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There are three factors to consider when choosing a wine for your dessert. An acidic wine may pair best with a fruit dish, which also has natural acidity. Secondly the more intense the flavours of a dessert, the more intense the wine should be. Thirdly sweetness, a dessert wine should be sweeter than the dessert itself.
In general, as the colours of the dessert get darker, the wine should get darker too.
Balance is the key because if your dessert is too sweet for your wine it will taste too tannic because you won't taste the sweetness in the wine. If your wine is too sweet for your dessert then you may overpower the flavours of your dessert.
Sweet sparkling wines
A fresh Jurancon goes great with a fresh fruit salad, meringues, trifles and tarts.
Late harvested sweet wines such as Riesling, Semillon or Muscat.