When it comes to pairing wine with dessert, things can get a tad tricky. It is all too easy to overdo the sweetness factor and end up going overboard. This is an arena absent of simple, straight-forward rules like red meat with red wine and white wine with fish.
Since I love a good challenge, wine and dessert pairings are always fun for me!
Another awesome element to dessert and wine pairing is that so many desserts, The Bojon Gourmet’s Blood Orange Upside-Down Cake included, are fantastic additions to a brunch menu as well. And you know it doesn’t take much to convince me to sneak in a wine pairing before noon!
Check out my wine suggestions for the Blood Orange Upside-Down Cake – morning, noon or night…
Wine to pair with this dish:
Moscato is one of my favorite go-to dessert wines. It is incredibly versatile, pairing well with citrus, berries and cream-based dessert alike. With citrus, Moscato counters the tart with its subtle sweetness and enchanting bubbles.
Speaking of bubbles, a Prosecco is another great option to go with citrus desserts. I choose Prosecco over other sparkling wines because it tends to be more fruit-forward and does not have a dry finish. A great alternative to Moscato if you are looking for something to lighten the sweetness factor.
Black Muscat is the wild card for this pairing. Definitely the sweetest of the three, this pushes the limit for certain, but I like the idea of the rich flavors of the Blood Orange with the intense Black Muscat. I also think this wine will intensify the kick of the ginger in the cake as well.