The 5 Expert Tips for Pairing Wines With Desserts

With events like Memorial Day Weekend and Father’s Day right around the corner (and warmer summer months coming), you may be bringing patio furniture out of winter storage and gearing up for gathering with loved ones in the weeks ahead.

For me personally, I love hosting this time of year and experimenting in the kitchen with delicious wine and food pairings to impress friends and family. I’m especially eager to experiment more with dessert pairings, especially as Berry Season is just a few weeks away here in Oregon!

So I wanted to take this moment to share some tips I have learned in the wine industry on how to effortlessly find the perfect wine to match any dessert.

I also am sharing a couple of recipes as inspiration today from my friend (and dessert + hosting wizard!), Cheryl Norris of Bakes by Brown Sugar, in case you’re looking for sweet dishes to prepare for the family holidays ahead.

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5 Expert Tips for Pairing Wines With Desserts

1. Balance is Key:

Balance is everything when it comes to pairing wine and dessert. The key here is to ensure that the sweetness level of your dessert matches or complements the sweetness level of your wine. In my WSET curriculum, we were even taught that, as a rule of thumb, the wine should be sweeter than the dessert itself.
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If you're indulging in a rich, decadent chocolate cake, opt for a wine with sweetness to match, like a luscious Ruby or Tawny Port or a velvety late-harvest Riesling.
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On the flip side, if your dessert is on the lighter side, such as a fruity sorbet or a tangy lemon tart, opt for a wine with higher acidity to balance out the flavors.
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2. Consider Flavor Profiles:

When pairing wine with dessert, it's all about finding those perfect flavor harmonies. Take a moment to consider the dominant flavors in your dessert and look for wines that complement or enhance those flavors.
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For example, if you're enjoying a berry-filled dessert, reach for a Rosé or red wine with notes of cherry or raspberry to amplify those fruity undertones. If your dessert boasts creamy or nutty flavors, a buttery Chardonnay or a nutty Amontillado Sherry might be just the ticket.

Cheryl’s Rhubarb Tart with a Hazelnut Crumble is a dessert I’m especially excited to make for loved ones in the weeks ahead, as Rhubarb season is in June! And with the nutty flavors of the hazelnut, I’m going to try pairing this crumble with one of my favorites: Madeira.

This fortified sweet wine from Portugal always has delicious notes of caramel, nuts, coffee, and raisins. I haven’t had a Madeira yet that I didn’t love, but one that’s delicious (and easy to find) is the Broadbent 10-Year Malmsey Madeira. Now Madeira can get pricey, but the bottle can last for months once opening, so you can pop it in your fridge and savor it over time!
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Another wine I want to try with the crumble is an Amontillado Sherry — specifically a bottle of Fernando de Castilla Amontillado Antique, as this particular Sherry is known for its complex aromatics and flavors of hazelnuts.
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3. Texture Matters:

Don't forget about texture! The texture of your dessert can play a huge role in determining the best wine pairing. Creamy desserts like cheesecake or crème brûlée beg for a wine with a rich, velvety texture to match, such as a smooth and creamy Chardonnay or a decadent Sauternes from Bordeaux. On the other hand, if you're indulging in something light and airy like angel food cake or meringue, opt for a wine with a crisp, effervescent texture, like a sparkling Moscato or a refreshing Prosecco.

Another recipe of Cheryl’s that caught my eye was her Homemade Strawberry Shortcake.

For this shortcake, my mind immediately goes to Chardonnay! The richness and acidity of a Chardonnay make it the perfect match for desserts with fruit and fresh cream. Plus, the butteriness of the Chardonnay will work well with the buttery flavors of the shortcake (Rule 2!).

One of my favorite domestic Chardonnays is the 2021 RARECAT Chardonnay from the Russian River. My husband and I visited Napa a couple of years back and fell in love with the RARECAT wines (and the female winemaker, Sharon Kazan Harris!), so we brought home a whole case of her wines. With its buttery luscious texture and subtle notes of vanilla (from the presence of 50% new oak in the winemaking), this Chardonnay would pair beautifully with a shortcake.

I also think a Rosé made from Pinot Noir would work superbly with this dessert. The Pinot Noir’s notes of strawberry, cranberry, and raspberry would compliment the berries well in this dessert. For this, I would recommend the Lange 2021 Rosé of Pinot Noir from the Willamette Valley.
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4. Think Outside the Box:

While classic pairings like chocolate and Port or fruit tarts and sweet white wines are no-brainers, don't be afraid to get creative and think outside the box! Experiment with unexpected flavor combinations and try pairing your desserts with wines you might not normally consider. You might just stumble upon a newfound culinary delight!
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I personally love a spicy Gewürztraminer with a cinnamony apple pie… SWOON!
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5. Have Fun with It:

Last but certainly not least, remember to have fun with your dessert and wine pairings! Remember that everyone’s palate — including yours! — is unique and there are no hard and fast rules when pairing wine and dessert. Don't be afraid to trust your palate, EXPERIMENT, and indulge in whatever combination brings you joy. Whether you are hosting a backyard cookout, a fancy dinner, or simply treating yourself to a cozy night in with a slice of cake, let your taste buds be your guide and enjoy the delicious journey ahead.

So there you have it, folks – the five golden rules of pairing wine and dessert.

Cheers!