
I was recently interviewed for an article in the Chicago Tribune. The writer asked Chicago wine professionals to pair wines with iconic Chicago foods. I chose Garrett’s Chicago Mix Popcorn. A blend of cheese and caramel popcorn paired with 20-year Tawny Port. She liked the pairing but was surprised I chose a port and asked, “Isn’t port passé?”
Her question lingered in my mind for 24 hours after the interview. When did we stop saving room for dessert and dessert wines?
I lived in Besançon, France, from the winter of 1993 through early summer 1994. I spent the first month with a host family. Madame prepared a multi-course meal every night, which included dessert. Usually a fresh tart with homemade crust that she whipped up in what felt like ten quick minutes. I know what you’re thinking, but I lost about 7 kilos that year.
Last week, I had the strongest craving for a White Chocolate Macadamia Nut Cookie from Insomnia Cookies. I wrestled with the craving as if it were a life-or-death decision. At the end, my head won over my heart and I denied myself the cookie (okay, truthfully I would have had three cookies).
When did I start demonizing dessert? It’s time to dial it back a little. I’m an advocate for a life of health and fitness. But my ministry is joy—joy in movement, joy in healthy foods, and yes, joy of dessert and of course dessert wines.
The day after my cookie dilemma, I met a potential client for dinner at Torali restaurants in The Ritz-Carlton Chicago. At the end of the meal, our waiter asked if we’d like a fresh chocolate chip cookie. The universe gave me a second chance. “Why yes Sir. I would and I will. Yes, please and thank you.”
I won’t return to my days in France and have dessert with every meal, but I will make room for more dessert-joy in my life. And with more desserts comes a small glass of dessert wine.
I didn’t have one that evening. However, if I could go back in time, I’d sprinkle a little sea salt on the chocolate chip cookies and pair them with a glass of Madeira. With my beloved White Chocolate Macadamia Nut Cookie a glass of Juraꞔon, please and thank you.
If You Know, You Know

Before we get into the pairings, I have met many wine lovers who say they do not like sweet wines. You are missing out! I urge you to give dessert wines a try with desserts. While you may not enjoy them on their own, when paired with your favorite treats, they truly elevate the experience. You will thank me later.
Here’s why: well made dessert wines are crafted with a balance of sweetness and acidity that enhances the flavors of a well-made dessert. When you pair a sweet wine with a dessert, the sweetness of the wine complements and amplifies the rich, indulgent flavors of the dish. At the same time, the wine’s acidity cuts through the richness, so you get a pairing that is balanced, not something that is overly sweet.
Trust me, once you experience this perfect balance, you’ll start to appreciate the beauty of dessert wines. It’s not just about sweetness—it’s about depth, complexity, and the way the wine can bring out the best in your dessert!

Here are 13 Decadent and delightful desserts paired with wines or spirits to try now!
These pairings and definitions are from personal experience, fellow wine friends, wine education and reading.
- Sea Salt Chocolate Chip Cookie or Salty Brownie with Madeira
Madeira, the wine that never dies, has rich nutty and caramelized flavors that are perfect with chocolate. The oceanic influence on the vineyards gives the wine its signature saline edge, while the natural sweetness brings depth and balance to the salt and chocolate combination. The umami notes from Madeira’s iodine-like character create a multi-layered experience, making each bite a harmony of sweet and savory.
Madeira: A fortified wine from Portugal. On the palate caramel, nut, and spice flavors. Madeira undergoes a unique heating process during production, which not only enhances its complexity but ensures that it never spoils. Hence, the adage, “You can’t kill Madeira.”
- White Chocolate Macadamia Nut Cookie paired with Juraꞔon
Jurançon’s succulent tropical fruit flavors and bright acidity, pairs yummily with the creamy sweetness of white chocolate and the buttery richness of macadamia nuts. The wine’s notes of pineapple, mango, peach and honey create a clever contrast to the cookie’s flavors.
Jurançon: A French dessert wine from the southwest region, made from the grapes Petit Marseng and Gros Marseng. On the palate there is tropical fruit, honey, and citrus flavors, offering a perfect balance of sweetness and acidity.
- Classic Pound Cake with Moscato D’Asti
Not just for desserts (try them with savory and spicy foods), the bright effervescence and fruity sweetness of Moscato d’Asti complements the buttery, dense texture of pound cake, making the pairing both refreshing and indulgent. Warning, it’s easy to polish off a bottle and an entire cake in one sitting!
