What wine goes with dessert? Our pairings from chocolate to fruit
11 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.
Klein Constantia - Vin de Constance 2021
A wine that embodies history, patience, and the absolute quest for perfection
Magpie Estate - The Last Stand Chardonnay 2023
A lively and lively Chardonnay from South Australia!
Blandy's - Madère Malmsey 5 ans
A rich, full and spicy fortified Madeira wine from one of the most historic houses on the island.
Domaine de Tournon - Mathilda blanc 2019
A Viognier and Marsanne blend, aromatic, fresh and crunchy
Listening Station - Chardonnay 2021
A Chardonnay made with the tension and freshness of the fruit
Fonseca - Porto Tawny 10 ans
The 10 year old Tawny from Fonseca, with notes of dried fruits and sweet spices
Fonseca - Porto Bin 27
The flagship Port from Fonseca: rich, delicious and with intense notes of black fruits
Château de Sárospatak - Tokaji Aszú 3 Puttonyos 2011
One of the last vintages of Tokaji 3 puttonyos.
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.