Pairing Dessert Wines

For wine lovers, the only thing better than dessert is pairing it with the right dessert wine. But many people are intimidated by dessert wines on a list or in a store, never mind trying to pair them with food.

These rich, high-residual sugar wines come in a range of sweetness levels and include sparklers and fortified wines such as port, sherry and Madeira. Popular dessert wines include moscato, Sauternes, ice wine and riesling.

Where to start when selecting a wine for or with your dessert? Don’t be afraid to ask questions, says Christopher Dally, manager/sommelier at The Iberian Pig in Atlanta. “Your server or sommelier should have all of the knowledge and tools necessary to guide you in the right direction.”

You should also have an idea of what you generally like or don’t like in a wine and be willing to share that with the server. “Whether it’s simply sweet vs. unsweet, this alone can give a great jumping off point,” Dally says. 

Think about the dessert and what flavors will complement it, he adds. If you’re looking at anything chocolate, Dally’s favorite is Banyuls, a French wine made primarily from the grenache grape.

Ordering some cheesecake? Dally advises going for something sweet, such as Royal Tokaji from Hungary or moscatel from Spain. For pairing with a cheese plate, he recommends an amontillado or fino sherry to go with sheep’s milk cheese like manchego.

Above all, have fun with the pairings. And if you visit The Iberian Pig, Dally says, save their Valdeón, a peppery, funky blue cheese from the León region of Spain, for the end of the meal to enjoy with Pedro Ximénez, a sweet sherry with notes of dates, raisins and dried figs.

For more pairing ides, check out Galpão Gaucho Promotes Brazilian Dessert Pairings.

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