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How to Pair Wine and Dessert

wine-poached pears work with Riesling

For many of us, dinner isn’t complete unless it finishes with something sweet. After-dinner wines or sweet wines—when served in the right context—can create perfect flavor combinations, often elevating otherwise ordinary desserts to exciting new heights.

For Citrus-Based Desserts

Delicious as a lightly sparkling aperitif, a glass of Italian Moscato d’Asti, such as the version made by the Bartenura winery, is a delightful addition to any citrus-based treat. (Think Key lime pie,
 or lemon sorbet with fresh berries.) Serve it ice cold in champagne flutes for a crisp and classy conclusion to your meal.

For Chocolate Desserts

The pleasure of a chocolate treat is made complete with the addition of port. Although most dry red wines’ tannic bite leaves a bitter impression with chocolate, Sandeman Founders Reserve Porto offers a smooth texture. Serve this wine over ice with mint and a slice of orange.

For Other Sweets

Sherry is gaining attention as one of the wine world’s most fascinating rediscoveries. The sweeter choices, notably Harvey’s Bristol Cream Sherry and Taylor Cream Sherry, possess a nutty flavor profile that melds perfectly with hard cheeses, caramel, peanut butter cookies, and pecan pie. Sherry also tastes fantastic poured over vanilla ice cream, or slowly savored on its own from a tulip-shaped dessert glass.

For Fruit-Based Desserts

For a dessert made with orchard fruits, including apple pie or poached pears, try a sweeter varietal such as Chateau Ste. Michelle Harvest Select Riesling. Reasonably priced for dinnertime and special occasions, the wine features a lovely mix of pear and peach flavors. This blend results in a crisp varietal that’s also wonderfully acidic.

Wine and Dessert Tip: Dessert wines are often sold in smaller, pint-size 375-milliliter bottles that yield about four 3-ounce dessert servings.

Confused about how to serve wine? Visit publix.com/winesimplified for more serving tips and suggestions.