How To.Enjoy Dessert Wine

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.

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.

Make it even better by including a square of ultra-dark chocolate.Published on December 10, 2015

How Sweet It Is: A Guide to Dessert Wine

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. When that natural sugar is transformed into alcohol during the fermentation process, the wine is referred to be “dry.” Wines that have had all of the natural sugar fermented out of them are referred to as “sweet.” In the case of dessert wines, winemakers halt the fermentation process early in order to preserve the natural sweetness. 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.

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 .

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Nobly 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 wine. These unrivaled, flavor-packed classics – because that is exactly what they are – are sometimes ignored simply because we are unsure of how, when, and with what to serve them with.

Therefore, we turned to the professionals for practical solutions as well as some unusual culinary combinations. However, it turns out that there are whole worlds to uncover beyond of the exquisite but clichéd Port-Stilton and Sauternes-foie gras pairings of old. .

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.


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

Wines may be served almost everywhere. After a hard day at work, a peaceful vacation, or even a joyful meal, you deserve to unwind. We will learn how to enjoy sweetfortified wines today, despite the fact that there are many distinct sorts of wines. Dessert Wines: Port, Sherry, Madeira, and Other Sweet Wines

So what are sweetfortified wines?

Delicious pleasures that may be savored before and after supper, fortified wines are a great choice. These wines have been “fortified” by the addition of a distilled alcohol. The goal of fortification is to extend the shelf life of the wine. The addition of the spirit might also improve the flavor of the wine that is already there. These can be either dry or sweet in flavor. The sweet wines, on the other hand, are just that: sweet wines. Dessert wines are another name for these wines. They are also suitable for those who are new to wine.

How and when to enjoy sweetfortified wines?

As previously said, fortified wines can be consumed both before and after supper. Fortified wines are typically served as dessert wines or as a digestif after a meal. When taken before supper, dry fortified wines have a more pleasant flavor. Because they are fruity, they may be served as appetizers. Fortified wines are preferable when served at a cool temperature, comparable to that of white wine, to enhance their flavor. Between 7-9 degrees Celsius is possible in the summertime. This will bring out the fruity undertones of the wine more fully.

When compared to other varieties of wines, sweet wines have a lower amount of alcohol in them.

Sweet wines are available in a variety of varieties; nevertheless, they are most commonly eaten as dessert wines. They are served in glasses that are smaller in size. Sweet wine should be consumed at a temperature of around 10 degrees Celsius to ensure that it tastes its best.

Best combinations to enjoy sweetfortified wines?

It is essential to pair sweetfortified wines with foods that complement their flavor profile in order to get the most out of them. Fortified wines can be served as an appetizer as well as a dessert with a meal. As a result, you may serve it with cheese, almonds, fruit tarts, and even cream-based sweets, as well as other things. In addition to sweet wines, such as white wine, hard and soft cheeses pair very well together. If you are a person who like sweet foods, you may pair sweet wine with sweets that are as sweet to your taste.

  • Dishes such as smoked meat, such as sausages, and cheese platters may pair very well with sweet wines, as can desserts.
  • These products may be delicious on their own, but they do not pair well with sweet or fortified wines.
  • Fortified wines, such as Port wine, on the other hand, may actually be an excellent pairing with blue cheese if done correctly.
  • Now, take a drink of your favorite wine.
  • The flavors may not be a suitable combination, though, if they appear to be too dissimilar from one another.
  • Enjoy your sweetfortified wine by clinking your glasses together and eating some cheese.
Chef Zoe

Zoe Williams is a British chef who graduated from the prestigious Le Cordon Bleu London culinary school. Zoe has worked as a Sous-Chef at a few restaurants in Tokyo and Dubai, and she is now ready to embark on her new journey as the Chef and team leader of a brand new restaurant in Doha, Qatar. Zoe received her culinary training in Japan and Dubai.

How to Pair Wine with Chocolate (and Other Desserts)

Discover more about our review method here. Our editors independently investigate, test, and suggest the finest goods. We may gain a commission if you make a purchase after clicking on one of our links. What’s the difference between wine and chocolate? There is no longer any reason to do so, thanks to the abundance of delectable dessert wines available. Contrary to common perception, your favorite bottle of red wine is definitely not the best pairing for your favorite sweet treat. However, with so many different alternatives available, you’re sure to discover the ideal bottle to complement your dessert.

