Combining your desserts with wine is one of the best options to highlight flavours and live the best sensual experience possible. Take note of these tips and spoil your guests with the most delicious combinations of dessert and wine to your guests at home or get the best out of your next restaurant visit.
Cakes
Sweet wines like Sauternes (Bordeaux) make for a great companion for desserts based on fruits and nuts. In other cases, like cakes and such made of creams you’d rather prefer a semi-dry rosé or sparkling.
Chocolate desserts
Cakes and other desserts made of chocolate can be accompanied by sweet white, fortified, and natural sweet wines. Also, many choose to go for the risk-free option to avoid any mistake: the Port.
Spirits and liqueurs to make desserts
spirits are used for the manufacture of Biscuits or to make reductions. On other occasions, we use those drinks to make ice cream.Examples include brandy like the Poire Williams for pears, Maraschino for cherries and the Grand Marnier for oranges. For chocolate-based desserts, cognacs and brandies are your best choice. In these cases, we recommend pairing the dessert with the same liquor which the dessert has been prepared with.
Candied or dried fruits such as figs, raisins, dates and apricots go very well with Pedro Ximenez wines and aged Muscat.
Nuts such as chestnuts, walnuts, almonds, hazelnuts, pine nuts and peanuts could be combined with fortified wines with a strong and persistent flavours.
Red and black fruits such as cherries, raspberries and strawberries get along very well with young red wines showing more vivid and violet colours.
Citrus fruits may be accompanied by sweet wines with high citrus notes, as aged Muscat.
And remember
For the right pairing, it’s important to consider the balance between fruit flavours and aromas of wines, as well as the fruit’s colour and the wine’s colour which should be similar.
By Luis Bobadilla
***Grabbed from: http://blog.uvinum.co.uk/great-tips-to-pair-your-desserts-like-pro-2419016