Wine and Dessert Pairings That WOW

Wine and dessert are two simple joys deserving of a standing ovation. What would make these two things even better? If they were homemade and perfectly paired together! That’s where we come in. With the help of Chef Alexa, we’ve chosen some swoon-worthy dessert recipes and paired them with some fan-favorite La Crema bottles, so you can confidently partake in these delectable treats knowing you’ve got the perfect combination of flavors.    

So, get ready to impress your besties (or treat yourself, we’re not judging!) And let’s get into some sweet recipes paired with delicious wine to make every bite irresistible! 

Blanc de Blanc & Caramel Corn

This isn’t your fairground kettle corn, it’s a sophisticated culinary treat with a balance of sweet, salty, and bubbly!

Pair with Saralee’s Vineyard Blanc de Blanc.

wine and dessert pairing sparkling carm


Caramel Corn


  • 12 cup unsalted butter
  • 14 cup light corn syrup
  • 1 cup firmly packed light brown sugar
  • 3 teaspoons kosher salt
  • 12 teaspoon vanilla extract
  • 14 teaspoon baking soda
  • 2 12 qt freshly popped air-popped popcorn


  1. Preheat the oven to 300°F. Line a half sheet pan with aluminum foil and spray with nonstick cooking spray, or line with a silicone baking mat.
  2. To make the caramel: In a heavy 4-qt pot, melt the butter over medium heat. Add the corn syrup and brown sugar and stir gently just to combine. Simmer, without agitating the pan, for about 4 minutes, until large bubbles begin to form. Continue cooking on medium heat, stirring every 30 seconds, for 2 to 4 minutes, until the mixture has turned amber. To check the color of the caramel, carefully dip a piece of the popcorn into the pot.
  3. Turn off the heat and carefully whisk in 2 teaspoons of the salt, the vanilla, and the baking soda. Gently fold in the popcorn, being careful not to crush it, until evenly coated with the caramel.
  4. To bake the caramel corn: Transfer the popcorn to the prepared sheet pan and bake, stirring gently every 5 minutes and making sure the popcorn is evenly coated with caramel, for 20 minutes, until golden brown.
  5. Meanwhile, lay a large sheet of waxed paper on a work surface. When the caramel corn is ready, spread it in an even layer on the waxed paper and sprinkle with the remaining 1 teaspoon salt. Once it is cool enough to handle but not completely cold, break apart the popcorn bunches.
  6. The caramel corn will keep in an airtight container at room temperature for several days.
  7. Note: Air-popped popcorn is preferred, but if you don’t have a hot-air popper, popcorn made on the stove top will also work.

Sauvignon Blanc & Cheesecake with Lemon Curd

Ditch the predictable berries and go with a sassy citrus.  Sauvignon Blanc’s acidity cuts through the creamy bliss of the cheesecake.  And that homemade citrus curd is a quick burst of tangy goodness that enhances the whole pairing.

Pair with Sonoma County Sauvignon Blanc.

wine and dessert pairing cheesecake and sauvignon blanc

Cheesecake with Lemon Curd


  • Graham cracker crust: 
  • 3/4 cup Graham cracker crumbs
  • 1 Tbsp sugar
  • 2 tsp brown sugar 
  • 4 Tbsp melted butter 
  • Cheesecake filling: 
  • 1 lb cream cheese , room temp
  • 1/2 cup sugar
  • 1/3 cup sour cream 
  • 1 tsp vanilla extract
  • Pinch salt
  • 2 eggs, room temp. 
  • Lemon curd: 
  • 1/4c lemon juice 
  • Zest of 2 lemons
  • 6oz egg yolks
  • 8 oz sugar
  • 6oz butter 


  1. Using only ingredients in Graham cracker crust:
  2. Combine all ingredients and press into the bottom of a lined 6” cake pan. Set aside.
  3. Then grabbing the ingredients in Cheesecake filling:
  4. In a mixer, beat together cream cheese and sugar until smooth and lump free. Add sour cream, vanilla, and salt. Mixing to combine.  Lightly fold in eggs until just combined, do not over mix. Pour into 6” cake pan with prepared Graham cracker crust. 
  5. Bake at 325 in a water bath for 30-45 minutes or until center is set and no longer liquid. 
  6. Lastly grab the ingredients for the Lemon curd:
  7. In the bowl of a double boiler, combine lemon juice, lemon zest, egg yolks and sugar. Stir over low simmering water until mixture thickens. Remove from heat, add butter and stir to melt. Strain through a fine sieve and chill.

