Champagne

Light, sponge cakes and pastries are best paired with Moscato d’Asti, a sparkling white wine from Piedmont. Its low alcohol content, moderate sweetness, and light sparkling character make it a great alternative to tea or coffee. For a similar pairing, you can also try an extra-dry Prosecco. If you’re having a traditional afternoon tea, you might want to open a bottle of Champagne, with demi-sec being the best choice. Cupcakes may be too sweet for dessert wines, but chocolate ones can be paired with fortified wines or sweet liqueur Muscats.

For Madeira cake, nutty cakes, and fruit cakes, try pairing with a Tawny Port or Colheita (vintage-dated Tawny). Madeira wine is also a good option. Gingerbread can be paired with ginger-flavored beverages or liqueur Muscats.

Dairy-based cakes and desserts provide a blank canvas for flavor pairings. Plain cheesecake goes well with many of the fortified wines mentioned above.

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