A key rule when pairing wine with specific tastes is to pair sweet wine with sweet food – but the rule only works if the intensity of sweetness in each component is equal. Crisp, fragrant and full of fruity flavours, Sparkling Moscato (the Italian name for Muscat Blanc) is a great texture contrast with rich Christmas Pudding. Bring the liquid back to the boil quickly, then carefully add the sugar to the pan while gently stirring it.

Lemon tart is not the easiest to pair with wine as not only do you need to match the sweetness but also the tangy citrus flavours. It is still dry so needs to be back sweetened but the spices are balanced with the taste of the dried fruit still there. I am passionate about good quality wine and set up Wines With Attitude to share that passion with other wine lovers.You can bottle the wine once it has cleared and finished fermenting, usually after at least 3 months. Because we work from the barcode, if producers does not make us aware of a label change we often miss updates until we are contacted about it. This type of Port is best for milk chocolate treats (or sugary chocolate cakes like yule logs) and also fantastic with Christmas Pudding.

Beers of Europe strictly adheres to these regulations and by agreeing to our Terms and Conditions on checkout you confirm that you are over 18 years old. However I know some Italians who swear by the afore-mentioned Moscato because it’s slight sweetness is the perfect match with the not-too-sweet panettone. Nobody does it like the French when it comes to Sémillon-based dessert wines, so look to the subregions of Bordeaux – The Château du Seuil Cerons and Château Gravas Sauternes are both sensational options, and also match wonderfully with creamy desserts like crème brûlée, and apple tarts. Of course the sweet wine must have good acidity too as that will also stop the combination seeming OTT; the acidity will cut through the sweetness and make the mouth water. If you find yourself with leftover Christmas Pudding we have a couple of suggestions for making the most of it.and in the same way I wonder if it would be improved (and possibly cheaper) by extracting from a christmas pudding recipe the flavours required and leaving out those that aren't (suet, eggs, etc)? These are beautiful dessert wines to enjoy on their own if you fancy a little drop of something sweet on Christmas Day afternoon, but also make a fantastic pairing with light, creamy desserts and fruity puddings.