The best food and wine pairings for your Christmas desserts

Dessert is a moment of gourmandise that prolongs the magic of Christmas. Amaze your guests with a perfect harmony of sweetness and deliciousness. From the freshness of fruit to the richness of praline, explore our suggestions for dessert pairings. 

Wine and praline dessert: our best pairings

This year, to celebrate Christmas, we are offering you a delicious praline log with hazelnut slivers. The sweetness of the sponge cake and the richnes of the praline will go perfectly with the citrus and mango aromas of our Clairette de Die "Méthode Ancestrale" Souffle de Solaure. The Clairette de Die reveals a fine balance combining complexity and lightness, with aromatic persistence on notes of fresh muscat and verbena that will sublimate the praline flavour of your dessert. 

For the second pairing, we suggest a vanilla and praline Saint-Honoré. To accompany this traditional dessert, the fine bubbles and roundness of our Crémant de Bourgogne Extra Brut de TRENEL will be ideal. On the palate, the Crémant reveals aromas of white flowers, pastries and nougatine, reminiscent of the praline notes in the Saint-Honoré. A perfect sparkling wine to accompany your dessert! 

Wine and fruit desserts: our secrets for a perfect match

If you choose a fruity, refreshing dessert, be inspired by our suggested pairings.

An exotic fruit pavlova accompanied by Coufis ‘Granges de Mirabel’ is an enchanting combination. Viognier expresses intense aromas of exotic fruit, orange and apricot, with a long, lingering finish. This sweet wine goes perfectly with the exotic notes of the dessert.

Christmas spices, a must that goes perfectly with poached pears, accompanied by our Gin Die cocktail. Made with our organic Clairette de Die ‘Méthode Ancestrale’ Souffle de Solaure and our Gin Sothis, the Gin Die is a cocktail that's sure to please!

The freshness and lightness of the Gin Sothis will perfectly enhance the fruity Clairette de Die, with its soft notes of lime blossom and verbena. This local cocktail showcases unique terroirs with the Gin Sothis made from Hermitage plants and the fruity, well-balanced Clairette de Die.

To make this cocktail (for 1 person):
- 18 cl Clairette de Die
- 2 cl Sothis Gin
- 1 basil leaf
- Ice cubes
- Stemmed glass

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