Creme Brulee

Vanilla custard and burnt sugar need a wine sweeter than the dessert.

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Creme Brulee — wine by wine

Best Match

The dish Creme Brulee

The wine Amontillado or Oloroso Sherry

Why it works

Creme brulee is rich, creamy, and high in sweetness, with caramelized sugar on top. Amontillado or Oloroso Sherry works here because its nutty oxidative depth links beautifully with mushrooms, roasted nuts, aged cheese, braises, and caramelized edges. The important move is making sure the wine has enough sweetness for the dessert, avoiding bold tannin where egg and dairy would dull it, so the wine supports the food instead of becoming a separate event.

Wine style

Amontillado or Oloroso Sherry mid

A nutty, oxidative fortified style for mushrooms, aged cheese, consommé, and roasted nuts.

Sweet Tokaji or Sauternes-style dessert wine

splurge

Its sweetness, acidity, and botrytis complexity can meet custard, fruit, honey, and blue-cheese richness while staying fresh.

Port-style fortified red

splurge

Its sweetness, power, and dark-fruit depth stand up to blue cheese, chocolate, nuts, and intense dessert flavors.

Aromatic Gewurztraminer or Viognier

mid

Its perfume, rounded fruit, and low-to-moderate acidity can meet spice, ginger, saffron, and aromatic sauces.

Off-dry Riesling

mid

Its gentle sweetness, low alcohol, and bright acidity cool spice, flatter salt, and refresh rich sauces.

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