As we are in the throws of the summer season, it’s likely that more of us will be incorporating lighter fare for entrees; salads, fish and vegetables will intermingle with the classic summer barbecue.  And the usual assortment of whites will be paired with the lighter fare while heavier reds will balance the muscle of a steak or burgers.  But somehow, the concept of pairing a summer dessert with wine seems to be relegated to the “after thought” bin, coffee often the drink of choice.  I think that sometimes we become so lost in focusing upon pairing the right wine with the entrée, the dessert and partner wine gets left behind.  I know that I am as guilty as anyone in this regard, not to mention the challenge of allotting some space at the end of the meal.

Pairing a dessert with wine may seem a bit uncomfortable at first, only because you have not played with it often.  But if you follow many of the same principals as you do in pairing an entrée with wine, you’ll begin to unlock some new and exciting partners.  As fruit based desserts offer sugar and varying acidity, it’s helpful to pair a wine that is as sweet or sweeter than the dessert.  Otherwise, the wine flavors may suffer from comparative tartness.  For example, pairing a Sauvignon Blanc with apple pie or apricot tort may exaggerate the natural tartness of the wine making it taste a bitter (however, it would work with raw apples).  My preference would be a late harvest Gewurztraminer, a late harvest Riesling, a Chenin Blanc, Muscat or a Sauternes.  All of these wines are characterized by a delightful sweetness in addition to individual nuances.  The central theme in pairing here is to match the weights and sugar intensity of both.  Also note that most of the wines that pair so well with summery fruit desserts are white and often off dry to sweet.  Now…..on with show.

Apples:  Not surprisingly, acid loves acid so if raw, think Sauvignon Blanc.   If topped with honey, think sweeter wines such as Gewurztraminer, off dry to sweet German Riesling,  Chenin Blanc  or Chardonnay, Pinot Gris or Sparkling Wine.

Apple based dessert: Same as above with honey plus Muscat, late harvest Chenin Blanc (Quarts de Chaume from the Loire Valley), late harvest Semillon, and a sweet Vouvray (again, from the Loire Valley).

Apricot: Chenin Blanc, late harvest German Riesling, Condrieu (Northern Rhone White made exclusively with Viognier grapes).

Apricot based dessert:  Sauternes (Semillon + Sauvignon Blanc), Muscat,  Iced Wine, Semillon; tawny port (?)

Bananas: Late harvest Loire (Quarts de Chaume), late harvest Riesling, Gewurztraminer, Muscat, Rose (great in the summer!), Sauternes, Australian “stickies,” (sweet, fortified wines), Banyuls

Berries: Muscat, Sparkling Wine, off dry-sweet Riesling, Ice Wine,  Beaujolais, Rose or Champagne Rose;  light Pinot Noir, light Zinfandel, lighter Cab., Port

Blackberries: Muscat, off dry-sweet Riesling

Blueberries: Muscat, Ice Wine, late harvest Riesling, Sparkling Wine,  Champagne, Asti

Cherries: Rose Champagne, Late Harvest Riesling, Muscat, Port (Ruby); Pinot Noir or a light Cab with plain cherries

Fig:  Port, Sherry or Madeira, Sparkling Wine (Cava or Prosecco), off dry to sweet Riesling, Champagne or Chenin Blanc

Dried Fruit: Port or Sherry, Vin Santo

Fruit Salad Medley: Champagne, off dry to sweet Riesling, Sparkling Wine, Muscat or Moscato D’Asti, Gewurztraminer

Fruit Tart: Champagne, Late Harvest German Riesling, Sauternes, Muscat, Moscato D’Asti, Ice Wine, late harvest    Gewurztraminer

Grapefruit:  think citrus and bubbly if you pair this.  I prefer a Sauvignon Blanc from New Zealand, South Africa or the Loire Valley (Pouilly-Fume) or go for a bubbly Champagne or Sparkling Wine.  An off dry-dry Riesling or orange Muscat would work, as well.

Guava:    German Riesling

Kiwi Fruit: Late Harvest wine (i.e., Riesling, Chenin Blanc)

Lemon accents:  (but not sweet): New Zealand/S. Africa Sauvignon Blanc, Sancerre, Chablis, Muscadet, dry Riesling, White Burgundy

Lemon Sweet dessert:  Late harvest Gewurztraminer/Riesling, Sauternes, sweet Tokaji (Hungary), Semillon or Vouvray(Loire), Muscat, ice wine.

Lime accented: Sauvignon Blanc (especially acid driven such as New Zealand or S. Africa), Chenin Blanc, Riesling, Vouvray

Lime Sweet dessert: Late Harvest Riesling, Sauternes, Champagne (Demi-Sec), ice wine

Lychee:   Classic Gewurztraminer

Mango accents: Chardonnay, Late harvest Riesling, Condrieu

Mango Sweet dessert: Late harvest Riesling, Muscat, Sauternes, ice wine, Champagne (Demi-Sec)

Melon:    Demi Sec Champagne/Sparkling Wine, late harvest wine (i.e. Riesling, Gewurztraminer), Vouvray (sweet or sparkling), ice wine, Muscat/Moscate d’Asti; Port

Wines With Summer Fruit Based Desserts Part II in the next segment

Tags: dessert wine, fruit