G
reat wine pairings are an art form, and no one automatically knows exactly what goes with what. The best way to learn is by trial and error. But some pairings are more complex than others and it can become overwhelming.
The basic rule for pairing wine and dessert is the same as pairing wine with savory food — the wine should complement the dish.
Here are a few common dessert flavor profiles with expert suggestions. In the end, if you like a certain wine with your cheesecake, that’s all you need to know.
Cheesecake
Most people love a good cheesecake, but it can be hard on most wines. Pair with Champagne or a rich wine like a sauternes, gewürtztraminer or riesling. If you have berries or caramel on top, you can check below and branch out.
Berries
A berry dessert pairs delightfully with the dark fruit flavors of rosé Champagne or rosé prosecco. The high acidity and dark fruits of the wine complement the berry flavors.
Caramel
Caramel desserts are always a favorite and most work well with Champagne. The saltiness of the caramel parties with the bubbles of sparkling wines. An Argentinian Malbec with notes of sweet tobacco and lots of tannins work well also to help cut caramel’s innate richness and pair nicely.
Chocolate
Chocolate can be tricky because its sweetness can linger and make pretty much anything else seem bitter in contrast. Simple dark chocolate is excellent with cognac while many other chocolates pair well with intense red wines – think zinfandel, cabernet sauvignon or grenache, as well some red blends.
White chocolate has a very unique and sweet flavor profile and matches well with sweeter sparkling wines, a sweet riesling beerenauslese or the right sauvignon blanc.
Citrus
Citrus desserts feature high acidity, which can make wine taste sweeter making it an easy choice for a drier wine. For instance, pair a lemon tart with muscat blanc, known for its highly aromatic floral notes of orange blossom.
Ice Cream
Like cheesecake, ice cream can be hard on wine — too much fat and cold block the way for the wine’s flavors. For a proper pairing, look to the rich flavor of cream sherry or even a sweet Pedro Ximenez sherry to balance out flavors.
Chocolate ice cream matches perfectly with full-bodied red wines since they both contain lots of polyphenols. A zinfandel with dark berry aromas would be ideal. For vanilla ice cream, America’s No. 1 favorite, choose a sparkling wine that’s not too dry or too sweet. A sec or demi-sec Champagne would be a playful match.
