Desserts vs. Drinks - How to ...

Wine, beer and dessert, oh my. This appetizing trend is appearing in restaurants across all countries. Tying these beverages to desserts opens new, delicious doors for consumers that have never thought to drink with dessert before. There is an art behind pairing wine with delicious ingredients and we have the tips to get you started. 

The rule of thumb that a dessert must be paired with a dessert wine to enhance the flavor no longer exists. A glass of red wine or a golden ale can do just the trick. Marlo Scott, restaurant owner of Sweet Revenge in New York, approaches drink and dessert pairings loosely, tasting the items to determine what combination will bring out the flavoring without overkill. “I don’t want to do death by sweetness,” she explains. 

And very similar way of thinking went also, Matjaž Zorman with PALMEIRI Dessert wines, which he added vanilla, honey or white truffle.

Pairing wine, beer, or other liquor with a dessert is a great way to expose your customers to a new experience and leave them craving for more. Its a win-win for both parties, as you give customers while increasing your beverage sales. Follow these tips to surprise them with pairings and awaken their sweet tooth.

1. There are three key factors when determining what alcohol will bring out the richness of your dessert: acidity, intensity and sweetness. Acidity in a wine can compliment a fruit dish that has a similar level, or be used to mellow out an extremely sweet dessert. 

2. You can breakdown desserts into categories to help you properly match alcohol. Some key sections are vanilla and custards, fruit and spice, caramels and chocolates. If you are unsure of what dessert fits into what category, safer choices include with pairing it with a port or sweet sparkling wine.

3. If customers are set against dessert as food, try solely offering a wine as a way to finish off their meal. The wines can range from super sweet, such as an ice wine, to an acidic crisp white. Red wines are not typically suggested, unless they are a late harvest or fortified or red dessert wines.