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.
E's Vino - Malbec 2024
An elegant Malbec, from the high-altitude terroirs of Gualtallary, combining intensity, structure and minerality.
Viu Manent - Noble Semillon 500ml 2020
A sweet Chilean Semillon combining aromatic richness, freshness and elegance on the palate.
Otronia - Brut Nature Rosé
A sparkling Patagonian rosé of great freshness, where the precision of Pinot Noir meets the energy of the southern climate.
Dreissigacker - Westhofener Aulerde Riesling Auslese 375ml 2015
An Auslese Riesling from Westhofen combining liqueur intensity and crystalline freshness, emblematic of the Aulerde terroir.
Axel Pauly - Lieserer Niederberg-Helden Riesling Auslese 2021
An Auslese from Moselle combining intense indulgence, fruit purity and crystalline freshness.
460 Casina Bric - Barolo Bricco Delle Viole 2016
A single-plot Barolo from the highest altitudes of Barolo
Caelum - Blend Icono 2020
An exceptional blended wine, combining power, complexity and balance
Caelum - Malbec Reserva 2019
A Malbec from Mendoza that combines intensity, finesse and depth with remarkable elegance.
Chambers Rosewood - Old Vine Muscadelle
A superb fortified Muscadelle, produced from century-old vines and aged using the Solera method.
Shaw & Smith - Lenswood Vineyard Chardonnay 2021
The great precision of SHAW & SMITH single-plot Chardonnay
Chambers Rosewood - Grand Muscat
Between solar power and complexity aged by time, this Grand Muscat embodies the quintessence of Rutherglen fortified wines
Holdvölgy - Culture Aszú 6 puttonyos 2016
A Tokaji 6 puttonyos with a majestic and refined expression
Holdvölgy - Signature 2007
A botrytized wine combining density, brilliance and finesse, the signature of the precise know-how of the Holdvölgy estate
Chambers Rosewood - Old Vine Muscat
A superb fortified Muscat, produced from century-old vines and aged using the Solera method.
Chambers Rosewood - Rutherglen Muscat
A fortified Muscat from Rutherglen that embodies all the ancestral know-how of the Chambers family, between power, sweetness and complexity
Holdvölgy - Exaltation 2015
A late harvest that enhances the Muscat à petits grains in the prestigious volcanic terroir of Tokaj
Holdvölgy - Hold and Hollo Sweet 2019
A wine that illustrates the modernity and finesse of Hungarian sweet wines
Quinta do Vallado - Porto Branco
A white port focused on the freshness and exuberance of the fruit
Quinta do Vallado - Porto Tawny 30 ans
A 20 year old Tawny Port, complex, aromatic and long in the mouth.
Morra Gabriele - Foravia Langhe Nebbiolo 2024
A Nebbiolo crafted in the codes of the modern era: fresh, elegant and airy
Quinta de la Rosa - Vintage Porto 2020
Quinta de la Rosa - Vintage Porto 2016
Paul Cluver - Riesling Noble Late Harvest 2021
A precise and vibrant South African sweet wine, where the richness of botrytis is balanced by a crystalline acidity.
Buitenverwachting - Vin de Constantia "1769" 2015
A sweet wine with splendid intensity and balance
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.