According to the writers at the "The Nibble," a specialty foods magazine, it's difficult to pair wine with dessert because "dessert" is such an expansive category with so many different flavors, that it takes more than a dozen wines to successfully pair the basics. Of course, some desserts are trickier to pair than others. These tend to be desserts that have such a rich flavor that it's hard to find a wine bold enough not to have the dessert overpower the taste and fragrance of the wine.
Instructions
1. Pair cheesecake or ice cream with champagne or a rich wine like a Sauternes, a Gewürztraminer or Riesling from Alsace. Cheesecake and ice cream have such a sweet rich flavor that wine has trouble breaking through. A sherry, such as Pedro Ximinez works well; you can sip it or pour it on. Nigori saké is also a suitable sweet, milky complement.
2. Pair citrus-based desserts, key lime and lemon meringue pies with Muscats. Consider using a Beaumes de Venise or a California Muscat, such as Bonny Doon. The fruity yet musky muscat blends well with the acidity of citrus.
3. Pair chocolate desserts with vintage Port, late harvest zinfandel, Lustau Muscat Sherry "Emlin," Recioto Amarone. Cognac goes splendidly with dark chocolate.
4. Pair apple tarts or pies or crumbles with Anjou wines--a Quarts de Chaumes or a Bonnezaux. Anjou wines, with their aroma of black currents and apricot, are a splendid complement to apple.
5. Match nutty desserts, such as almond or walnut cakes or pecan pies, with Oloroso Sherry or a Malmsey Madeira. These both have equally nutty, somewhat fruit and distinctly woody aromas.
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