Sweet on Sweet? Not Always. A Better Way to Pair Wine With Dessert
Dessert and wine can either elevate each other to something magical—or completely clash. The key is balance: sweetness, texture, and intensity should complement, not compete. They say your wine should be as sweet or sweeter than the dessert. What if you don’t like sweet wine? Pairing dessert without sweet wine is very chic and very doable. The key is contrast, texture, and a polished finish, not sugar.
When it comes to desserts, I go big on flavor, story, and artistry. That’s why I’m pairing these exceptional wines with my favorites: Ferrara Bakery in NYC, where chocolate-covered cannoli and coconut macaroons are pure Italian decadence; Bixby Chocolate, small-batch bars bursting with bold, inventive flavors; Tony’s Chocolonely, ethically-minded chocolate that’s as fun as it is delicious; and Greyston Bakery , where brownies and pastries are soulful, community-forward, and just the right amount of indulgent.
Each brand is a little world of its own—and paired with the right wine, every bite becomes an experience, not just a dessert.
WHITE WINE PAIRINGS
Paired with Coconut Macaroons from Ferrara NYC
I’m pairing Raphael Sauvignon Blanc with coconut macaroons from Ferrara NYC because the wine’s bright acidity and clean citrus notes cut through the macaroons’ sweetness while highlighting their toasty coconut flavor. The freshness keeps the pairing light and crisp, turning a classic bakery treat into a polished, refreshing finish. Coconut is delicate, sweet, and lightly chewy—so the wine should feel equally playful. Raphael’s Sauvignon Blanc cuts through the richness of coconut. The contrast keeps the dessert from feeling heavy.This is a contrast pairing — crisp wine vs. rich dessert — and it works when the dessert isn’t syrupy or overly sweet, which Ferrara’s are not.
Paired with Plain Cannoli from Ferrara NYC
I’m pairing Wölffer Sauvignon Blanc (Loire Valley) with the plain cannoli from Ferrara Bakery because the wine’s crisp acidity cuts through the creamy ricotta filling and keeps the dessert feeling light and refined. Subtle citrus and herbal notes bring freshness to the cannoli’s sweetness, turning a classic New York treat into something bright and balanced. Holy Cannoli!
Paired with White Chocolate from Tony’s Chocolonely
I’m pairing Wölffer Pinot Gris with white chocolate from Tony’s Chocolonely because the wine’s soft texture and gentle fruit balance white chocolate’s richness without tipping into sweetness overload. Subtle pear and floral notes complement the cocoa butter and vanilla, creating a smooth, creamy pairing that feels indulgent, modern, and beautifully restrained.
Paired with Vegan Golden Milk White Chocolate from Bixby
I’m pairing Kind of Wild Sauvignon Blanc with Bixby’s vegan golden milk white chocolate because the wine’s bright acidity and herbal freshness cut through the chocolate’s creamy texture while highlighting its warming spices. Notes of citrus and green herbs play beautifully with turmeric and ginger, keeping the pairing vibrant, balanced, and unexpectedly refreshing — indulgent, but never heavy.
RED WINES PAIRINGS
Paired with Dark Chocolate Pistachio truffles from Bixby Chocolate
I’m pairing Raphael Cabernet Sauvignon with Bixby’s dark chocolate pistachio truffles because the wine’s structure and depth meet the intensity of the chocolate. It feels refined and perfectly balanced for a true after-dinner moment. This truffle is a high‑quality dark chocolate with depth and nuance rather than a simple candy. That matters for pairing because artisanal dark chocolate — especially bean‑to‑bar — has layers of complex flavors, meaning the wine choice should echo or harmonize with the flavors rather than fight them. The structure of the Raphael Cabernet holds up against the Bixby chocolate without tasting thin.
Paired with Chocolate-Covered Cannoli From Ferrara NYC
I’m pairing Wölffer Malbec with chocolate-covered cannoli from Ferrara NYC because the wine’s dark fruit and velvety structure echo the richness of the chocolate while standing up to the creamy ricotta filling. Soft tannins and subtle spice bring depth without heaviness, turning a classic Italian dessert into a bold, luxe finish.
Paired with brownies from Greyston Bakery
I’m pairing Kind of Wild Pinot Noir with Greyston brownies because Pinot’s bright red fruit and soft acidity lift the richness of those famously fudgy brownies without overpowering them. The wine’s lighter body and subtle earthiness keep the pairing balanced, letting the chocolate feel indulgent but not heavy. It’s an easy, feel-good match that’s cozy and classic.
Kind of Wild Cabernet Sauvignon
Pair with Dark Chocolate Bars: Bixby Haitian Dark Chocolate, Tony’s Chocolonely Dark Chocolate bar
I’m pairing Kind of Wild Cabernet Sauvignon with the dark chocolate from Bixby and Tony’s because the wine’s structure and depth mirror the chocolate’s intensity without adding extra sweetness. The Cabernet’s dark fruit, subtle spice, and firm tannins play beautifully with cacao’s natural bitterness, creating a bold, grounded balance that feels indulgent but not sugary. It’s a pairing for people who like their dessert a little dramatic.
