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.
Pumpkin Pie
With its smooth and creamy texture and a sweet-savory flavor profile dominated by warm spices, pumpkin pie is a time-honored classic. With this in mind, it only makes sense to pair it with one of the world’s most beloved wine varietals: Chardonnay.
“Chardonnay tends to see new oak and malolactic fermentation during the winemaking process, which imparts notes of baking spices and a velvet-like texture,” says Sean Haarberg, VIP hospitality and account manager at Trinitas Cellars at The Meritage Resort & Spa in Napa Valley. “The pairing accentuates each item’s savory decadence while expanding the flavor spectrum with notes of orchard and citrus fruits.”
Lemon Meringue Pie
Lemon meringue pie has a light and airy texture courtesy of silky and citrusy custard and ultra-fluffy meringue. According to Bella Babbit, wine director at the NoMad London, nothing pairs better with it than “a richer style of Champagne—especially a Blanc de Noir.”
Per the pro, the creaminess of the Blanc de Noir—a white wine made with dark-skinned grapes—“really balances the tart flavors of the pie while still being able to stand up to the richness.”
Apple Pie
Apple pie, with its sweet-tart filling amped up with cinnamon and other aromatic spices, is a match for Sauternes. This sweet, full-bodied white wine, named for the French region in which it’s produced, is made with grapes with an ultra-concentrated flavor due to Botrytis (a fungus affectionately known as “noble rot”).
The combo is especially effective with apple pies made with tart Granny Smith apples. “The sweetness of the wine balances the acidity and then is complemented by the spice and buttery pie crust,” says Jimenez.
Chess Pie
A quintessential Southern dessert, ooey-gooey chess pie has a sweet, custardy filling made with sugar, butter and eggs. Pair it with Gewürztraminer, a pink-skinned, slightly spicy white wine grape that’s produced all over the world.
“Its acidity will really help cut through those heavy, sweet, delicious pie layers,” says Jimenez. She’s especially partial to examples from the Finger Lakes, which offer a “balance of stone fruit and spice.”
