Crème brûlée is a silky vanilla custard under a crisp caramelised sugar crust — rich, creamy and sweet with a bittersweet edge. The dish's creamy sweetness and caramel pair best with sweet wines whose honeyed, caramel or apricot notes echo the dessert and whose acidity cuts the richness. Sauternes and Tokaji are the classics, while a sweet sparkling also suits. The wine must be sweet and balanced by acidity; matching the custard's richness while echoing the caramel makes a botrytis or late-harvest sweet white the natural, indulgent choice.
Our sommelier's picks
Save to PinterestBotrytis sweet white
8–10°C (46–50°F)Sémillon · Sauternes, France
Sauternes' honeyed apricot and acidity echo the caramel and cut the rich custard — a classic.
Monbazillac offers the style for less.
Sweet Hungarian white
10–12°C (50–54°F)Furmint · Tokaj, Hungary
Tokaji Aszú's apricot and racy acidity flatter the caramel crust and silky custard.
Tokaji is great value among sweet wines.
Sweet sparkling
6–8°C (43–46°F)Moscato · Asti, Italy
Moscato d'Asti's gentle sweetness and fizz are a lighter, joyful match for the custard.
Inexpensive and charming.
Late-harvest white
8–10°C (46–50°F)Riesling · Germany
A sweet Riesling Auslese's honeyed fruit and acidity cut the rich custard.
German sweet Riesling is superb value.
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Questions about pairing CrèMe BrûLéE
What wine pairs with crème brûlée?
Sweet wines like Sauternes or Tokaji — their honeyed, caramel and apricot notes echo the dessert while their acidity cuts the rich custard.
Why a sweet wine with crème brûlée?
The wine should match the dessert's sweetness; a botrytis or late-harvest white echoes the caramel and balances the richness.
Is there a lighter option?
Yes — Moscato d'Asti's gentle sweetness and fizz make a lighter, joyful match for the custard.