In our modern foodie-fueled world, with gelées, foams and tiered creations featured on popular cooking shows, it's easy to forget that a homey dessert can sometimes be the most satisfying. Cheesecake, chocolate mousse, bread pudding, apple pie—these dishes may not feature cutting-edge flavors or design, but they're timeworn for a reason: They place flavor over flair every time. And, though they're entirely worthy of the after-dinner spotlight on their own, you can up the elegance factor by pairing a traditional sweet with a complementary glass of wine. We spoke with Richard Vayda, director of wine studies at the Institute of Culinary Education in New York City, for dessert and wine duos that are matches made in culinary heaven. Lemon-Poached Pears with Two Sauces Enhance the fruitiness of this dish with a Muscat de Beaumes de Venise from Domaine de Durban (2006, Rhone Valley, France, $14), a traditional Muscat full of apricot and pear, Vayda says. For a lighter option, try a "more citrus, semisweet, still or sparkling chenin blanc wine" from South Africa, Australia or Vouvray, France.

Photo: Jacqueline Hopkins/Woman's Day Good Old-Fashioned Apple Pie Vayda recommends keeping it "all-American" with the honey- and tree fruit–like Hermann J. Wiemer Late Harvest Riesling (2008, Finger Lakes, New York, $19). top red dry winesAlternatively, try something "slightly fizzy with an apricot fruit," such as a Moscato d'Asti from Piedmont, Italy. best wine list london restaurantPhoto: Charles Schiller/Woman's Daybest dessert wine under 30 The deep chocolate taste of this recipe "matches beautifully with the spicy, lush berry" flavor of Edmeades' Zinfandel Alden Vineyard Late Harvest (2005, Mendocino, California, $23), Vayda says. wine in spain map

Another option: an Argentinean malbec or Shiraz port from Australia. Photo: Marcus Tullis/Woman's Day Heavenly Bananas Foster Bread Pudding Vayda recommends splurging on the rich, tropical-tinged Jackson-Triggs Vidal Icewine (2007, Niagara Peninsula, Canada, $17). glass of wine drug testBuy the 187 ml bottle: "You only need a little," he says. wine hong kong 2015Or try a caramel Bual or Malmsey Madeira "to pair with the rum flavor." Photo: Mary Ellen Bartle/Woman's Dayy Mile-High Pumpkin Meringue TartKiona's Late Harvest Gewürztraminer (2002, Washington, $12), with its "spice and honey" flavors, will be a winning addition to this dessert, Vayda says. Another terrific option: a white dessert wine, such as a Vin Santo from Tuscany, Italy. Photo: Con Poulos/Woman's Day Try the Quady Essensia Orange Muscat (2008, California, $22), which Vayda says will "match the orange citrus and richness" of this pie.

Alternatively, liven things up with a red, such as an off-dry sparkling shiraz from Australia, which will "offset the cheese, too." Photo: Iain Bagwell/Woman's Day "Go retro with the zesty citrus of the traditional Martini & Rossi Asti Spumante (non-vintage, Piedmont, Italy, $14)," Vayda says. "Or try a bargain semisweet or sweet (demi-sec, doux) sparkler from Chile or even southern France." Photo: Antonis Achilleos/Woman's Day To amplify the fruity flavor of this classic recipe, Vayda recommends a sparkling berry wine, such as Banfi Rosa Regale Brachetto (2009, Piedmont, Italy, $19), or a fortified, ruby port with cherry and plum overtones from Portugal. Photo: Ellie Miller/Woman's Day For these rich, spicy cakes, Vayda recommends a Sémillon varietal, such as the Kanu Kia-Ora Noble Late Harvest (2005, Western Cape, South Africa, $19), with notes of honey and pear, or a similarly styled South African or Australian wine. Photo: Kate Sears/Woman's Day "Celebrate with a rich and frothy Schramsberg Crémant Demi-Sec Sparkling Wine (2005 North Coast, California, $29)," Vayda says, "or go sparkling pink with a reinvigorated juicy red Lambrusco Grasparossa" from Emilia-Romagna, Italy.

Photo: Dasha Wright/Woman's DayI'm not sure who first had the idea of pairing red wine and chocolate together, but it's gotten out of hand. For once and for all, let me say it loud and clear: dry red wine and chocolate do not go together. Why would someone lie to you and try to convince you that this is something you should enjoy? Why would the powers that be—the red-wine pushers and the chocolate coercers—set you up for such flavor failure, particularly around Valentine's Day when presumably you want to impress the object of your affections? But I'm here to help. Here's why the combination of red wine and chocolate is never going to truly taste good. A sip of dry red wine without any perceptible sweetness will turn bitter and sour when taken with sweetened chocolate. Unless you're munching on plain roasted cocoa nibs, back away from the Cabernet, please. Pairing wine and chocolate isn't hard, though—look for a wine with some sweetness, and the whole thing can come together beautifully.

Don't let the word "sweetness" or the phrase "dessert wine" scare you away. We're not talking about wine coolers here. A proper dessert wine, when paired with a sweet food, will taste less sweet than it might on its own. Think of the wine as the raspberry syrup drizzled across your molten chocolate cake: it adds the contrasting flavor to make the chocolate pop. The first step: identify your chocolate. Are you 80% cocoa kind of person or do you have a thing for milk chocolate mousse? Again, sugar is what we're talking about. The darker the chocolate, the less sweet it is, and the less sweet the wine needs to be for a perfect pairing. Do you make delicious chocolate pudding with cups of sugar in it? That's going to call for a sweeter wine. Also think about what is accompanying your chocolate. Are you enjoying a chocolate and berry tart? The fruit may add some bright acidity that will mute the sweetness of the dessert, so that you can select a less richly sweet wine. That may call for a less fruit-forward wine in favor of one with savory flavors.

Ok, you've got the theory. Let's get you set up with some specific recommendations. You've got to love chocolates nestled in a tacky red foil heart-shaped box...but you'll love them even more with something to sip alongside. This classic Valentine's Day gift calls for a young and bright dessert wine like a ruby port. These are babies compared to aged or oxidized ports, but a ruby is meant to be drunk when young. The style offers bright red berry flavors and lovely sweetness with an extra alcoholic kick from the traditional addition of distilled spirit to the wine. The ruby port from Quinto do Infantado is a favorite of ours—and offers great value so you can splurge for a 36-piece truffle box. Light and airy mousse (such as this one) deserves a more sprightly wine, perhaps something with bubbles. A Brachetto from Italy's Piedmont region is lightly sparkling and semi-sweet. Think of it as a red version of Moscato, but with more herbal and fresh-picked strawberry flavors. Brachetto is also a bit lower in alcohol, helping to ensure that you'll be awake for whatever comes after a romantic dinner.