What Is the Most Important Rule for Pairing Wine with Chocolate?

Wine and chocolate go together like peanut butter and jelly, and the golden rule for combining them is that the wine should always be sweeter than the dessert.

Reduced sweetness in the wine often results in a less-than-delightful flavor that is sour or bitter to the extreme. You’ll be on your way to a delectable match in no time if you remember just one rule: keep it simple.

Can I Pair Dry Wines with Chocolate?

Dry wines, on the whole, don’t pair well with chocolate, for the most part. If you want to match wine with chocolate (or other sweet delights), always remember that the former should be sweeter than the latter, according to the golden rule mentioned above. Exceptions can be made in rare cases (for example, Beaujolais or Zinfandel), but we recommend erring on the side of caution and opting for a bottle of sweet wine rather than a sweet wine.

Do Certain Wines Go Better with Milk Chocolate Versus Dark Chocolate?

In a way, yes! Certain wines will pair well with different types of chocolate (see our quick reference guide below), while milk and dark chocolate pairings are more interchangeable than white chocolate pairings (see our quick reference guide below). The sweetness of the chocolate is responsible for this.

Are Fortified Wines Good with Chocolate?

Absolutely! Fortified wines are some of the greatest matches with chocolate that can be found. While many white-grape-based fortified wines (think lighter sherry varieties) pair well with both white and darker chocolates, we recommend conserving red fortified wines (such as port) for drinking with milk or dark chocolate instead of the other way around.

Which Wines Pair Best with Chocolates That Contain Nuts or Other Fillings?

It is dependent on the type of chocolate. Before thinking about the fillings, we recommend starting with the basic chocolate (white, milk, or dark). Remember that coming up with your own unique and imaginative wine and chocolate combinations can be a lot of fun as well. Do you happen to have a Reese’s Peanut Butter Cup handy? Try mixing it with a sweet sparkling red wine for a taste that is reminiscent of peanut butter and jelly. Do you like chocolates with caramel filling? Consider mixing it with wines (tawny port, for example) that have similar caramel flavors for an out-of-this-world experience.

A Quick Guide

Wines that pair with white chocolate include the following: Late-harvest Moscato d’Asti (Moscato d’Asti Late-Harvestriesling) Sauternes gewurztraminer, for example. Ice wine is a type of wine that is frozen (eiswein) Wines that go well with milk chocolate include: Portuguese: (ruby or tawny) Madeira is a small island off the coast of Portugal (malmsey) Brachetto d’acquiRutherglenmuscato d’acqui d’acqui Sherry (amontillado or oloroso) is a kind of sherry. Wines that pair with dark chocolate include the following: Natural wine (banyuls/maury) with a sweet taste Sherry from Pedro Ximenez Recioto della Valpolicella (Valpolicella Recioto) Vin santo (holy wine) (Italy) Here are six different bottles to try.

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How to drink sweet wine

When was the last time you had a glass of wine? If you are reading this, it is almost probable that you have done so within the previous few days. When was the last time you drank sweet wine, though? Even the most ardent wine connoisseurs may find themselves having to take a step back and consider this. Sweet wines have, for whatever reason, become increasingly marginalized in terms of wine consumption among the general public. They clearly include sugar, a component that we have been trained to despise – despite the fact that we spend a fortune on manufactured goods that are loaded with it without our knowledge.

  1. Why not try a great sweet wine instead?
  2. According to popular thinking, sophistication is synonymous with dryness.
  3. The major issue is that we have a tendency to confine sweet wine at the end of a meal, as if it were something to be consumed exclusively with puddings and sweets, which are themselves seen as an occasional pleasure.
  4. There is no doubt that selling premium sweet wine is far more difficult than selling premium red or dry white wine.
  5. With its newest vintage, Château d’Yquem, the world-famous Bordeaux property that in every way dominates the Sauternes area of Bordeaux, has recently released its latest vintage for a record-low price of less than £70 per bottle.
  6. It is also due to the fact that outstanding sweet wine is the most difficult to market of all.
  7. There are a variety of techniques for making sweet wine.
  8. Alternatively, alcohol can be added to sweet fermenting grape juice in order to halt the fermentation, as is done at the beginning of the port production process.
  9. Another option is to leave grapes on the vine for an extended period of time, allowing them to shrivel into super-sweet raisins that are then allowed to ferment into sweet wine.
  10. Finally, there is icewine, also known as Eiswein, which is a sweet wine that derives its sweetness from grapes that have been allowed to freeze on the vine, resulting in bits of ice remaining in the pressing.

