Fruit Based Dessert Wine Pairing

Fruit-based desserts have a natural sweetness and acidity that can vary from light and refreshing to rich and indulgent. Here’s how to pair wines based on their intensity:

Lighter Fruit-Based Desserts (Fresh fruit tarts, sorbets, pavlova, citrus cakes, berry shortcakes, etc.)

• Pair with: Moscato d’Asti, Riesling (off-dry), Prosecco, or heavier Rosé
• Why? Light fruit desserts work best with wines that have bright acidity, floral aromas, and a touch of sweetness to enhance the fruit flavors without overwhelming them.
• Best matches:
  • Citrus-based desserts (lemon tart, key lime pie): Late Harvest Riesling or Sauvignon Blanc
  • Berry-based desserts (strawberry shortcake, raspberry sorbet): Brachetto d’Acqui or Sparkling Rosé
  • Tropical fruit-based desserts (mango mousse, passionfruit pavlova): Moscato d’Asti or Viognier

Heavier Fruit-Based Desserts (Apple pie, fig tarts, poached pears, banana bread, baked stone fruit desserts, etc.)

• Pair with: Sauternes, Vin Santo, Sherry/PX or Tawny Port
• Why? These richer desserts have deep caramelized fruit flavors that need more complex, aged, or full-bodied sweet wines with honeyed and nutty undertones.
• Best matches:
  • Baked apple or pear desserts (apple pie, tarte tatin, poached pears): Sauternes or Ice Cider
  • Fig-based desserts (fig tart, fig & walnut cake): Tawny Port or Oloroso Sherry
  • Banana-based desserts (banana bread, bananas foster): Madeira or Rutherglen Muscat
  • Stone fruit-based desserts (peach cobbler, apricot tart): Late Harvest Gewürztraminer or Vin Santo