Most folks know a little bit about pairing their favorite entrées with the right variety of red or white wine, but they might be a little more in the dark when the dessert menu rolls around. Chocolate desserts are a staple for many and the flavor can be enhanced if you pair it with a vintage port wine. Cognac (a spirit made from distilled wine) and bordeaux also taste good with chocolate recipes. Dark chocolates go well with the softer flavor of a merlot, and desserts combining chocolate with berries can be paired with the rich, deep flavors of a cabernet sauvignon.
Cheesecake is a tough match, but your best bet is a dry or sweet riesling. This is also a good wine to pair with any kind of fruit tart, pie or turnover. When in doubt, serve some champagne or sparkling wine -- they should go with most any dessert recipe.
To learn even more about how to match drinks to your meal, follow the links on the next page.