How Should Dessert Wine Be Drunk

Dessert Wine: Why It’s Different From Other Wines and How to Pair It

As a general rule of thumb, the darker the dessert, the darker the wine. In addition, the tastes of the wine should be as powerful as the flavors of the dessert. Pair rich, luscious chocolate desserts and confections with deep-hued red wines such as a late-harvest pinot noir or a classic Port, the ideal dessert wine. A sweet dessert wine created from varietals such as zinfandel, syrah, or portugal grapes and fortified with brandy, port-style wines are a type of dessert wine. The result is a luscious red wine with sweet undertones and notes of chocolate, mocha, and black cherry that covers the mouth.

In lieu of sweet and jammy dessert wines, low-sugar reds such as late-harvest zinfandel, which is softer and more delicate, can serve to emphasize the flavors of mocha and cacao in the chocolate dessert itself.

What IsDessert Wine?

Dessert wine may be defined as any wine that is consumed during or after dessert in its broadest meaning. Dessert wine, to be more exact, is often sweet, has a distinct taste, and has a higher alcohol concentration. For example, Port, Madeira, Sherry, and late-harvest wines are all examples of late-harvest wines. Traditionnal dessert wines having an alcohol content of more than 15 percent by volume (ABV). Nonetheless, low-alcoholdessert wines with less than 10% alcohol by volume (ABV) are available, such Muscadet, Moscato d’Asti, and Brachetto d’Acqui.

  • In other words, the amount of sugar that is left over after the fermentation process has taken place.
  • A variety of methods were used by winemakers to create essert wines.
  • It might be created from late-harvest grapes that have been allowed to raisinate and increase in sugar content as a result of being kept on the vine for a longer period of time.
  • Alternatively, it may be sweetened by fortification, resulting in the production of fortified wines.
  • While most dessert wines are on the sweeter side, there is a wide range of styles available under the category of dessert wines.

To be clear, dessert wines are not merely sweet, one-trick ponies, as you may have previously believed. They are deserving of a lot more recognition than that.

What to Look for inDessert Wine

Dessert wine can be defined as any wine that is consumed during or after a dessert course. Dessert wine, to be more exact, is often sweet, has a strong taste, and has a greater alcohol concentration than regular wine. For instance, Port, Madeira, Sherry, and late-harvest wines are all examples of late-harvest wines. Traditionnal dessert wines having an alcohol content of greater than 15 percent by volume (ABV). But there are certain low-alcoholdessert wines, like as Muscadet, Moscato d’Asti, and Brachetto d’Acqui, that have less than 10% alcohol by volume (ABV).

The quantity of sugar that remains after fermentation is, in other words, The sweetness of the wine is proportional to the amount of residual sugar present; the drier the wine is proportional to the amount of residual sugar present; A variety of techniques were used by winemakers to create essert wines.

  1. Alternatively, late-harvest grapes might be used, which have been allowed to raisinate and increase in sugar content while still on the vine.
  2. Alternatively, it may be sweetened by fortification, resulting in the production of fortified beverages.
  3. The majority of dessert wines are sweet, however there is a wide range of styles available within the category.
  4. To be clear, dessert wines are not simply sweet, one-trick ponies, as you may have previously believed.
  5. For those who don’t want a full-on sugar explosion on their taste, wines with a hint of sweetness are a good choice; otherwise, stay away from sweet wines.

Different Types ofDessert Winesand Food Pairings

While there are a plethora of wines that may be enjoyed with dessert, the ones that are featured below are the best examples of the genre. In order to avoid any unpleasant aftertaste when matching wine with sweet dessert, it’s recommended to pick a wine that is sweeter than the dessert itself. According to our enthralling guide on acidity in wine, sugar increases acidity, which is why dry wines taste harsh and sharp when served with sweet meals. With that in mind, here are many varieties of dessert wines, as well as delectable food combinations, that may enhance the flavor and overall experience of your dessert.


Despite the fact that it is best known as a sweet red wine, this fortified wine from Portugal is available in a variety of flavors ranging from deep reds to dry white and dry rosé varieties.

Chocolate cake, chocolate truffles, and salted caramel desserts are all wonderful pairings for the sweetly complex redtawny port and ruby port. Serve the white or roséport wines with stone fruit, strawberry angel food cake, or lemon meringue pie to complement the flavors of the wine.


Madeirais is a fortified wine produced in Portugal’s Madeirais region, and it is renowned for its nutty, brown sugar, and burned caramel flavors. This amber-hued wine may be enjoyed on its own after a dinner, or paired with sweets like as astoffeepudding, tiramisu, or spicy treats such as chocolate truffles coated with cayenne pepper.


Known for its honeyed aromas of apricot, peach, butterscotch, and caramel, this cherished (and frequently expensive)sweet wine from France’s Sauternais area inBordeaux is much sought after. Sauternesis one of the “noble rot wines,” which include TokajiAszu wine from Hungary and SpätleseRieslings from Germany. It is prepared from grapes that have been damaged by the botrytis cinereafungus. (This fungus, which sounds disgusting, increases the sweetness of grapes while also imparting a honeyed flavor and aromatic quality.) Served with fresh and dried fruit, as well as heavier sweets such as crème brulee, cheesecake, and custards, Sauternes is a fantastic dessert option.


This fortified wine comes from the country of Spain. Sherry is often served as an aperitif before a meal; however, why not try it after a hearty dinner when you’re looking to wind down? Fruit sweets like Pedro Ximénez are great accompaniments to crème brulee, vanilla ice cream, dark chocolate anything, or just enjoyed on their own as an after dinner treat.


