On a recent trip to Europe - I had the pleasure to sample and enjoy a wide array of sorbets, gelatos and a range of homemade and commercial quality ice-creams. Several restaurants made their own, or had a local supplier in the near-by village making them fresh and delivering as they needed. Plus I visited several top establishments that specialised in these fresh, fruity and creamy treats.
During each occasion came the inevitable question - Gavin what can we pair with our gelato, what wine do you suggest or can you find to match and compliment the personality in both. So here are a few of the matches we made, along with a few of my favourite wine and sorbet, gelato and ice-cream pairings.
You must take into account the resulting high sugar content in some of these wines can tend to be thick, sweet, and very rich; some people find for example Botrytis dessert wines slightly cloying because of the sweetness, while others can't get enough.
Be careful when trying to pair sweet wines with ice-cream and even desserts - as the two don't always match each other's intensity - but when matched well they are a perfect end to any lunch or evening meal, plus neither can truly be at their best or enjoyed on their own.
The following are only suggestions, guidelines and starting points - enjoy the journey.

You are looking to complement the texture, and mild creamy nature, temperature and the intensity of flavour due to the ice, fruit and ingredients used to flavour the ice-cream.

So you need a wine that is of equal intensity of flavour, with a fresh, lively palate feel and even served at cooler temperatures to balance the sensation, mouth feel of the Gelato.
White Wine:
Look to pair with the Mango Gelato an Italian Prosecco, Asti, or even a simple Cava, dry Sekt or a Crémant style sparkling wine.
Red Wine:
Difficult to match as most red wines will over power the Mango Gelato.
 
You are looking to complement the texture, and mild creamy nature, temperature and the intensity of flavour due to the ice, fruit and ingredients used to flavour the ice-cream.

So you need a wine that is of equal intensity of flavour, with a fresh, lively palate feel and even served at cooler temperatures to balance the sensation, mouth feel of the Gelato.
White Wine:
Look to pair with the Peach Gelato an Italian Asti, Prosecco or even a simple Cava, dry Sekt or a Crémant style sparkling wine.
Red Wine:
Difficult to match as most red wines will over power the Peach Gelato.
 
You are looking to complement the texture, and mild creamy nature, temperature and the intensity of flavour due to the ice, fruit and ingredients used to flavour the ice-cream.

So you need a wine that is of equal intensity of flavour, with a fresh, lively palate feel and even served at cooler temperatures to balance the sensation, mouth feel of the Sorbet.
White Wine:
Look to pair with the bright Strawberry Sorbet a still or sparkling rosé, an Italian Asti, Prosecco, a full flavoured Cava, medium Sekt or a well-made Crémant sparkling wine.
Red Wine:
Difficult to match as most red wines will over power the Strawberry Sorbet.
 
You are looking to complement the texture, or creamy nature, temperature and the intensity of flavour due to the ice, fruit and ingredients used to flavour the ice-cream.

So you need a wine that is of equal intensity of flavour, with a fresh, lively palate feel and even served at cooler temperatures to balance the sensation, mouth feel of the Sorbet.
White Wine:
Look to pair with the Lemon Sorbet a Brut NV, an Italian Asti, Prosecco, a light style Cava, a dry style Sekt or a lively Cremant sparkling wine.
Red Wine:
Difficult to match as most red wines will over power the Lemon Sorbet.
 
You are looking to complement the texture, or creamy nature, temperature and the intensity of flavour due to the ice, fruit, cream and ingredients used to flavour the ice-cream.

So you need a wine that is of equal intensity of flavour, with a fresh, lively palate feel and even served at cooler temperatures to balance the sensation, mouth feel of the ice-cream.
White Wine:
Look to pair with the Berry Ice-cream a medium-sweet Italian Asti, a full flavoured Cava, a sweet Sekt or a lively sparkling rosé wine.
Red Wine:
Difficult to match as most red wines will over power the Berry Ice-cream - though a perfect pairing is with a slightly chilled Ruby Port.
 
You are looking to complement the texture, or creamy nature, temperature and the intensity of flavour due to the ice, fruit, cream and ingredients used to flavour the ice-cream.

So you need a wine that is of equal intensity of flavour, with a fresh, lively palate feel and even served at cooler temperatures to balance the sensation, mouth feel of the ice-cream.
White Wine:
Look to pair with the Walnut Ice-cream a medium-sweet Italian Asti, a sweet style Sekt, a Late Harvest Dessert wine or possibly a Grappa.
Red Wine:
Difficult to match as most red wines will over power the Walnut Ice-cream - though a perfect pairing is with a slightly chilled PX Pedro Ximénez.
 
