5 Types of Dessert Wine
Switch up the hefty dessert with something that will make your tastebuds glitter instead. The five basic varieties of dessert wines are discussed in detail, ranging from the delightfully effervescent Moscato d’Asti to the deep and brooding vintage Port. Dessert wines are supposed to be sipped in tiny glasses and treasured, much like a fine glass of Scotch. Sparkling, light sweet, rich sweet, sweet red and fortified are the five varieties of dessert wines that may be found on the market.
Types of Dessert Wines
- Sweet Red Wine
- Fortified Wine
- Sparkling Dessert Wine
- Lightly Sweet Dessert Wine
- Richly Sweet Dessert Wine
A Guide to Dessert Wines
Sweet wine is made from grapes that are exceptionally sweet! In order to produce sweet wine, the fermentation process must be stopped before the yeast has converted all of the grape sugars to alcohol. To stop fermentations, numerous techniques are available, including super-cooling the wine or adding brandy to the mixture. The end product is a full-bodied wine that has been naturally sweetened with grape sugars. Despite the fact that there are hundreds of different varieties of dessert wines available on the market, the majority of them fall into five broad categories.
Take a look at all five kinds for a comprehensive look at dessert wines.
Sparkling Dessert Wine
Because of the carbonation and strong acidity in sparkling wine, it appears to be less sweet than it actually is! Certain grape types have a more pleasant aroma than others. This deceives our brain into believing that they taste sweeter as well! Consider the difference in sweetness between a Demi-Sec Moscato (or “Semi Secco”) and a Demi-Sec Champagne, despite the fact that they may contain the same quantity of sugar. Pay attention to the following terms on the label of sweet dessert wines, sparkling wines, and other sparkling beverages: Purchase the book and receive the course!
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- Demi-Sec* (which translates as “off-dry” in French)
- Amabile (which translates as “slightly sweet” in Italian)
- Semi Secco* (which translates as “off-dry” in Italian)
- French for “sweet,” Dolce / Dulce (Italian for “sweet,” Spanish for “sweet,” and Moelleux (French for “sweet,” for some French wines)
- Doux (French for “sweet,” Dolce / Dulce (Italian for “sweet,” Spanish for “sweet”)
*Not to be confused with the terms “sec” or “secco,” which are used to describe dryness in both French and Italian.
Lightly-Sweet Dessert Wine
Lightly sweet wines have a delightful sweetness to them, making them ideal for a hot afternoon. Many of these sweet wines go well with spicy dishes such as Indian or Southeast Asian cuisine, which is why they are so popular. Lightly sweet wines are best consumed as soon as possible after the vintage date, with the exception of a few exceptional examples, such as German Riesling, which may be savored for several years after the vintage date. Expect these wines to be bursting with fruit tastes and well-suited for desserts that are fruit-based or vanilla-driven.
Fruit tarts and a Gewürztraminer go together like peanut butter and jelly.
- Gewürztraminer Alsace, Alto-Adige (Italy), California, and New Zealand are all places where you may get this extremely flowery wine with modest alcohol content: Riesling Available in both dry styles (which are popular in Australia, Alsace, and the United States) and sweeter styles (which are more usually found in Germany). A wine with a high level of natural acidity, which helps to cut through the sweetness of the flavor
- Müller-Thurgau A less common type, also from Germany, that may be found in some regions of Oregon and has flowery scents and a little softer acidity than the other varieties. Porch wine is a classic and is especially good with sausages. Chenin Blanc is a white wine produced in France. When it comes to Chenin Blanc, a sweeter flavor is more frequent in the United States, although it is also produced in significant quantities in South Africa and France’s Loire Valley region. When purchasing Chenin Blanc, pay close attention to the label because many South African and French producers produce dry versions that taste more like a dry Sauvignon Blanc
- When purchasing Viognier, pay close attention to the label because many South African and French producers create dry versions that taste more like a dry Sauvignon Blanc
- The majority of the time, viognier is not sweet. However, because it is an aromatic grape type, you might occasionally encounter it in a fruit-driven style that smells like peaches and perfume. It has a thick, oily texture on the palate. This kind of Viognier may be found exclusively in Condrieu AOP (Rhône Valley) in France
- It is also known as “Condrieu Blanc.”
Richly Sweet Dessert Wine
With the best quality fruits and in an unfortified manner, these richly sweet wines are produced. Sugar and acidity allow many of these wines to retain their fresh flavor even after 50 years or more in the bottle. For example, the HungarianTokaji (pronounced “toe-kye”) was a favorite of the Tzars of Russia, while South African Constantia was a favorite of both the Dutch and the English.
The FrenchSauternes was a favorite of Americans in the early 1800’s and is still popular today. There are numerous methods for producing highly sweet dessert wines, and you may gain a better understanding of them by looking at how they are prepared.
Late harvest refers to precisely what it says on the tin. With each additional day that grapes are allowed to hang on the vine, they get progressively sweeter and more raisinated, culminating in grapes with concentrated sweetness. “Vendage Tardive” is the term used in Alsace to describe late harvest, whereas “Spätlese” is used in Germany to describe late harvest. Late harvest wines can be made from any grape that has been left on the vine. Having said that, late-harvest wines made from Chenin Blanc, Sémillon, and Riesling grapes are becoming increasingly popular.
Noble rot is caused by a kind of spore known as Botrytis cinerea, which feeds on fruits and vegetables. Noble rot, despite the fact that it sounds (and seems) awful, imparts distinct notes of ginger, saffron, and honey to sweet wines. There are several different varieties of dessert wines derived from noble rot grapes that are widely available.