This delicious sparkling wine from Germany is available in a variety of sweetness levels. Its inherent acidity helps to cut through the sweetness of the dish, making it a wonderful companion to a cheese course or cheesecake after dinner. Serve a sweeter Spätlese with citrus-based sweets such as lemon pound cake or lemon cream pie if you have a sweeter Spätlese on hand. Pear tarts and sorbet are also delicious desserts that go together like peanut butter and jelly.


Another rot wine of distinction, the tongue-twisting Gewürztraminer is a sweet, fragrant wine from the Alsace region of France that has a pleasant sweetness to it. With its lovely floral and lychee overtones, this exquisite white wine pairs perfectly with any dessert that has lychee, pear, or peach as one of the major components, such as ice cream.


In addition to being known as Muscat Blanc in its native country of Italy, Moscato is an extremely popular white wine that has built a name for itself owing to the three F’s that best characterize its character: fizzy, fruity, and flowery. This dessert wine is perfect for enjoying on a spring day or a late summer evening. It is also incredibly flexible. You might serve it with poached pears, grilled peaches, fruit tarts, nutty treats such as biscotti, or whatever else you choose.

Ice Wine

Ice wine, also known as Eiswein in German, is a particular sort of wine that is made from grapes that have been frozen while still on the vine. Due to the frigid environment required for the production of this dessert wine, it can only be produced in Germany and Canada.

(It’s also one of the reasons why it’s a somewhat expensive wine.) Consider matching the red grape type with chocolate desserts and the white grape variety with blue cheeses and cheesecake if you have the choice between the two.

It’s Time for Dessert in a Glass

Following your education on dessert wines, it’s time to put your newfound knowledge to use in a variety of real-world scenarios. Dessert wines, like any other type of wine, are characterized by a wide range of tastes and characteristics. Despite the fact that there are several “rules” associated with wine consumption, the basic line is that you are free to set your own guidelines. Don’t be afraid to experiment with a bottle of dry sparkling Brut or wonderfully crisp rosé to accompany those funfetti cupcakes you just brought out of the oven.

Who knows what will happen?

That’s the beauty of wine: no matter how you enjoy it, it is one of life’s joys that makes everything else a little bit easier to swallow.

A Beginner’s Guide To Dessert Wine

Non-fortification procedures include the addition of sugar to the wine or the naturally occurring concentration of sugars in the grapes before they are picked, among other possibilities. Unfortified wines are available in a variety of varieties, the most prevalent and widely consumed of which being ice wines and botrytis cinerea wine. Ice Wine is a type of wine that is served chilled. History of Ice Wine – Ice wine (or Eiswein, as it is known in Germany and Austria) is typically produced in wine-producing regions that are subjected to predictable cold periods.

  • When a cold spell hits, the grapes begin to shrivel and freeze.
  • Ice wine is particularly popular in Canada and Germany, however it is also produced in the Czech Republic, Hungary, and New Zealand, among other places.
  • Ice wine is a very sweet, extremely fruity, but also rather acidic wine that is perfect for pairing.
  • Ice wine is also one of the few wines that may be served with a chocolate dessert, which is rare in the wine world.
  • Botrytis cinerea wine (also known as “Noble Rot” wine) was named after a fungus that kills grapes under particular climatic circumstances, which may surprise some people.

How To Drink Sweet Wines Like A Pro

“The wine of kings, and the kings of wines,” as Louis XIV referred to Tokaj’s delicate, sweet asz wines, which are known for their elegance and sweetness. Sweet wines from throughout the world, ranging from off-dryRiesling to effervescentMoscato to full-on dessert wines like asz or its French counterpartSauternes, may be a very excellent complement for a variety of cuisines and events. Many of us have had a bad experience with a flabby, painfully sweet Moscato or an excessively sugared Riesling, and as a result, we have vowed to never drink sweet wines again.

  1. What is the point of drinking sweet wines?
  2. It is true that sweet wine contains residual sugar, because the yeasts did not eat all of the sugar during the fermentation process.
  3. In addition, they have the capacity to complement the tastes of food in a way that is not always possible with dry wines.
  4. Don’t let a drop pass you by!

Here are a few examples of truly excellent sweet wines, as well as some recommendations for what to serve them together. All of these wines should be served at a temperature that is just below room temperature.


Forget about that Nicki Minaj Fusion Moscato you were drinking earlier. True aperitivo is produced in a traditional manner, tastes excellent, and is adaptable – it may be served as an appetizer or as a dessert. In most cases, the grape used to make this frizzante (lightly bubbly) wine is Moscato Bianco. When properly prepared, good Moscato has a rich perfume of wildflowers, peaches, and lemon curd that comes naturally from the grape. It is expected that the highest-quality Moscato will come from the DOCG region of Asti in Piemonte – and that it will be called “Moscato d’Asti” as a result.

Pairing Suggestions: Do as the Italians do and have an aperitivo consisting of Moscato, charcuterie, olives, and miniature sandwiches.


It was common throughout the 1980s and 1990s to see “Riesling” branded on bulk-produced white wine, even though it was more likely to be a combination of inexpensive white grapes with a large amount of sugar added to it. Due to this, Riesling has earned an unjustly terrible reputation, but thankfully, winemakers in Germany (the grape’s original country) and other countries have worked hard to restore the grape’s reputation via meticulous vineyard and winery management. Stunning off-dry and sweet Riesling may be produced because Riesling has naturally strong acidity and minerality, which allows the wines to develop a great level of complexity.

Complement with: It goes without saying that an off-dry (Kabinett) Riesling is an excellent match for incredibly spicy Asian food, whether it’s from Thailand, India, or Szechuan.

In addition to pairing perfectly with a fruit pie if you can get your hands on a bottle of fully-sweet Riesling (Auslese, Spatlese, or Beerentrockenlese), it’s also fantastic with fatty pig slices in a main course since the sweetness pairs beautifully with the fat.


