Dessert wines

Our committee's review

Who hasn’t savored the perfect harmony of an aged Maury with an Opera cake, a Tokaji with a fruit tart, or a Paris-Brest paired with a well-matured Rivesaltes? These timeless dessert pairings are a true celebration of flavor, inviting you to indulge in something unforgettable.

Experience the magic of these pairings with three exceptional dessert wines—renowned names from their appellations, celebrated for their aging potential and depth. A truly unforgettable tasting experience awaits!

Now at its peak after 30 years, the 1994 Red Domaine Cazes Rivesaltes reveals a stunning topaz color with orange highlights. The nose is complex and inviting, with classic rancio notes, walnut, dried fruits, and almond, all balanced by a remarkable freshness. Made from long-macerated Grenache Noir, it offers incredible depth, with a silky texture and layers of hazelnut and candied fruit. This is a rare opportunity to savor a perfectly matured wine, ideal for pairing with desserts like Paris-Brest, milk chocolate mousse, Poire Belle-Hélène, or molten chocolate cake. Rated 95/100 by the Selection Committee, it’s an unforgettable experience.

The 2008 White Domaine Disznoko Tokaji Aszú 5 Puttonyos  is an extraordinary wine, awarded 96/100 by Parker. From a year rich in flavor and heavily botrytized grapes, it offers a complex bouquet of oriental spices. Opulent yet remarkably fresh, this sweet wine features a silky texture and vibrant notes of orange marmalade, apricot, and pineapple, with exceptional length on the palate. Serve chilled alongside a citrus salad or lemon meringue tart for a perfect pairing.

The 1999 Maury Red from Mas Amiel, the estate’s final bottled vintage, is perfectly timed for the festive season. With its mahogany hue and enticing aromas of chocolate, orange peel, candied apricot, and cocoa, it’s a beautifully balanced wine. Smooth and harmonious, it combines richness with elegance, blending vibrant citrus notes with a warm, inviting profile. This is an ideal pairing for desserts like tiramisu, Opera cake, or a square of Madagascar dark chocolate (70–80% cocoa). A standout selection, rated 94/100 by the Committee.

Three exceptional cuvées to elevate your dessert pairings to the next level!

• Wines tasted and selected by our sommeliers
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