Wine Pairings with Dry biscuits and pastries

Dry biscuits and pastries, such as biscuits, cantucci, tarts and tea pastries, stand out for their crumbly texture and their delicate or lightly spiced flavours. To show them at their best you need wines with balanced sweetness and good structure. Let's discover the best pairings.

Characteristics of Dry Biscuits and Pastries and General Pairings

• Texture: crumbly, sometimes crisp.
• Palate: vanilla, dried fruit and nuts, jam, chocolate.
• Occasion: end of the meal, afternoon snack, paired with tea or coffee.

Best Food and Wine Pairings for Dry Biscuits and Pastries

Natural Sweet Wines

• Vin Santo del Chianti DOC – The classic pairing with cantucci.
• Passito di Pantelleria DOC – Excellent with desserts made with nuts or figs.
• Moscato di Scanzo DOCG – Elegant with tarts and jam-filled pastries.

Sweet Sparkling Wines

• Asti Spumante DOCG – Perfect with plain biscuits and fruit tarts.
• Moscato d’Asti DOCG – Ideal for soft dry biscuits and pastries or cream-filled ones.

Fortified Wines

• Marsala Superiore Dolce – Great for chocolate or spiced desserts.
• Recioto di Soave DOCG – Refined with delicate dry biscuits and pastries.

Mistakes to Avoid

• Avoid dry wines, which would create an unpleasant contrast.
• Take care with wines that are too alcoholic, if the dessert is simple.
• Avoid wines with marked tannins, which can accentuate the bitterness of the dessert.

Specific Pairings

• Almond cantucci → Vin Santo del Chianti, Recioto di Soave
• Butter or vanilla biscuits → Moscato d’Asti, Asti Spumante
• Tarts with fruit jam → Moscato di Scanzo, Passito di Pantelleria
• Spiced or cocoa biscuits → Marsala Dolce, Moscato di Scanzo