It is created from botrytized Semillon grapes from Bordeaux and is a high-priced, excellent, sweet, limited-production wine with a long shelf life. A favorable rot known as botrytis develops when grapes are left on the vines late in the harvest season, increasing their ripeness and sweetness factor while simultaneously decreasing their alcohol content. Botrytis is a critical component in the production of dessert wines because it increases the amount of sugar in the wine and reduces the amount of alcohol in the wine.

Pour Sauternes with the stinkiest cheese you can find and a slice of pie to accompany it.


Long believed to be one of the world’s best sweet wines, Hungarian aszu is now being recognized as such. So, how come you haven’t heard of it before? In any case, 45 years of Communism (and, as a result, State control of agricultural land and production) had a toll on the Hungarian wine sector, which has taken a long time to recover. However, sweet aszo wines are now available on the market, and they’re quite delightful. As with the Sauternes from France, asz are prepared from white grapes (usually Furmint) that have been allowed to develop noble rot before being fermented.

See also:  Chocolate Shop Dessert Wine Where To Buy

Incredibly delicious, a well-made asz is not only rich of fruit and floral notes, but it is also laced with an almost ethereal acidity that contrasts the sweetness of the wine.

You should definitely give it a go.

Ice Wine

The process of making ice wine is incredible: in the middle of winter, courageous winemakers venture out into the vineyards and collect grapes that have frozen on the vine, before fermenting them in a cold cellar. It’s a time-consuming process that many wineries would rather avoid; as a result, some of them manufacture ice wine by simply freezing the grapes after harvesting them and then adding sugar to the mixture. To put it another way, authentic ice wine is a rare pleasure. It is often sourced from Canada, the Finger Lakes, or Germany, and is prepared from Riesling or a cold-hardy hybrid varietal, such as Vidal Blanc, to provide a crisp, refreshing taste.

If you get your hands on a bottle, you’ll be overjoyed!


Port is a fortified wine produced in Portugal’s Douro Valley that has just the right amount of sweetness to go perfectly with your Thanksgiving pies and desserts. Ruby Port, which is the least costly and youngest of the Port varieties, and Tawny Port, which is kept in barrels for a longer period of time to develop a darker hue. Old Tawny Port is aged in oak barrels for at least six years, during which time it acquires a delicate, silky texture that is a superb complement to a memorable dinner.

With: At the end of your dinner, serve Port with a piece of room-temperature blue cheese, and you will be in heaven.

Originally published on December 10, 2015.

How to serve fortified and sweet wines

Although we are all familiar with the many types of white, red, rosé, and sparkling wines, we are less familiar with sweet and fortified wines. It’s easy to ignore these unparalleled, flavor-packed classics – because that’s exactly what they are – simply because we’re not sure how, when, or with what to serve them.

As a result, we turned to the professionals for practical advice as well as some intriguing culinary combinations. The discovery of other worlds beyond the exquisite but cliched Port-Stilton and Sauternes-foie gras pairings of old .

Nobly sweet wines

Winemaker Heidi Schröck from Rust in Austria’s Burgenland area prefers to serve her wines between 12°C and 14°C. She makes a nobly sweet Ruster Ausbruch as well as auslese, beerenauslese (BA), and trockenbeerenauslese (TBA) wines. She like ‘unexpected and innovative flavor combinations,’ and she makes this evident on her packaging and labelling. she says, but she also offers pairing prosciutto with spätlese or aged Gouda with BA, chili-cheese sausages with Ausbruch, or a lamb tagine with Ausbruch if you’re looking for something different.

  • Chef Aline Baly of Château Coutet in the Bordeaux region has mastered the art of presenting sweet wines with each meal at her establishment.
  • So don’t limit yourself to an aperitif or a dessert wine when it comes to these powerful, golden wines.
  • “A colder temperature when wines are served with a hot entrée or a sweet dessert,” she says, referring to the recommended serving temperature of 9°C to 10°C.
  • It is possible to serve middle-aged wines a couple of degrees warmer in order to enable the warm baking spices to manifest themselves.
  • ‘These wines have a lot of character,’ Baly explains.
  • .

Matching Sauternes and Barsac with food

Only vintage Ports, according to Anthony Symington, brand manager for Symington Family Estates (which produces the Port labels Graham’s, Warre’s, Dow’s, and Cockburn’s), should be decanted before serving. He distinguishes between the ‘robust, youthful aromas of red fruits’ of bottle-aged ruby and reserve Ports and the ‘greater complexity, nut and raisin characteristics’ of barrel-aged tawny Ports. He also makes a distinction between the ‘robust, youthful aromas of red fruits’ of bottle-aged ruby and reserve Ports.

A bottle that has been opened for three to four weeks will last you three to four weeks.

A 10-year-old tawny port, on the other hand, is a good match for foie gras, according to the expert: ‘The acidity cuts through the richness and the sweetness compliments it well.’ Tawny may be stored in the refrigerator for up to six weeks.

In addition, fresh fruit is an excellent accompaniment.’ Vintage is the only type you have to consume quickly, as it fades after three days of purchase.

Creamsweet Sherry

Tim Holt, the area director for Bodegas Barbadillo in the United Kingdom, lifts the lid on sweet Sherry types such as sweet oloroso and tooth-breakingly sweet Pedro Ximénez, or PX, and even brings back the much-maligned cream Sherry from the dead in this article. He recommends serving cream and oloroso cold in a tulip-shaped wine glass, although any wine glass would do for the occasion. When it comes to PX, he recommends the following: ‘Pour it over vanilla ice cream or try it in a tumbler glass over crushed ice.’ It works really well in this manner.’ PX is very wonderful when served with Bourbon Vanilla Ice Cream.

