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What wine with dessert?

Food and wine pairing · classic benchmarks: the preparation and your taste come first.

Golden rule: the wine must be at least as sweet as the dessert, or it will taste thin. Sweet wines with fruit desserts, fortified sweet reds with chocolate, off-dry bubbles with lighter cakes.

Sparkling

A demi-sec Champagne or Clairette de Die with fruit desserts and light cakes.

• Champagne
• Clairette de Die

Sweet and fortified

Botrytised sweet wines with fruit tarts; Banyuls and Maury are chocolate's great allies.

• Sauternes
• Monbazillac
• Coteaux du Layon
• Muscat de Beaumes-de-Venise
• Banyuls
• Maury
• Tokaji

How to use these pairings

A good pairing balances the dish and the wine: neither should dominate. The suggestions above are proven classics for the category, not rules: the preparation, the sauce and your taste matter more. When in doubt, the regional pairing (the wine from the dish's homeland) rarely fails.

What about your cellar?

Caviste makes this pairing with your own bottles: type "raclette" or "fish" in your cellar search and the app ranks your wines by affinity, favouring those at their peak. Discover Caviste.