When it comes to holidays or gatherings, finding the perfect dessert pairing is essential. A well-chosen pairing can enhance the flavors of both the wine and the dessert. Here are a couple of tips for successfully pairing wine with dessert:
- Pair acidity with acidity: If the dessert includes fruit, the wine’s acidity will complement the natural acidity of the fruit.
- Ensure the dessert wine is sweeter than the dessert: It’s important that the dessert wine is sweeter than the dessert itself. If the dessert is sweeter, it can make the wine taste flat and dull.
Following these guidelines will help you create an enjoyable dessert experience that elevates both the wine and the dish.
DESSERTS PAIRING TIPS
Custard desserts encompass a range of treats made from sweetened milk, cheese, or cream that is gently simmered with egg or egg yolk to achieve a thick consistency. These desserts pair wonderfully with late-harvest Riesling or sweet sparkling wines, such as Asti Spumante.
Brachetto d’Acqui is a semi-sweet sparkling wine produced exclusively in Piedmont, Italy. This wine is renowned for its enticing candied and floral aromas. The term “Brachetto” refers to both the grape and the wine itself.
Brachetto pairs wonderfully with chocolate, especially dark chocolate, and goes well with a variety of dishes such as French toast, caramel, fruit salad, mascarpone, and pancakes. It is an ideal choice for brunch.
Here are some sweet suggestions
Tokaji Aszu
Tokaji Aszú is renowned as the world’s oldest sweet wine and is Hungary’s most famous dessert wine. Often referred to as the “king of wines,” Tokaji boasts a rich tradition and is among the most expensive wines globally. This exquisite wine features high acidity and tannins. The grapes ripen late in the season, allowing them to accumulate significant amounts of sugar.
Tokaji wine is primarily made from Furmint grapes that are affected by a specific type of rot known as Botrytis cinerea, which concentrates the sugars in the grapes. The thick-skinned berries grow in loose bunches, making them susceptible to pests and facilitating the desirable noble rot.
As the grapes ripen, their skins thin out, which allows the sun to evaporate their moisture. This process results in a concentration of grape sugars, making the juice exceptionally sweet.
Ice Wine
Ice wine, or Eiswein in German, is a type of dessert wine known for its unique production process. Unlike most wines, ice wine is made from grapes that are left to freeze while still on the vine. This freezing process is what sets ice wine apart, as it naturally concentrates the sugars in the grapes, resulting in a wine that is exceptionally sweet.
On the other hand, ice wine production is risky because the frost may not arrive in time before the grapes rot or are otherwise lost. It requires a sufficiently large labor force to harvest the entire crop within a few hours, immediately after the first cold morning. Because of its limited production, ice wine tends to be expensive also. The best ice wines are typically made from grapes that thrive in cold climates, such as Cabernet Franc, Merlot, Gewürztraminer, Riesling, Grüner Veltliner, Chenin Blanc, and Vidal Blanc.
Sauternes
Sauternes is a renowned dessert wine from the Bordeaux region of France, primarily made from Sémillon, Sauvignon Blanc, and Muscadelle grapes. This wine is characterized by its opulent sweetness, which is achieved through the process of noble rot, a unique winemaking phenomenon that enhances its rich flavors.
Sauternes typically offers aromas of honey, apricot, and dried fruits, with a palate that is rich and luscious, featuring notes of caramel and vanilla. It pairs excellently with foie gras, blue cheese, and desserts crème Brulé.
Something simple to pair
Apple Crisp
- 6 McIntosh apples, peeled and diced into 1/2-inch pieces
- 1/2 lemon, juiced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground or freshly grated nutmeg
- 2 tablespoons granulated sugar
- 1/2 cup flour or fine graham cracker crumbs
- 1/2 cup brown sugar
- 1/2 stick butter
- Vanilla Ice Cream (optional)
Preheat oven to 400 degrees F. In a 9 by 12 baking dish, combine apples, lemon juice, cinnamon, nutmeg and sugar. In a small bowl, mix flour or graham cracker crumbs, brown sugar and butter together using the tines of a fork and your fingers, working until even, small crumbles form. Sprinkle topping evenly over apples and bake 15 to 20 minutes until apples are just tender and topping is golden brown. Top dishes of apple crisp with small scoops of vanilla ice cream.
Sauternes wine would pair nicely with the apple crisp. It is slightly woody and full-bodied as well as generous or well-balanced palate with a pleasantly sweet finish.