Body: <p>A rule of thumb I've heard concerning pairing (sweet) wine with (sweet) desserts is that the <em>wine should be sweeter than the dessert</em>. For some references, see e.g., <a href="https://blog.liebherr.com/appliances/my/why-food-should-never-be-sweeter-than-wine/" rel="nofollow noreferrer">here</a> or <a href="https://www.streetdirectory.com/food_editorials/beverages/wine/dessert_wines.html" rel="nofollow noreferrer">here</a>.</p>
  <p>So suppose I'm serving a sweet dessert but I only have an intuitive feeling of how sweet it is. When picking suitable wine for it, I can look at its sugar content, but how can I match it against the supposed sweetness of the dessert? I can also imagine this can be overdone by always going for the extremely sweet wine.</p>
  <p>Ideally, I think I would be looking for a guideline like &quot;dessert of type x, go for a wine with at around y grams of sugar in a liter&quot; and so on.</p>
  
Comments.ContentLicense: CC BY-SA 4.0
Comments.CreationDate: 2021-07-08T23:46:50.370Z
Comments.Text: I’m not so sure how universal your rule of thumb is.
Comments.UserDisplayName: Eric S
Comments.ContentLicense: CC BY-SA 4.0
Comments.CreationDate: 2021-07-09T00:53:50.057Z
Comments.Text: For example: https://winefolly.com/wine-pairing/7-tasty-pairings-for-dessert-and-wine/
Comments.UserDisplayName: Eric S
Comments.ContentLicense: CC BY-SA 4.0
Comments.CreationDate: 2021-07-09T05:29:02.247Z
Comments.Text: @EricS Well, I'm not saying this is the *only* way to pair wine and dessert, but that it's a rule of thumb advocated by at least some if not many experts.
Comments.UserDisplayName: Juho
Comments.ContentLicense: CC BY-SA 4.0
Comments.CreationDate: 2021-07-10T02:43:40.397Z
Comments.Text: I'm guessing the idea is if you are serving a dessert wine (universally sweet) with a dessert then the wine should be sweeter. That doesn't mean that the best wine to pair with a sweet dessert is a dessert wine. Either way, I have no particular expertise in this.
Comments.UserDisplayName: Eric S
Tags: <wine><pairing>
Title: Pairing sweet wine with dessert
UserDisplayName: Juho
ThreadText: # Pairing sweet wine with dessert
  
  (Asked by: username_0 on 2021-07-08)
  
  A rule of thumb I've heard concerning pairing (sweet) wine with (sweet) desserts is that the *wine should be sweeter than the dessert*. For some references, see e.g., [here](https://blog.liebherr.com/appliances/my/why-food-should-never-be-sweeter-than-wine/) or [here](https://www.streetdirectory.com/food_editorials/beverages/wine/dessert_wines.html).
  
  So suppose I'm serving a sweet dessert but I only have an intuitive feeling of how sweet it is. When picking suitable wine for it, I can look at its sugar content, but how can I match it against the supposed sweetness of the dessert? I can also imagine this can be overdone by always going for the extremely sweet wine.
  
  Ideally, I think I would be looking for a guideline like "dessert of type x, go for a wine with at around y grams of sugar in a liter" and so on.
  
  **Tags:** wine, pairing
  
  > **Comments:**
  > **username_1**: I’m not so sure how universal your rule of thumb is.  
  > **username_1**: For example: https://winefolly.com/wine-pairing/7-tasty-pairings-for-dessert-and-wine/  
  > **username_0**: @EricS Well, I'm not saying this is the *only* way to pair wine and dessert, but that it's a rule of thumb advocated by at least some if not many experts.  
  > **username_1**: I'm guessing the idea is if you are serving a dessert wine (universally sweet) with a dessert then the wine should be sweeter. That doesn't mean that the best wine to pair with a sweet dessert is a dessert wine. Either way, I have no particular expertise in this.  
  
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