Chardonnay & Spiced Apple Cobbler

Chardonnay’s smooth oak notes are perfectly complemented by the pie’s warm spices.  This is a combo where the fruit flavors take a backseat to give oak and spice the spotlight.

Pair with Saralee’s Vineyard Chardonnay.

cobbler and chardonnay

Spiced Apple Cobbler


  • Spiced Apple filling:
  • 2 12 lb apples, preferably Gravenstein
  • Finely grated zest of 2 lemons
  • 1 tablespoon freshly squeezed lemon juice
  • 4 teaspoons unsalted butter, melted
  • 12 cup tapioca flour
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 12 teaspoon ground nutmeg
  • 12 teaspoon kosher salt
  • Sugar drop biscuits:
  • 2 cups pastry flour
  • 14 cup granulated sugar
  • 14 cup firmly packed light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 12 cup unsalted butter, at room temperature
  • 34 cup heavy cream
  • 1 large egg beaten with 1 tablespoon water, for egg wash
  • 2 teaspoons organic raw sugar mixed with 14 teaspoon ground cinnamon, for cinnamon sugar


  1. To bake the apples: Preheat the oven to 350°F. Line a half sheet pan with aluminum foil. Peel, halve, and core the apples, then cut lengthwise into slices 1/8 inch thick. Put the slices in a large bowl. Add the lemon zest and juice, butter, tapioca flour, granulated sugar, cinnamon, nutmeg, salt, and 6 tablespoons water to the apples and toss to coat evenly.
  2. Spoon the apple filling into a 10-inch cast-iron skillet. The skillet should be full, which is fine as the apples will cook down. Place the skillet on the prepared sheet pan and bake the apples for 40 to 45 minutes, until bubbling.
  3. Meanwhile, make the biscuit dough: In a stand mixer fitted with the paddle attachment, combine the flour, both sugars, baking powder, and salt and mix on low speed to combine. Add the butter and beat on medium speed until fully incorporated. Add the cream and beat just until the dough comes together in a shaggy mass. Remove the bowl from the mixer stand.
  4. To bake and serve the cobbler: Once the apple filling has started to bubble, remove the pan from the oven. Using a 13/4-inch (#30) ice cream scoop, scoop the biscuit dough on top of the apples, starting at the side of the pan and working toward the center.
  5. Gently brush the dough with the egg wash and sprinkle evenly with the cinnamon sugar.
  6. Return the pan to the oven and bake for 25 to 30 minutes longer, until the dough is golden brown and cooked through. Let the cobbler cool slightly before serving.
  7. Serve warm, with ice cream.

Pinot Noir & Mocha Chocolate Mousse

The dark chocolate’s bittersweet notes tame the Pinot Noir’s fruity kick while the wine’s tannins act as a sugar chaperone ensuring things don’t get too sweet.

Pair with Sealift Vineyard Pinot Noir.

Wine and dessert pairing mocha mousse

Mocha Chocolate Mousse


  • 3 Tbs melted butter 
  • 6 oz dark chocolate 
  • 3 large eggs, separated
  • 1/2 tsp cream of tartar
  • 1/4 cup + 2 Tbs sugar 
  • 1/2 cup heavy cream
  • 1 Tbs instant espresso powder 


  1. In a double boiler, melt together chocolate and butter. Once melted, whisk in egg yolks.
  2. In a separate bowl, whisk egg whites, cream of tartar and 1/4 cup of sugar until mixture reaches stiff peaks. Fold into chocolate mixture.
  3. In a seperate bowl, whisk heavy cream, 2 Tbsp sugar and espresso powder until soft peaks. Fold into chocolate mixture.
  4. Divide mousse into 6 glasses or jars and chill for 1 hour. To serve, top with whipped cream and any additional garnishes you desire.

The Sweet Conclusion

Now that you have the recipes and pairings, it’s time to grab a glass, whip up a treat, and savor the moment.

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