Corney & Barrow 

For wine and desserts to work well, the wine must be at least as sweet as the dish. Weight and texture are also important. Successful marriages can be devised by analysing and balancing keynote characteristics. Vin Santo, Tokaj, Madeira and Pedro Ximenez reveal nuances of nuts, marmalade and mocha, complementing chocolate-based dishes and Christmas pudding. They are delicious with old-fashioned vanilla ice cream, the cold cutting through sweetness. Good Muscats have an uplifting grape character, which works well with dried and fresh fruit. Less well-known, red Vins Doux Naturels complement often tricky chocolate desserts and wine-poached fruit. Sauternes, with the best of its aspirant consorts, combines naturally rich, grape sweetness with a freshness borne of healthy acidity. They should always be delectably vibrant, never cloying. Sauternes complements cream based desserts, such as crème brûlée, crème caramel. A well-balanced dessert wine, such as a sweet German wine, can easily replace pudding itself, sips of richness balanced by freshness, a perfect end to a meal. German and Alsatian dessert wines and New World equivalents are also delicious with orchard fruit. Or why not have a bubble or two?

See below for our recipe suggestion and matching wines