Sparkling
L'Orpailleur Brut
Vignoble de l'Orpailleur
Cantons-de-l'Est · Canada
View →Dessert
Cake & vanilla desserts
A tender, fruity and fresh wine to accompany the sweetness of vanilla without making the dessert feel heavy.
The pairing
Why it
works.
Vanilla desserts are generally more delicate than chocolate or caramel. Their sweetness and creamy texture call for a wine that’s tender enough to remain harmonious, but not so powerful that it masks the subtle aromas of vanilla.
With a light cake, softer bubbles can be particularly pleasant. A creamier or richer dessert allows for more roundness, while a fruit accompaniment favors aromatic, fruity white wines.
In practice
Vanilla is delicate: no need to bring out the most powerful dessert wine. Instead seek sufficient sweetness, fruit and a lovely freshness to extend the dessert without overpowering it.
In the glass
What to
look for.
Off-dry Riesling01
Slightly sweet Chenin Blanc02
Muscat03
Off-dry sparkling04
Fresh, sweet white05
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
What to avoid
Tannic red wines, completely dry whites and very oaky or very powerful wines. They risk dominating the vanilla or seeming austere in the face of the sugar.
When serving
Serve the wine around 8–10 °C. A cool temperature balances the cream and sugar while preserving the wine's fruity character.