- Sauternais Sémillon and Sauvignon Blanc are blended together in Sauternes, Barsac, Cadillac, and Monbazillac to produce a rich, golden-hued sweet wine. A collection of French Appellations in and around Bordeaux, including Sauternes, Barsac, Cadillac, and Monbazillac
- Tokaji Tokaji Asz is a Hungarian wine created from Furmint grapes
- Auslese, BA, and TBA Riesling (BA = Beerenauslese, TBA = Trockenbeerenauslese)
- And Auslese, BA, and TBA Riesling (BA = Beerenauslese, TBA = Trockenbeerenauslese). Auslese is the first level of the German Pradikat system (a sweetness labeling system), and it has a larger proportion of botrytis-affected grapes than any other level. In addition to being sweeter than German Rieslings from the “QbA” and “Kabinett” varieties, they often have a greater alcohol content.
The grapes are put out on straw mats to raisinate prior to being used in the winemaking process (also known as “Passito”).
- Italian Vin Santo is prepared from the grapes Trebbiano and Malvasia and has a rich, nutty taste that is similar to that of dates. It is possible to find various different types of Vin Santo produced throughout Italy. ‘Passito’ in Italian means ‘passion’. Another straw wine created from a variety of grapes, both white and red, this time with a fruity flavor. For example, Passito di Pantelleriais a Muscat-based wine, whereas Caluso Passitois a Piedmont-based wine created with the uncommon grapeErbaluce. Greek Straw Wines are made from grapes harvested in Greece. Vinsanto, created from high-acid white Assyrtiko grapes, is another type of wine produced in Greece. It is believed that Samos was the first sweet wine manufactured from Muscat grapes, while Commandaria was the first sweet wine made from grapes in Cyprus, dating back to 800 BCE. Strohwein (German: Strohwein/Austrian: Schilfwein) is a kind of wine produced in Germany and Austria. Schilfweins are sweet wines made from Muscat and Zweigelt grapes in Austria and Germany that are becoming increasingly rare. Vin de Paille is a French term for wine made from grapes. These Vin de Paille are produced mostly in the Jura area of France, which is next to the Alps, and are made from Chardonnay and old Savagnin grapes
- They are particularly well-known in the United States.
Ice Wine (Eiswein)
True ice wine is incredibly difficult to come by and extremely costly for two reasons. For starters, it only happens in outlandish years when a vineyard freezes. And two, ice wine must be collected and pressed while the grapes are still frozen to ensure proper fermentation. The country of Canada is the world’s largest producer of ice wine. Ice wines are most commonly found in colder climates such as Germany, Austria, and Switzerland. The majority of ice wines are created from Riesling or Vidal grapes, however any kind of grape, including Cabernet Franc, can be used to make an ice wine.
Sweet Red Wine
Sweet reds are in decline, with the exception of commercially produced sweet reds. It’s still possible to get some excellent sweet reds that are historically fascinating and worth tasting. The bulk of these incredible sweet red wines come from Italy, where they are made from obscure grape varieties.
- Lambrusco A area known for producing a delightful sparkling wine that can be enjoyed both dry and sweet. Because it is a sparkling wine, it will have a yeasty undertone, as well as notes of raspberry and blueberry in the background. “Amabile” and “Dulce” are the names given to the sweet variants. Brachetto d’Acqui (Acquisition Brachetto) A red or rosé wine made from Brachetto grapes grown in the Piedmont area that is both still and bubbling. Famous for its flowery and strawberry scents, as well as its love for matching with cured meats, this wine is a favorite of foodies everywhere. Schiava A uncommon cultivar from the Alto-Adige region that is on the verge of extinction. A delicious scent of raspberry and cotton candy, with a refreshing, somewhat sweet taste that isn’t overpowering
- Freisa Frieda, once considered one of the great red varietals of Piedmont, is a relative of Nebbiolo, but with softer tannins and flowery cherry aromas rather than the latter. Recioto della Valpolicella (Valpolicella Recioto) Recioto della Valpolicella is a luscious, robust, and rich wine that is produced using the same meticulous procedure as Amarone wine. Late-Harvest Red Wines are a specialty of the region. There are several red dessert wines available in the United States, created from grapes such as Zinfandel, Mourvedre, Malbec, and Petite Sirah, among others. With their intense sweetness and high alcohol concentration, these wines are a feast for the senses.
Fortified wines are produced by adding grape brandy to a wine, and they can be either dry or sweet in flavor. Most fortified wines have a higher alcohol level (often 17-20 percent ABV) and have a longer shelf life once they have been opened than other types of wines.
Port wine is produced in the northern region of Portugal, along the banks of the Douro. These extremely uncommon sweet red wines are prepared from a variety of classic Portuguese grapes, including Touriga Nacional, Touriga Franca, and Tinta Roriz, among others. After being harvested and placed in open tanks, the grapes are stomped daily as the wine begins to mature, which results in a more concentrated flavor. When the wine is filtered and combined with pure grape spirit (with an ABV of approximately 70%), the fermentation is stopped and the wine is fortified, this is done at a certain stage throughout the fermentation.
Following this procedure, a succession of winemaking stages are carried out, which result in the creation of the various wine types described below.
- Roughed-up RubyCrusted Port (sweet) Introducing Tawny Port, a kind of Port wine that has the aroma and flavor of newly minted port and is far less sweet than its counterpart. VintageLBV Port (VintageLBV Port) (sweet) Despite the fact that LBV and Vintage Port are produced in the same manner, LBV are intended to be consumed in their youth (owing to the sort of cork enclosure used) and vintage Ports are intended to be consumed after 20-50 years of ageing. Tawny Port is a port wine produced by the Tawny Port Company (very sweet) Tawny Port is aged in big oak casks and smaller wooden barrels at the winery, where the wine is produced. The longer the Tawny Port is let to age, the more nutty and figgy it becomes in flavor. The finest tawny is between 30 and 40 years old. wine made in the style of port sa.k.a. Vin Doux Naturel (Natural Wine) (sweet) Although port can only be produced in Portugal, numerous producers across the world produce port-style wines, such as Zinfandel ‘Port’ or Pinot Noir ‘Port’, which are similar to port. These wines are referred to as vin doux naturel (natural sweet wine) (see below).
