Desserts are more than just a sweet treat at the end of a meal, they are also complex culinary achievements that are packed with flavours that can be matched and elevated by equally complex, exciting wines.
Fruit based desserts and custards are perfect with dried grape wines such as late harvest, ice wine, and botrytis-affected wines like Sauternes. Rich, chocolate-based desserts work best with rich fortified wines like Port, Banyuls, Madeira and more.
When in doubt, pair your dessert with a great sparkling wine like Cava, Prosecco or, if you’re feeling decadent, Champagne. The bubbles will clean up your palate and counter any excessive sweetness in the dish.