PAIRING GUIDE: DESSERTS AND WINES

Pairing Guide: Desserts and Wines

How can we combine these two beloved components of our most festive moments? Is pairing desserts with wines really possible? Let's explore this sweet subject a little further.

There's no escaping it, it's genetic; we're drawn to sweets with magnetic force, with varying degrees of intensity. It's very difficult to resist the offer of a slice of cake or a piece of chocolate. For some, abstaining from sweets is physically debilitating, but don't be alarmed, this power of sugar has been present throughout our evolutionary journey and ensured that we maintained our energy reserves to build the present we know today.

The appreciation for sweets is so ancient and special that it formed the basis of religious offerings to the gods in early civilizations. At that time, fruits and honey were the main sources of sugar, until sugarcane cultivation spread across the Asian continent, originating in India, and was brought to Europe by soldiers returning from the Crusades. Sugar became an extravagant and addictive luxury in royal courts, especially in France, where the first desserts emerged, or from the French " desservire ," where the main courses were removed and delicate sweet dishes were served to the guests.

When we eat sweets, we receive a surge of dopamine, the pleasure and reward hormone. Now, imagine the French courts and their banquets with plenty of wine; would dessert be the time to abandon our beloved beverage? Certainly not! It was inevitable that the combinations of wines and sparkling wines with fruit sweets and jams would begin to gain special attention.

Basic rules in harmonization

Sugar has a very dominant flavor on the palate, and besides tiring the taste buds more quickly, this characteristic makes pairing it with wines a greater challenge, as sweetness can accentuate certain aspects of the drink, such as alcohol and bitterness. To prevent an incredible dinner from losing points at the very end, let's talk about some combinations and tips to finish it off perfectly.

Fruit Desserts and Fresh Fruit: Desserts that are mainly based on fresh fruit have a more delicate and gentle sweetness on the palate and pair very well with wines, even dry ones, with a fruity profile and more freshness. Pair Casa Marques Pereira Vintage Blush Rosé Gamay and Malbec with a Pavlova or Fruit Tart or even a Sorbet to get the best out of its refreshing acidity.

Pastry: Desserts made with milk, flour, and eggs generally contain more sugar in their composition; their high sweetness needs to be harmonized with a more intense and refreshing beverage to prevent the sweetness from overpowering its companion. Puddings, filled donuts, and confections made with condensed milk, along with countless similar items, are a perfect match for a sparkling wine with balance and intensity, such as the Casa Marques Pereira Brut Safra Histórica MMXX sparkling wine.

Chocolates: It's impossible to talk about sweets without including chocolates in a category of their own. As a dessert or simply a casual companion, it can also shine with a special pairing, but care is needed; the cocoa content will determine the ideal combination. Milk chocolates, with their pronounced sweetness, need a companion with similar characteristics, while darker chocolates, starting at 70% cocoa or more, pair very well with dry red wines aged in oak barrels, such as the Casa Marques Pereira Segredos da Adega Cabernet Sauvignon 2014 .

Tips can help in the search for the perfect combination, but even more importantly, when we talk about pairing cheeses and wines, testing is essential. The balance between sweetness and freshness needs to be literally put to the test to find the ideal pairing. Even combinations that may sound unusual, like white chocolate and Segredos da Adega Pinot Noir (try it!), can surprise even the biggest skeptics. Let yourself be carried away by the wave of well-being that only wines and sweets can provide.