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Dessert

We all love to indulge our sweet tooth every now and then. And what better way to really treat yourself than to enjoy it with a luscious wine. Here are a few suggestions for pairings:

  • Chocolate desserts can be very intense, even bitter. Something very sweet and rich is a good match, like fortified wines. One of our favourite pairings is flourless chocolate cake with a strong port or sherry.
  • Fruit-based desserts often incorporate a bit of spice such as cinnamon, nutmeg or even cardamom. Because of this, these desserts can handle a bit more acidity with their wine pairing – in other words, they don’t call for something sickly sweet. With you next berry compote, fruit cake or apple tart, try something semi-sweet like a late harvest Riesling or Gewurztraminer, or even a sweet Chenin Blanc.
  • Custards and cream based desserts like tiramisu, profiterole and crème brulé are all quite rich and high in fat; a sweet dessert wine like a Sauternes or Barsac will cut through the intense cream and enhance notes of sweetness and vanilla in both the dessert and the wine.