What wine goes with dessert? Our pairings from chocolate to fruit
167 wines to serve with dessertWith dessert, serve a wine at least as sweet as the dish: Moscato d'Asti for fruit, Tokaji or sweet Riesling for tarts, Port or Recioto for chocolate. This simple rule preserves all the brightness and fruit of the wine.
For a light dessert or a fruit salad, bubbles such as extra dry Prosecco bring freshness and finesse. Our selection brings together sweet wines from Italy, Portugal, Hungary, Germany and South Africa, to go with every pastry. Explore all our sweet wines too.
Barbeito - Single Harvest (med dry) 2011
A precise and vibrant medium-dry Madeira, where controlled sweetness meets chiseled acidity for great drinkability.
Barbeito - Rainwater Lote Especial NV
A precise and balanced Rainwater Madeira, where saline freshness meets the sweetness of dried fruits.
Barbeito - O Engenheiro 30 ans (sweet) NV
A grand Barbeito Madeira, with a sweetness balanced by remarkable freshness and deep aromatic complexity.
Barbeito - Malvasia Old Reserve (sweet) NV
A rich and vibrant Malvasia Madeira, where sweetness is combined with a remarkable saline freshness.
Barbeito - Malvasia Cândida NV
A great Malvasia Cândida Madeira, intense and refined, where sweetness marries vibrant acidity and a remarkably saline finish.
Barbeito - Malvasia 20 ans NV
A great Malvasia Madeira, rich and vibrant, where sweetness combines with a sharp acidity for an endless finish.
Barbeito - MEF 1994
A Madeira of great intensity, where the oceanic freshness meets the depth of a long oxidative aging.
Barbeito - Dueto 30 ans NV
A Madeira of great complexity, where the oceanic freshness sublimates the depth of the long-evolving aromas.
Barbeito - Boal Old Reserve (med sweet) NV
A demi-sweet Boal Madeira combining aromatic richness, freshness, and a long finish.
Barbeito - Bastardo 4 Pipas Special Res. NV
A rare expression of Bastardo from Madeira, combining aromatic depth, controlled sweetness and a vibrant finish.
Chappaz - Grain Noble
A high-altitude Valaisan sweet wine, combining sun-drenched richness and crystalline alpine freshness.
A.A. Badenhorst - Cape Port 2024
A fortified wine from Swartland that is generous, spicy and velvety, combining aromatic intensity and controlled freshness.
Herdade do Mouchão - Vinho Liquoroso 2014
A deep and warm Portuguese dessert wine, where the richness of the fruit meets a perfectly balanced sweetness.
Felsina - Felsina Vin Santo 2015
A traditional Tuscan Vin Santo, combining rich, liqueur-like texture, aromatic complexity and balancing freshness.
Margherita Otto - Barolo Chinato
A refined, artisanal Barolo Chinato, where the depth of Nebbiolo meets the complexity of spices in a long and warm finish.
Gini - Renobilis 2013
A sweet Soave wine with a strong terroir, combining aromatic richness, freshness and a long finish.
Gini - Col Foscarin Recioto di Soave 2016
A high-altitude Recioto di Soave, where the luscious richness meets the volcanic freshness of the Col Foscarin terroir.
Zoltan Demeter - Szérelmi Tokaji 2017
A precise and vibrant Tokaji of the terroir, where rich liqueur-like texture is combined with crystalline freshness.
Petrakopoulos - Muscat 2022
A sweet Muscat of Cephalonia combining aromatic intensity, sweetness and saline freshness.
Fernando de Castilla - Oloroso Antique
A dry and intense Oloroso, emblematic of the traditional style of Jerez, combining aromatic depth and great persistence.
Pérez Barquero - La Cañada Solera 25 ans
A highly concentrated Andalusian Pedro Ximénez, from a 25-year-old solera, combining luscious richness and remarkable length.
Pérez Barquero - Gran Barquero Solera 6 ans
A rich and concentrated Andalusian Pedro Ximénez, carried by a controlled sweetness and a long saline finish.
Hammeken Cellars - Piquitos Moscatel 2023
A light and aromatic Spanish Moscatel, combining indulgent sweetness and thirst-quenching freshness.
Montecrocetta - Recioto di Gambellara "Passitaia" 2005
A Recioto di Gambellara of great richness, where concentration is balanced by remarkable freshness
Which wine for which dessert?
