The pairing of desserts with wine is a classic example of matching by concordance: sweet foods are in fact paired with sweet wines.

The combination by contrast only works with salty dishes.

With desserts we must think by analogy: a dessert must not be dampened by a dry taste that would ruin its sweetness.

The rules of concordance also apply to the structure of the dish. A dessert with a heavy structure requires a wine that stands up to comparison.

As for fattiness, which in many desserts is declined as “buttery”, the contrast is instead valid. In such cases, we will try to combine a sweet sparkling wine, which balances the greasiness of the butter with its freshness, while the sweetness of the wine supports and enhances that of the dessert.