We all know a crisp glass of rosé shines in the summer. It’s cold, it’s light, it’s pink—what’s not to love? It looks the part, tastes refreshing, and makes the best patio companion. But while I’ve got no problem pouring a glass to go with a salad, some cheese, or on its own, there’s one thing I realized I had no clue how to pair it with: dessert.

Rosé is fruity, a little floral, sometimes dry, sometimes bubbly. But does that mean it goes with chocolate? Citrus? Cake? Turns out, rosé doesn’t always want to be paired with sweets—especially if we’re talking about cream-heavy or chocolate-drenched options. The acidity just doesn’t play well with rich, mouth-coating fats. But with the right pairing? It can actually elevate the dessert—and vice versa.

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