Wine and ice cream, two indulgent favorites, have traditionally held their own separate space on the dining table — wine paired with cheeses and fine meals, and ice cream enjoyed as a sweet standalone treat. But now, these two worlds have collided in an unexpected yet viral trend: pairing wine with ice cream. What began as an experimental concept in London has quickly spread worldwide, and Indian chefs, sommeliers, and food lovers are eagerly joining in.
The trend has been amplified online by influencers, food creators, and experimental chefs. In major cities, curated menus now feature wine-and-ice-cream pairings, while social media continues to spread the buzz. Content creator Saloni Kukreja helped popularize the movement in India after pairing Merlot with her own artisanal ice cream brand. Her viral reel sparked excitement and controversy but also opened doors for upcoming tasting sessions dedicated to this unconventional duo.
Experts say the pairing works because ice cream and wine share key flavor notes — from the acidity of fruits to the sweetness of dessert wines. Renowned chef Ranveer Brar highlights that citrus, berry, and blackcurrant ice creams naturally complement wines like Riesling, Sauternes, or Tokaji. Others, like F&B director Rohit Mishra, point to sparkling wine over gelato as a refreshing Italian-inspired combination that Indian diners are beginning to embrace.
Still, the pairing requires balance. Unlike traditional companions such as cheese or chocolate, ice cream can overwhelm wine if not thoughtfully matched. Sommeliers suggest choosing wines that mirror the sweetness of the ice cream or provide a crisp contrast to its creamy texture. Dark chocolate ice cream finds harmony with bold reds, while fruit sorbets work beautifully with crisp whites.
Beyond fine dining, mixologists are experimenting with floats and cocktails. Yash Dogra’s Red Wine Float combines vanilla ice cream with red wine, tonic, crushed ice, and garnishes like mint or cinnamon — creating a playful, refreshing drink. Meanwhile, luxury resorts and vineyards are curating menus that explore this fusion, uniting indulgence with sophistication.
For chefs, the appeal lies in reimagining the dining experience. Chef Bidyut Saha pairs roasted fig gelato with Shiraz or passionfruit sorbet with Sauvignon Blanc, proving that contrast and surprise are the essence of this pairing. At the heart of the trend is reinvention — transforming two simple pleasures into a culinary adventure.
Tips to Make Wine and Ice Cream Pairing Work:
- Let ice cream soften slightly before tasting.
- Ensure the wine is as sweet or sweeter than the ice cream.
- Serve in small portions to highlight balance.
- Avoid heavy tannic wines.
- Choose fruit-based flavors for easier pairings.
- Chill wine lightly, never ice-cold.
As this viral experiment gains traction in India and beyond, it reflects the new spirit of global gastronomy — rooted in tradition, but unafraid to explore unexpected connections.
