It is hard to think of Saint Valentine’s Day without picturing the classic red, heart-shaped box of chocolates seen in classic movies from the 1950s and 60s, or the engagement ring placed carefully at the bottom of a flute of champagne.

It seems fitting, then, to address the wonderful wine options that accompany such romantic treats.

Desserts are some of the hardest foods to pair well, as there are many opportunities for the wine lover to be thwarted in their selections. Desserts can be uniquely sweet, creamy and tart — think Key lime or lemon meringue pies. These are characteristics that would usually lead you to different wine selections.

Chocolate, often thought to go well with any red wine, actually has a tendency to leave both the wine and the chocolate, regardless of the quality, lacking the “wow” factor that true wine and food lovers are searching for. That being said, there are in fact many wonderful pairings that are sure to make your loved one swoon — not to mention some lovely bottles that will stand alone as the perfect desert.

While it is possible to spend an outrageous amount of money on a bottle of sweet wine, it is also possible to find a bottle that will blow your mind for under $25 (sometimes well under) while still adding a glamorous and sophisticated finish to your special dinner.

Here are a few of my favorite dessert options to try with your honey this Valentine’s day, or at your next dinner party!

Pacific Rim Wines (formerly part of Bonny Doon) makes a wonderful dessert wine from raspberries called Framboise. This wine can be used for a multitude of delicious purposes, not all dessert oriented. Try a reduction of basalmic vinegar and Framboise over pork chops. Or, add a splash to your basic olive oil and vinegar salad dressing.

Some of my standards include pouring a little over cheesecake or chocolate ice cream with a tiny glass on the side for sipping, adding a splash to the bottom of a glass of sparkling wine for a wonderful, bright pink raspberry cocktail, or serving alone with an assortment of chocolate Petite Fours or dark chocolate truffles (if you can pick up a few berry flavored ones, all the better). I saw half bottles this week at PCC in Issaquah for $12.50.

Nothing is more classic with chocolate than ruby port, or a ruby port-style wine (like champagne, for a wine to be called “port” it must come from a specific area, in this case the Douro region of Portugal). These wines will show you why they deserve this reputation when paired with bitter sweet chocolate desserts; think a flourless chocolate torte!

Ruby port also pairs magically with stilton or gorgonzola cheeses, as well as roasted nuts, just in case your tooth is not so sweet. A word to the wise, however: port is a fortified wine, meaning its alcohol level is much higher than a traditional wine. This affects the way it tastes and the way it will make you feel. Many people prefer the flavor of port when it is paired with food. There is a huge variety of port-style wines available in every price range. Ask your wine steward for suggestions.

For those who prefer a fruity dessert, I must yet again direct your attention to Moscato D’Asti. This is a semi-sparkling wine from the Piedmont region of Italy, and, I have to admit, one of my favorite treats. Nothing will set off your fruit tarts, lemon bars or key lime pie quite like a Moscato. Fresh and lively, they refresh your palate while enhancing the flavor of all berries, and has the added bonus of bubbles, which makes everything feel a little more like a party. Try Vietti Moscato D’Asti. A half bottle will set you back around $15.

• Allison McCormick is a certified sommelier who resides in the Snoqualmie Valley.