[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-565879-105":3,"detail-sidebar-cat-1-en-105":81,"doc-detail-565879-en":127},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","food-table_sweet-dessert-wines-pairing-guide","Food-table_sweet-dessert-wines - Pairing Guide","","Food-and-wine pairing guide focused on matching sweet desserts and cheeses with complex sweet and fortified wines. Summarizes key pairing rules—wine sweeter than food, balancing acidity with sugar, and matching the viscosity of wine and food—then lists practical pairing tips for cheeses, blue cheeses, puff pastry desserts, salty-sweet pies, vanilla sauces, foie gras, chocolate desserts, fruit salads, sorbets, and tarts. Includes wine types and regions with grape styles, sweetness (residual sugar) ranges, and typical flavor notes.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/template/","Template",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/template/general/","General",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/template/food-table_sweet-dessert-wines-pairing-guide/565879/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/food-table_sweet-dessert-wines-pairing-guide/565879.png","ImageObject",442,249,{"name":42,"@type":43},"Mia  ","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-29","2026-10-13",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",10,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What are the core rules for pairing sweet wine with food?","Question",{"text":63,"@type":64},"The guide lists three rules: wine sweeter than food, acidity and sugar neutralize each other, and wine viscosity should match the food.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"Which foods are recommended for noble rot wines?",{"text":68,"@type":64},"Recommended pairings include strong hard and blue cheeses, desserts with puff pastry, salty and sweet pies, vanilla sauces, foie gras with Sauternes/Tokaji, chocolate desserts, fruit salad, strawberries with Moscato d’Asti, Stilton with Port, berries, and sorbets.",{"name":70,"@type":61,"acceptedAnswer":71},"How does the guide suggest pairing fortified wines with desserts?",{"text":72,"@type":64},"It provides fortified wine types (e.g., Port, Sherry, VDN, Marsala, Madeira, Commandaria, Malaga) alongside typical flavor notes and residual sugar ranges, then applies the same principles of sweetness balance and viscosity matching for desserts and cheeses.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},565879,1792083957,{"code":4,"msg":82,"data":83},"success",[84,89,94,99,104,109,114,119,124],{"id":85,"doc_module":22,"doc_module_name":25,"category_name":86,"show_sort_weight":87,"slug":88},11,"Presentations",90,"presentations",{"id":90,"doc_module":22,"doc_module_name":25,"category_name":91,"show_sort_weight":92,"slug":93},12,"Resumes",80,"resumes",{"id":95,"doc_module":22,"doc_module_name":25,"category_name":96,"show_sort_weight":97,"slug":98},14,"Invoices",70,"invoices",{"id":100,"doc_module":22,"doc_module_name":25,"category_name":101,"show_sort_weight":102,"slug":103},15,"Posters",60,"posters",{"id":105,"doc_module":22,"doc_module_name":25,"category_name":106,"show_sort_weight":107,"slug":108},16,"Social 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--- | --- | --- |\n| NOBLE ROT WINES\u003Cbr>[Botrytis Cinerea] |  | Main flavors in all Botrytis wines: PEACH,APRICOT,PINEAPPLE, PEAR |  | \u003Cbr>RULES\u003Cbr>􀁸 Wine sweeter than food!\u003Cbr>􀁸 Acid and sugar neutralize each other!\u003Cbr>􀁸 Match viscosity of wine and food!\u003Cbr>PAIRING TIPS\u003Cbr>􀁸 Strong hard cheeses, also with apricot and fig jam\u003Cbr>􀁸 Strong blue cheese\u003Cbr>􀁸 Desserts made with puff pastry dough\u003Cbr>􀁸 Salty and sweet pies\u003Cbr>􀁸 Vanilla sauces\u003Cbr>􀁸 Foie Gras – Sauternes, TB, Tokaji\u003Cbr>􀁸 Chocolate dessert – Red Recioto, Malaga\u003Cbr>􀁸 Fruit salad, strawberries-Moscato d´Asti\u003Cbr>􀁸 Stilton – Port\u003Cbr>􀁸 Berries, berrymousse\u003Cbr>􀁸 Sorbets\u003Cbr>o Lemon sorbet-TBA\u003Cbr>􀁸 Apple tart – tokaj, cream sherry\u003Cbr>􀁸 Almond biscuits-Vin Santo\u003Cbr>􀁸 Carrot cake- Madeira reserve\u003Cbr>􀁸 Crème Brulée, Vanilla budding-Sauternes |\n| 􀁸 Germany, Austria\u003Cbr>o Auslese\u003Cbr>o Beerenauslese\u003Cbr>o Eiswein\u003Cbr>o Trockenbeerenauslese | 􀁸 Riesling\u003Cbr>􀁸 Riesling Ortega,Huxelrebe, sämpling\u003Cbr>􀁸 Riesling, Scheurebe, Rieslaner\u003Cbr>􀁸 Scheurebe, Ortega, Welschriesling, Chardonnay, Gewürztraminer | 􀁸 Main flavors\u003Cbr>o + Honey\u003Cbr>o + Lemon, walnut\u003Cbr>o + Caramel | Less sweet\u003Cbr>\u003Cbr>More sweet |  |\n| 􀁸 France\u003Cbr>o Sauternes/Barsac /Cadillac\u003Cbr>o Monbazillac | 􀁸 Sauvignon Blanc + Semillon\u003Cbr>􀁸 Muscat, semillon,Sauvignon blanc | o + Honey, nectarine, orange, vanilla,coconut and caramel when aged.