Sherry is produced in the Spanish region of Andalusia. Palomino, Pedro Ximénez (a grape, not a person), and Moscatel grapes are used in the production of the wines. Wines are made from varied proportions of the three grapes and are intentionally oxidized in order to generate nutty aromatics in the final product.
- Fino(dry) The lightest and driest of all the Sherries, with acidic and nutty notes
- The most popular of all the Sherries. Manzanilla(dry) In a more specialized location, Fino Sherry is produced in a distinct style that is even lighter in color than Fino. Palo Cortado (Corked Palo Cortado) (dry) A significantly richer kind of sherry that has been matured for a longer period of time, resulting in a deeper color and a fuller taste. This type of wine is normally dry, although it will include fruit and nut aromas due to the saline in the air. Amontillado is a kind of tequila (mostly dry) An old sherry that develops nutty notes reminiscent of peanut butter and butterscotch
- Oloroso(dry) Because of the evaporation of water as the wine matures, this sherry has a greater alcohol concentration than other sherries of the same age. In comparison to Sherry, this is more like scotch. Cream Sherry is a kind of sherry that is made using cream and sherry (sweet) When Oloroso and Pedro Ximénez Sherry are blended, the result is a sweet kind of Sherry. Moscatel(sweet) The tastes of fig and date are prominent in this sweet sherry. Pedro Ximénez (PX) is a Venezuelan politician (very sweet) It’s a really sweet sherry with notes of brown sugar and figs in it.
Madeira is a type of wine produced on the island of Madeira, which is located in the center of the Atlantic Ocean, utilizing up to four distinct grape varieties. Madeira is distinct from other wines in that it is produced through a process that includes heating and oxidation – processes that would normally “ruin” a wine in the traditional sense. The end product is a full-bodied fortified wine with notes reminiscent of walnuts, saltiness, and an oiliness on the tongue. Because of the four distinct grapes that are utilized, Madeira wines range from dry to sweet, making them a great choice to serve with a meal or even as a pre-dinner drink before supper.
- RainwaterMadeira When a label just states “Madeira” or “Rainwater,” presume that it is a combination of all four grapes and that it is somewhere in the center of the sweetness spectrum. Sercial(dry) Sercial is the driest and lightest of all the grapes grown in Madeira, and it is also the most expensive. Typically, these wines will have greater acidity and be more dry, with hints of peaches and apricot in the bouquet. It is fairly rare to find Sercial Madeira that has been aged for more than 100 years. Verdelho(dry) When let to age, Verdelho will acquire nutty flavors of almond and walnut that will complement the citrus notes. Bual(sweet) It has a sweet flavor profile, with flavors of burned caramel, brown sugar, fig, rootbeer, and black walnut in the background. Although there are numerous well-aged 50-70-year-old Bual Madeira available, it is typical to find 10-year-old’medium’ (meaning: medium sweet) Bual Madeira. Malmsey(sweet) Malmsey Madeiras include orange citrus overtones and caramel to their taste, in addition to the oily oxidized nutty flavor that is characteristic of the region.
Vin Doux Naturel (VDN)
Vin Doux Naturel is produced in a similar manner as Port, with a base wine being produced and a neutral grape brandy being added at the end. The word vin doux naturel is derived from France, however this designation may be used to any wine from any country.
- VDN is made from Grenache grapes. For example, Maury, Rasteau, and Banyuls from the Languedoc-Roussillon region are typical of the southern region of France. Muscat-based VDN Muscat de Rivesaltes, Muscat de Frotignan, Muscat de Beaumes de Venise, Ruthernglen Muscat (Australia), Orange Muscat, and Vin Santo Liquoroso (Italy)
- Muscat-based VDN Muscat de Rivesaltes, Muscat de Frotignan, Muscat de Beaumes de Venise, Ruthernglen Muscat (Australia), Orange Muscat, and Vin Santo Liquoros VDN is based in Malvasia. Malvasia delle Lipari Liquoroso, for example, is mostly from Italy and Sicily. Mavrodaphni (Greek for “sweet red wine”) is a sweet red wine produced in Greece that has many characteristics to Port.
The Secret to Creating Dessert Wines
- Photos and information about nine different types of fruity red wine
- Introduction to Wine, as well as Serving Suggestions
- Gallery of Wine Instruction for Beginners
Late Harvest Wines
Late harvest dessert wine is the most popular type of dessert wine. This simply means that the winery will allow the fruit on the vine to overripen (a process known as raisining), causing the sugar level (known as brix) to rise significantly while the juice content decreases significantly. Sometimes, while the grapes are still on the vine, a rot known as Botrytis (also known as the noble rot) can develop, giving the grapes a distinct flavor and character. What’s left are grapes that have been condensed and sweetened.
As a result, high-sugar, low-alcohol wines are produced that have a delectably sweet flavor.
These half-bottles of wine can cost the same as or more than a standard 750 mL bottle of table wine, due to the fact that there is less juice to ferment.
Port is another dessert wine that people tend to mistake with late harvest, and it is also made in small quantities. Port wine is quite popular and has been around for a very long period of time. Port is a fortified wine, which means it has been infused with a spirit of some type (typically brandy). In spite of the high brix, this results in an alcohol level of around 18 percent. Any type of grape may be used to make port. Historically, real Port wines have been produced in Spain and Portugal from grape varietals indigenous to those countries.
These individuals can live for a very long period and cost a lot of money. The advantage of opening a Port is that you do not have to consume it in the same manner as you would wine. Because it has been reinforced, it will survive far longer after being opened.
