The rule of thumb is this: Sweet foods need sweet wines. This, however, does not mean that a cheap, cloyingly sweet wine will pair well with every sweet food. In fact, overly sweet wine will simply overpower whatever you try to pair it with, and result in a rather unpleasant experience. Instead, you should look for wines that feature sweetness as but one aspect of their flavor profile. Some of the best wines in the world-German Rieslings-are a bit sweet, but also possessed of enough acidity to pair perfectly with sweeter foods. As for dessert wines, many people pair them with the desserts themselves, but this, too, can often be a too-sweet experience. Rather, they are often best enjoyed after or instead of dessert. Remember, you want both the food and the wine to be made better and more interesting by the pairing; the last thing you want is for each to cancel out the other.
Food & Wines
Desserts
