The classic tarte au citron is tricky with wine, particularly if it’s home made. And the sharper and more lemony (and delicious) it is, the harder it is to find a good match.
Basically what they tend to do is wipe the citrus flavours - and the sweetness - out of any accompanying dessert wine leaving them tasting thin and sharp. The only really successful match I’ve found is a sweet wine that has a lot of acidity like a German beerenauslese Riesling or other very sweet late harvest Riesling served really cold. (Trockenbeerenauslese and Eiswein or icewine could also work for you but I find they bump up the sweetness too much.
I also had success with a beerenauslese Chardonnay from Austria which was a bit of a surprise. Sweet chardonnay wouldn’t have occurred to me if I hadn’t tried it.
There is a trick you could pull. Serve the tart with a good dollop of cream (what a hardship!) and you’ll find it will kick other wines into touch. Late Harvest Sauvignons or Sauvignon/Semillon blends from the Australian Riverlands or Chile would be my preferred option.
They also go well with shop-bought lemon tarts and the slightly less intensely lemony lemon meringue pie.
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