Chocolate, fruit, creams or puff pastry: each family of desserts has its own style of wine. Here are our pointers.
| Dessert | Wines to choose | Why it works |
|---|---|---|
| Dark chocolate fondant, chocolate cake, chocolate mousse | Vintage or LBV Port, Recioto della Valpolicella | The dark fruit and power of a sweet red answer the bitterness of cocoa. |
| Red berries strawberry tart, fraisier, pavlova | Moscato d'Asti, sparkling Nebbiolo rosé | Light bubbles and crunchy fruit extend the freshness of the berries. |
| Apples and pears tarte tatin, crumble, poached pears | Tokaji, late-harvest Riesling | The candied fruit notes and acidity of the wine echo the caramelised fruit. |
| Creams and caramel crème brûlée, floating island, crème caramel | Tawny Port, Madeira | The wine's aromas of walnut, caramel and vanilla embrace the cream. |
| Citrus lemon tart, lemon cheesecake, sorbet | Sweet Riesling from Germany or Austria, Moscato d'Asti | The acidity of Riesling answers that of the citrus and lightens the sugar. |
| Nuts and dried fruit walnut tart, iced nougat, financiers | Aged tawny Port, Pedro Ximénez | Notes of fig, date and toasted walnut are found in the glass. |
| Brioche and festive cakes panettone, galette des rois, kougelhopf | Extra dry Prosecco, Moscato d'Asti | Delicate bubbles and a touch of sweetness for a light, buttery dough. |
| Tropical fruit mango salad, roast pineapple, passion fruit tart | Malvasia delle Lipari Passito, Vin de Constance | The wine's apricot and tropical fruit aromas extend those of the dessert. |
For a very sweet dessert, go one step up in the sweetness of the wine: the pairing then gains in balance.
Moscato, Tokaji, Port: three pillars
Our take: with dessert, freshness matters as much as sweetness. The Moscato d'Asti from Torelli proves it: delicately sparkling, scented with white peach and orange blossom, it goes with tarts and fruit salads with remarkable lightness.
For richer desserts, two countries dominate our selection. Hungary first, with Furmint-based Tokajis, whose vibrant acidity balances a tarte tatin or a crème brûlée. Then Portugal, with the Ports from Quinta do Vallado: a Vintage or an LBV for dark chocolate, a tawny for caramel and walnut desserts. And for an Italian touch, the Recioto from Zeni, made from dried Corvina grapes, enhances a chocolate fondant.
Three indulgent pairings
Chocolate fondant and Recioto della Valpolicella. The candied cherry of the wine meets the intensity of cocoa.
Tarte tatin and Tokaji. Caramelised apple and dried apricot, a truly indulgent match.
Galette des rois and extra dry Prosecco. Fine bubbles against the buttery frangipane.
The Wine Wanderer Team
Your questions about wine and desserts
What wine goes with chocolate desserts?
With a chocolate dessert, serve a sweet or fortified red: Vintage Port, LBV Port or Recioto della Valpolicella. Their dark fruit and structure answer the bitterness of cocoa. For milk chocolate or a light mousse, a tawny Port, with notes of hazelnut and caramel, offers a more delicate pairing.
What wine goes with fruit tart?
With a fruit tart, choose a sweet, fresh white wine, such as a Moscato d'Asti or a late-harvest Riesling. For an apple or pear tart, a Tokaji brings notes of candied fruit. With red berries, a sparkling rosé brings out the freshness of the fruit.
White or red wine with dessert?
Sweet white wine suits most desserts, particularly fruit, creams and pastries. Red finds its place with chocolate, in its sweet or fortified form, such as Port or Recioto. Against a sweet dessert, a dry red seems austere; a sweet wine, on the contrary, keeps all its fruit.
What wine to serve with strawberries?
With strawberries, serve a sparkling wine: Champagne, Prosecco or a sparkling Nebbiolo rosé. The bubbles and freshness highlight the fruit with lightness. A Moscato d'Asti also works wonderfully with a strawberry salad or a fraisier. Find our advice in the article Champagne and strawberries.
At what temperature should dessert wine be served?
Serve white dessert wines between 6 and 10 °C: Moscato d'Asti and Prosecco at around 6 to 8 °C, Tokaji and sweet Riesling at around 10 °C. Tawny Ports are served at around 12 to 14 °C, Vintage and LBV Ports at around 16 °C. A bottle that is too warm feels heavy: remember the ice bucket.
What wine goes with galette des rois?
With a frangipane galette des rois, an extra dry Prosecco or a Moscato d'Asti makes a light, festive pairing. Their fine bubbles lighten the buttery puff pastry. For a richer version, a Tokaji or a white Port served chilled goes with the almond notes with great elegance.