Despite the wide range of pastries you are likely to enjoy, and no matter what theyre filled with, from cheese to custard to fruit, there are certain wines that universally pair well with them. And while there are some wine-and-pastry pairings that will of course work better than others, you can almost always rely on Champagne. Its classic combination of acidity and fizziness cuts right through the butter in the pastry itself, and makes quick work of any sort of cheese or custard filling. And if it's a fruit pastry youre working with, a moderately sweeti.e., demi-secChampagne will bring out the best in that perfectly. Too often, people think of Champagne as a before-dinner treat, but the truth is that the best ones are even more pleasant with foods. And if you don't want to spend the money on Champagne, Prosecco and Cava work nearly as well: They are far less expensive, every bit as delicious, and often less "serious" wines, which makes them excellent with after-dinner fare like pastries.
Food & Wines
Pastry and Cookies
Recipes
Suggested Wines
Mandel Bread
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Biscotti
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Pizzelle
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Sesame
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Poppy seed