thanksgiving

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

Ali Domrongchai
Ali DomrongchaiAssociate Editor, Groceries
Ali Domrongchai, a Southern-raised, Brooklyn-based food writer, grew up around her family's Thai restaurant that sparked her initial love for food. (Fun fact: her grandparents briefly ran a Thai grocery store in the 70s). In this space, her curiosity on the role that food plays…read more
published Nov 27, 2024
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Illustration of 9 combos of pie and wine arranged on a dining table
Credit: Jessie Wong

After savoring holiday meals, one of my favorite ways to seal the evening is with a decadent slice of pie. And paired with a glass of wine? Well, that’s just the ultimate way to wrap up the celebration, IMO. 

To help navigate the sweet spot between dessert and drink, we turned to Maria Miyashiro, sommelier, for some expert pairing suggestions. And she really got our imaginations flowing! This after-dinner party includes nine of our favorite fruity, spiced, and chocolatey pies and their very complementary wines. 

1. Apple Pie and Vouvray Chenin Blanc

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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. 

2. Pecan Pie and Amaro

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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.”

3. Pumpkin Pie and Verdelho

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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.”

4. Sweet Potato Pie and White Port

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“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.

5. Chocolate Chess Pie and Italian Vin Santo

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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.

6. Banana Cream Pie and Tokaji

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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.”

7. Cherry Pie and Red Zinfandel

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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.

8. Buttermilk Pie and Riesling

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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.

9. Lemon Meringue Pie and Sauternes

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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.

What is your favorite pie and wine pairing? Tell us in the comments below.