TBA wines pair wonderfully with rich desserts such as fruit tarts, crème brûlée, and cheesecake. They also complement strong cheeses.

Beerenauslese pairs wonderfully with rich desserts like fruit tarts, crème brûlée, and cheesecake. It also complements strong cheeses.

Icewine pairs wonderfully with rich desserts like crème brûlée, cheesecake, and fruit tarts. It also complements strong cheeses.

Tokaji pairs well with foie gras, blue cheeses, and fruit desserts. It also complements dishes with rich, creamy sauces and spicy flavors.

Sauternes pairs well with foie gras, blue cheeses and fruit desserts. It also complements dishes with rich, creamy sauces and spicy flavors.

Moscato d’Asti pairs well with fruit desserts, salads and spicy dishes. It also complements herbs, light pasta dishes and mild cheeses.

Origin: Moscato, also known as Muscat, is a white grape variety grown in many wine regions worldwide, including Italy, France, and...

Origin: Lambrusco is a sparkling red wine produced in the Emilia-Romagna region of Italy. Production: Made from the Lambrusco grape, this...

Brachetto d'Acqui pairs well with fruit desserts, chocolate, and creamy cheeses. It is also a delightful aperitif.

Vidal ice wine pairs well with rich desserts, such as cheesecake, fruit tarts, and crème brûlée. It also complements strong cheese.

Semillon pairs well with seafood, poultry, and dishes with creamy sauces. It also complements dishes with herbs, salads and fruity desserts.

Scheurebe pairs well with spicy dishes, seafood, and light salads. It also complements dishes with fresh herbs, Asian cuisine, and pasta.

Sauvignon Blanc pairs well with seafood, light salads, and goat cheese. It also complements dishes with herbs, Asian cuisine, and pasta.

Riesling pairs well with spicy dishes, such as Asian cuisine, as well as seafood, poultry, and pork.

Petit Manseng pairs well with spicy dishes, rich seafood like lobster and foie gras. The sweeter versions are excellent with fruit desserts.

Muscat Blanc pairs well with spicy foods, fruit-based desserts and soft cheeses. It is a great choice for aperitifs and light appetizers.

Moscato Rosé pairs well with light desserts, fruit salads, and soft cheeses. It is also a great choice for brunch or as an aperitif.

Monbazillac pairs well with foie gras, blue cheeses, and fruit-based desserts. It is also a match for rich pâtés and creamy cheeses.

Gewürztraminer pairs well with spicy foods, such as Thai and Indian cuisine, as well as rich dishes like foie gras and strong cheeses.

Cava pairs well with a variety of foods, including tapas, seafood, fried foods, and light salads. It is also an excellent choice for toasts.