Dessert

Champagne with dessert: a sweet finish

Finishing a meal with champagne has a festive feel to it — provided you choose the right cuvée. With sweet desserts, a very dry brut can seem too tart: opt instead for champagnes with a light dosage (dry, demi-sec) or a fruity rosé champagne, whose red fruit aromas complement Yule logs, tarts and other sweet treats.

With a Yule log or a red-berry dessert, rosé works a treat; with citrus notes or a light pastry, a fresh and delicate cuvée maintains the balance. Exercise caution with dark chocolate, which is trickier and calls for a mature, full-bodied champagne.

Create a gourmet end to your meal with our food and champagne pairings and our selection of champagnes.

Frequently Asked Questions

Which champagne should you serve with dessert?

With sweet desserts, avoid very dry brut, which can taste acidic. Choose a dosé champagne (dry or semi-dry) or a fruity rosé, whose red fruit aromas complement Yule logs, tarts and desserts. The pairing remains light and indulgent.

Which champagne goes with a Yule log?

With a Yule log, particularly one with red berries or citrus fruits, a rosé champagne works a treat: its fruitiness complements that of the dessert. With a caramelised or vanilla-flavoured Yule log, a semi-dry cuvée, which is sweeter, balances the sweetness better.

Can champagne be paired with chocolate?

This is the trickiest pairing. Dark chocolate, with its bitter and powerful flavour, overpowers delicate champagnes. Opt for a ripe and full-bodied cuvée, or even an intense ‘saignée’ rosé, or try milk chocolate, which is milder and easier to pair.