Hot Mexican habanero and Sichuan foods are also recommended: ‘Because of the high sugar content, it has a balsamic effect, which makes it ideal for these highly hot recipes.’ You’ll know what to do with all of that leftover turkey from Thanksgiving.

While sweet oloroso may be stored in the refrigerator for up to three months, PX does not require refrigeration and is so sweet that it can be stored for “up to a year at a time.”

Sherry and chocolate pairing ideas

Because even ‘dry’ Madeira has a rounded sweetness to it, Chris Blandy of Blandy’s Madeira recommends serving it at 12°C, while medium-rich and rich types (such as Bual and Malmsey) should be served at 15°C-16°C, according to Blandy’s Madeira. There is no need to decant any of the wines, and a tulip-shaped Port glass or a slim white wine glass is recommended. The good news is that ‘Madeira is almost indestructible,’ according to Blandy, who recommends just putting a cork back in, standing the bottle straight, and storing it in a cold, dark cabinet.

In Blandy’s opinion, “Comté with Sercial, roast chicken with Verdelho, foie gras with Bual” are all excellent pairings.

But who’s to say that Christmas cake, Lebkuchen, or mince pies won’t work just as well, if not better than this?

Leftover lusciousness: use every drop

The chef at Quinta do Noval in the Douro Valley transforms leftover late bottled vintage or vintage Port into a delicious, sweet sauce for pancakes, which he serves with fresh fruit. ‘A hefty pat of butter, two teaspoons of brown sugar, and a full glass of Port are required for four persons.’ In a saucepan, melt the butter with the sugar until it is boiling, then stir in the Port and serve. Never stop stirring with a wooden spoon, no matter how tired you are. Allow the alcohol to evaporate for approximately four minutes, or until the sauce thickens.

. You will need a tiny ramekin dish for each individual pudding. This is filled with a digestive biscuit crumbled on top of some sultanas, 30ml of Sherry, and a layer of fresh custard on top of that. . Once the double cream has set, apply another layer on top. .

What can I do with leftover wine? Ask Decanter

An absolutely beautiful way to conclude a dinner. Because dessert wines are such a broad category, it is likely that you haven’t yet discovered the kind that suits your tastes and preferences. Sipping a dessert wine while enjoying a creamy flan, a slice of dark chocolate cake, or a cheese board is a fantastic way to end a dinner in the evening. Alternatively, skip dessert altogether and close the dinner on a sweet note with glasses of sauternes, ice wine, or port instead.

Dessert Wine Basics

It should come as no surprise that all dessert wines begin with grapes that have a high concentration of natural sugar. Natural sugar is transformed into alcohol during the fermentation process, and wines that have had all of their sugar fermented out are referred to be “dry.” In the case of dessert wine, however, the fermentation is stopped early in order to preserve the natural sweetness of the grapes. Depending on the grape variety, dessert wines can range from a little hint of sweetness to a full-on sugar-bomb in terms of sweetness.

Sparkling Dessert Wine

If you’re looking for something light, sweet, and delicate, sparkling dessert wines are the way to go. The bubbles in these wines, which are light, effervescent, and often low in alcohol, make them joyful and enjoyable to drink at any time of day. Look for sweet sparkling wines derived from grapes such as muscat, brachetto, riesling, or torrontes. When served with fresh fruit desserts such as an Orange and Yogurt Tart or a simple Fruit Platter with Whipped Ricotta, these wines are perfect for brunch.

Concentrated, Rich Dessert Wine

There are a few of different techniques for creating these exceptionally rich wines. Prior to crushing the grapes, procedures are performed to concentrate the sugar content of the grapes using any of the several ways. One method is to create a late-harvest wine, which involves keeping the grapes on the vine for as long as possible into the growing season in order to get maximum sugar levels, sometimes even until the first frost has arrived (known as ice wine). It is also possible to make wine using the passito process, in which grapes are dried on straw mats, resulting in delicious raisins that are then fermented into wine.

Toutes of these exquisite dessert wines have an opulent, thick texture with complex aromas of honey, marmalade, and spices to complement them.

Dried Dates and Blue Cheese or Blue Cheese Gougeres with Caramel and Salt are two traditional pairings that you should try out.

Fortified wines are typically between 18 and 20 percent alcohol by volume, making them ideal for keeping warm throughout the harsh winter months.


Ruby port, which has more dark, rich fruit to it and is a popular combination with chocolate truffles, whereas tawny port, which has more butterscotch, caramel, and nutty overtones, is a more recent addition to the family of port varieties. Try pairing a tawny port with a cheese plate for an after-dinner feast that will be remembered!


Sherry is a fortified wine produced in the Spanish region of Andaluca, on the country’s southern coast. The first crucial thing to know about sherry is that it ranges from bone-dry and delicate to crazily rich and syrupy, depending on the variety. For dessert, search for sherries in the following three types: cream, moscatel, and Pedro Ximenez. While dry varieties like as fino and Amontillado are popular as aperitifs and are making a reappearance on bar menus as the foundation for cocktails, dessert sherries should be sweet (PX).

PX sherry may be served over ice cream, and cream style sherries pair well with custard-based sweets such as flan or crème caramel, which are both popular in Spain.


Madeira is a fortified wine that was called for the island where it was produced, which is approximately four hundred kilometers off the coast of North Africa. From the fifteenth through the seventeenth century, the island of Madeira served as a port of call for ships sailing to the New World and the East Indian Ocean. The early Madeiras were produced as a wine that could withstand travel: brandy was frequently added to the barrels to keep the wine from deteriorating during the journey. The tremendous heat from travelling around the equator, along with the continual movement of the ships, resulted in the wine becoming organically concentrated and oxidized.

The fact that Madeira has previously been effectively “cooked” means that it is famed for never spoiling: there is Madeira from the late 18th century that is still wonderfully palatable today.