\u003Cbr>o Same as sauternes but more orange color fruits | ~ 150g/l\u003Cbr>~100g/l |  |\n| 􀁸 Hungarian\u003Cbr>o Tokaj | 􀁸 Furmint, Hárslevelű, yellow muscat, Zéta, Kövérszőlő, Kabar | o + Orange peel, mineral | Minimum sugar level Puttonyos 3: 60g/l\u003Cbr>Puttonyos 4: 90g/l\u003Cbr>Puttonyos 5: 120g/l\u003Cbr>Puttonyos 6: 150g/l\u003Cbr>Aszú-Eszencia: 180g/l\u003Cbr>Eszencia: 450+ g/l |  |\n| 􀁸 Canada\u003Cbr>o Ice wine | 􀁸 Vidal, Cabernet Franc | o + Lychee, papaya | min. 125g/l |  |\n\ncheeses and sweet desserts fits well together with these complex wines which usually leave extremely long finish on palate.  \n\n| 􀁸 Jurançon – South west France | 􀁸 Gros Manseng, Petit Manseng, Courbu. | o + Mango, fresh acidity | 40-150g/l | \u003Cbr>RULES\u003Cbr>􀁸 Wine sweeter than food!\u003Cbr>􀁸 Acid and sugar neutralize each other!\u003Cbr>􀁸 Match viscosity of wine and food!\u003Cbr>PAIRING TIPS\u003Cbr>􀁸 Strong hard cheeses, also with apricot and fig jam\u003Cbr>􀁸 Strong blue cheese\u003Cbr>􀁸 Desserts made with puff pastry dough\u003Cbr>􀁸 Salty and sweet pies\u003Cbr>􀁸 Vanilla sauces\u003Cbr>􀁸 Foie Gras – Sauternes, TB, Tokaji\u003Cbr>􀁸 Chocolate dessert – Red Recioto, Malaga\u003Cbr>􀁸 Fruit salad, strawberries-Moscato d´Asti\u003Cbr>􀁸 Stilton – Port\u003Cbr>􀁸 Berries, berrymousse\u003Cbr>􀁸 Sorbets\u003Cbr>o Lemon sorbet-TBA\u003Cbr>􀁸 Apple tart – tokaj, cream sherry\u003Cbr>􀁸 Almond biscuits-Vin Santo\u003Cbr>􀁸 Carrot cake- Madeira reserve\u003Cbr>􀁸 Crème Brulée, Vanilla budding-Sauternes |\n| --- | --- | --- | --- | --- |\n| FORTIFIED WINES |  |  |  |  |\n| 􀁸 Ruby Port\u003Cbr>o Ruby\u003Cbr>o Late bottled vintage\u003Cbr>o Vintage Port\u003Cbr>􀁸 White Port\u003Cbr>􀁸 Rose Port\u003Cbr>􀁸 Tawny Port\u003Cbr>o Colheita | 􀁸 Tinta Barroca, Tinta Cão, Tinta Roriz, Touriga Franca, Touriga Nacional,\u003Cbr>􀁸 Viosinho, Verdelho, Malvasia Fina,Sercial,Donzelinho branco\u003Cbr>􀁸 Tinta Barroca, Tinta Cão, Tinta Roriz, Touriga Franca, Touriga Nacional | 􀁸 Cinnamon, blackberry, chocolate, raspberry\u003Cbr>􀁸 Apricot, baked apple, lemon peel, roasted nut\u003Cbr>􀁸 Strawberry, raspberry, cranberry, caramel\u003Cbr>􀁸 Caramel,raspberry,walnut, cinnamon,figs,clove. Nutty flavor increasing at 20y and vanilla comes in 40year tawny. | 120g/l |  |\n| 􀁸 Sherry\u003Cbr>o Palo cream\u003Cbr>o Cream\u003Cbr>o Dulce/ Moscatel\u003Cbr>o Pedro Ximenez | 􀁸 Palomino, Pedro Ximénez, Moscatel | 􀁸 Main flavors: Raisins, Figs\u003Cbr>o Main flavors\u003Cbr>o Main flavors\u003Cbr>o Main flavors\u003Cbr>o + Chocolate, plum, vanilla | o 45-115 g/l\u003Cbr>o 115-140g/l\u003Cbr>o 160+ g/l\u003Cbr>o 212+ g/l |  |\n| 􀁸 VDN [vin doux naturels] – South France\u003Cbr>o Muscat de Beaumesde","cbCaikOo1PVyqdAm","https://ap.wps.com/l/cbCaikOo1PVyqdAm","pdf",599056,"English","# Pairing Principles\n## Wine sweeter than food\n## Balance acidity and sugar\n## Match viscosity\n# Pairing Tips\n## Cheeses and baked desserts\n## Foie gras and chocolate\n## Fruit desserts and sorbets","[{\"question\":\"What are the core rules for pairing sweet wine with food?\",\"answer\":\"The guide lists three rules: wine sweeter than food, acidity and sugar neutralize each other, and wine viscosity should match the food.\"},{\"question\":\"Which foods are recommended for noble rot wines?\",\"answer\":\"Recommended pairings include strong hard and blue cheeses, desserts with puff pastry, salty and sweet pies, vanilla sauces, foie gras with Sauternes/Tokaji, chocolate desserts, fruit salad, strawberries with Moscato d’Asti, Stilton with Port, berries, and sorbets.\"},{\"question\":\"How does the guide suggest pairing fortified wines with desserts?\",\"answer\":\"It provides fortified wine types (e.g., Port, Sherry, VDN, Marsala, Madeira, Commandaria, Malaga) alongside typical flavor notes and residual sugar ranges, then applies the same principles of sweetness balance and viscosity matching for desserts and cheeses.\"}]","Food-table_sweet-dessert-wines - Pairing Guide | PDF",1791859961]