Inspired by a recent quiz given to guests at the Bordeaux Matchmaking event, we set out to find the best pairing for the French classic dessert aka creme brulee. Creme Brulee (means “burnt cream” when translated from French) can be a challenging dessert to create as well as serve. Creating a perfect light custard topped with a crisp burnt top requires a certain degree of finesse, not to mention timing. Creme brulee should not be confused with another popular dessert, creme caramel also known as flan. While similar on flavor, the differences in texture are marked and very distinct. The classic pairing for creme brulee is a Sauternes or Muscat dessert wine. For a more interesting pairing, I might suggest a demi-sec Champagne, sparkling wine or even beer. Effervescence provides a pleasant contrast to the crisp burnt flavor and heavy cream; one should select a beverage with long lasting bubbles and serve it ice cold. While Riesling and Gewürztraminer wines have also been suggested as pairing partners for this dish, I’m not a fan, although that’s always an option. One of the key components of any great wine is its terroir or geographic origins. Desserts have their own terroir in a sense, certain foods pair best with wines from the regions where they are served. While there are no hard and fast rules when it comes to choosing your favorite wine, professional sommeliers devote their lives to creating perfect food and wine combinations. In other words, it’s ambitious to attempt a perfect pairing but don’t expect perfection every time. Ultimately it’s what you like and enjoy.