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SERVING AND PAIRING DESSERTS WITH WINE (it is also important to consider…
SERVING AND PAIRING DESSERTS WITH WINE
for sweet desserts
sweet sparkling wines
rosé wines
light floral red wines, such as nouveau = a wine bottled in the year the grapes are harvested
it is also important to consider
intensity
colour (if the dessert is dark, the wine should be dark too)
levels of acidity
A wine should be sweeter than the dessert
for custard/ vanilla desserts
mild / light / buttery flavours
Riesling/ sparkling Asti Spumante
for fruit / spice desserts
hints of apples, pears, cinnamon
Gewurtztraminer/ pink Champagne
for caramel flavour of a pecan pie / intense chocolate
dark, rich caramelised notes
Pinot Noir
in general champagne/ port will pair successfully with most desserts