You are looking to complement the texture, or creamy nature, temperature and the intensity of flavour due to the ice, fruit, cream and ingredients used to make, flavour the ice-cream.

So you need a wine that is of equal intensity of flavour, with a fresh, lively palate feel and even served at a cool temperature to balance the sensation, mouth feel of the ice-cream.
White Wine:
Look to pair with the Orange Ice-cream a medium-sweet Botrytis dessert wine, a Late Harvest dessert wine, or an Italian Asti.
Red Wine:
Difficult to match as most red wines will over power the Orange Ice-cream.
 
You are looking to complement the texture, or creamy nature, temperature and the intensity of flavour due to the ice, fruit, cream and ingredients used to make, flavour the ice-cream.

So you need a wine that is of equal intensity of flavour, with a fresh, lively palate feel and even served at a cool temperature to balance the sensation, mouth feel of the ice-cream.
White Wine:
Look to pair with the Hokey Pokey Ice-cream a Fortified style sweet dessert wine, Botrytis dessert wine, and a Late Harvest dessert wine.
Red Wine:
Difficult to match as most red wines will over power the Orange & Toffee Ice-cream.
 
You are looking to complement the texture, or creamy nature, temperature and the intensity of flavour due to the ice, fruit, cream and ingredients used to make, flavour the ice-cream.

So you need a wine that is of equal intensity of flavour, with a fresh, lively palate feel and even served at a cool temperature to balance the sensation, mouth feel of the ice-cream.
White Wine:
Look to pair with the Pistachio Ice-cream a Late Harvest dessert wine, and a light style Botrytis dessert wine, even an Italian Asti.
Red Wine:
Difficult to match as most red wines will over power the Pistachio Ice-cream.
 
You are looking to complement the texture, or creamy nature, temperature and the intensity of flavour due to the ice, fruit, cream and ingredients used to make, flavour the ice-cream.

So you need a wine that is of equal intensity of flavour, with a fresh, lively palate feel and even served at a cool temperature to balance the sensation, mouth feel of the ice-cream.
White Wine:
Look to pair with the fresh Passion-Fruit Ice-cream, a Botrytis dessert wine, a quality Late Harvest dessert wine and an Italian Asti or Prosecco.
Red Wine:
Difficult to match as most red wines will over power the Passion-Fruit Ice-cream.
 
You are looking to complement the texture, or creamy nature, temperature and the intensity of flavour due to the ice, fruit, cream and ingredients used to make, flavour the ice-cream.

So you need a wine that is of equal intensity of flavour, with a fresh, lively palate feel and even served at a cool temperature to balance the sensation, mouth feel of the Sorbet.
White Wine:
Look to pair with the Apricot Sorbet, a quality Late Harvest dessert wine, a light style Botrytis dessert wine and a sweet style Italian Asti.
Red Wine:
Difficult to match as most red wines will over power the Apricot Sorbet.
 
You are looking to complement the texture, or creamy nature, temperature and the intensity of flavour due to the ice, fruit, cream and ingredients used to make, flavour the ice-cream.

So you need a wine that is of equal intensity of flavour, with a fresh, lively palate feel and even served at a cool temperature to balance the sensation, mouth feel of the ice-cream.
White Wine:
Look to pair with the Papaya-Lime Sorbet, a Botrytis dessert wine, a quality Late Harvest dessert wine and a sweet style Italian Asti.
Red Wine:
Difficult to match as most red wines will over power the Papaya-Lime Sorbet.
 
You are looking to complement the texture, or creamy nature, temperature and the intensity of flavour due to the ice, fruit, cream and ingredients used to make, flavour the ice-cream.
So you need a wine that is of equal intensity of flavour, with a fresh, lively palate feel and even served at a cool temperature to balance the sensation, mouth feel of the ice-cream.
White Wine:
Look to pair with the Coffee Ice-cream, a rich Botrytis dessert wine, or even better a Grappa will pair well.
Red Wine:
Difficult to match as most red wines will over power the Coffee Ice-cream - though a perfect pairing is with a slightly chilled Marsala, or a young Tawny Port.
 
You are looking to complement the texture, or creamy nature, temperature and the intensity of flavour due to the ice, fruit, cream and ingredients used to make, flavour the ice-cream.

So you need a wine that is of equal intensity of flavour, with a fresh, lively palate feel and even served at a cool temperature to balance the sensation, mouth feel of the ice-cream.
White Wine:
Difficult to match as most white, dessert wines will struggle to match the intensity and character of the Chocolate, slight bitter notes in the Ice-cream.
Red Wine:
Difficult to match most red wines with the Chocolate Ice-cream - though a perfect pairing is with a slightly chilled Marsala, or a young Tawny Port, or a slightly chilled PX Pedro Ximénez.