Easter is a celebration that brings together family, conviviality, and the pleasures of the table. Its sweet treats – from colomba cake to decadent leavened pastries, and the classic chocolate egg – are an invitation to end lunch with a smile. And what better way to do so than with a fine glass of dessert wine?
Pairing wine with dessert, often overlooked, is one of the most refined experiences at the table. But be careful: choosing the right wine is no trivial matter. The first rule is simple yet essential: the wine must be at least as sweet as the dessert it accompanies, otherwise, it will taste harsh or sour on the palate.
Italian Dessert Wines
Italy is a goldmine for dessert wines. Just think of Moscato d’Asti, with its sparkling lightness and aromas of white flowers and peach – a perfect match for traditional Colomba or other delicate Easter pastries. If the Colomba is enriched with chocolate glaze or more intense candied fruits, Brachetto d’Acqui, with its scents of rose and red berries, offers a pleasant alternative, playing on softness and aromaticity.
For those seeking a more structured pairing, especially with rich desserts or those made with dried fruits, Vin Santo from Chianti or Passito di Pantelleria takes center stage. The former offers notes of almond, dried fig, and honey, which pair beautifully with cookies, tarts, or baked desserts; the latter, rich and enveloping, is perfect to contrast the intense sweetness of white chocolate or pastry creams.
And let’s not forget Recioto della Valpolicella, a sumptuous sweet red wine ideal with dark chocolate, cocoa cakes, or more complex desserts.
The Allure of Great International Dessert Wines
Beyond Italy’s borders, the world of wine offers equally intriguing treasures to celebrate Easter. A timeless classic is French Sauternes, able to envelop the palate with aromas of honey, apricot, and saffron. Its elegant sweetness pairs well with almond-based desserts, glazed Colomba, and even foie gras for the bold.
From Germany, Riesling Beerenauslese or Trockenbeerenauslese offers a sublime combination of sweetness and acidity, working beautifully with fruit-based desserts or light pastries. And from Spain, the luxurious – dense, dark, rich in notes of dates, figs, licorice, and coffee – are among the few wines intense enough to compete with dark chocolate above 80%.
Another key player is Port, in its Tawny and Late Bottled Vintage (LBV) versions. The former, softer and oxidative, suits desserts with caramel, milk chocolate, or nuts. The latter, more structured, stands up to and enhances dark chocolate.
Wine and Chocolate: A Game of Harmony
Pairing wine and chocolate requires sensitivity and care, but can become a true sensory journey. It’s important to consider not only the type of chocolate, but also any fillings or flavorings, such as spices, nuts, or creams.
Here’s a simple guide to help navigate:
| Type of chocolate | Recommended Wine |
| Milk chocolate | Tawny Port, Brachetto, Moscato rosa |
| Dark chocolate 60–70% | Recioto, LBV Port, Sweet Primitivo |
| Dark chocolate 80%+ | Pedro Ximénez, Amarone passito, Banyuls |
| White chocolate | Passito di Pantelleria, Sauternes, Icewine |
For example, a Colomba filled with white chocolate cream can be beautifully enhanced by a Sauternes or aromatic Passito, while a dark chocolate egg with toasted hazelnuts calls for a denser and fuller-bodied companion, like a sweet Port or Sherry.
Training the Nose to Recognize Sweetness
The aromas of chocolate, dried fruit, vanilla, toast, or caramel are an essential part of the tasting experience of a great dessert wine. To recognize, appreciate, and describe them, practice is essential.
With Chocolate Aromas by TasterPlace, you can train your sense of smell simply and intuitively: a journey through the most delicious scents found in both cocoa and great sweet wines. Discover our Chocolate Aromas collection.
Ending Easter with a Glass and a Smile
Easter is a moment of genuine conviviality, and the sweet finale deserves the same care as the wine served with the roast or the initial toast.
Choosing the right dessert wine, thoughtfully pairing it with chocolate, and perhaps surprising your guests with a unique or refined match, is a gesture that speaks of passion and a true culture of taste. From Moscato to Port, from dark chocolate to white chocolate eggs filled with dried fruits, each pairing is a chance to be moved by discoveries.
Happy Easter from TasterPlace!
May it be a celebration full of scents, smiles, and little pleasures to savor slowly.