Perfect serving and drinking temperature for Wine Guide

  • Red wines should be served at 12°C-18°C, white wines should be served at 8°C12°C, while Champagne and dessert wines should be served at 5°C and 7°C. At least 30/60 minutes before serving, red wine should be decanted and poured into a glass. White wine is ideally served chilled
  • If at all feasible, keep the wine cool while serving.
See also:  How Many Sugar Grams In An 8 Oz Glass Of Dessert Red Wine

The temperature at which wine is served and the temperature at which it is stored are the two most essential features of wine. With the guidance of the ” Wine Storage Temperature Guide “, you may securely and effectively store your wine bottles at the proper temperature. When it comes to serving your wine (red, white, or sparkling), our ‘Perfect Drinking Temperature for Wine’ advice will tell you how to serve it at the optimal temperature for optimum pleasure without diluting the flavor or scent.

Why is the serving temperature of wine important?

The temperature at which wine is served and the temperature at which it is stored are the two most essential components of wine consumption. With the guidance of the ” Wine Storage Temperature Guide “, you may securely and effectively store your wine bottles at the appropriate temperatures.

When it comes to serving your wine (red, white, or sparkling), our ‘Perfect Drinking Temperature for Wine’ advice will tell you how to serve it at the optimal temperature for optimum enjoyment while without sacrificing the flavor or aroma.

What temperature should I serve wine?

We’ve created this table to assist you in determining the optimal temperature at which to serve your wine:

Wine Type Temperature (˚F) Temperature (˚C)
Vintage Port Fortified Wine 66˚F 19˚C
Bordeaux, Shiraz Red Wine 64˚F 18˚C
Red Burgundy, Cabernet Red Wine 63˚F 17˚C
Rioja, Pinot Noir Red Wine 61˚F 16˚C
Chianti, Zinfandel Red Wine 59˚F 15˚C
Tawny/NV Port Fortified Wine 57˚F 14˚C
Beaujolais, Rosé White Wine / Rosé 54˚F 12˚C
Viognier, Sauternes White Wine 52˚F 11˚C
Chardonnay White Wine 48˚F 9˚C
Riesling White Wine 47˚F 8˚C
Champagne, Sparkling Wine, Dessert Wine*Tip – Champagne is best served and enjoyed chilled Sparkling Wine 45˚F 7˚C
Ice Wines Dessert Wine 43˚F 6˚C
Asti Spumanti Sparkling Wine 41˚F 5˚C

When in doubt regarding the serving temperature for a particular bottle of wine, please contact Wineware. We will always be delighted to assist you, and we can add it to the chart shown above as a reference. Please have a look at our selection of wine serving accessorieshere.

Download and Print

Suggested Wine Drinking Temperatures is a PDF document available for download from Wineware. From now on, you may look forward to sipping your wine at the ideal temperature.

General wine serving tips

  • If you are ever in doubt, serve the wine at a temperature that is a few degrees below room temperature. As the wine warms up to room temperature, this will allow the release of rich and strong scents to take place. D ecanting wine will also bring it up to room temperature, allowing the wine to breathe more freely. Pouring wine into the center of the glass would be ideal, but this isn’t always possible to do. Whenever possible, pour sparkling wines against the side of the glass to maintain their bubbles
  • However, this isn’t always possible. No wine should ever be served at a temperature higher than 20 degrees Celsius (68 degrees Fahrenheit). The form of the wine glass is quite important to the experience. To help you choose the right glassware for your wine, Wineware provides a ‘What Are Wine Tasting Glasses’ guide to help you figure out what glasses to use for your wine. If you’re throwing a dinner party, it’s crucial to remember to serve the wines in the proper order so that everyone can enjoy them. You should attempt to serve lighter wines before full-bodied wines, and cold wines before those served at room temperature if possible. If you do not complete a bottle of wine, there are a variety of options for preserving it, including the use of wine bottle stoppers, wine shields, wine pumps, and argon gas, among other things. These wine preservation methods are both cost-efficient and successful in that they prevent the wine from going to waste. A good corkscrew is one that is made of high-quality materials and is trustworthy, such as the Laguiole en Aubracor aPulltap Waiters Friend Double Lever Corkscrew. Always keep an extra corkscrew on hand.

Wineware is always available to answer any questions you may have, so please do not hesitate to contact us if you require any more information or assistance on your purchase.

Should you refrigerate dessert wine?

Asked in the following category: General The most recent update was on the 5th of June, 2020. Dessert wines, especially white dessert wines, should be served chilled but not ice cold, else the nuances of the wine would be lost. 2. Icewines should be treated in the same way as white dessert wines should be treated generally speaking. Portwines are typically served at room temperature, unless otherwise specified. Wines that are kept in warmish air mature too rapidly and don’t last as long as they should.

  1. When white wine, rose wine, sparkling wine, and dessert wine are stored in the refrigerator, the flavor and scent are lost, but the taste is increased when they are cooled in the refrigerator for several hours.
  2. White dessert wines are often served slightly chilled, however they might be served excessively cold if not served properly.
  3. Should dessert wine be refrigerated once it has been opened in this manner?
  4. When it comes to dessert wines, the shelf life varies depending on how they are handled, although an opened bottle is normally only good for a few days when it is re-corked and chilled immediately after opening.
  5. Dessert Wine should be consumed between 2–7 days of purchase.