Types of Port
Tawny and Ruby Port are the two most common varieties of port. In order to make Tawny Port, the wine is fermented in a barrel and allowed to evaporate before being oxidized in the bottle. This procedure imparts a golden/brown color to the wine as well as a “nutty” flavor to the finished product. Ruby Port is the cheapest and most widely manufactured form of port available on the market. In order to prevent excessive oxidation, the wine is matured for three years in enormous oak vats, which helps to preserve the deep red color and lively, fruity tastes.
Ice wines are a refreshing pleasure, but they are also expensive. Ice wines are prepared from grapes that have been plucked while still on the vine, usually during the first frosts of fall. The grapes are kept on the vine to ripen and raisin, similar to how late harvest wines are made. After that, the winemaker must wait for a frost to arrive and cover the grapes before harvesting the crop. Germany and Canada are the two countries that manufacture the most Ice Wines. The grapes are then transported back to the winery and crushed as soon as possible.
Because it requires a large number of grapes to produce juice, this wine is quite pricey.
They are referred to as “liquid gold” due to the hue and high cost of these precious metals.
Madeira, produced in the Portuguese island of Madeira, off the coast of Portugal, has the ability to age as long as fine Port. The wine is subjected to high temperatures for several months in specially constructed structures known as estufas by the winemakers. When the barrels are aged in this manner, the effect is intended to be similar to that of a long sea trip through tropical climes. Madeira was initially unfortified, but the addition of spirits improved the island’s capacity to withstand lengthy sea trips.
Wines that have been matured for 50 to 100 years often taste the finest, and they age well.
Alone or With Dessert?
One common misperception regarding dessert wines is that they must be paired with a sweet dish. While there are some incredible dessert combinations to go with these wines, the wine itself is a terrific dessert in its own right. Wines have subtle nuances and delicate tastes, and eating a sugary, rich dessert may obscure these characteristics. Rather of complicating things, simple pairings work best, such as a cheesecake with a late harvest Sauvignon Blanc, a superb Port with a warm chocolate torte, or Ice Wine with handmade vanilla bean ice cream.
Dessert wines are a good choice. Many individuals are dismissive of anything sweet and will not even taste them, let alone consume them after supper. When you’re out wine tasting in wine country, inquire as to if they make a sweet wine and give it a try. When you go out to eat at a fancy restaurant, don’t be scared to choose a sweet wine to accompany your meal afterward. Inquire with your server about suggestions. Although the majority of dessert wines are included in this list, there are a variety of other options to explore.
Enjoy your voyage, and don’t forget to let your inner child out and fulfill your sweet taste! LoveToKnow Media was founded in the year 2022. All intellectual property rights are retained.
How Long Does Wine Last?
Those of you who have ever pondered if a leftover or old bottle of wine is still safe to consume are not alone in your concerns. While certain things improve with age, this is not always the case when it comes to a bottle of wine that has been opened. In the same way that food and drinks do not endure indefinitely, the same can be said about wine. Here’s everything you need to know about how long wine lasts, as well as how to determine if your wine has gone bad. Despite the fact that unopened wine has a longer shelf life than opened wine, it is nevertheless susceptible to spoilage.
Always keep in mind that the shelf life of unopened wine varies depending on the kind of wine and how properly it is kept in the refrigerator or freezer.
- White wine should be consumed within 1–2 years of the written expiry date
- Red wine should be consumed within 2–3 years of the printed expiration date. Cooking wine should be consumed 3–5 years after the printed expiration date. Fine wine has a shelf life of 10–20 years if it is stored correctly in a wine cellar.
In general, wine should be stored in cold, dark settings, with bottles turned on their sides to avoid the cork from drying out and becoming brittle. Unopened wine has a shelf life of 1–20 years, depending on the type of wine and how long it has been opened. The shelf life of a bottle of wine that has been opened varies depending on the kind of wine. In general, lighter wines lose their freshness much more quickly than darker kinds. Once a bottle of wine is opened, it is subjected to increased levels of air, heat, light, yeast, and bacteria, all of which can produce chemical reactions that degrade the taste and quality of the bottle of wine ( 1 , 2 ).
When it comes to common wines, the following is a list with an estimate of how long they will last after they are opened:
- Sparkling wine should be consumed within 1–2 days
- Light white and rosé should be consumed within 4–5 days
- Rich white should be consumed within 3–5 days
- Red wine should be consumed within 3–6 days
- Dessert wine should be consumed between 3–7 days
- Port should be consumed within 1–3 weeks.
The best way to store opened wine is in a refrigerator that has been properly sealed. Bottles of still wine, or non-sparkling wine, should always be decanted before being placed in a storage container. summary When a bottle of wine is opened, it becomes spoiled as a result of a sequence of chemical processes that alter the flavor of the wine. In general, lighter wines deteriorate more quickly than darker wines. Wine that has been opened should be properly packed and kept in the refrigerator to ensure that it lasts longer.
- The first thing to watch for is a change in hue, which is the easiest way to tell.
- The wine’s color changes after it has been exposed to an excessive amount of oxygen, which is common.
- The smell of your wine may also be an excellent indicator of whether or not your wine has been spoiled.
- Wine that has become stale will begin to smell nuttiness, applesauce, or burnt marshmallows, among other things.
- If you are feeling daring, you may also taste your wine to determine whether or not it has gone bad.
- If the wine has gone bad, the flavor will be harsh and acidic, similar to that of cooked applesauce.
- Heat damage to your wine, such as a visible leak in the cork or a cork that has pushed over the rim of the bottle, might indicate that your wine has been damaged by heat, which can cause the wine to smell and taste duller.
Wine that has changed color, produces a sour, vinegar-like smell, or has a harsh, sour flavor has gone bad, as has wine that has seen color changes.
It is not simply excessive exposure to oxygen that can cause wine to get stale; it is also an increase in yeast and bacterial development.
