custard and the burnt-sugar crust, it offers a complex profile of cream and crunchy texture.
Sauternes: This French icon from Bordeaux is the quintessential pairing. Made from grapes affected by "noble rot" (Botrytis), Sauternes offers notes of honey, apricot, and ginger. These flavors mirror the caramelized sugar topping perfectly, while its high acidity prevents the custard from feeling too heavy.
Late Harvest Riesling: If you prefer something slightly brighter, a Late Harvest Riesling provides a luscious sweetness with a backbone of citrus. It highlights the vanilla bean in the custard without being "cloying."
Tawny Port: While usually reserved for chocolate, the nutty, butterscotch notes of an aged Tawny Port are incredible against a deeply torched caramel crust.
Lemon Meringue
BALANCING THE ZEST
Citrus-heavy desserts like lemon meringue pie are challenging because they are high in acid. You need a wine that can match that "zip" without being overwhelmed.
Prosecco: Naturally crisp and refreshing, this sparkling wine enhances the light flavors of lemon meringue for a delightful pairing.
Moscato d’Asti: This semi-sparkling (frizzante) Italian wine is a match made in heaven for lemon. It's low in alcohol, naturally sweet, and its bubbles dance through the fluffy meringue.
Ice Wine: For a more intense experience, an Ice Wine (made from grapes frozen on the vine) offers a concentrated sweetness that can stand up to the sharp tartness of a lemon curd.
Profiteroles
LIGHT AS AIR, RICH AS ROYALTY
You will need a wine that can handle both luscious pastry cream and chocolate ganache, without overwhelming your palate with sweetness.
Demi-Sec Champagne: Avoid "Brut" and other dry sparkling wines, they will turn your dessert sour, but a demi-sec will cut through the creamy texture to bring out the best in profiteroles.
Banyuls: Often called the "Sauternes of the South," this French fortified red wine is the ultimate partner for chocolate. It’s rich, fruity, and brings out the deeper notes in the pastry.
Pinot Blanc: If the profiteroles are served with fruit or a lighter cream, an Alsatian Pinot Blanc offers a gentle, rounded mouthfeel that doesn't compete with the delicate pastry.
Angel Food Cake
THE AIRY DELICATE TREAT
Because Angel Food Cake is so light, a heavy, syrupy wine will completely drown it out. You want something that matches its ethereal flavor.
Sparkling Rosé: Look for a "Demi-Sec" if possible, to match the dessert’s sweetness. The bubbles mimic the "holes" in the sponge cake, creating a light-as-air texture on the tongue.
Brachetto d'Acqui: This semi-sparkling wine from Italy is famous for its aromatic profile of wine strawberries, which compliment the slice of cake almost like an extra “liquid sauce”.
Gewürztraminer: With its floral aromas of rose and lychee, this wine is a beautiful partner if your cake is served with fresh berries or peaches.
Fruit Trifle
LAYERS OF FLAVOR
Trifles are usually built from sponge cake, custard and macerated fruit. This complexity requires a wine with "body."
Vin Santo: This Tuscan wine is the perfect partner, bringing caramel, toasted nuts and “bakery” notes that pair well with your dessert.
Cream Sherry: Don't let the name fool you—there's no dairy in the wine. It's a sweetened Oloroso sherry that carries notes of dried fruit and roasted nuts, which grounds the sweetness of the trifle.
Late Harvest Sauvignon Blanc: This provides a tropical edge (think mango and passionfruit) that makes a fruit-heavy trifle sing.
Pro Tips for Serving Wine
ELEVATE YOUR NEXT DINNER PARTY
Glassware Matters: Use a smaller "dessert wine glass" or a standard white wine glass, which will concentrate the intense aromas. If serving a sparkling or semi-sparkling wine, find a tulip-shaped flute if possible, to enhance the flavor.
Temperature is Key: Serve well-chilled (approx. 45-50°F). If the wine is too warm, the alcohol can feel "hot" and the sugar feels heavier in your dessert.
The next time you’re planning a menu, don’t let the wine list end at the entrée. By matching the weight and sweetness of your dessert with a thoughtful bottle, you turn a simple final course into a memorable tasting event.
Ready for more dessert pairing? Visit our Pairing Wine + Cupcakes article to learn more.