WineLoversPage – Straight talk in plain English about fine wine

Dessert wine: How cold?It doesn’t take most of us long to learn the basic rule of wine-serving temperature: Red wines at room temperature. White wines cold. (The nuances and exceptions can come later.)But what about dessert wines?These sweet, strong after-dinner goodies don’t seem to fit neatly into either category.Rather than merely follow the conventional wisdom, I thought it might be more fun totestit.With a half-bottle of Quady “Essensia” California Orange Muscat ready for tasting (as promised in Monday’s “Muscat Ramble”), I set the scene by popping the bottle into the refrigerator in the morning. A half-hour before serving time, I moved it to the freezer for a short final chill.I started taking notes immediately, while the wine was still cold enough to frost the glass, and continued jotting down my impressions over the course of the evening as it warmed to room temperature.At its coldest, the wine seemed surprisingly light-bodied, almost thin, and the flavor – dominated by orange-peel – came across as rather one-dimensional. It “opened up” as it warmed, though, and after about an hour, when the glass was still quite cool to the touch but no longer ice-cold, its texture seemed thicker, almost velvety, and the orange peel had added attractive notes of mint and spice with a pleasantly bitter finish. Toward the end of the evening when it had come all the way up to room temperature, it was still tasty but seemed almost syrupy.The wine struck the best balance, it seemed to me, when it reached the middle of the coolness range – which, not coincidentally, approximates the natural temperature of caves and underground cellars, around 55F or 13C. In this instance, the conventional wisdom seemed justified, and I wouldn’t hesitate to advise drinking any quality dessert wine, from Muscat to Sauternes to Vintage Port, at a similar point.There’s no need for obsessive precision, though.Put your dessert wine in the refrigerator for an hour before serving, or maybe 20 minutes in the freezer (don’t forget it’s there!) until the bottle is perceptibly cool to the touch but not icy, and you’ll be fine. If you err on the cold side, no problem, just give the wine a few moments to warm in the glass.Your assignment for further study, if you choose to take it, is to try a similar experiment the next time you open a red wine, or a white.Challenge the conventional wisdom by tasting a red wine cold and a white at room temperature, and draw your own conclusions.Paying attention to the standard advice is always good. Checking it out for yourself can be even better.

Quady 2000 “Essensia” California Orange Muscat ($11.49/375 ml)This is a clear, bright golden-bronze wine with ripe, appealing aromas of orange peel and delicate spice, adding a pleasant minty nuance in the background. Very sweet and fairly full-bodied, light acidity and a pleasant bitter note in the finish add a bit of complexity to sweet-orange flavors. (Jan. 29, 2003)FOOD MATCH:Best served by itself after dinner, although I could imagine it with creme brulee or a dessert flavored with orange liqueur. For some dessert ideas, see Quady’s desserts page,.VALUE:Very good value by the relatively pricey standard of quality dessert wines.WHEN TO DRINK:I like sweet Muscat young and fresh, but its 15 percent alcohol would help preserve the wine should you choose to cellar it. Expect it to change after a few years, but it might be interesting to see what happens.WEB LINK:You’ll find the winery’s Essensia fact sheet here:.

CorrectionIn an act of exceptional carelessness in Wednesday’s Wine Advisor, discussing the vinous Super Bowl bet between the governors of California and Florida, I inadvertently wrote that ” Californialaw makes it a felony for anyone but a licensed distributor to ship wine (or any other alcoholic beverage) into the Sunshine State.”As I hope the context made clear, that should have read ” Floridalaw.” Thanks to all who sent kind and gentle notes pointing out the error.AdministriviaTo subscribe or unsubscribe from The 30 Second Wine Advisor, change your E-mail address, or for any other administrative matters, please use the individualized hotlink found at the end of your E-mail edition. If this is not practical, contact me by E-mail [email protected], including the exact E-mail address that you used when you subscribed, so I can find your record.We do not use our E-mail list for any other purpose and will never give or sell your name or E-mail address to anyone. I welcome feedback, suggestions, and ideas for future columns. Tocontact me, please send E-mail [email protected] the wine-tasting reports posted here are consumer-oriented. In order to maintain objectivity and avoid conflicts of interest, I purchase all the wines I rate at my own expense in retail stores and accept no samples, gifts or other gratuities from the wine industry.Friday, Jan. 31, 2003Copyright 2002 by Robin Garr. All rights reserved.Subscribe to the 30 Second Wine Advisor Wine Advisor archives

How to Choose a Dessert Wine

Wines. A wedding, a birthday, or a promotion wouldn’t be complete without them as a part of the festivities. If you are a wine aficionado, the chore of selecting wines for an occasion may be a very enjoyable one. However, for someone who is less skilled, the task might be complicated, especially when it comes to dessert wines, which are radically different from a dinner wine in terms of flavor profile. Learn how to pick the best wedding wine by reading this article.

So, what are dessert wines?

A dessert wine, in its most basic definition, is a wine served after the main meal, either alongside the dessert or as the dessert itself. Dessert wines are on the sweeter side and are intended to satisfy in the same manner that conventional sweets do – by providing a pleasant way to cap off a wonderful meal. What distinguishes it from ordinary table wine? What a great question! Dessert wines have a greater alcohol percentage than dinner wines, in addition to having a sweeter taste than supper wines.

If a wine has an alcohol content greater than 14 percent by volume, it is classified as a dessert wine. However, nowadays it is fairly unusual to discover low-alcohol choices as well as high-alcohol options.

Sweet, sweet wines

Dessert wines have gone out of favor in recent years as a result of anti-sugar health initiatives and the popularity of ketogenic diets. While it is true that dessert wines have a greater sugar content than other wines, not all of them are the sugar bombs that some people believe they are. This is due to the fact that winemakers utilize a variety of procedures to “sweeten” their wines. Some winemakers make sweet wines by utilizing grapes that are overripe, while others just abbreviate the fermentation process in order to preserve more sugars in the finished product.

Finally, certain wines are “fortified,” which means that the sweetness of the wine has been heightened by the addition of another distilled alcohol drink, such as brandy.

We guarantee that you’ll be amazed at how diverse these wines may be!

