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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.
Tawny port, or
California Cabernet Sauvignon.
A sweet Muscat.
Monbazillac from France or
a semi-dry German.
Dry sparkling rose,
Dry Alsace Riesling,
Viognier from California or
Riesling from Washington State or Oregon.
Seet sherry or
Ruby port, or
A sparkling Asti from Italy.
Sweet Marsala (the wine used to make the dessert);
Sweet Riesling from Germany or Washington State; or
- Mike Lininger, Editor, Etiquette Scholar
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