If you love wine, the only thing better than dessert is pairing it with the right dessert wine. But many people are intimidated by dessert wines on a list or in a store, never mind trying to pair them with food.
These rich, high-residual sugar wines come in a range of sweetness levels and include sparklers and fortified wines such as port, sherry and Madeira. Popular dessert wines include moscato, Sauternes, ice wine and riesling.
Where to start when selecting a wine for or with your dessert? Don’t be afraid to ask questions at a store or in a restaurant, says Christopher Dally, manager/ sommelier at The Iberian Pig in Atlanta. “Your server or sommelier should have all of the knowledge and tools necessary to guide you in the right direction.”
You should also have an idea of what you generally like or don’t like in a wine and be willing to share that with the server. “Whether it’s simply sweet vs. unsweet, this alone can give a great jumping off point,” Dally says.
Think about the dessert you want and what flavors will complement it, he adds. If you’re looking at anything chocolate, Dally’s favorite is Banyuls, a French wine made primarily from the grenache grape.
Ordering some cheesecake? Dally advises going for something sweet, such as Royal Tokaji from Hungary or moscatel from Spain. For pairing with a cheese plate, he recommends an amontillado or fino sherry to go with sheep’s milk cheese like manchego.
Above all, have fun with the pairings. And if you happen to visit The Iberian Pig, Dally says, save their Valdeón, a peppery, funky blue cheese from the León region of Spain, for the end of the meal to enjoy with Pedro Ximénez, a sweet sherry with notes of dates, raisins and dried figs.
Galpão Gaucho Brazilian Steakhouse is known for its authentic rodizio-style service with 18 selections from the grill and a gourmet salad bar. The eight-unit chain has also been spotlighting how Brazilian desserts and curated wine pairings create a memorable finale to the dining experience.
Here are three dessert wine pairings selected by Galpão Gaucho’s beverage team.
Papaya Cream + Riesling or Moscato d’ Asti. A chilled blend of ripe papaya and vanilla ice cream topped with crème de cassis offers a tropical, palate-cleansing finish. Its light, creamy texture and tropical sweetness call for an off-dry aromatic wine such as German kabinett /spätlese riesling or Moscato d’ Asti. Both bring fruit and freshness to balance the richness.
Chocolate Molten Cake + Ruby Port. This warm, fudgy dessert, served with a flowing molten center, pairs perfectly with fortified reds. A ruby port matches the chocolate’s intensity with its weight, sweetness and fruit-forward complexity, making it an ideal counterpart to lava cake’s richness.
Classic Brazilian Pudim + Demi- Sec Champagne. Galpão’s silky flan (shown atop), slow-baked for extra caramel depth, finds harmony in demi-sec Champagne. The caramel notes play beautifully with the wine’s touch of sweetness while its lively bubbles cut through the custard’s richness for a balanced and elegant finish.