Generally the best rule is to drink a wine that is sweeter than the dessert, otherwise the wine will taste underwhelming and a little thin. The richer the dish the richer the sweet wine needs to be, or conversely, if it is a light fruit salad the sweet wine should be lighter too. Creamier desserts such as Crème Brulée work very well with dessert wines that have been subjected to Noble Rot such as Sauternes, as they develop a similarly creamy character. For desserts involving chocolate a red fortified wine such as port or Banyuls/Maury from Southern France is best.

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