‘ Beerenauslesen and Trockenbeerenauslesen from Germany, as well as top-quality Sauternes, owe their sweetness to a strange, capricious, and distinctly unappetizing-looking mold known as botrytis, or noble rot, which can either transform ripe grapes into precursors of fabulous, long-living nectar or, if conditions are unfavorable, simply leave them rotting on the vine.

The juice produced as a consequence is tough to ferment and requires close monitoring in the cellar.

Botrytised wine producers understandably consider themselves to be a cut above those who produce sweet wines for other reasons.

The event’s organizer, Hungarian-born wine importer Akos Forczek, was able to bring together visitors from Korea, Hong Kong, Japan, Russia, Sweden, and Austria to hear from leading German producer Egon Müller, Alexandre de Lur Saluces of Château de Fargues (which was previously known as Yquem until the recent LVMH takeover), and the leading sweet wine stars of Austria and Hungary, Alois Kracher and István Szepsy, among others.

  • This heavyweight group of sweet wine makers shared all of their processes, accomplishments, and future plans with the audience.
  • However, their primary message was essentially ‘Here we are!
  • ‘Drink our wines,’ we say.
  • He despises the term’sweet wines,’ cringes at the Australian term’stickies,’ and despises the phrase ‘dessert wine,’ which he considers to be demeaning.
  • With the help of a talented and imaginative chef, many additional things may be explored.
  • The turbot mousseline is just delicious.
  • ‘We can try some sweets,’ he admitted, unwillingly, citing Richard Olney’s blancmange as an example, or any dish containing almonds as a possible option.

It is imperative that he is confined in a room, and that we do not see him when purchasing our wines.

He could scarcely have more wonderful wines under his belt, but I have a sneaking suspicion that he is a little out of touch with the average modern wine consumer.

Even though I fully understand why botrytised wines are the aristocrats of the sweet-wine firmament, I’m curious whether the likes of Lur Saluces, Müller, Kracher, and Szepsy would naturally benefit from a more inclusive sweet-wine marketing campaign.

However, not all lesser wines are inherently bad.

Botrytis is a word that, unfortunately, does not conjure up images of deliciousness.

Let’s just say that we’re done with sweet wine drinking in general and that we’re ready to start experimenting with some more adventurous food pairings.

What to serve with a glass of sweet wine Parma ham or something similar The use of foie gras or any other hearty pâté or terrine Creamy chicken or fish in a white wine sauce Roquefort or any other blue cheese is a good choice.

Any hard, salty cheese, such as mature cheddar, will do. Apricots (particularly when combined with Tokaji), pears Strawberries and raspberries are served unadorned. See also my detailed tasting notes on an incredible vertical of Yquem from 1974 to 1991, which you can find here.

4 Facts About Dessert Wines You Should Know

If you want to spoil your sweet tooth right after every meal, you can opt to enjoy the whole meal and end it with a delectable dessert wine. Dessert wines refer to wines that are generally served after meals together with the desert. However, this particular kind of wine can also be gulped on its own – that is even without those sugary desserts. Among the most popular dessert are trockenbeerenauslese, Sauternes, beerenauslese, and Tokaji Asz?. For more tips about dessert wines, below are some facts about these extremely sweet wines: 1. Dessert wines are mainly produced from special fruits that were left to ripen on the vine. The main purpose of this is to make the flavor stronger. The kinds of fruits used in making dessert wines are the ones that define the overall taste or flavor of the wine. 2. In the United States, dessert wines generally contains 14% alcohol, though, it may contain than 14%. During the ancient times, dessert wines were primarily used as table wines. For this reason, ancient dessert wines only contain 12.5% alcohol or less. This means that the alcohol content is so mild that you can almost drink it as a substitute for water or any beverages during meal. 3. The more ripened the fruit is, the more alcohol is generated when produced into dessert wine. Majority of these wines are classified as unfortified and dry wine or those wines that don’t have spirits in them like brandy. Addition of spirits during the wines fermentation is the process of fortifying the wine.4. Majority of the dessert wines are not alcoholic beverages. A lot of dessert wines has less alcohol in them. The Germans produced most of the low alcohol or non-alcohol wines. And most of these types of dessert wines has minimum amount of alcohol and up to about 8% at most.Given all these facts, dessert wines aren’t just wines suited for desserts, as its name suggests. With their remarkable features, the possibilities of enjoying dessert wines are definitely endless.At the early stage of fermentation, adding spirits will result to sweeter wine. However, its alcohol content is raised to as much as 15% to 20% upon the swift concoction of alcohol~Nonetheless, the alcohol content in it will be raised to between 15% to 20% upon the swift concoction of alcohol. Although there are wines that are not fortified that can still have the level of alcohol content in them reach up to 15%. Those types of wines like the Zinfandels, attract higher tax rates charges.