- Crème Brûlée with Sauternes
Sauternes, a dessert wine from Bordeaux, pairs heavenly with the creamy, vanilla richness of crème brûlée. The wine’s honeyed sweetness mirrors the caramelized sugar topping. In addition to the sweet notes, Sauternes gives earthy undertones, derived from both the unique soil of the region and the influence of Botrytis (noble rot). These earthy characteristics enhance the caramelization of the crème brûlée, adding depth and complexity.
Sauternes: A sweet, Botrytis-affected wine from Bordeaux. The wine has rich honey, apricot, and earthy flavors, balanced by bright acidity.
- Lemon Meringue Pie with Riesling (Spätlese or Auslese)
A late-harvest Riesling, whether Spätlese or Auslese, is a match for lemon meringue pie. The wine’s brilliant acidity and zesty citrus notes imitate the tangy lemon curd, while its sweetness complements the airy, sugary meringue. The interplay between the wine’s fresh fruit flavors and the pie’s tartness creates a magical moment.
Riesling (Spätlese or Auslese): A German late-harvest wine with varying levels of sweetness, with vibrant acidity and flavors of ripe stone fruits, citrus, and honey.
- Raspberry Macarons with Rosé Champagne
For those with a fancy- pants palate, rosé Champagne with raspberry macarons is an elegant treat. The delicate bubbles and red fruit flavors elevate the sweet, tangy raspberry filling while the wine’s dryness keeps the pairing elevated. This combination leans into a more savory side, with the crisp acidity and minerality of the rosé Champagne contrasting the sweetness of the macarons.
- Peach Cobbler with Tokaji Aszú
Tokaji Aszú, with its luscious apricot and honey notes, echoes the warm, baked peaches in a peach cobbler. The wine’s acidity cuts through the richness of the cobbler’s buttery crust and sweet fruit, providing a balance and adding layers of dimension to the dessert.
Tokaji Aszú: A Hungarian dessert wine made from late-harvest grapes affected by noble rot, The wine is rich with notes of apricot, honey, and citrus flavors, balanced by refreshing acidity.
- Pecan Pie with Tawny Port
Tawny Ports are rich, with nutty, and caramelized notes making them a nice match for the sweet, buttery richness of pecan pie. The warmth of the wine’s toasty flavors enhances the pie’s roasted pecans and buttery filling, creating a cozy pairing.
Tawny Port: A fortified wine from Portugal, aged in oak barrels, known for its flavors of caramel, dried fruits, and nuts.
- Chocolate Mousse with Pedro Ximénez Sherry
Pedro Ximénez Sherry, has intense dried fruit, molasses, and fig notes. This is a great compliment to the rich, creamy texture of dark chocolate mousse. This pairing is all about indulgence, as the wine’s luxurious sweetness adds depth to the dessert without overwhelming it. The combination of hedonistically rich flavors from both the sherry and the mousse creates an utterly satisfying experience.
Pedro Ximénez Sherry: A sweet, dark dessert sherry from Spain, made from sun-dried grapes, with rich flavors of molasses, figs, and raisins.
- Cheesecake with Prosecco, DOC
The vibrant acidity of Prosecco cuts through the creamy richness of cheesecake, while its honey and stone fruit flavors provide a lively opposite to the dessert’s smooth texture. Opt for an Extra Dry or Dry Prosecco, which balances sweetness and freshness, allowing the savory elements of the cheesecake, such as its buttery crust and slight tang, to shine. The bubbles and acidity make this pairing both refreshing and demure.
- Raspberry Sorbet with Brachetto d’Acqui
Brachetto d’Acqui, a sweet, lightly sparkling red wine with enchanting raspberry and rose petal notes, pairs gorgeously with the refreshing burst of raspberry sorbet. The bright berry flavors in both the wine and sorbet harmonize beautifully, while the wine’s gentle effervescence adds a playful texture that enhances the fruity richness.
Brachetto d’Acqui: A sweet, semi-sparkling red wine from Italy, celebrated for its vibrant raspberry, strawberry, and floral notes, offering a refreshing and aromatic profile.
For those who are opposed to dessert wines, I hope you step out of your comfort zone, but until then, here are two options.
- Apple Tart Tatin with Calvados
Calvados is a brandy from Normandy, made from apples and sometimes pears. This spirit is a perfect match for the caramelized richness of an apple tart tatin. The brandy’s deep apple flavors and warm spices amplify the tart’s buttery, caramelized apples, while its touch of alcohol provides a warming finish.
Calvados: A traditional apple brandy from Normandy, France, known for its rich apple flavors, notes of warm spices, and smooth, warming finish.
- Pecan Pie with Bourbon
The caramel, vanilla, and spice notes of Bourbon are a perfect match to the sweet, nutty, and buttery filling of pecan pie. The warm, robust flavors of the Bourbon balance the richness of the pie.
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