As a result, hazardous foodborne pathogens such as E.
cereus—two kinds of bacteria that can cause food poisoning—do not pose a significant threat to public health (1, 2 , 3 , 4 , 5 ).
According to the findings of a research on the survival rates of foodborne pathogens in alcoholic drinks, they can survive for many days to several weeks ( 6 ).
Food poisoning symptoms include an upset stomach, abdominal discomfort, nausea, vomiting, diarrhea, and a fever ( 7 ).
summary Although the danger of contracting serious foodborne pathogens from poor wine is minimal, drinking terrible wine is not only unpleasant, but it can also put you at risk of contracting them.
Wine, like any other food or beverage, has a shelf life that must be respected.
Although unopened wine may be enjoyed for around 1–5 years beyond the expiry date, leftover wine can be enjoyed for approximately 1–5 days after it has been opened, depending on the type of wine consumed.
By storing your wine properly, you may also extend the shelf life of your wine. After finding leftover or old wine in your kitchen, check to see whether it has gone bad before throwing it away or drinking it.
Perfect Endings: What to Know About Dessert Wines
Douglas Wiens |Friday, February 7, 2018 Dessert wines, to be sure, are well-known for their intense tastes. However, they also provide delicate subtleties that a sweet dessert may be unable to convey. Do you want a glass of wine to go with your dessert? Alternatively, a glass of wine in place of dessert would be appropriate. Don’t be afraid to take action. It’s an opportunity to learn more about another aspect of wine. Dessert wines are so named because of their high sugar content, which is primarily responsible for earning them this designation.
- It is, nevertheless, one of the most enjoyable moments to sip a glass of wine.
- What exactly are dessert wines, exactly?
- However, the general view is that a dessert wine is a wine that contains a larger percentage of residual sugar than you would ordinarily find in a table wine.
- When compared to dessert wines, which can contain anywhere from 3 percent to 28 percent residual sugar, this is a significant difference.
- The process through which most varietals are created determines their characteristics.
- This implies that the harvest for dessert wines will be delayed.
- In this process, which is also known as “raisining,” the sugar content of the grapes increases while the liquid content decreases, resulting in a sweeter fruit.
This is referred regarded as a helpful fungus by winegrowers, although other fruit-growers are concerned about its presence.
They are then crushed to produce a significantly lesser yield of juice, which is subsequently fermented in the same manner as other types of wine, such as chardonnay.
All that’s left are low-alcohol, high-sugar wines that are bursting at the seams with taste and sweetness.
Don’t anticipate a discount on the price of the wine if you just drink half as much as usual.
Because the juice from these late harvest grapes is less concentrated, it takes more grapes to produce even a half bottle of wine.
Late harvest wines have a low alcohol percentage compared to earlier harvest wines.
Port wine is classified as a “fortified” wine since it has been fortified with alcohol.
As a result, the alcohol concentration is around 18 percent, and the sugar content is quite high.
You will, however, be able to obtain port wines made from a variety of grape varieties from a variety of places.
The low alcohol concentration is responsible for both of these traits.
In general, there are two sorts of ports.
After fermentation, the wine is stored for three years in enormous oak vats that are tightly sealed.
Tawny port is allowed to evaporate or oxidize in barrels that have been given the opportunity to breathe naturally.
Wines served on ice These wines have a few characteristics with late harvest dessert wines, although they will be far more expensive.
Not only have they been raisined and maybe spoiled, but they have also been frozen.
The grapes are crushed while they are still frozen to ensure that any water content is not included.
That is one of the reasons why ice wine is so pricey.
You are welcome to have a glass of dessert wine on its own, with no accompanying dessert to complement it.
However, they also provide delicate subtleties that a sweet dessert may be unable to convey.
After everything is said and done, it is true that there are some fantastic pairings—for example, a glass of port with a chocolate torte, or an ice wine with an unadorned dish of vanilla ice cream—that may be made.
The Ultimate Guide To Dessert Wines + Infographic!
Douglas Wiens on February 7, 2018 Unquestionably, the tastes of dessert wines are characterized by their boldness. The nuanced subtleties of these dishes, however, are not lost in a sugary dessert. To accompany your dessert, how about a glass of fine wine. Alternatively, a glass of wine in place of dessert would be appropriate as well. Take action right away. Discovering a different aspect of wine is a great chance! Dessert wines are so named because of their high sugar content, which is primarily responsible for this label.
- The fact remains, however, that it is one of the most enjoyable moments to sip a glass of wine.
- So, what exactly are dessert wines?
- Dessert wines, on the other hand, are generally considered to be wines that have far more residual sugar than you would ordinarily find in a wine of similar style and price range.
- To put this in context, consider a dessert wine, which can contain anywhere between 3 and 28 percent residual sugar.
- In most cases, the way varietals are created determines their characteristics.
- According to popular belief, time is crucial in life.
- When grapes mature too far on the vine, winegrowers harvest them and use them as wine.
During the raisining process, a specific type of grape rot known as Botrytis can also develop.
However, although it is the last thing you want to see on your strawberries, this plant is occasionally planted for the production of dessert wines.
Because there is so much sugar, the yeast will not be able to consume it all before producing alcohol and dying.
Dessert wines are frequently marketed in half-bottles, which is not uncommon.
It is necessary to relish each sip of the beverage since it is so rich.
There is no such thing as a late harvest wine with port.
In the case of port dessert wines, this is not true.
The wine is infused with a grape-based liquor, most often brandy.
Some people believe that authentic port wines can only be produced in Portugal or Spain, and that this is incorrect.
Dessert wines that are not made from port do not keep well after they have been opened, and they do not mature well either.
By virtue of its significantly greater alcohol content, port may be enjoyed for an extended period of time.
Compared to other types of port, ruby port is less costly and more widely available.