Pairing Wine With Dessert: A Love Story

If you’ve taken the time to go over our long wine list, you may have seen the dessert wines at the end. These wines are designed to be consumed at the conclusion of a meal, combined with a delectable dessert, or enjoyed on their own as an aperitif. However, because they are one of the last items on a diner’s mind, these exceptional options are frequently overlooked by the majority of diners. Each and every diner should have the pleasure of indulging in a delectable dessert wine every now and then.

What Makes Dessert Wine Different

The first thing to note about dessert wines is that they are frequently sweeter than ordinary wines, therefore living up to their name. Dessert wines, on the other hand, can have a broad range of sweetness levels depending on how sweet they are. Dessert wines, which may be made from either red or white grapes, are quite flexible. Dessert wines, on the other hand, can be sparkling, still, sweet, or dry. Another thing to keep in mind regarding dessert wines is that, for the most part, they are served in glasses that are different from those that are used for ordinary wines.

How to Pick the Best Dessert Wine

In order to be certain that you are selecting the ideal dessert wine to go with your meal, consider the following: The first rule of thumb is to always choose a dessert wine that is somewhat sweeter than the dessert itself, unless otherwise specified. If you do not follow these instructions, the wine may wind up tasting harsh when sipped after the meal. A chocolate cake or anything containing caramel would be a fantastic meal combination if you are drinking Port (which is a sweet red dessert wine) at the time of writing.

Finally, if you decide to go with a Riesling as your dessert wine, be sure you order a dessert food item that has notes of citrus (such as lemon), apples, or pears to complement the Riesling.

And, when these elements come together, something spectacular occurs, elevating your eating experience to an entirely new level.

Another Important Difference

One final point to mention regarding dessert wines is that their alcohol concentration might differ significantly from that of ordinary wines. For example, a Port wine might have an ABV of up to 20 percent. The fact that they are served in smaller glasses and with lesser portions than a conventional wine explains why they are more expensive. Rieslings, on the other hand, are noted for having a lower alcohol concentration than other wines. If you are new to dessert wines, these are all key considerations to keep in mind while selecting the perfect one for you.

When you come to dine with us again, ask your waiter for their favorite dessert wine to combine with your post-meal treat the next time you visit. Our assortment is primarily local and always changing, which ensures that there is always something new to experience.

Dining: Treat yourself to a decadent dessert wine

When we think of fashion, we think of high-end apparel and many of the accoutrements that come with modern day living, such as automobiles, hairstyles, and other essentials of daily existence. When it comes to wine, we don’t often think about fashion, but why should wine be any different? Over the past 30 years, we have witnessed a significant movement in consumer taste from white to red wine. We’ve observed a movement in grape preference from merlot to pinot noir, as well as interest in wines from other places across the world rather of simply France, Italy, and California, among other things.

See also:  How To Tone Down Dessert Wine

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The evolution of the dinner party

For wholly other causes, such as the way we live and eat, there has been a significant shift in wine consumption in recent years. The average American spends less time at the dinner table these days. When two members of the family are frequently absent from the home, there is little time for dinner preparation. Expansive, four-course dinners aren’t something you’ll see very frequently, if at all. Even more significantly, after a substantial dinner, there is no longer any gender segregation in the workplace.

  • Women don’t retire to the parlor or the kitchen when things get tough.
  • These modifications have had a significant impact on a particular section of the wine industry – dessert wines.
  • Leisurely intake of meals and conversation is considered to be a thing of the past for some individuals nowadays.
  • To make matters worse, a considerable proportion of dessert wines are fortified, which means that their alcohol concentration is likely to be in the vicinity of 20 percent.
  • However, it is crucial to remember that a little goes a long way when it comes to beauty products.

