Sweets and Wines: a practical guide

For those who love sweets, dessert time is the best part of the meal. And if you are also a wine lover, that moment can be even better. Have you ever thought about pairing the two? Do you think they don’t match? Know that enjoying the drink with something sweet can be a great choice. But to avoid a clash of flavors, it is necessary to choose the wine that best matches each type of dessert.

One of the main tips to avoid mistakes is to try to balance the sugar level of the wine and the dessert, so that they complement each other and one does not overpower the other.

When we talk about consistency, the logic is the same. For refreshing and light desserts, such as those made with fruits, it is ideal to also choose lighter wines. For heavier or fattier dishes, for example, the ideal is to choose stronger and fuller-bodied wines.

For very sweet desserts, it is also interesting to opt for a more acidic wine.

See below some pairing examples:

• Chocolate desserts: sweets made with chocolate, such as truffles, brigadeiros, brownies, go well with wines that have strong, intense and full-bodied flavors, such as port wines or a dessert red wine. Ideally, the chocolate should have between 50% and 70% cocoa, that is, less sweet and with less fat.
  Tip → Fortified wines are also trending, as they are those in which grape spirit is added during the winemaking process, and they pair very well even with milk chocolate. 
• Fruit desserts: for desserts such as sweet pies or cakes without filling, the ideal is to opt for light or citrus wines. White wines or sparkling moscatel are the most recommended. 
• Coffee desserts: sweets that contain coffee, such as tiramisu and affogato, pair well with wines that recall that aroma. A great option is marsala wine. 

Remember that there is no strict rule to combine flavors perfectly. The tips are meant to create harmony that is pleasant to the palate. Try new combinations and discover what you like best!