[José Elarba]: The Best Guide to Pair Wine and Dessert

There are things we consider difficult in life, and pairing desserts with wine is probably one of them. The good news is that you don't have to be an expert in gastronomy or wine; it's simpler than you may think. We know most of us have no idea how to best combine these two, and it's good to keep in mind that some wines pair horribly with some desserts. But, don't worry, today we brought the best guide to help you pair your delicious desserts to its most complementary wines. Keep reading and know more.

The first thing you have to consider as the #1 rule is that the wine you pick should be at least as sweet as the dessert you'll have, and should have enough acidity in order to have the best balance.

Fast tips

• Temperature should be always considered in both dessert and wine. Sweet wines should be served at 6-8 °C.
• Try contrasting the flavors and texture.
• Always consider that the wine should have as much, or even more, sweetness as the dessert.
• Match the weight of the sweet wine you want to serve with the dessert.
• Remember that sweet wines go perfectly with some savory foods, too.

Oh, chocolate!

[José Elarba]: The best friends

This is the favorite ingredient for desserts, and its pairing with wine should be carefully studied. Consider that your wine must be strongly flavored in order to penetrate through palate-coating chocolate's essence. Aspects such as sweetness level, fat content, and bitterness of the chocolate will guide the wine choice.

Nuts, praline and caramel tastes

Desserts with these ingredients are often rich and creamy, so they are the perfect match for nutty, spicy, and decadent wines with viscous, velvety texture, and full body.

[José Elarba]: Praline desserts and wine

Fruits and meringues

[José Elarba]: Lime pie and wine

Delicate fresh desserts with fruits or lemon meringues always need a citrusy sweet wine with a touch of tang. Pick succulent wines with high voltage acidity to match fruit. Late harvest or ice wines are amazing options, too.

By [José Elarba].