Happy National Dessert Day!

Happy National Dessert Day!

October 14 is National Dessert Day!

And since our definition of Nirvana is wine and dessert, we couldn’t be happier.

Now you can buy specific dessert wines, which are generally are on the sweet side, served in a small glass and meant to be sipped and savored.

They are often drunk alone (i.e. without actual dessert) and there can be a huge price differential among them. A half bottle of Chateau d'Yquem Sauternes  will cost you $200 (please try a glass before you die though) whereas a bottle of Chocolate Shop Chocolate Red Wine (and yes, it really does taste like chocolate) will only set you back $10.

You can also stick with what’s already in your wine fridge and create some amazing pairings.

“Just don't double down on sweets when pairing. Death by sweetness is not sweet,” says Marlo Scott, owner of Sweet Revenge in lower Manhattan, who’s shop specializes in pairing wine and beer with…you guessed it…dessert.

Make sure the wine complements, or balances, the flavors and it doesn’t overpower the dessert.

So if you’re just going Betty Crocker at home and or hitting your local bakery on the way to a friend’s house, Scott offers some some super-easy pairings for you to celebrate this holiday.

Brownies: Try a spicy, smokey South African Pinotage. Find one that has hints of chocolate so it “will make the brownies richer and more interesting.”

Chocolate cake: Pair with a lightly sweet semi-sparkling French Rosé (or Pink) Moscato. “This delicate wine will cut the intensity of chocolate.”

Hot fudge sundae: There’s a bunch of flavors in that big bowl of ice cream, so again, you don’t want to overpower it and go sweeter. Scott suggests a Vanilla Bellini (which is just Prosecco, peach purée and vanilla bean). “The vanilla notes will complement the chocolate fudge and vanilla ice cream without being cloyingly sweet.” Fun.

Bananas Foster: “I'd pair this decadent extremely sweet dessert with a Proscato (just mix Prosecco and Moscato). “This drink is not too dry and has just a touch of sweetness which will counterbalance the richness of the dessert,” suggests Scott.

Apple pie: Pick an unoaked Sauvignon Blanc from New Zealand that has apple notes to complement your big piece of pie.

“Be prepared to taste and sip until you find the right drink for your dessert. This is not a job for the weak!” she warns.

We gladly shall heed her counsel.

Tracy Byrnes, former FOX Business Network anchor and host of “Wine with Me” for Foxnews.com, is editor-in-chief and chief contributor of The Sip. 

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