How do you pair sweet food and wine?
Rule #1: Pair Sweet Food with Less Sweet Wine
How do you pair chocolate, ice cream, cake, and cookies with wine? Simple. Add a less sweet wine.
The key is to make sure that the food is sweeter than the wine. Any alternative will make the combination taste bitter.
For example, a sorbet can pair well with an off-dry wine, but chocolate can taste bitter and gross paired with heavy cabernet sauvignon - despite the famous pairing of red wine and chocolate.
Rule #2: Match Food & Wine Intensities
On one side, we have a silky and light sorbet with a silky and light German wine.
On the other, syrupy baklava with honey-textured Sauternes.
When sweet wine textures align, you can fully experience the flavors and textures as one without the risk of a clash.
Sweet Food & Wine Pairing Suggestions
- Lemon sorbet and off-dry Gewurtztraminer
- 60% dark chocolate and Adesso Cagnina Di Romagna Dolce
- Oreos and Les Fees Brunes Crozes Hermitage
- Fruity puff pastries and brut champagne
The Golden Rule: Drink What Tastes Good to You
Despite these lovely guidelines, the best pairing is always the one you prefer. So drink a lot, taste a lot, and record your impressions to learn what you like.
What is your favorite sweet food and wine pairing?
Comment below and let us know!