Different types of dessert wines

Dessert wines are available in a variety of colors and styles, ranging from white to red, dry to sweet, and still to effervescent. Any type of dinner may be topped off with the proper dessert wine.


This sparkling German import is available in either a dry or a sweet version. It has a strong acidity that helps to balance its sweetness, making it a fantastic beverage to enjoy while nibbling on cheese. Sweeter Rieslings, on the other hand, combine nicely with sweets that have citrus flavors.


German importers can choose between dry and sweet versions of this effervescent drink. As a result of its strong acidity, which helps to balance its sweetness, it’s perfect for sipping while snacking on cheeses. In contrast, more sweeter Rieslings go well with sweets that have citrus flavors.


Sherry is another fortified wine, but this one comes from the country of Spain. Although Sherry is traditionally served as an aperitif before dinner, the properties of the drink make it a wonderful choice for serving towards the conclusion of a meal as well. Dark and luscious Sherries can be enjoyed on their own or in combination with dark chocolate delicacies, creamy cakes, and even ice cream for a really decadent treat!

Ice Wine

Ice wine, also known as Eiswein, is a one-of-a-kind wine that is made from grapes that have been frozen on the vine, hence the name. It is not readily available due to obvious reasons, and it is mostly sourced from Canada and Germany. Aside from that, it is also more expensive than most other dessert wines. It is possible to pick between red and white Eiswein — the former is best served with richer chocolate desserts, while the latter is best served with cheeses.


Icing wine, which is also known as Eiswein, is a special type of wine made from grapes that have been frozen on the vine, hence the name. It is not readily available due to obvious reasons, and it is mostly sourced from Canada and Germany, among other countries.

Aside from that, it is more expensive than other types of dessert wine. You may pick between red and white Eiswein, with the former being better coupled with richer chocolate desserts and the latter being better partnered with cheeses and crackers.


Of course, no wine list would be complete without a selection of French wines. Sauternes is a dessert wine produced in the Sauternais area of France from grapes that have been “infected” with the botrytis cinerea fungus. Yet before you turn around, consider that this strange but distinct method produces amazing flavors such as apricot, butterscotch, caramel, and peach. Everything you’d expect from a dessert wine is there in this bottle!

What to look for when shopping for dessert wines

A perfect world would have clear labels on dessert wines, but the wine industry insists on maintaining a certain level of mystery around the wines it produces and distributes. As a result, below is a simple instruction to assist you in reading the labels. Any wine labeled with the words dolce or dulce, doux, or moelleux is a sweet wine. Be prepared for these wines to have a strong sugary flavor to them. Wines labeled as amabile, semi-dry, demi-sec, or semi-secco are still dessert wines, although ones that are just moderately sweet but that are still delicious.

How to pair a dessert wine

The foundations of wine matching are the same across all categories: combine foods with wines that have comparable flavors or levels of richness. Red meat goes well with red meat, white meat goes well with white meat, and so on. What are dessert wines, on the other hand? It’s pretty much the same as before. If you’re still not sure, you can check out our Wine Tasting: A Beginner’s Guide for more information. Before the dessert wine is drunk, the sweetness of the wine should match or surpass the sweetness of the dessert or the sweetness of the cuisine.

Keep in mind that sugar increases acidity, which means that sweet foods can make any wine taste harsher than it otherwise would.

This approach, on the other hand, is better left to more experienced wine connoisseurs.

Wine tasting with Cedar Creek

You must consume wine in order to understand wine! Cedar Creek provides a line of dessert wines and fortified wines that are exclusive to the company. With the purchase of one of our wine packs, we also provide an enjoyable and instructive virtual wine tasting experience. Each pack has a diverse selection of wines from a specific area, vineyard, or category. You may browse through our whole wine range and place an order by calling us at 0755451666.

Dessert Wine – Wine International Association WIA

The dessert wine, also known as pudding wine in the United Kingdom, is a sweet wine that is traditionally served with a sweet dessert. A dessert wine cannot be defined in a straightforward manner. In the United Kingdom, a dessert wine is defined as any sweet wine that is consumed with a meal, as opposed to white fortified wines (such as fino and amontillado sherry) that are consumed before the meal and red fortified wines (such as port and Madeira) that are consumed after the meal. In this way, most fortified wines are distinguished from dessert wines, but some of the milder fortified white wines, such as Pedro Ximenez sherry and Muscat de Beaumes-de-Venise, are recognized as honorary dessert wines in some circles.

This classification dates back to a time when the United States wine industry exclusively produced dessert wines by fortification; however, such a classification is out of date since that modern yeast and viticulture can make dry wines with alcohol levels more than 15% without fortification (and German dessert wines can contain half that amount of alcohol).

Natural Sweetness

In the lack of alternative methods, producers of dessert wines are forced to create their own sugar in the vineyard. Some grape varietals, such as Muscat, Ortega, and Huxelrebe, yield significantly more sugar than others due to their genetic makeup. Environmental factors have a significant impact on eventual sugar levels; the vigneron may assist by leaving the grapes on the vine until they are fully ripe, as well as by green harvesting and trimming to expose the young grapes to the sun, among other practices.

While the vigneron has little control over the sun, a sunny year helps to keep sugar levels under control.

However, the vast majority of Muscats from antiquity, including the famed Constantia of South Africa, were very certainly created in this manner.


Generally speaking, the wine should be sweeter than the meal it is served with—a perfectly ripe peach has been regarded as the ideal companion for many dessert wines, but it makes sense to avoid drinking wine altogether with many chocolate and toffee-based dishes. Vin doux naturel Muscats and red dessert wines such as Recioto della Valpolicella and fortified wines such as the vin doux naturel Muscat are the ideal complements for these difficult-to-pair treats. Alternatively, the wine alone can serve as a dessert, although bakery sweets can also be a suitable complement, particularly when they include a hint of bitterness, such as biscuits dipped in Vin Santo (Santo wine).