This helps to keep the vibrant red color and fresh, fruity tastes of the wine.
In the end, the hue is brownish or golden in appearance, and the flavor has a nutty undertone to it.
However, these wines will be even more expensive since they would have more in common with late harvest dessert wines.
Consequently, not only have they been raisined and maybe spoiled, but they have also been frozen.
In order to avoid adding any water to the grapes, they are crushed while still frozen.
That is one of the factors that contribute to the high price of ice wines.
Enjoy a glass of dessert wine on its own, with no accompanying dessert, if you so want.
The nuanced subtleties of these dishes, however, are not lost in a sugary dessert.
After everything is said and done, it is true that there are certain fantastic pairings—for example, a glass of port with a chocolate torte, or an ice wine with an unadorned dish of vanilla ice cream—that may be enjoyed together.
Fortified wines, one of the most historically significant categories of wine, are produced by adding grape spirit (brandy) to a wine during or after fermentation, depending on whether the winemaker wishes the finished wine to be dry or sweet. Fortified wines are produced in two ways: during fermentation or after fermentation. Wine that has been fortified before fermentation has ended will be sweet because there will still be sugar in the wine itself, but a wine that has been fortified after fermentation will be dry because there will be no sugar in the wine itself.
Wine drinkers — mostly the English – learned to like the style, and the technique became established.
Sherry is one of the world’s coolest and most flexible dessert wines, yet it is typically avoided by wine enthusiasts because it might be scary to drink. The reason for this is that sherry, which is produced in a variety of various styles in the hot, southern Spanish area of Jerez, has a variety of personalities rather than a single one. There are three types of grapes that may be used to make Sherry: Palomino Fino, which accounts for the vast bulk of the country’s Sherry production, Pedro Ximénez (often known as “PX”), and Moscatel.
However, despite the fact that there are several Sherry classifications, the most straightforward method is to divide them into two categories: dry versus sweet, and oxidative against non-oxidative.
They should be enjoyed young and should not be stored for long periods of time.
In the middle there’s dry, semi-oxidative/semi-biological Sherry, such as Amontillado and Palo Cortado, which exhibit traits of both types while also having the capacity to mature.
Finally, there are the sweet, oxidative varieties such as Cream, Moscatel, and Pedro Ximénez, all of which have tremendous sweetness, fig-like tastes, and, in the case of Pedro Ximénez, the ability to age if properly produced.
Port, like Sherry, is available in a range of style categories, but unlike Sherry, Port is always sweet and is primarily made from red wine grapes. Port is primarily prepared using the indigenous grape Touriga Nacional, which is grown on terraced vineyards in Portugal’s Douro River Valley, as well as other local supporting grapes. Even though traditionally, Port was vinified in the Douro Valley and then matured downriver in the legendary Port houses of Vila Nova de Gaia, across the river from Porto, many smaller wineries are now opting to age their Port in the same location where it was originally vinified: the Douro Valley.
These include Late-Bottled Vintage (LBV) Ports and Vintage Ports, while LBV Ports and Vintage Ports have far greater concentration and complexity, and will benefit tremendously from bottle aging.
Colheita Tawny is the vintage form of this kind of Port wine, although while the wine may have been matured for a lengthy period of time at the winery, it will not benefit from additional bottle aging in most cases.
If Madeira were to be found in Westeros, it would unquestionably be among the Iron Islands, as it, too, adheres to the motto “What is dead may never die,” which means “What is dead may never die.” As a result of the fact that it has already been practically destroyed, this zombie wine from the warm island of the same name off the Moroccan coast (although it is nominally a Portuguese territory) is the most ageable of all wines.
The vinification process producing Madeira requires frequent heating and purposeful oxidation, two phenomena that are normally associated with the spoilage of fine wine.
It fluctuates in sweetness from drier to sweeter (in order of grape variety), and a bottle called Rainwater is often a mix with a medium level of sweetness.
Madeiras are responsible for many of the world’s oldest bottles of wine remaining in existence; they may endure for millennia and can be left open and out of the fridge for virtually an endless period of time.
Even though Marsala is commonly thought of as a basic cooking wine, it really has a lengthy history and is considered one of the world’s “big three” fortified dessert wines, alongside Sherry, Port, and Madeira, among other things. Marsala is the name of the region in which this fortified wine is produced, which is located around the city of Marsala in the northwestern corner of the island of Sicily and is known for its production of fortified wines. In most cases, it is created from white grapes, however red and ruby variants are available.
Depending on when the wine is fortified during fermentation and whether or not a cooked grape must called mosto cotto is added, the style of Marsala can range from dry to sweet.
This oxidative aging is responsible for the amber colour of Marsala, as well as the rich tastes of nutty, caramel-like, honeyed, and dried fruit.
If you want the best, expect to pay more (read: if it’s less than $10, you probably won’t want to drink it!). Look for bottles branded semi-secco or dolce to assure that you’re getting a sweeter variety.
The region of Rutherglen Muscat is steeped in history, with many of the region’s producers hailing from the fourth or fifth generation of winemaking. While ultra-sweet, fortified wine may not be the first thing that comes to mind when picturing the landscape of Australian wine, Rutherglen Muscat has a long and rich history. In this hot area of Victoria, some three hours northeast of Melbourne, the reddish-skinned white grape (yes, really!) Muscat Rouge à Petits Grains is allowed to ripen on the vine for the majority of the harvest season, allowing the grape to develop sugar.
The result is a deep dark wine with robust flavors of raisin and prune, burned caramel, coffee, roasted almonds, and other fruits.
