Wine, Cheese, and Dessert Pairing - February 2026

This time, we're bringing cheese AND dessert to the party.

This Valentine's season, we're pairing four wines with two artisan cheeses and two Hawaiian chocolate desserts. Because sometimes you want cheese. Sometimes you want dessert. And sometimes you want both.

Four wines. Two cheeses. Two chocolate desserts. One very good February evening.

What to Expect

You'll taste each wine alongside its paired cheese or dessert and get a tasting card explaining why they work together. No pretension, no sommelier gatekeeping – just good wine with good food and actual explanations that make sense.

The Pairings

Sartori Chardonnay BellaVitano + Château Gillet Bordeaux Blanc A Parmesan-style cheese bathed in Chardonnay paired with a crisp French white. The wine's citrus and floral notes complement the cheese's buttery richness, while its acidity cuts through without overwhelming.

Macadamia Nut Shortbread + Pala Cannonau di Sardegna Dark chocolate-dipped shortbread with roasted macadamia nuts meets a Sardinian red with ripe berry flavors and Mediterranean warmth. The wine's soft tannins and subtle spice complement the bittersweet chocolate without fighting it.

Roth's Canela + LAN Rioja Reserva A 15-month aged Spanish-style cheese with crystallization and nutty caramel notes paired with an elegant Spanish Reserva. The wine's vanilla, spice, and dark fruit echo the cheese's concentrated flavors – this is the pairing where terroir actually matters.

Salted Caramel Brownie + Bosio Tropical Black Moscato A milk chocolate-covered brownie with Hawaiian sea salt and caramel paired with a lightly fizzy Italian red bursting with strawberry and raspberry. The wine's sweetness matches the dessert's intensity while the bubbles keep it from becoming too heavy. Trust us on this one.