Gelato And Wine? This Is The Chaotic Dessert Trend We Can’t Stop Thinking About

Some trends you scroll past—others demand a glass and a spoon. And when the internet started combining two of life's greatest pleasures, red wine and gelato, it was only a matter of time until we had to dive in. It’s decadent, a little deranged, and suddenly showing up on actual menus.

Across the globe, desserts are turning into drinks and drinks into desserts, in a trend that taps right into everything we love right now: nostalgia, indulgence, and a little bit of chaos. What started as wine bars doubling as gelaterias, scoops served in stemware in the culture-setting cites of New York and London has already translated to local venues, with Si Paradiso serving sgroppinos and the QT scooping boozy rum floats at their rooftop bar. The W Sydney’s already hosting monthly wine-and-gelato sessions, and it feels inevitable that Perth’s next late-night wine bar will have a freezer humming behind the counter.

Until then, we did what any self-respecting publication would do: bought a few tubs, cracked some bottles, and turned the office kitchen into a lab to find out which pairings are actually worth your time.

The TikTok purists will tell you red wine and a scoop of vanilla is the way to go here, but really the fun lies in experimenting. Whether it’s Pinot and vanilla or Lambrusco over lemon sorbet, there’s no right way to pour it, only your way.

If red wine is on the agenda, remember not all vino is created equal. When it comes to pairing with ice-cream you want to aim to match weight, sweetness, and flavour intensity. Think light, fruit-driven wines that balance the gelato’s sweetness, avoid overly tannic drops, and always keep things chilled so you don’t end up drinking soup. 

The Pairings Worth Your Time

After a lot of experimentation, and some truly chaotic combos, we narrowed it down to six combos that we'll be wheeling out at our next dinner party. Here's what you'll want to be pouring. 

The Crowdpleaser: Vanilla + Pinot Noir

Unexpectedly elegant. The cherry-spiced Pinot melts through the gelato into a smooth, dessert-adjacent drink. Think grown-up milkshake energy, minus the hangover.

Try it with: Silkwood Estate The Bowers Pinot Noir

Berry Bestie: Strawberry Sorbet + Rosé

Pretty in pink and bursting with summer energy. The rosé’s crisp acidity and light berry notes blend seamlessly with strawberry sorbet for a refreshing, flirt-with-the-sun kind of sip.

Try it with: Leeuwin Estate Margaret River Rosé

Springs In The Air: Lemon Sorbet + Riesling

Bright, zippy, and seriously refreshing. The citrus-on-citrus combo is pure sunshine in a glass sharp enough to wake you up, sweet enough to keep you smiling.

Try it with: Voyager Estate Dry Riesling

Golden Glow: Mango Sorbet + Chenin Blanc

Tropical, tangy, and effortlessly chic. The mango’s lush sweetness meets the Chenin’s spark for a combo that’s basically summer holidays in liquid form.

Try it with: Voyager Estate Sparkling Chenin Blanc

Sweet Talker: Salted Caramel Gelato + Merlot

Smooth, sultry, and a little bit cheeky. The Merlot’s dark fruit and oak balance the creamy sweetness of salted caramel for the ultimate cosy-night indulgence.

Try it with: Happs Merlot

Espresso Yourself: Coffee Gelato + Shiraz

Rich, moody, and unapologetically bold. The Shiraz’s spice and berry depth melt into roasted coffee tones for a grown-up affogato you’ll want to linger over.

Try it with: Vasse Felix Shiraz

The Final Scoop

Call it chaotic, call it genius, either way, it’s delicious. The wine-and-gelato trend brings just the right mix of nostalgia and novelty to make dessert feel exciting again. And with WA’s winery scene, it makes too much sense not to take root here. 

Whether you stick with the crowd pleasing Pinot and vanilla or branch out with and create your own creation, one thing’s certain, dessert time will never be the same.