The bistro experience shouldn’t stop at the cheese course. Matching rustic French desserts with fortified wines or spirits elevates your meal’s finale.

1. Crème Caramel & Aged Tawny Port

The bitter burnt-sugar caramel topping of a firm crème caramel pairs beautifully with the oxidative, nutty notes of an aged Tawny Port.

2. Chocolate Fondant & Bold Syrah/Shiraz

While sweet Muscat is standard, pairing dense, dark chocolate desserts with a dry, peppery Syrah works wonders. The fat in the cacao coats the palate, softening the red wine’s heavy tannins.

3. Tarte Tatin & Calvados

Caramelized apple tart matched with French Calvados (apple brandy) is a legendary pairing from Normandy.