<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>

CC BY-SA 4.0
2021-07-08T23:46:50.370Z
I’m not so sure how universal your rule of thumb is.
Eric S
CC BY-SA 4.0
2021-07-09T00:53:50.057Z
For example: https://winefolly.com/wine-pairing/7-tasty-pairings-for-dessert-and-wine/
Eric S
CC BY-SA 4.0
2021-07-09T05:29:02.247Z
@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.
Juho
CC BY-SA 4.0
2021-07-10T02:43:40.397Z
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.
Eric S
<wine><pairing>
Pairing sweet wine with dessert
Juho
# 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**: @username_1 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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