A glass or two of wine never fails to elevate a meal. After all, the right wine complements the textures and tastes of each dish, from the appetizer to the dessert.
This makes stocking up on the best wine in Abu Dhabi to fill your bar or wine cellar an excellent idea. With a wide selection of bottles, you can choose the perfect one to pair with your meal.
It also makes pairing different parts of your meal, which includes dessert, easier and more enjoyable.
A Guide to Pairing Wine With Desserts
Pairing wine with after-dinner treats can be tricky because the sweetness of the dessert can overpower the wine, making it taste bitter or flat. Additionally, mismatched combinations can clash, overshadowing the dessert’s nuances and the wine’s subtleties instead of complementing each other.
You can ensure successful wine and dessert pairings by keeping these tips and suggestions in mind:
1. Know the popular types of dessert wine.
Certain types of wine are known for complementing and enhancing the flavors of sweet treats. These include the following:
- Moscato d’Asti – A light, sparkling wine originally from Italy with enticing notes of peach, apricot and citrus.
- Banyuls – A fortified wine from France with intense fig, coffee, and dark chocolate flavors.
- Demi-Sec Champagne – A slightly sweet, bubbly wine from Champagne, France, that balances fresh fruit flavors with a crisp finish
- Port – A fortified wine from Portugal known for its bold, rich flavors of chocolate, dark berries and spices.
- Riesling – A sweet, aromatic German wine boasting vibrant flavors of ripe peaches, apricots, and honey.
- Sauternes – A rich, sweet French white wine highly regarded for its luscious flavors of honey, apricot, and toasted nuts.
- Tokaji – A Hungarian wine famous for its golden color and complex notes of honey, dried fruits and spices.
Although there are more dessert wines to choose from, having a stock of these most popular ones allows you to have go-to bottles to serve with your desserts. You won’t go wrong with keeping one or more of your favorite reds and whites in your bar or cellar as well since they also pair well with some sweet treats.
2. Ensure your dessert is not sweeter than the wine you choose.
Serving an after-dinner treat sweeter than your wine can create an imbalance, making the drink taste overly acidic or bitter. The dessert’s sweetness can overpower the wine, dulling its flavors and nuances.
For example, pairing a rich chocolate cake with not-so sweet wine can lead to conflicting tastes.
To guarantee a harmonious fourth course, choose a bottle of wine at least as sweet as the dessert so that both can shine.
3. Avoid pairing acidic wines with creamy desserts.
The richness and smoothness of cream-based desserts, such as panna cotta, cheesecake and custard pudding, can clash with the sharpness of highly acidic wines, resulting in an unpleasant sour taste.
This is because higher-acid wines, including chardonnay, pinot noir and grenache, can cut through the cream, creating an unbalanced experience.
If you’re serving creamy treats, opt for wine with a lower acidity and a fuller body, such as a sweet Riesling or brut sparkling wine. These varieties complement the creamy texture, enhance the dessert’s indulgent flavors, and ensure a delightful and cohesive pairing.
4. Skip wines significantly lighter or darker than your dessert.
Avoid choosing wines considerably lighter or darker than your after-dinner treat. Pairing light wine with a rich, dark dessert, such as dark chocolate cake and brownies, it will taste bland.
Conversely, a dark, robust wine can overpower a delicate, light dessert, which can mask its subtle flavors.
To achieve the perfect pairing, match the intensity and weight of both the wine and the dessert. For example, light Moscato works well with a fruit tart, while Port complements a decadent chocolate cake. These combinations ensure the flavors do not overwhelm each other.
5. Remember foolproof wine-dessert pairings.
Certain varieties of wine simply pair well with specific desserts. These include the following:
- Chardonnay and crème brûlée – Chardonnay is not too sweet, which can even out the sugary taste of the dessert.
- Grenache and cream cheese mousse – The mousse mellows down the wine’s mouthfeel, enticing you to take a sip for every spoonful of this dessert.
- Cabernet sauvignon and dark chocolate cake – The bold, tannic structure of this wine complements the richness and intensity of dark chocolate.
- Champagne with fresh strawberries and cream – The crisp acidity of champagne enhances the sweetness and freshness of the strawberries while balancing the cream’s richness.
- Moscato d’Asti and peach cobbler – This wine mirrors the flavors of the peach cobbler and its sweetness complements the tangy dessert without overwhelming it.
- Port and cherry pie – Ruby ports contain raspberries, plums, cherries and other bright red fruits, complementing the stone fruit’s sweet and tart taste.
- Riesling and apple strudel – Riesling’s bright acidity and hints of sweetness enhance the tartness of the apples and the light spiciness of cinnamon, resulting in a harmonious pairing.
With the right wine, you add depth, sophistication and a touch of indulgence to the final course of the meal, whether you enjoy it in your indoor or outdoor dining area with your family or friends.
