Recipes and pairings

WHICH PROSECCO TO PAIR WITH DESSERTS?

It's no mystery that Prosecco, especially the sparkling version, has long been the wine of choice for the classic end-of-year toast with Panettone or Pandoro cakes. Bubbles, you know, are perfect for any occasion, even more so when it comes to a real celebration. However, you really don't have to wait until the end of the year to enjoy a glass of Prosecco with dessert. Each dessert has its ideal Prosecco, and we'll tell you how to choose the right one.

So, if you are wondering which Prosecco to pair with desserts, be aware that the myth that "dessert goes with dessert" has to be dispelled, at least in part. Also because not all desserts are equal; let's see why.

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How to pair Prosecco with desserts

The secret to matching the perfect Prosecco with your dessert lies in the sugary residue content of the wine which, depending on the amount present, will make the Prosecco more or less sweet to the palate. When the sugary residue is very low, the result is a drier type of Prosecco, such as Extra Brut and Brut. As the sugary residue increases, so does its sweetness, and that results in an Extra Dry or Dry Prosecco.

The sweeter the dessert, the better it will go with the sweeter versions of Prosecco. As such, the sweetness of the first will enhance that of the second, creating a harmonious sensation on the palate. However, as we have already mentioned, even a glass of Brut or Extra Dry can be perfect with dessert. You just have to know how to spot the right one.

Which Prosecco to pair with desserts: let's start with Dry

For those who prefer a more classic combination, that is, sweet with sweet, the recommended choice is Dry. For example, a Cuvée Viviana Cartizze, with intense aromas of ripe fruit with the first and hints of fruit and flowers with the second. Dry Prosecco is perfect for cakes and delicate desserts, especially fruit and cream based, such as strawberry cakes or tarts.

Pairing Prosecco Extra Dry and Brut with desserts

The lower sugary residue of an Extra Dry, for example that of the Cuvée 1926, goes well with desserts containing peaches, berries or dry pastries; meaning, desserts that are less sugary or that might have slight sour or bitter notes. For those who love combinations outside the norm, we recommend trying a Brut such as Cuvée del Fondatore which, with its aroma of ripe fruit and honey, is perfect with biscuits or dry almond pastries.