Dessert is the final, delicious note of any great meal, and the right drink can make it even better for everyone at the table. Stanford’s offers the guidance you’re looking for, whether you’re dining out or an at-home host looking to thrill your guests. Pairing dessert and wine or an after-dinner cocktail can turn a sweet treat into an unforgettable, delectable experience.

The key to dessert and wine/cocktail pairings is  all about balance:

• Too sweet, and it’s overwhelming.
• Too dry, and the flavors fall flat.
• Just right, and every bite and sip complement each other perfectly.

When in doubt, consult the following:

A Quick Guide to Pairing Dessert with Wine or Cocktails

• Sweet with Sweet: The wine or cocktail should be as sweet as or slightly sweeter than the dessert.
• Fruity & Fresh: Crisp or slightly sweet or bubbly wines or light, refreshing cocktails work well with fruit-based desserts
• Rich & Bold: Chocolate or cream-based treats pair best with deeper, more full-bodied, dense wines or richly layered cocktails.
• Contrast: After-dinner drinks should enhance, not compete with, the dessert’s flavors.

Here’s a quick guide to a couple of our favorite examples of easy and effortless dessert with your favorite (or new!) wine or cocktail pairings that provide flavors worthy of a toast.

Crème Brûlée & Espresso Martini

The moment you crack into the delicate crunch of caramelized sugar, revealing a velvety custard with deep, flavorful vanilla undertones, you experience the confectionery bliss that makes Crème Brûlée a dessert worth savoring. Match it with Stanford’s Espresso Martini, crafted with Grey Goose vodka, espresso extract, and fresh espresso. The coffee-infused cocktail adds just the right contrast and is a perfect pick-me-up on a night out.

Key Lime Pie & A Tequila Sunshine or Sauvignon Blanc

A Tequila Sunshine, made with Cazadores Blanco Tequila, Aperol, St-Germain elderflower liqueur, and lemon, amps up the tangy, creamy flavors of Key Lime Pie and savory, flaky crust. Or try a Sauvignon Blanc, a great dessert wine known for tropical flavors, light body, and high acidity. Both are  fresh, vibrant dessert and wine or cocktail pairings that never feel too heavy—perfect for a vacation escape or for those looking for a sunny, refreshing treat.

Apple Crisp Skillet & A Huckleberry Raindrop or Chardonnay

The warm vanilla ice cream, salted caramel, and delicious apple paired with our Huckleberry Raindrop is the perfect example of how dessert and cocktails can capture the feeling of a slow country afternoon, or a relaxed summertime gathering. Made with 44 North Huckleberry vodka, lemon, and rosemary simple syrup, the Huckleberry Raindrop complements the Apple Crisp’s warm spices and cool creaminess, offering a light, refreshing contrast that delights the senses. For a dessert and wine pairing, a light Chardonnay is a great companion to mirror the warm flavors with a crisp finish. 

Berry Cobbler & A Paper Plane

The ripe berry flavors in Stanford’s berry cobbler call for a drink with enough depth to balance the dessert’s sweetness. For something not too sugary or heavy, our Paper Plane cocktail-made with Aperol, warm and rich Bulleit bourbon, Amaro Nonino, and lemon- has bright citrus notes that add some bittersweet depth to this treat making it the perfect choice of pre-dinner drink pairing for an outdoor party, or cozy  night in. 

Seasonal Brownie Sundae & A Stanford’s Old Fashioned 

Our rich Seasonal Brownie Sundae, served warm with vanilla ice cream and seasonal toppings, pairs best with a signature Stanford’s Old Fashioned, a classic made with Woodford Reserve bourbon, chai simple syrup, and orange bitters. The warm, fudgy gooeyness of the brownie and subtle chill of the ice cream is a delight to savor. An old fashioned delivers the rich flavor you crave without overpowering the sweetness, creating a truly indulgent dessert and cocktail pairing for a classic experience. 

New York Style Cheesecake & A Lavender Cosmo or Prosecco

A Classic Cheesecake is rich but pairs beautifully with a Lavender Cosmo, a cocktail with Absolut Mandarin vodka, Giffard Crème de Violette, Cointreau, lime, cranberry, and lavender, providing subdued  floral and citrus flavors. Its subtle floral and bright citrus notes lift the cheesecake’s creamy texture and raspberry topping, creating a refreshing, slightly tart balance of dessert and cocktail that keeps every bite or sip feeling light and delicious. If you prefer wine, a lively Prosecco offers a famously bubbly fizz and sparkling lift for an elegant or celebratory finish. 

Explore Stanford’s dessert and wine selections to find your next perfect pairing, whether you’re indulging in an after-dinner cocktail or savoring a pre- or after-dinner aperitif.