Dessert
Fruit Tart
A fruity, fresh and slightly sweet wine to extend the fruit without seeming austere alongside the dessert.
The pairing
Why it
works.
A fruit tart combines the sweetness of the dessert, the natural acidity of the fruit and the richness of the pastry. The wine should have enough fruit to connect with the filling, while retaining enough acidity so the pairing stays fresh.
Apple, pear or peach tarts pair particularly well with fruity, slightly sweet white wines. With strawberries, raspberries or other small berries, a fruity rosé or some gentle sparkling wines can also work very well.
In practice
With a fruit tart, first look for a wine that recalls the dessert’s fruit. It should also be sweet enough that the tart’s sugar doesn’t make it seem dry or acidic.
In the glass
What to
look for.
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
We don’t have an alcohol-free bottle to recommend with this dish yet. Our selection is growing.
What to avoid
Very dry, tannic or heavily oaked wines. Against the dessert’s sugar they risk seeming more acidic, more bitter and much less fruity.
When serving
Serve the wine around 8–10 °C. A cool temperature keeps the pairing lively, but avoid serving the wine ice-cold to preserve its fruit and sweetness.