Banyuls is a dessert wine that is a match made in heaven for those who are die-hard, no-excuse red wine enthusiasts out there. Produced mostly from Grenache grapes in France’s southernmost wine appellation, Banyuls is evocative of young Ruby Port, but with a fuller-bodied red wine flavor. It is produced in France’s southernmost wine appellation, Banyuls, which is quite near to the Spanish border. Banyuls is a fruit-driven wine, despite the fact that it has been matured in barrel. It has strong aromas and flavors of cooked red berries, prunes, and spice, as well as a pronounced tannic structure.
Late-harvested/Noble rot wines
Quite simply, late-harvested wines are those produced from grapes that have been allowed to ripen on the vine until later in the harvest season, allowing them to become extremely ripe and to accumulate significant amounts of sugar. A kind of late-harvest wine, noble rot or botrytized wines are produced when healthy grapes are attacked by a fungus called Botrytis cinerea, which punctures grape skins and causes them to dry, concentrating flavors, sugar and acidity. Botrytis frequently incorporates its own distinct tastes, such as ginger, citrus essence, and honey, into the final product.
In spite of the fact that Riesling is often associated with low-cost, sweet wines, the grape is actually one of the most versatile in the world, capable of producing bone-dry, enamel-stripping wines, lusciously-sweet, high-quality, super-expensive wines, and everything in between. Riesling is planted in many parts of the world, but it is particularly well-suited for making sweet wines in Germany, where the legal quality hierarchy for wines, known as the Pradikat system, is actually based on the quantity of sugar present in each grape at harvest.
Fully botrytized wines (Beerenauslese and Trockenbeerenauslese) have a lusciously sweet, orange blossom-like, honeyed richness.
In addition to making excellent ice wine Riesling, Austria also uses the Pradikat technique to produce Riesling, and Canada is also generating great ice wine Riesling.
In general, all of these Rieslings have a low alcohol content, with the sweetest wines having an alcohol percentage in the single digits and an age in the double digits for the sweetest wines.
However, regardless of whether you agree or disagree, it is undeniable that Sauternes is one of the world’s most prized and expensive sweet wines, and that it is one of the world’s most expensive sweet wines. It is the gold standard when it comes to botrytis-affected wines, and it is created from the easily-attacked Sémillon grape, as well as Sauvignon Blanc and Muscadelle, and it is the most expensive. In this region of Bordeaux, winemakers visit across vineyards on a number of different occasions, collecting only noble rot-affected grapes as the fungus grows.
Dried fruit, saffron, honey, orange, golden apple, crème brulee, and many more flavors develop in the bottle and in the glass over time, maturing for years and years after the vintage is harvested.
Who would have imagined that Hungary would produce one of the world’s most celebrated sweet wines? Tokaji (not to be confused with its locality, Tokaj) is a wine created from the Furmint grape, which is strong in acidity and highly vulnerable to botrytis. It is most known for itsaszversion, which is prepared from late-harvested, shriveled, botrytis-affected grapes gathered in containers known asputtony. In addition to being very sweet, these barrel-aged Tokaji Asz wines are low in alcohol, have a thick mouthfee, and are frequently heavily honeyed.
It is arguably the sweetest wine on the planet, is extremely uncommon, may mature for more than a century, and is normally sold by the teaspoonful in small quantities.
Late-harvest Chenin Blanc
Chenin Blanc, cultivated in its various Loire Valley appellations, is another of those grapes that everyone knows, yet whether it’s dry or sweet, light or full-bodied, still or sparkling, it’s always extremely Chenin Blanc. Despite being the most well-known Chenin appellation in the Loire Valley, Vouvray can range from dry to sweet in a single location; the designations demi-sec, moelleux, and liquereux will indicate the presence of residual sugar. Sweet Chenin Blanc, on the other hand, achieves its apex in the Coteaux du Layon area of France, where grapes are harvested late in the season in many passes through the vineyard.
With the addition of the subregions of Bonnezeaux and Quarts de Chaume, the wines acquire notes of golden apple, honey, wool, and orange blossom that are highly sought after.
Dried Grape Wines
Dried grape, or passito, wines are produced using a process that has been employed for centuries in Italy, Greece, and occasionally Austria. After harvest, healthy grapes are purposely dried on straw mats or by hanging grape bunches from rafters, depending on the region. This dehydrates the grapes, concentrating the residual sugar and aromas, and resulting in a sweet wine with clean and raisined tastes that is generally served chilled.
Because the juice is effectively being drained from raisins, the passito technique produces less wine than traditional vinification. As a result, these wines are more costly than their still-wine counterparts, which is understandable.
Vin Santo del Chianti
The wine known as “holy wine” may be found in numerous parts of Italy (as well as a Greek variation), but this particular variety from the heart of Tuscany is the most well-known. In addition to being fermented in small oak or (traditionally) chestnut barrels, Vin Santo del Chianti undergoes extensive barrel aging: between three and eight years, depending on the variety of grapes used and the amount of barrel aging. The wine is amber in color and made from Trebbiano Toscano and Malvasia grapes that are hung in whole bunches from rafters.
Do you want to try the most classic combination with Vin Santo?
Recioto della Valpolicella
Its sweet red wine, Recioto della Valpolicella, is in line with the legendary red wines of this region in the Veneto. It is created from dried Corvina, Rondinella, and Molinara grapes, and it is produced in the same manner as the region’s famous red wines. Traditionally, grapes are dried on straw mats or in lofts called fruttai, which guarantee that air flows through the grapes during the drying process, preventing mold from forming on the grapes themselves. Recioto producers will normally allow the wine to ripen until the alcohol concentration reaches around 14 percent alcohol by volume, after which they will cool the wine to halt fermentation and leave residual sugar in the wine.
Fun fact: According to folklore, the world-renowned Amarone Della Valpolicella was born after a Recioto grower made the mistake of allowing his wine to ripen to dryness!
