The 9 Best Pie and Wine Pairings of All Time, According to a Sommelier

“Apple pie is so iconic, so pairing it with a wine that’s less expected, but shares similar flavor profiles, is a surefire hit,” explains Miyashiro. Vouvray Chenin Blancs from the Loire Valley in France come in “a range of sweetness levels, from sec (dry) to doux (the sweetest, which can have a syrup-like texture).” No matter the style, these white wines bring “an aromatic blend of roasted apples, honeycomb, and ginger” to the table — and a bottle like Bougrier ‘V’ Vouvray Chenin Blanc even has notes of apple and honey that go really well with apple pie. 

Pecan pie is famously decadent with sticky toffee and tons of nutty crunch. To cut some of that sweetness, Miyashiro recommends pairing a slice with an amaro — an Italian liqueur typically consumed as an after-dinner digestivo. “It will offer some bittersweet reprieve from the pie while mirroring some of the nuttiness,” she explains. Her pick? This $20-ish bottle of Pasubio, which hails from the Dolomites region and “is reminiscent of blueberries, hazelnut, and smoke.”

The velvety and uniform texture of pumpkin pie pairs exceptionally well with a dessert wine that packs a little more punch, like Verdelho Madeira. It’s a bold white without being too overwhelming on the palate. “This Portuguese fortified wine seamlessly blends flavors of apricot, raisins, and roasted pecans (that pair perfectly with pumpkin!) without being too sweet.”

“White Port is often overlooked [in favor of] its darker counterpart (dark port wine),” explains Miyashiro, but this dessert wine is “brighter, more fruited, and incredibly versatile… think notes of caramel, apple, and chamomile — similar flavors of cognac or armagnac without being as high in alcohol.” Wouldn’t you know, those qualities enhance the buttery-sweetness of a sweet potato pie. We recommend this (on sale!) Sandeman Apitiv Reserve White Port that hails from Portugal.

With its fudgy, gooey richness, chocolate chess pie pairs beautifully with the spice, nuttiness, and dried fruit notes of Italian Vin Santo. The dessert wine, as Miyashiro shares, is typically aged in chestnut barrels that contribute to its density (without making it tooheavy). This Italian wine’s complexity and texture complement the richness of the pie, offering a balance between sweetness and depth. Try your hat at a Bellini Vin Santo, with its toffee and molasses undertones.

Tokaji, often likened to liquid gold, is a late-harvest dessert wine from Hungary made from native grapes Furmint and Hárslevelü. Miyashiro recommends pairing a wine like Royal Tokaji with banana cream pie — like a true ride-or-die, they bring out the best in each other. “The raisined grapes transform into a vibrant elixir with notes of tropical fruit, candied ginger, and saffron, and the brightness lifts the creaminess of the cream pie while accentuating the tropical flavors.”

Although cherry pie may not have originated in the U.S. (its origins are believed to be Canadian or European), it’s undeniably associated with North American cuisine. Miyashiro suggests pairing it with a red Zinfandel, “America’s grape,” especially a late-harvest-style bottle like Ridge’s Essence. “The bold, fruity notes of sun-dried cherries, plums, and baking spices complement the tartness of the cherries in the pie.” Trentadue California Old Patch Red 2021, a California Zinfandel blend that has plenty of juicy fruit notes, is another great option that’s more widely available.

Fun fact: Not all Rieslings are sweet. In fact, there are bottles and bottles of drier-style Rieslings lining the shelves these days. For buttermilk pie, Miyashiro recommends a G.G. Riesling, which is “a guaranteed high-quality white boasting aromatics, and is purposefully dry.” Its crisp acidity helps balance the pie’s richness without overwhelming its delicate flavor.

Sauternes is “probably the most celebrated dessert wine,” explains Miyashiro — and rightfully so. “This French wine is the result of meticulously hand-harvesting grapes one-by-one, over several weeks’ time, to select only the raisinated fruit.” It’s a centuries-old practice that continues to deliver a complex mix of fresh pineapple with dried nectarines, vanilla, and honey. That rich sweetness complements the tangy citrus of a lemon meringue pie beautifully.