Red dessert wines should be served at room temperature or slightly cooled to enhance their flavor.

  1. Dessert wines that are rich and warming
  2. Dessert wines that are caramelized and sticky
  3. Dessert wines that are lush and balanced

High-alcohol, age-worthy red wines with a dried fruit core are a specialty of the region. These fortified wines, the most well-known of which is Port, are evocative of a rich fruit compote with a hint of chocolate and prune flavoring. Characteristics Butterscotch and nuts, with a tinge of heat, make up this dessert. Characteristics Long-lived wines that have a good balance of flavor and acidity. Characteristics Source:Wikipedia

Top 10 Types of Dessert Wine

In many parts of the world, the tradition of drinking dessert wine is widespread, and the numerous varieties of speciality wine may be properly combined with a variety of sweets.

What is a Dessert Wine?

Country-to-country variations exist in the definitions of dessert wine. It is customary in the United Kingdom to have dessert wine with a meal rather than before or after it. In the United States, a dessert wine is legally defined by its amount of alcohol content, and any wine with an alcohol content greater than 14 percent qualifies. Dessert wine is just a sweet and powerful wine in the eyes of some.

Dessert wines can be made in a variety of methods and can be served before, during, or after a meal. They can be served in both red and white varieties. They do, however, differ in terms of flavor and sweetness, so being aware of the distinctions can assist you in making the best option.

Types of Dessert Wine

The variety of wines available includes sparkling dessert wines, gently sweet dessert wines, lavishly sweet dessert wines, sweetred wines, fortified wines, ice wines, late harvest wines, noble rot wines, dried grape wines, and raisins. Dessert wines, sometimes known as pudding wines, are sweet wines that are frequently served with desserts or sweets. Image courtesy of Shutterstock

Nutrition Facts

Alcoholic beverage, wine, dessert, dry

Serving Size:
Nutrient Value
Water 72.53
Energy 152
Energy 638
Protein 0.2
Ash 0.3
Carbohydrate, by difference 11.67
Sugars, total including NLEA 1.09
Glucose (dextrose) 0.58
Fructose 0.47
Maltose 0.1
Calcium, Ca 8
Iron, Fe 0.24
Magnesium, Mg 9
Phosphorus, P 9
Potassium, K 92
Sodium, Na 9
Zinc, Zn 0.07
Copper, Cu 0.05
Manganese, Mn 0.12
Selenium, Se 0.5
Thiamin 0.02
Riboflavin 0.02
Niacin 0.21
Pantothenic acid 0.03
Alcohol, ethyl 15.3
Sources include: USDA

Sparkling Dessert Wine

The variety of wines available includes sparkling dessert wine, mildly sweet dessert wine, lavishly sweet dessert wine, sweetred wine, fortified wine, ice wine, late harvest wine, noble rot wine, driedgrapewine, and raisinwine, among other varieties. The sweet wines known as dessert wines (sometimes known as pudding wines) are generally served with sweet desserts. Credit: Shutterstock for the image

Lightly Sweet Dessert Wine

Dessert wines with a little sweetness are refreshing, delicious, and simple to drink. They pair nicely with spicy foods as well as desserts that contain fruit.

Richly Sweet Dessert Wine

These unfortified wines are produced from grapes of exceptional quality and have a long shelf life.

Sweet Red Wine

Sweet red wines are often the most affordable option for dessert wines, although they don’t have the best reputation. Higher quality, small-batch sweet red wines, on the other hand, are definitely worth seeking out.

Fortified Wine

Port, sherry, and Madeira are three of the most well-known fortified wines. The addition of grape spirit to the wines, either during or after the fermentation process, helps to raise the alcohol concentration of the finished product. Fortified wines are up there with the sweetest and strongest of fortified wines in terms of sweetness and strength, and they hold up well over time.

Ice Wines

Icewine is created from grapes that are crushed while still frozen, resulting in a sweet, fruity flavor. They have a deep and sweet flavor. Because of the labor-intensive nature of their creation and the weather-dependent manner by which they are made, ice wines are extremely rare, and as a result, they command a high premium.

Late Harvest Wines

These wines, which are made from late harvest grapes, have a sweet raisin taste and are often between 15 and 17 percent alcohol by volume (as the name suggests).

Noble Rot Wine

These wines are prepared from grapes that have been intentionally infected by a spore known as ‘noble rot.’ Noble rot is a fungus that causes rot in grapes. Dessert wines with tastes of honey and ginger are produced as a result of this technique.

Dried Grape Wine

These dessert wines, which are made from grapes that have been allowed to partially dry before being processed, are often fruity and peppery in flavor.

Raisin Wine

These wines, which are most commonly seen in Italy, are prepared from dried grapes and are frequently enjoyed with almond cookies.

Nutrition Facts

Because there is such a vast variety of dessert wines available, there can be a big difference in the nutritional content. In a single glass, there are around 150-250 calories, with 12 grams of carbohydrate content.

How to Serve?

When selecting a dessert wine, it is important to make sure that it is sweeter than the food that it will be served alongside. Dessert wines, as the name suggests, are frequently consumed alone, after a meal – either in place of or following a dessert dish (cake, pudding, etc.). White dessert wines are typically served cold, unless otherwise specified. In most cases, red dessert wines are served cold, although they can also be served at room temperature. Most dessert wines are best served chilled once they have been opened.

The following are the negative consequences of alcohol consumption: The importance of moderation cannot be overstated. There are several hazards associated with excessive alcohol use, ranging from short-term issues such as aggression and injuries to long-term issues such as chronic illnesses.

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