A unique trend has emerged on social media involving pouring full-bodied red wine over vanilla ice cream, also known as a wine affogato or creamy sangria. While this combination may seem unconventional, it has been gaining popularity recently.
This concept is not entirely new, as steak houses have been serving wine and ice cream together for decades. However, the trend now includes pairing them side by side, often with a sweet wine.
Jade Lalonde, co-owner of On Third Thought in Toronto, known for its gelato and wine offerings, explained the rationale behind this trend. Instead of traditional dessert wine pairings, they opt for versatile, drier wines with bold flavors to counterbalance the sweetness of the ice cream.
According to Lalonde and Franco Michienzi, wine director at Elisa in Vancouver, this unconventional pairing has intrigued many due to its unexpected but delightful flavor combinations.
Insights from the sommelier
Michienzi, recipient of the 2025 Michelin Guide Vancouver Sommelier Award, frequently experiments with wine and ice cream pairings at Elisa. While he typically recommends dessert wines, he appreciates the allure of “weird pairings” and has embraced this trend after trying it himself.
He highlighted how the chilled wine enhances the fruitiness and diminishes bitterness, creating a harmonious blend of flavors. Michienzi shared a successful pairing of California Cabernet Sauvignon with classic vanilla ice cream, where the fruit notes of the wine perfectly complemented the creaminess of the dessert.
Another standout pairing Michienzi enjoyed was Nebbiolo from Italy’s Piedmont region with mocha-chip ice cream, emphasizing how the coffee-chocolate elements enhanced the wine’s earthy tones for a surprising and delightful combination.
Exploring ice cream connoisseur’s perspective
At On Third Thought, Lalonde already offers a prosecco pour-over and pairs gelato with full-bodied wines, making this trend a natural fit for their menu.
Lalonde, along with wine specialist Lauren Power, suggested flavor combinations for home experimentation. They recommended pairing cherry-vanilla ice cream with Pinot Noir for a balanced experience, as well as trying Baco Noir with classic vanilla and Cabernet Franc with rich chocolate ice cream for unique and complementary flavors.
Final thoughts
Despite initial skepticism, the combination of red wine and ice cream has garnered praise for its harmonious flavors. The experts attribute the success of these pairings to the interplay of wine temperature and ice cream consistency, which bring out the best in each other.
While this trend may not make it to restaurant menus, both Michienzi and Lalonde see the potential for adventurous individuals to explore these creative pairings at home and enjoy the delightful surprises they offer.
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