We all know a crisp glass of rosé shines in the summer. It’s cold, it’s light, it’s pink—what’s not to love? It looks the part, tastes refreshing, and makes the best patio companion. But while I’ve got no problem pouring a glass to go with a salad, some cheese, or on its own, there’s one thing I realized I had no clue how to pair it with: dessert.
Rosé is fruity, a little floral, sometimes dry, sometimes bubbly. But does that mean it goes with chocolate? Citrus? Cake? Turns out, rosé doesn’t always want to be paired with sweets—especially if we’re talking about cream-heavy or chocolate-drenched options. The acidity just doesn’t play well with rich, mouth-coating fats. But with the right pairing? It can actually elevate the dessert—and vice versa.
So I talked to people who really know their stuff: a chocolatier, a consulting winemaker, and a wine bar owner. Here’s what they had to say about making your favorite pink drink play nice with sweets.
Whether you're sipping something sparkling or cracking open your favorite $12 bottle from Trader Joe’s, here’s what works—and what doesn’t.
So, What Kind of Rosé Should You Be Drinking?
Before we get to dessert, let’s talk about the wine. Almost every expert I spoke with emphasized Before we get to the sweets, let’s talk wine. Every expert I spoke with emphasized the same thing: when in doubt, go French. Specifically, Provence.
“Those rosés have a crisp, fruity profile that is perfectly refreshing for a summer sip,” says Ashley Herzberg, consulting winemaker at Avaline. “Look for organic wines with no additives (added sugars, colors, concentrates, etc.) so you can feel confident about what's in your glass.”
Wines from Provence tend to be dry, bright, and fruit-forward—aka ideal if you’re pairing with fresh seasonal fruit or lighter baked goods.
Still vs. Sparkling
Still rosés usually shine brightest with fruit-forward desserts, tarts, or citrusy bakes—nothing too rich or chocolate-heavy. Sparkling rosés, on the other hand, bring a vibrant acidity and effervescence that opens the door to bolder pairings.
“The lively bubbles act as a palate cleanser, allowing each bite of chocolate to shine,” says chocolatier Nicole Patel of Delysia Chocolatier. She loves sparkling rosé with chocolate-dipped strawberries, ruby chocolate, or berry-infused truffles.
The TL;DR: Sparkling = can go a bit bolder. Still = keep it light and fresh.
Chocolate + Rosé: It’s Complicated
Chocolate and rosé aren’t a match made in heaven—unless you get a little strategic. Nicole broke it down:
• Match the intensity: Make sure the rosé is as sweet (or sweeter) than the chocolate.
• Stick to milk or white chocolate: These won’t overpower rosé’s delicate body.
• Try ruby chocolate: Especially if the wine has berry notes.
• Pair sparkling rosé with bittersweet or dark chocolate: The bubbles keep it light and balanced.
• Look for floral/citrus tones: Pair those wines with chocolates infused with rose petals, lemon, or orange blossom.
• If it’s Syrah-based? Add spice. Chocolate with clove, chipotle, or cinnamon can work beautifully.
When in doubt, go with Fruit
Every expert I talked to agreed on one thing: rosé loves fruit. The overall consensus? Go light, go fruity, and don’t go too creamy or rich.
“I like things that have fresh summer fruits: strawberry dishes, melon salads, anything with peaches,” says Brian Mitchell, manager at Brooklyn’s Brookvin.
He avoids anything too creamy or overly chocolatey, preferring desserts with light pastry texture and brightness. “I don't feel like the mouth coating fats work well with the delicate minerality of a traditional Provence Rose,” he explained.
Ashley had a similar take. Her go-tos for rosé dessert pairings?
• Tangy goat cheese cheesecake
• Fresh berry tart
• Lemon olive oil cake
She finds that these balance the wine’s natural acidity and complement the flavor. Of course, her pick of the summer is Avaline Rosé (which I will say I recently tried and loved).
Even richer bakes work best when they’re infused with fruit or citrus to echo the wine’s natural notes. Nicole added, “Rosé often has flavors like strawberry, raspberry, watermelon, or stone fruit, making it perfect for pairing with fruit-infused chocolate truffles.”
The Rosé Rotation
Here’s what I’ve got in my rosé rotation lately, based on recommendations and tastings.
Avaline Rosé, $24
Super fresh, organic, and light—think citrus and melon. It’s a dream with lemony desserts like an olive oil cake or lemon curd tart.
La Vieille Ferme Rosé, $9
The iconic Trader Joe’s bottle (aka "chicken wine"). Dry and stone-fruity. Best with peach galette or strawberry shortcake.
Moët & Chandon x Pharrell Williams Nectar Impérial Rosé, $42+
Rich, bubbly, and slightly sweet. A bit of a splurge pick that makes a fun gift. I love this bottle and think it would pair great with chocolate-covered strawberries or a berry crumble.
Prophecy Rosé, $11
A watermelon-y vibe with a cute bottle to match. Goat cheese cheesecake with berries or a shortbread tart is the move.
Hampton Water Rosé, $20
Elegant, dry, and fun. Great with almond cake or a citrusy pavlova with lots of texture.
Wölffer Estate Summer in a Bottle Rosé, $16
Classic Provence with a burst of fruit and minerality. Try it with fresh berries and whipped cream or anything with peaches.
Chateau Minuty Prestige, $27
Another Provence pick. Crisp and clean with notes of orchard fruits and florals. I could see paring this with an apricot tart or peach galette (see recipes below).
Pairings That Work
Here’s what to serve (or just snack on) with your next glass:
Sparkling Rosé
Pair with: berry crumble, chocolate-dipped strawberries, bittersweet truffles
Dry Still Rosé
Pair with: lemon cake, olive oil cake, strawberry shortcake, almond pastries
Rosés with a hint of sweetness
Pair with: apricot galette, goat cheese cheesecake with berries, shortbread fruit tarts
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