Thanksgiving dessert is its own moment. Whether your table leans toward pie, cobbler, custard, or anything topped with cinnamon and nutmeg, the rule is simple: your wine should be sweeter than your dessert or it will taste bitter and flat.
So which wines go best with popular desserts? Here are the desserts covered:
1. Peach Cobbler
2. Sweet Potato Pie
3. Pumpkin Pie
4. Pecan Pie
5. Apple Pie/Crisp
6. Banana Pudding
7. German Chocolate Cake
8. Chocolate Cake
9. Cheesecake
10. Buttermilk Pie
11. Chocolate Chip Cookies
12. Pound Cake
13. Carrot Cake
14. Cranberry Bars
15. Key Lime Pie
1. Peach Cobbler + Moscato d’Asti
Dominant Cobbler Flavors: Sweet, syrupy, fruit-forward, spiced
Why Moscato d’Asti works: Light bubbles + peachy sweetness mirror the cobblerÂ
2 Sweet Potato Pie + Sauternes
Dominant Pie Flavors: Silky, earthy, sweet, spiced
Why Sauternes works: Honeyed depth + warm acidity complement the pie’s custardy richness
3. Pumpkin Pie + Late Harvest Riesling
Dominant Pie Flavors: Custardy, spiced, smooth
Why Riesling works: The wine’s sweetness and citrus lift spice-heavy desserts beautifully
4. Pecan Pie + Ruby Port
Dominant Pie Flavors: Caramelized, nutty, intensely sweet
Why Ruby Port works: Port can stand up to the pie’s deep sweetness and nutty intensity
5. Apple Pie/Crisp + Ice Wine
Dominant Pie Flavors: Sweet apples, cinnamon, buttery crust
Why Ice Wine works: Ice wine’s bright sweetness + high acidity highlight the fruit and spice
6. Banana Pudding + Demi-Sec Champagne
Dominant Pudding Flavors: Creamy, vanilla, light, soft
Why Champagne works: The bubbles lift the creaminess, and the touch of sweetness pairs with vanilla
7. German Chocolate Cake + Tawny Port
Dominant Cake Flavors: Chocolate, coconut, caramel-pecan frosting
Why Tawny Port it works: Notes of caramel and dried fruit match the cake’s deep, warm flavors
8. Chocolate Cake + Brachetto d’Acqui
Dominant Cake Flavors: Cocoa-rich, dense, smooth
Why it works: Light bubbles + berry sweetness cut through chocolate without heaviness
9. Cheese Cake + Late Harvest GewĂĽrztraminer
Dominant Cake Flavors: Rich, creamy, slightly tangy
Why late harvest works: Floral sweetness balances the cheesecake’s tang and richness
10. Buttermilk Pie + Tokaji
Dominant Flavors: Rich, creamy, slightly tangy
Why Tokaji works: Floral sweetness balances the cheesecake’s tang and richness
11. Chocolate Chip Cookies + Ruby Port
Dominant Cookie Flavors: Buttery, warm, sweet, with melted chocolate
Why Ruby Port works: Its ripe berry sweetness and warmth blend seamlessly with chocolate
12. Pound Cake + Demi-Sec Vouvray
Dominant Cake Flavors: Buttery, dense, lightly sweet
Why Vouvray works: The wine’s honey and orchard fruit notes add lift without overpowering
13. Carrot Cake + Moscato
Dominant Flavors: Spiced, moist, creamy frosting
Why Moscato works: The sweetness softens the spice while the freshness brightens the frosting
14. Cranberry Bars + Rosé Port
Dominant Bar Flavors: Spiced, moist, creamy frosting
Why Rosé Port works: The sweetness softens the spice while the freshness brightens the frosting
15. Key Lime Pie + Riesling Auslese
Dominant Pie Flavors: Tart, creamy, citrus-driven
Why Riesling works: The wine’s sweetness balances the tartness, while its citrus notes align perfectly with lime
Dessert is where the table slows down, we reflect on dinner, and make room in our stomachs one last time! Whether you’re pouring something bright, bubbly, rich, or sweet, choose a bottle that complements the comfort on the plate. Happy Thanksgiving!
Cheers! #ToastToTaste
Thirsty For More?
New Release: Little Black Book of Wine + Food: 60 White & Red Wines to Make Your Tastebuds Blush
Here, sophistication meets style, and wine education finally feels personal. This beautifully curated guide explores 60 white and red wines from around the world—each paired with foods that flatter, flirt, and bring out the best in every sip.
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