Love is in the air…and in your glass!

Regardless of whether you love February 14th or think it’s a day created by Hallmark, there’s one thing that we can surely all agree on: it’s a wonderful occasion to indulge in dessert. If you’ve never ventured into the realm of dessert wines, why not start today? Try some of these wine pairings with classic desserts. Trust me — you’ll feel the love.

Crème Brûlée — Doux Vouvray

The creamy custard will sing when you pair it with the honeyed notes of a sweet-style of Vouvray, a Chenin Blanc from Loire Valley. Chenin Blanc typically has high acidity as well, which will keep the sweetness of the custard and the wine from sitting flat on your palate.

Molten Chocolate Cake — Port

The rich, dark ganache center of this dessert staple matches the chocolatey, roasted, nutty notes found in a tasty, well-aged Port. The complexities of flavor between the wine and the dessert will keep surprising you.

Chocolate-Covered Strawberries — Banyuls

Banyuls is a fortified wine from the south of France, similar in style to Port. Banyuls is typically made with Grenache grapes and is usually a bit lighter in style than aged Ports. The lighter style and raspberry notes will shine alongside chocolate-covered berries.

Swiss Almond Cake — Doux Champagne

The soft almond notes in the cake will provide the perfect complement to the nutty notes found in a doux (sweet) Champagne. The bright acidity and bubbles will also enliven the cake’s rich buttercream.

Box of Assorted Chocolates — California Late-Harvest Zinfandel

The jammy, rich Zinfandel is full of notes of chocolate, hazelnut, and dried fruit, which is perfect with the variety of types found in a box of gourmet chocolates. Each piece is a new pairing experience!

Bread Pudding — Pedro Ximenez Sherry

The rich, nutty, caramel notes of Pedro Ximenez Sherry is an absolute stunner alongside a classic custardy bread pudding. All the better if the bread pudding is specked with raisins and adorned with a luscious caramel sauce.

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