Best pairings at inaugural Wine+Dessert Latvia 2025 contest

On 24th February Riga hosted the inaugural wine and dessert pairing contest Wine+Dessert Latvia 2025. Thirteen of the country’s top restaurants presented their creations at the Whitehouse restaurant. The title of the best combination and the main prize – the Golden Fork – was won by the team from Restaurant KEST. The Silver Fork went to the team from Restaurant Barents, while third place was awarded to Restaurant Max Cekot Kitchen.

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“The first championship in Latvia was a great success,” said Arūnas Starkus, chairman of the jury and founder of Wine+Dessert International. “I am delighted that the country's best pastry chefs, sommeliers, and top restaurants have taken up the challenge and demonstrated that sweet wine and dessert culture in Latvia is at a high level. There are only three winners, but practically all the combinations are worthy of special attention. I hope they will be available in restaurants. Because in Lithuania, after similar competitions, demand for dessert and wine combinations grows significantly.”

 

The competition’s top award, the gold fork, was presented to the team from restaurant KEST for their outstanding pairing of “Beekeepeers Joy” and Quince-Apple Sparkling Wine, Tērvete Winery.

 

"The pairing of food and wine is the core concept of KEST restaurant. We pay special attention to ensuring that flavors and drinks complement and enhance each other. This is why participating in this competition was especially important for us — it gave us the opportunity to showcase how the harmony of flavors can become a true form of art," shared Māris Jansons, chef and co-owner of KEST restaurant,

 

In addition to the best combinations, the jury also awarded special prizes. The Best Latvian Dessert for the most authentic interpretation of national traditions went to Restaurant Pavāru māja Ligatnē for the dessert “Taste of Līgatne”.

 

The Lightest Pairing, sponsored by Akvile, was awarded to the team from Restaurant Barents for their harmonious combination of “Elegant pear” and Bründlmayer Grüner Veltliner Alte Reben Auslesse 2018, which stood out for its balance and sophistication. In addition, the team was awarded the Silver Fork for the high praise from the jury, who highlighted the originality of the concept and presentation.

 

“We are delighted that the Wine & Dessert contest trusts the Akvile brand. Our special award in the ‘Lightest Pairing’ category highlights the perfect balance of flavors and the creativity of the participants. Akvile is a natural mineral water that complements exquisite dishes and helps restore freshness after tasting wines and desserts,” emphasized representatives of Akvile.

 

Wine Chateau d’Yquem 2010, France Bordeaux was recognised as the best in the contest, and Restaurant Max Cekot Kitchen was awarded a special prize, sponsored by Liebherr. The Bronze Fork was awarded to the team for pairing this wine with the dessert "While Nature Sleeps" — a bold and memorable decision that became one of the highlights of the competition. “We believe that proper wine storage is the key to unlocking its full potential. Liebherr wine cabinets provide the ideal conditions for preserving the unique qualities of wine. By presenting the ‘Best Wine’ award at Wine & Dessert Latvia 2025, we underscore the importance of professional solutions for both restaurants and home enthusiasts,” highlighted representatives of Liebherr.

 

The competition featured two judging panels. The international jury brought together renowned experts in wine and gastronomy: Arūnas Starkus (Lithuania), Editor-in-Chief of the Lithuanian Wine Journal and founder of Wine+Dessert International, Aivar Hanson (Estonia), Editor-in-Chief of Falstaff Nordic, Aigars Nords (Latvia), founder of Riga Wine & Champagne, Bubbles Parade, Latvian Wine of the Year, and Baltic Wine & Drinks Awards, Dominika Zagrodzka (Poland), editor at Kukbuk.pl, Arminas Darasevičius (Lithuania), President of the Lithuanian Sommelier Association and multiple winner of Wine+Dessert Lithuania, and Jānis Kalkis (Latvia), President of the Latvian Sommelier Association. 

 

At the media table, leading representatives of Latvia’s media industry, specializing in gastronomy and food culture, evaluated the competition: Ērika Šmeļkova, Creative Editor at L’Officiel Baltic, Egita Segliņa, Editor-in-Chief of Delfi Lifestyle, and Guzal Said, Co-founder of Registan and creative lead at ButterDinnerClub. The media jury focused not only on taste and pairings but also on presentation, style, and the cultural significance of the competing creations.

 

“The results of this competition are not only a good guide for consumers who enjoy desserts but have also fostered a highly competitive and creative dessert culture in Lithuania. It has encouraged cooperation between chefs, sommeliers, wine producers, and distributors,” commented Arminas Darasevičius.

 

“We do not have any similar competition in Poland, but looking at what could be done with dessert and wine, I would like to have a ‘Wine+Dessert Poland’ as soon as possible,” remarked Dominika Zagrodzka.

 

Media jury member Guzal Said highlighted the competition’s high level:

"This competition demonstrated how diverse and innovative wine and dessert pairings can be. Participants showcased a deep understanding of flavours and boldness in discovering new gastronomic solutions."

 

The following restaurants took part in the competition: John Chef’s Hall (4th pace),  36.line Grill Restaurant (5th place), Whitehouse (6th place), Pavāru māja Līgatnē, Entresol, Light house Jurmala, Barents,  Annas Hotel, Harper Woolf, Chef's Corner Restaurant & Bar, 3 Pavāru Restorāns, , Max Cekot Kitchen and Kest.

 

The contest was organised by Wine+Dessert International in cooperation with the Latvian Sommelier Association and Pavāru Klubs (Chefs’ Club) with the help of Wine School by Irina Rakevich and JScom agency.

 

The next Wine + Dessert contest will take place later this year in Estonia, followed by other European destinations. Organisers plan to expand the project’s reach to uncover new gastronomic trends and identify the best wine and dessert pairings on the international stage.

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