There’s nothing better after a great meal than taking some time to linger at the table with family and friends and chat, nibble on some sweets, and relax. So, how do you decide which wine to serve with dessert? As a general rule, an acidic wine goes best with a fruit dish, which also has natural acidity; the more intense the flavors of a dessert, the more intense the wine; and a dessert wine should be sweeter than the dessert itself. As the colors of the dessert get darker, the wine also should be darker. Overall, a good wine can make a dessert even better! /break-the-rules-10-wines-to-drink-with-ice-cream-221266CUSTARD AND VANILLAFlavor profile: Mild, light, and butterySuggested Pairings: Custard, petit fours, and vanilla-flavored desserts pair best with white wines, such as ONEHOPE’s Monterrey Riesling, California Brut Sparkling Wine, or Monterrey Muscat Canelli. These complement the mild, light, and buttery flavors of both the desserts and the wines.Recipe to try:Wine CustardIngredients:2 cups Riesling wine or fruity white wine1⁄2
cup water4 medium eggs1⁄2 cup sugarDirections:Place all ingredients in a double boiler and set over (but not touching) boiling water.

Cook, beating mixture constantly and vigorously with a wire whisk, until custard thickens, about 10 minutes.Refrigerate and serve cool. top selling wine in the usaFRUIT AND SPICEFlavor profile: Apples, pears, cinnamonSuggested pairings: Fruit and spiced desserts, such as apple pie, tarts, poached pears, and cinnamon concoctions, are complemented best by white wines as well. best wine on dietTry ONEHOPE’s 29 Twelve California Dessert Wine, or even pink champagne (such as ONEHOPE’s 2015 North Coast Reserve Sparkling Rosé). buy wine ice cream onlineThe fruity aromas of the wine will pair well with the spiced fruit favors in the dessert.top 5 wine producing states us

Recipe to try:Wine and RaspberriesIngredients:1 cup dessert wine1/4 teaspoon ground ginger5 large or 10 small plums, about 2 pounds cut into wedges2 pints of fresh raspberriesDirections:Place the wine and the ground ginger into a bowl and whisk vigorously to combine.best wine at targetPut the wedges of plum into the bowl with the wine mixture and let soak for 20 minutes at room temperature, tossing every five minutes.where to buy wine ice cream near meStir the raspberries into the mixture and gently toss to coat. CARAMEL AND CHOCOLATEFlavor profile: Dark, buttery, caramelized, richSuggested pairings: Caramel and chocolate desserts are best suited for wines with dark, buttery, caramelized, and rich flavors. Try red wines, such as ONEHOPE’s California Pinot Noir or California Cabernet Sauvignon. Of course, the classic chocolate pairing is a port wine, which always is a great fit.

If you’re a white-wine lover, try pairing bittersweet chocolate with a zippy White Zinfandel (such as ONEHOPE’s California Zinfandel; semi-sweet chocolate with Muscat; and creamy milk chocolate with a light-bodied Riesling or Sauvignon Blanc.Recipe to try:Molten Chocolate CakeIngredients:1 stick (4 ounces) unsalted butter6 ounces bittersweet chocolate, preferably Valrhona2 eggs2 egg yolks1/4 cup sugarPinch of salt2 tablespoons all-purpose flourDirections: 1. Preheat the oven to 450 degrees. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar, and salt at high speed until thickened and pale.Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft.

Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. © Image 2014 Jennifer Meier Port is a fortified wine from Portugal. Generally speaking, less expensive ports have flavors of sweet, ripe dark berries. Vintage and aged Ports lean towards flavors of dried fruits with hints of caramelized nuts.Port and the blue cheese Stilton are a traditional pairing. Port will also pair well with other blue cheeses. Garnish the blue cheese with walnuts or pecans, either raw or candied.© Image 2012 Jennifer Meier Sherry is a fortified wine from Spain. Amontillado (less sweet), Oloroso,(sweeter) Cream Sherry (more sweet) and Pedro Ximénez (very sweet) all pair well with cheese.Sherries often have a nutty flavor with a hint of dried figs. Pair with salty Spanish cheeses, such as Manchego, Cabrales, Mahon and Serra de Estrella. The island of Madeira off the coast of North Africa is considered part of Portugal.

It is the namesake of this dessert wine that ages for decades. Look for a Malmsey Madeira, which is richer and sweeter but still balanced, as it has more acidity than a wine like Port.With a slight flavor of toasted nuts, Madeira pairs well with cheeses that have a nutty character - Gruyere, Petite Basque, and Zamarano. Madeira also pairs well with blue cheeses. Colorouge Washed Rind Cheese. The flavor of this sweet wine from France is often compared to apricots and honey. Pair with blue cheeses or salty washed rind cheeses like Epoisses. All Rieslings - dry, off-dry and sweet - are especially cheese-friendly wines. If you're serving cheese as a dessert course, look for Rieslings with Spatlese, Auslese, Beerenauslese, or Late Harvest on the label, as these words all indicate the Riesling will be on the sweeter side.Pair with creamy cheeses like Selles-sur-Cher (or other soft goat cheeses), Reblochon, Camembert and Muenster, or with harder cheeses that have a "swiss flavor" - Comte, Beaufort and Hoch Ybrig.