Sweet wines are, well, sweet. Not quite that chocolate torte you’ve been avoiding, but decadent just the same. Many sweeter wines go great with spicier foods, while lush dessert wines are often sipped in small quantities by themselves or with a dessert after a satisfying meal.





Recipes for Sweet Wines

Bleem’s Nipples of Venus
Serves 6

This simple dessert was first presented to us with a Moscato d’Asti and remains one of our favorite sweet pairings.

  • 1 package of Filo Pastry Cups
  • Fresh whipped cream (or Rediwhip if you’re in a hurry)
  • Fresh raspberries

1. Bake the filo cups according to directions on package. Cool.

2. Fill each cup with whipped cream

3. Top each with a raspberry

Bon Ton Cafe’s Bread Pudding (from the famed New Orleans’ cafe)
Serves 8

Tawny ports and Amontillados are perfect pairings with bread pudding. And Trina loves bread pudding, so here we go.

Bread Pudding

  • 1 loaf French bread, cut into 1-inch squares (about 6-7 cups)
  • 1 qt milk
  • 3 eggs, lightly beaten
  • 2 C sugar
  • 2 Tbsp vanilla
  • 1 C raisins (soaked overnight in 1/4 C bourbon)
  • 1/4 tsp allspice
  • 1/4 to 1/2 tsp cinnamon
  • 3 Tbsp unsalted butter, melted

Bourbon Sauce

  • 1/2 C (1 stick) butter, melted
  • 1 C sugar
  • 1 egg
  • 1 C Kentucky bourbon whiskey (strong … lessen to taste)

Bread Pudding directions:

1. Preheat oven to 350°F.

2. Soak the bread in milk in a large mixing bowl. Mix/crush with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.

3. Pour butter into the bottom of a 9×13 inch baking pan, and coat bottom and sides well. Add the bread mixture and bake at 350°F for 35-45 minutes, until set. The pudding is done when th edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.

4. Serve with bourbon whiskey sauce on the side; pour on to taste.

Bourbon Sauce directions:

In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. Whisk in bourbon to taste. Remove from heat and let cool. Whisk before serving. The sauce should be soft, creamy, and smooth.