Fall is in full swing, and with that, pie season is, too. We’re excited to tuck into everything from all-American classics like apple and pumpkin pie to citrus-forward varieties like key lime and lemon meringue pie. That’s not to mention underrated offerings like creamy peanut butter and chess pies. Being who we are, of course, we’ll be pairing every slice with a glass of wine.
To help uncover the best wine and pie pairings, we asked several sommeliers from across the globe to weigh in. They had a lot of thoughts on what makes a great one.
“Pie is all about generosity, creaminess and smoothness,” says Philippe Marques, chef sommelier at the Royal Champagne Hotel & Spa in Champagne. “These are the characteristics you will look for in your wines, [choosing a] level of sweetness [to balance] the sweetness of the dessert.”
Wine should be sweeter than the pie with which it’s paired, but there are some exceptions. “Pies like chess pie, which are very sweet, are sometimes better balanced with spice and acidity to not over sweeten your palate,” stresses Sara Jimenez of Somm In The City.
Additionally, when it comes to any fruit-flavored pie, Jimenez says it “helps to match the flavors of the fruit with the fruit flavors in the wine.” However, as with anything else, “don’t be afraid to try new things.” You may be pleasantly surprised by unexpected flavor and texture combinations.
Blueberry Pie
With its sugary, juicy filling, blueberry pie requires a wine capable of balancing its ample sweetness.
“Choosing a wine with body and structure along with red fruit and just the right amount of tannins is essential,” says Jimenez. She recommends pairing the pie with a Cabernet Sauvignon with “dark currant and cherry tones.”
Pecan Pie
Crunchy and creamy, sweet and nutty, pecan pie features a unique combination of flavors and textures. According to Jimenez, it’s best enjoyed with a tall glass of Oloroso Sherry.
This dry wine, produced in Andalucia in southern Spain, has a nutty, spicy aroma and complex flavor profile, which includes notes of caramel and dried fruit. “The acidity in the Oloroso will help balance that true pecan pie sugary-sweetness,” she says. In addition, the pecans “pair nice[ly] with the wood, tobacco and balsamic notes in the wine.”
Peanut Butter Pie
Rich, creamy, and silky smooth, this pie features a decadent combination of peanut butter, cream cheese, sugar and, depending on the recipe, either a whipped topping or heavy cream.
When it comes to a just-right wine pairing, Marques can “only think of Madeira.” The wine has a rich, caramelized flavor that offers a unique combination of “sweetness, saltiness from the sea and a subtle bitterness [that] create[s] a great match with peanut butter.”
Cherry Pie
Most cherry pie recipes call for the addition of lemon juice, which confers a subtle tartness To cut through it, Jimenez recommends enjoying cherry pie alongside a glass of Beaujolais.
“You want to consider weight and mouthfeel—cherry pie is heavier with sweet and tart notes,” she says. In contrast, Beaujolais offers lightness along with fruity and floral notes.
