Pairing dessert with the right wine isn’t just about sweetness. It’s about balance, contrast, and elevating flavors to new heights. The right wine can enhance a pastry’s richness, cut through its decadence, or complement its delicate textures. In this guide, the USA Wine Ratings explores the best dessert wine pairings for beloved pastries, from the nutty elegance of Vin Santo with tiramisu to the refreshing sparkle of Brachetto d’Acqui with strawberry shortcake. Whether you’re a sommelier, a pastry lover, or a curious sipper, these pairings promise an unforgettable taste experience. 

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Tiramisu & Vin Santo

A drizzle of indulgence meets a sip of tradition in this exquisite pairing of Tiramisu and Vin Santo. The luscious Italian dessert, layered with espresso-soaked ladyfingers and velvety mascarpone, finds a perfect match in the honeyed, nutty embrace of this renowned Tuscan sweet wine. Vin Santo’s notes of dried fruit, caramel, and toasted almonds complement the rich, creamy layers while its bright acidity slices through the dessert’s sweetness, creating a beautifully balanced bite. This duo encapsulates the essence of Italian culinary harmony—one that lingers delightfully on the palate with every sip and spoonful.

Image: Tenuta Fanti Vin Santo

Apple Pie & Sauternes

A slice of warm apple pie finds its perfect companion in a glass of Sauternes, a luxurious French dessert wine bursting with honeyed richness. The wine’s vibrant acidity effortlessly cuts through the buttery crust, while its luscious notes of peach, caramel, and vanilla intertwine with the pie’s spiced apple filling. The cinnamon and nutmeg in the pie mirror the subtle baking spice undertones in Sauternes, creating a harmonious balance of sweetness and warmth. For an autumn gathering, this pairing is pure indulgence—though a more budget-friendly Barsac offers a similarly enchanting experience.

Image: Château Raymond-Lafon Sauternes 

Chocolate Lava Cake & Banyuls

Few pairings feel as indulgent as the molten decadence of chocolate lava cake alongside a glass of Banyuls. This fortified Grenache-based wine from Southern France boasts dark fruit and chocolatey richness that melds seamlessly with the dessert’s warm, gooey center. Its velvety texture and hints of baking spice enhance the cake’s deep cocoa notes, while its natural sweetness softens the chocolate’s intensity. The result is a perfectly balanced bite—each spoonful of lava cake washed down with a sip of Banyuls elevates the experience, making it a match made in dessert heaven.

Image: Domaine La Tour Vielle Rimage Banyuls 2017

Macarons & Moscato d’Asti

Delicate, airy, and irresistibly sweet, vanilla macarons find their perfect match in Moscato d’Asti. This lightly sparkling Italian wine, brimming with notes of peach, mandarin orange, and pear, enhances the macaron’s subtle vanilla essence without overpowering it. The wine’s gentle floral hints mirror the dessert’s aromatic charm, creating a beautifully harmonious pairing. Meanwhile, its effervescent bubbles and low alcohol content keep the palate refreshed, ensuring that each bite remains as delightful as the last. Together, Moscato d’Asti and vanilla macarons offer a refined, elegant indulgence that lingers with every sip and nibble.

Also Read: Matching Food & Wine: It’s All in Good Taste

Image: SAVIGLIANO Barolo Moscato d’Asti

Baklava & Tokaji Aszú

A bite of baklava, with its delicate layers of phyllo, crunchy nuts, and honeyed syrup, finds its perfect partner in a glass of Tokaji Aszú. This Hungarian treasure, particularly a 5 Puttonyos, mirrors the dessert’s richness with its deep honeyed notes, stone fruit, and citrus zest. The luscious viscosity of the wine melds seamlessly with baklava’s syrupy decadence, while its vibrant acidity cuts through the sweetness, leaving the palate refreshed. An aged Tokaji, with its oxidative nuances, further enhances the nutty flavors, making this pairing a sublime balance of indulgence and elegance.

Image: Oremus Tokaji Aszú  6 Puttonyos 2013

Cheesecake & Late Harvest Riesling

Silky, luscious cheesecake meets its match in a late-harvest Riesling, a wine that transforms indulgence into harmony. The Riesling’s bright acidity cuts through the dessert’s creamy richness, ensuring each bite remains light and balanced. Its honeyed sweetness mirrors the cheesecake’s decadence, while notes of citrus and stone fruit add a refreshing lift. An off-dry German Riesling, with its signature petrol aroma and layered complexity, deepens the pairing without overshadowing the cheesecake’s delicate flavors. Whether classic or fruit-topped, this duo is a timeless celebration of contrast and complement.

Also Read: The Most Popular Types of White Wine Grapes

Image: Greywacke Vineyards Late Harvest Riesling

Crème Brûlée & Tawny Port

Tawny Port, a fortified wine layered with notes of brown sugar, caramel, and roasted nuts, perfectly complements the crisp, caramelized sugar of crème brûlée. The wine’s rich sweetness mirrors the dessert’s indulgence, while its oak-aged complexity adds depth to the creamy vanilla custard. Hints of dried figs, chocolate, and black cherries elevate the pairing, creating a luxurious blend of flavors that linger on the palate. With each spoonful and sip, this combination delivers a balance of silky, crunchy, and nutty decadence—pure dessert bliss.

Image: Vieira de Sousa, 50-year-old tawny (2023) 

Éclair & Demi-Sec Champagne

Delicate yet indulgent, the classic chocolate éclair finds a sparkling companion in demi-sec Champagne. The wine’s lively bubbles provide a refreshing contrast to the éclair’s creamy filling, while its citrus and ripe stone fruit notes add layers of complexity. Toasty undertones in the Champagne echo the pastry’s golden shell, and the touch of sweetness harmonizes beautifully with the chocolate glaze. For an even more refined pairing, éclairs filled with vanilla or coffee cream enhance the wine’s balance of richness and acidity, creating a luxurious yet refreshing finale to any meal.

Image: Laurent-Perrier Demi-Sec Champagne

Strawberry Shortcake & Brachetto d’Acqui

Strawberry Shortcake and Brachetto d’Acqui create a pairing that tastes like summer in a glass. This slightly sparkling Italian red brings vibrant strawberry and stone fruit flavors that mirror the fresh berries in the dessert, while its floral notes add an elegant touch. The wine’s gentle sweetness and lively bubbles enhance the light, airy shortcake, and its crisp acidity cuts through the richness of ice cream or whipped cream. With each sip, Brachetto d’Acqui refreshes the palate, ensuring that every bite of this beloved dessert remains bright, balanced, and utterly indulgent.

Image: Consorzio Brachetto d'Acqui (credits: Simone Roveda DipWSET)

Lemon Tart & Riesling Ice Wine

Katherine McEachnie, DipWSET, recommends pairing lemon tart with Riesling Ice Wine—a match that masterfully balances sweetness and acidity. The tart’s bright citrus notes and buttery crust find harmony in the wine’s luscious honeyed apricot, ripe peach, and floral undertones. With its searing acidity, Riesling Ice Wine refreshes the palate while enhancing the dessert’s rich, creamy filling. This pairing creates a perfect contrast of sweet and tart, ensuring a lingering, indulgent finish. For an alternative, McEachnie suggests a German Trockenbeerenauslese, which brings a similarly opulent and elegant touch to this citrusy delight.

Image: Mission Hill Family Estate Riesling Wine

The perfect dessert wine pairing transforms a sweet treat into an unforgettable indulgence. Whether it’s the rich harmony of Banyuls with chocolate lava cake or the crisp contrast of Riesling Ice Wine with lemon tart, each duo enhances flavors in delightful ways.

Header image sourced from Unsplash

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