A Taste for the Evening
Perfect for evening indulgence or as a refined alternative to liqueurs and digestifs (just make sure you haven’t already had too much wine!), wine-based gelato is increasingly appreciated not only in Italy but also abroad. It features both sweet and dry wines, as long as they reflect their terroir.
Because yes, a Marsala wine gelato simply doesn't taste the same in Friuli as it does in Sicily—ideally enjoyed by the sea near the Egadi Islands. Similarly, a Ramandolo-flavored gelato loses its sense of place if not tasted near the Friulian hillsides where the wine is born.
Sweet Wines Make the Best Gelato
Sweet wines are particularly well suited for artisan gelato. Their natural sugars pair harmoniously with the sugar content of the gelato base and often with complementary fruits—a growing classic being Moscato and peach gelato.
Among the most popular wine gelato varieties:
- Moscato di Pantelleria
- Moscato d’Asti
- Moscato di Scanzo (red)
- Zibibbo
- Marsala
- Vin Santo
- Ramandolo
- Recioto di Soave
- Recioto della Valpolicella
- Lambrusco sorbet
These flavors express the character of both the wine and the land it comes from, offering a unique tasting experience with every scoop.
Pairing Wines with Flavors
Want to take it a step further? Try combining wine with spices or rich ingredients like coffee or dark chocolate. When doing so, follow classic wine-and-food pairing rules:
- Match intensity: Strong wine requires strong flavors.
- Contrast or complement: Bitterness, acidity, or saltiness in food pairs well with rounder, smoother wines—and vice versa.
- Sweet with sweet: Always pair sweet flavors with sweet wines like Moscato, Passito, or sparkling dessert wines.
Wine gelato is where tradition meets innovation—an elegant, gourmet twist on Italy’s most beloved frozen dessert.