What goes with baklava?

Baklava is intensely sweet and nutty, so dry wine is almost always overmatched. Amontillado or Oloroso Sherry works here because its nutty oxidative depth links beautifully with mushrooms, roasted nuts, aged cheese, braises, and caramelized edges. The important move is making sure the wine has enough sweetness for the dessert, using age and developed texture as a bridge to slow-cooked or earthy flavors, so the wine supports the food instead of becoming a separate event.

On the shelf: bottles labeled Jerez Xeres Sherry.

Season: Best when the wine has enough sweetness for honey and nuts.

Baklava is intensely sweet and nutty, so dry wine is almost always overmatched. Sweet Tokaji or Sauternes-style dessert wine works here because its sweetness, acidity, and botrytis complexity can meet custard, fruit, honey, and blue-cheese richness while staying fresh. That makes the match feel deliberate: making sure the wine has enough sweetness for the dessert, staying in the same weight class as the dish, with the wine refreshing the next bite rather than stealing the spotlight.

On the shelf: look for Furmint, Harslevelu, Sémillon, Sauvignon Blanc.

Season: Best when the wine has enough sweetness for honey and nuts.

Baklava is intensely sweet and nutty, so dry wine is almost always overmatched. Off-dry Riesling works here because its gentle sweetness, low alcohol, and bright acidity cool spice, flatter salt, and refresh rich sauces. It is a useful pairing because it focuses on making sure the wine has enough sweetness for the dessert, letting a little sweetness flatter salt and savoriness, which is usually what this dish needs at the table.

On the shelf: look for Riesling — or bottles labeled Mosel, Rheingau.

Season: Best when the wine has enough sweetness for honey and nuts.

Baklava is intensely sweet and nutty, so dry wine is almost always overmatched. Port-style fortified red works here because its sweetness, power, and dark-fruit depth stand up to blue cheese, chocolate, nuts, and intense dessert flavors. This is a flexible choice built around making sure the wine has enough sweetness for the dessert, staying in the same weight class as the dish, giving the dish lift without forcing it into a narrow pairing lane.

On the shelf: look for Touriga Nacional, Touriga Franca, Trincadeira — or bottles labeled Douro Valley.

Season: Best when the wine has enough sweetness for honey and nuts.

Baklava is intensely sweet and nutty, so dry wine is almost always overmatched. Aromatic Gewurztraminer or Viognier works here because its perfume, rounded fruit, and low-to-moderate acidity can meet spice, ginger, saffron, and aromatic sauces. The pairing works by making sure the wine has enough sweetness for the dessert, letting a little sweetness flatter salt and savoriness; it is not the loudest option, but it keeps the dish balanced and easy to enjoy.

On the shelf: look for Gewurztraminer, Viognier, Traminette.

Season: Best when the wine has enough sweetness for honey and nuts.