Wine for dessert

Dessert wine, in my opinion, should be re-examined for its pleasure value. Dessert wine is quite affordable and offers tremendous value. Prices for traditional fortified port wines have not risen as much as they have for other types of wine throughout the course of time. Likewise, sweet non-fortified wines such as Sauternes or grapes such as riesling, sauvignon blanc, and chenin blanc harvested late in the season are readily available at a reasonable price. Dessert wines are among of my favorites.

  1. My opinion is that far too many individuals are missing out on the opportunity to have a glass of wine at the conclusion of a meal.
  2. Instead of thinking of wine as a complement to dessert, think of it as a main course.
  3. Some sliced fruit and/or cheese might be served as an accompaniment.
  4. Enjoy a moment of uncomplicated pleasure and the opportunity to contribute to the solution of the world’s issues — or to simply ignore them for a short period of time.
  5. You want a smaller glass because you’ll be pouring less.
  6. Dessert wines hold up fairly well over time.
  7. The general flavor and delight will continue, even if there will be some unavoidable deterioration in the quality.

Treat yourself to the pleasure of a glass of wine for dessert, and don’t forget to take it easy! In addition to being an orthopedic surgeon in Nashville, Rob Stein is a long-time wine connoisseur and collector who has been collecting for over 40 years.

A short guide to dessert wines

Fortified port is typically between 19 and 20 percent alcohol by volume. Ruby port: The newest member of the port family, it is pleasant, uncomplicated, and easy to drink. Tawny port: This port is aged in barrels for a period ranging from 10 to 40 years. Complex, nutty, and a delightful narrow beam of pleasure to see. Vintage port is made by selecting the best grapes from the greatest years and aging them in barrels for a total of 212 years. The most complicated and strong. More than ten years after the vintage date is when the wine is at its best.

Sherry, Madeira, and marsala are three more fortified wines that are often encountered and provide a comparable level of enjoyment.

In France, sauternes is a white wine that is often created from sauvignon blanc and semillon grapes.

In addition to the previously mentioned sauvignon blanc and semillon grapes, additional grapes such as chenin blanc, chardonnay, muscat, tokay (from Hungary), and other lesser-known grapes are also used to make white wine, with red grapes being used only in exceptional cases.

5 dessert wines to try

  • 2003 vintage port from Fonseca (Portugal) costs $40 and is made from a classic native grape mix with 20.5 percent alcohol. Inniskillin Ice Wine, 2017: $60, made from vidal grapes and containing 9.5 percent alcohol, produced by Niagara Estate in Canada. 15 dollars for Domaine de Durban muscat Beaumes de Venise, 15 percent alcohol, Beaumes de Venise, France (2013 vintage). Chateau Roumieu-Lacoste, 2013: $25, a combination of semillon and sauvignon blanc with 14 percent alcohol, from Sauternes, France Domaines La Tour Vielle Rimage, 2016:$32, red wine made with grenache grapes and 15.5 percent alcohol, produced in Banyuls, France. To learn more about wine, check out these 10 bottles that are worth splurging on – whether to give or keep. More dining-related news: According to reports, Sean Brock will establish a big restaurant in East Nashville. Would you want to read more stories like this one? Tennessean subscribers have unlimited access to the newest dining news, as well as newsletters such as Eat Drink Nashville, a tailored mobile experience, and the opportunity to view content from any of the USA TODAY Network’s 109 local websites throughout the country. To subscribe, please visit this page.

Understanding Sweet Wines: How to Become a Dessert Wine Aficionado

Wining and dining is synonymous with affluent prosperity. Because of its strong link to religion, mythology, and tales, it has risen to the top of the list of the most popular alcoholic beverages of all time. Although it represents whole areas and territories, it is also closely connected to each and every individual on the planet, participating in the triumphs and misfortunes of every human being. We adore wine; we talk about it, we drink it, and we toast with it, and as a result, we value every glass of wine that we consume in celebration of life that we consume.

Sweet wines are a sort of wine that allows us to delve into the realm of sweetness and wine delicacies to a greater extent than any other.

