Summer Wine Pairing Series with Master Sommelier Craig Collins – Desserts
Editor’s note: The sixth post in our Summer Wine Pairing Series, Master Sommelier Craig Collins explains his take on what wines pair best with dessert items.
The first thing I do when pairing dessert with wine is I make sure that the wine is sweeter than the dessert. This is always easy to accomplish as dessert wine is so sweet anyway. This leads me to the rule of complimentary flavors. We touched on this concept a few weeks ago as we discussed sauces and flavors with white meat and the same rule applies here. Think about the primary flavors of the dessert and pair the wine accordingly. Serving a chocolate or caramel covered cheesecake? These flavors will complement the darker richer flavors of a port wine nicely. For those of us that prefer fruit desserts like a Lithuanian apricot torte, the citrus note of these desserts pairs well with a late harvest wines such as an orange muscat. And for those of us still stuck on oreos and cookies from our youth, try the adult version of vin santo and biscotti. This is an Italian favorite that will keep you dunking for years.
Craig Collins, Master Sommelier