Sauternes (wine) – Wikipedia
Recioto della Valpolicella is a sweet red wine made from dried Corvina, Rondinella, and Molinara grapes, in line with the celebrated red wines of this region in the Veneto. The grapes are traditionally dried on straw mats or in lofts calledfruttai, which guarantee that air flows through the grapes during the drying process, preventing mold formation. When making Recioto wine, producers would often let their wine to mature until the alcohol level reaches approximately 14 percent before chilling their wine to cease fermentation and leave residual sugar in the bottle.
The renowned Amarone Della Valpolicella is said to have been developed by accident when a Recioto grower unintentionally allowed his wine to ripen to dryness!
La Tour Blanche produced a Sauternes in 1999. In 1855, this winery was designated as a Premier Cru. In Aquitania, like in the rest of France, it is thought that the Romans brought the practice of winemaking. It is only in the seventeenth century that the first evidence of sweet wine manufacture is discovered. The English have been the region’s principal export market since the Middle Ages, although they prefer drier wines, beginning with clairet in medieval times and finally transitioning to redclaret in the twentieth century.
- In the early 17th century, they were engaged in the trade of German wines, but output in Germany began to decline as a result of fighting (especially the Thirty Years’ War) and the growing popularity of beer in Europe throughout the 17th century.
- Among the methods they introduced to the region were German white winemaking practices such as arresting fermentation with the application of sulphuric acid in order to preserve residual sugar levels.
- Sulphur would remain in the barrel, and the wine would gradually interact with it as it fermented, creating a complex flavor profile.
- The Dutch began to locate sites that might grow grapes that were well-suited for white wine production, and they eventually settled on the region of Sauternes as the ideal location.
- Hughie Johnson, a wine specialist, has speculated that the unattractive prospect of drinking wine made from fungus-infested grapes may have motivated Sauternes producers to keep the usage of Botrytisa a well guarded secret.
- By the 18th century, the tradition of utilizing nobly rotting grapes in Germany and the Tokajiregion of Hungary had become well-known throughout the European continent.
- After Thomas Jefferson became an obsessive connoisseur of Sauternes towards the end of the 18th century, the region’s reputation for the wine had spread around the world.
Jefferson noted that after tasting a taste of Château d’Yquem while serving as President, George Washington promptly made an order for 30 dozen bottles of the fine wine.
Climate and geography
The Sauternes area, like the majority of the Bordeaux wine region, has an amaritime environment, which carries with it the viticultural risks of autumnfrost, hail, and rain, all of which can spoil a whole vintage. In the southeast corner of France, along the Garonne and its tributary, the Ciron, is the Sauternes area, which is 40 kilometers (25 miles) southeast of the city of Bordeaux. The Ciron’s water comes from a spring that is somewhat colder than the Garonne’s water. In the fall, when the weather is warm and dry, the differing temperatures of the two rivers combine to generate a mist that drops upon the vineyards from the evening until late in the day.
By midday, the warm sun will assist in dissipating the mist and drying the grapes, preventing them from developing less desirable rot and other problems.
The wine region of Sauternes is divided into five communes: Barsac, Sauternes, Bommes, Fargues, and Preignac. Even while all five communes are allowed to use the name Sauternes, only the Barsac area is allowed to label their wines with the Barsac appellation. At the confluence of the Ciron and the Garonne rivers, the Barsac area is located on the west bank of this tributary of the Rhone. There are sandy and limy soils in the region, which is located on an alluvialplain. Overall, Barsac wine differs from other Sauternes in that it is drier and lighter in body; more and more Barsac growers are preferring to market their wines under their own brand names.
To be eligible for the Sauternes label, the wines must have a minimum of 13 percent alcohol by volume and pass a tasting exam in which the wines must be visibly sweet to be considered.
Wine style and serving
Sauvignon Blanc is distinguished by its ability to strike a delicate balance between sweetness and acidity. Fruit flavors such as apricots, honey, and peaches are frequent, but the wine also has a nutty undertone, which is a feature of noble semillon itself (for example, Australian noble (late-harvest) semillon). The finish might linger on the palate for many minutes after it is consumed. Sauternes are among the world’s most long-lived wines, with excellent examples from exceptional vintages that are carefully stored having the ability to age well for more than a century.
The hue of an old copper coin, according to some wine experts, indicates that the wine has begun to acquire its more complex and mature qualities once it has reached this stage.
In most cases, the wines are served cold at 10 degrees Celsius (50 degrees Fahrenheit), while wines older than 15 years are sometimes served a few degrees warmer. With a wide variety of cuisines, Sauternes is a great pairing wine. Foie gras is a typical pairing with foie gras.
- ^abcde E. McCarthy is a writer and editor who lives in New York City. Page 73-77 of M. Ewing-“French Mulligan’s Wine for Dummies.” Publisher: Wiley Publishing (ISBN: 0-7645-5354-2)
- Website: winepros (Australia). “Claret,” according to the Oxford Companion to Wine. On 10 February 2012, H. Johnson published Vintage: The Story of Wine, which includes pages 185-188. Archived from the original on 10 February 2012. abH. JohnsonVintage: The Story of Winepg 264-266, Simon and Schuster, 1989, ISBN0-671-68702-6
- AbcJ. Robinson (ed)”The Oxford Companion to Wine”Third Editionpg 611-612, Oxford University Press, 1989, ISBN0-671-68702-6
- AbcJ. Robinson (ed)”The Oxford Companion to Wine”Third Editionpg 611-612, Oxford Oxford University Press, 2006ISBN0-19-860990-6
- J. Robinson (ed. ), “The Oxford Companion to Wine,” Third Edition, Oxford University Press, 2006ISBN0-19-860990-6 In 2006, Oxford University Press published ISBN 0-19-860990-6 under the name “Lichine, Alexis” (1967). Alexis Lichine’s Encyclopedia of Wines and Spirits is a comprehensive reference work on the subject of wine and spirits. Page numbers 562–563 in London: CassellCompany Ltd.