Which wine to choose with fruit desserts?

Which wine to choose with fruit desserts?

Strawberry tart, fruit salad, peach crumble, cherry clafoutis... Fruit desserts seduce with their freshness, lightness and natural acidity. But when it comes to pairing them with a glass of wine, the choice isn't always obvious. Too dry, a wine can appear acidic; too sweet, it can overwhelm the dessert's aromas. So how do you find the perfect match to sublimate your fruity creations? Here's our advice.

The golden rule: the wine must be at least as sweet as the dessert

Wine and dessert pairing is based on a fundamental principle: if the dessert is sweeter than the wine, the latter will appear bland or acidic. To accompany a fruit dessert, which is often moderately sweet and acidic, we therefore choose a sweet, naturally sweet or slightly sparkling wine, depending on the case.

Vins doux naturels: gourmandise under control

Made from grapes whose fermentation has been stopped by the addition of alcohol (mutage), vins doux naturels are rich, expressive and highly aromatic. They are perfectly suited to red or yellow fruit desserts, especially when cooked or candied.

Recommended wines

• Muscat de Beaumes-de-Venise: floral, fresh, with notes of citrus and fresh grapes.

• Maury or amber Rivesaltes: more opulent, perfect with caramelized fruit or clafoutis.

• Banyuls: to accompany a chocolate and red fruit dessert.

Sweet wines: subtlety and balance

These wines, made from overripe grapes (late harvest) or botrytis (noble rot), combine sweetness, acidity and complexity. They go wonderfully well with fresh or slightly sweet fruit.

For which desserts?

• Pear or apple tart → Sweet Jurançon, Coteaux du Layon.

• Exotic fruit salad → Gewurztraminer Vendanges Tardives.

• Rhubarb or apricot tart → Monbazillac, Loupiac.

Sparkling wines: a touch of freshness

Bubbles bring vivacity and lightness. A semi-dry or sweet effervescent is perfect to accompany a fruity dessert, especially in summer.

Try:

• Moscato d'Asti: lightly sparkling, low in alcohol, very fragrant (peach, white flowers).

• Clairette de Die: floral, round and delicately sweet.

• Crémant demi-sec or Champagne demi-sec: for festive occasions.

Specific fruit pairings

Tips for successful pairings

• Serve sweet wines well chilled (between 6 and 10°C) to preserve their liveliness.

• Avoid very acidic wines with desserts that are already tart (rhubarb, citrus fruit).

• Prefer young, fruity wines, not aged in wood, to maintain harmony.

Conclusion

Pairing a wine with a fruit dessert means seeking a subtle balance between sweetness, acidity and freshness. Sweet, sparkling or naturally sweet: the options are numerous to accompany your end-of-summer meal. And to preserve these fragile bottles in the best possible conditions, your wine cellar La Sommelière is the ideal tool to guarantee optimal tasting at all times.