Sweet dishes call for a wine with a significant sugar content. The number one rule is that the wine must be sweeter than the dessert.
Chocolate was long considered tricky to pair with wine. Nowadays, however, the wide variety of cocoa contents and flavours makes it easier to find the right wine. As with all sweet dishes, the wine must be sweeter than the chocolate; this means that the higher the cocoa and the lower the sugar content of the chocolate, the less sweet the wine should be.
The crème contains a lot of sugar and is quite rich, so needs a sweet, rich dessert wine. The aroma of caramelized sugar is complemented by the barrique flavour of Sauternes.
Fruit desserts are high in acid, very fresh and only moderately sweet. So, a wine with moderate sugar content, not much alcohol and a very fresh aroma works well.
Pastries and cakes with fruit
Pastries and cakes are often a medium-sweet dessert with a fluffy consistency. Certain wines have the ideal sugar content and complement the aromas of cakes with complex fruit aromas.
Pastries and cakes without fruit
Pastries and cakes paired with fruits are very fresh with balanced sweetness, so a spritzy, rounded wine with moderate sugar content and a fresh aroma works well.