Bring on the buttery, flaky, comforting holiday pies. But pie-eating can be thirsty work. We may be biased, but we’re pretty sure wine makes the best companion to time-honored seasonal desserts—and we can prove it. Let’s slice up the simple art of wine-and-pie pairing. It’s easier than you think!
PIE-PAIRING BASICS
As a general rule, when pairing wine with dessert there’s one thing to keep in mind: your wine should be at least as sweet—if not sweeter—than whatever you're eating. A slight acidity will even give balance.
If your pie isn’t overly sweet, it will pair nicely with a wide spectrum of sweeter wines from fizzy and light to sticky and caramel-ly -- think Chardonnay, Cabernet, Pinot Grigio and all the usual wines you’ve already planned as part of your dinner menu.
Ready for memorable, mouthwatering pie pairings worthy of giving thanks?
| Apple Pie | The Naked Grape Chardonnay’s elegant and creamy palate delivers a mid-bodied flavor with lingering fruit finish—expect pitch perfect flavors of baked apple and caramel. |
| Blueberry Pie | A robust and rich Cabernet Sauvignon offers bold flavors of dark fruit and blackberries that complement sweet blueberries like no other. |
| Lemon Meringue Pie | With aromas of pear and Meyer lemon, light-bodied Pinot Grigio has a crisp, fresh, light and tangy style that’s just right. |
| Pecan Pie | With just a touch of fizz, and aromas of peach and orange blossom, our Moscato’s clean finish makes a delightful pairing to pecan pie’s rich texture. |
| Pumpkin Pie | Pinot Grigio is the way to go to pair with this seasonal favorite. To bring out the best in pumpkin pie, think aromatic white wines with flowery aromas with high-acidity. |
Not a pie person? Good news: wine also pairs with fruit tarts, crumbles and cobblers, butter cookies, carrot cake, chocolate and probably anything else you’ve got planned for a holiday meal. Plus, if your guests are feeling euphoric enough, they may even offer to help with the dishes. We’d say that’s a win.