All about Sweet Wines

A section dedicated to dessert wines exists despite the fact that there are many different classifications. Dessert wines are those that have a high sugar content and are commonly eaten after a meal. In addition, they are famous for the fact that they often contain a high concentration of alcohol. There are also alternative options available that do not include a significant percentage of ethanol. The sugar content of wine can range from 50 grams per liter of liquid to more than 400 grams per liter of liquid, depending on the variety.

Dessert wines can be produced with the use of alcoholic fortification, in which case they are classified as fortified wines, and as a result, not everyone is able to distinguish between the two types of wine.

We’ve collected a brief list of wines that you might wish to keep on hand if you’re planning to provide them as an after-dinner beverage for your guests’ convenience.


It is known as Passito, a wine created from dehydrated grapes that has a high alcohol concentration and has captured the hearts of thousands of palates throughout history, and it is today considered to be one of the most highly sought-after wines in the world. When the first Greek immigrants arrived in Sicily, they brought the vines and winemaking skills that are used to produce Passito with them. Passito wine is a naturally sweet wine that, as a result of the fermentation process, develops particular qualities that distinguish it from other wines of the same style.

  • A number of factors contribute to its sluggish fermentation process, including a high concentration of residual sugars
  • The amount of time it spends maturing in barrels (between 3 and 4 years in barrels)
  • And its high residual sugar content. This product has a high quantity of ethanol.

This technique produces a passito wine with an alcohol concentration ranging from 14 percent to 18 percent, resulting in a full-bodied beverage that contains a significant amount of alcohol.

Botrytized Wines

Botrytis-infected grapes are used to make sweet wines, which are referred to as noble rot sweet wines or botrytis sweet wines, depending on how severe the botrytis infection was. No one knows where or when these wines first appeared or how long they have been produced using this approach, which makes it difficult to determine their origins or longevity. These wines have been there since the mid-16th century in Hungary’s Tokaji area, according to historical sources. These three places have historically produced some of the world’s greatest sweet botrytis wines, and they continue to do so today.

This notion has been carried over to the New World, where we may find instances of these wines in nations such as Canada, Australia, New Zealand, South Africa, and the United States, to name a few examples.

Late-Harvest Grapes

Because they are powerfully flavored and aromatic wines, they should be served extremely cold, between 6 and 8 degrees Celsius. For whatever reason, white grapes are used to manufacture the vast majority of these wines, however red grapes can be used in certain instances. Although the fragrances differ according on the grape variety utilized, they are often flowery and fruity in nature. They are thicker than other white wines and have a particular taste character that distinguishes them. Knowing that due of the high sugar content in late-harvest wines, they may be stored for an extended amount of time is important before purchasing them.

Ice Wine

Incredibly refreshing and defying all traditional criteria and procedures, ice wine is a wine that should not be missed. Despite its low price, it is not a wine to be taken lightly. When it comes to wine, the vineyard is where the magic happens, and this is even more true in the case of ice wine, which is produced in small batches. When grapes are picked under certain climatic circumstances that do not occur every year, they are transformed into ice wine, which is then manufactured under tight quality control standards to preserve its freshness.

This product has piqued the curiosity of a large number of consumers.

To say that ice wines are sweet wines would be an understatement; they may even be termed miraculous due to the fact that they are created in such severe conditions that it would look impossible to manufacture them on purpose on the surface.

Fortified Sweet Wine

In the first place, these wines are fantastic selections when it comes to combining with chocolate. In contrast, cigar fans believe that their combination is a powerful elixir that can be enjoyed by everybody. The reality is that they are both powerful and contain a high proportion of alcohol, regardless of whether they are dry or sweet. If we were to try to define fortified wines, we might say that they are those that have had wine alcohol added to them. By using this method, you may effectively halt fermentation.

Wine will be created that will be either more or less sweet depending on when the winemaker decides to proceed with the procedure and when the grapes are harvested.

If the wine is created near the conclusion of the fermentation process, on the other hand, it will be drier in taste.

How to Pair Sweet Wine and When to Drink It?

It is essential to develop a harmonic balance in which both the wine and the meal complement and stand out independently of one another without canceling out the other in order to properly match a sweet wine with a sweet dish. As an aperitif, we propose pairing sweet wines with cheeses, foie gras, or almonds. Sweets are another popular use for sweet wines, and they are often offered alongside chocolate desserts, cakes, and ice creams. They may also be presented to lighten up after-dinner repasts.

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