Dessert and Wine Pairings

The general rule is to choose a wine that is slightly sweeter than the dessert. Fruity desserts need a sweet wine with acidity. Some chocolate desserts can go well with port.

cheesecake

Oloroso sherry,

Madeira, or

Ruby port.

chocolate

Tawny port, or

California Cabernet Sauvignon.

creme brolee

Cream sherry,

Madeira, or

A sweet Muscat.

fresh berries

Monbazillac from France or

a semi-dry German.

fresh fruit

Dry sparkling rose,

Dry Alsace Riesling,

Viognier from California or

Italian Frascati.

fruit pie

Riesling from Washington State or Oregon.

tiramisu

Seet sherry or

Ruby port, or

A sparkling Asti from Italy.

zabaglione

Sweet Marsala (the wine used to make the dessert);

Sweet Riesling from Germany or Washington State; or

Ruby port.

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