How to say “dessert wine” in Italian
A particular aspect of Santorini caught my eye when I initially started researching the island in preparation for my visit. Santorini’s world-renowned wines were the inspiration. When we were in college, we all drank a lot of cheap retsina. My friends at Lola in Seattle were very helpful in providing me with information regarding Mavrodaphne. As a matter of fact, I have a couple bottles of Mavro on hand at my residence. However, I am discovering that Santorini is considered to be one of the top wine-growing places in Greece, as well as the larger Mediterranean area.
It is worth remembering that the Greeks have been making wine in this region for more than 3000 years.
The vines are planted low to the ground in spherical baskets constructed of canes to shelter the grapes from strong winds, which is a first for this region.
Despite the fact that it is dried and used to make sweeter wines, mantilaria is the most popular red wine.
- In order to prevent oxidation and spoilage, Nykteri is another white wine that is only selected at night.
- It is located on the rim of the caldera, not far from Fira, and it produces a great amount of wine.
- A short time after World War II came to a close, in 1947, Santo Wines was born.
- 1992 marked the establishment of the winery itself.
- In addition to the required wine tours, a big wine shop, and a café’ The best part is that it is barely 4 kilometers away from Fira town center.
- Many individuals, from doormen to restaurant owners, have told me that Domaine Sigales is THE place to go for wine in San Francisco.
- Wine has been a major letdown thus far at this establishment.
Winespeed’s statement is as follows: To protect the grapes from the harsh winds and unyielding heat, the vines on the volcanic Greek island of Santorini are trained into kouloura (wreaths or baskets) (the grapes hang inside the baskets).
It is at this point that latent buds begin to emerge from the roots, signaling the beginning of a completely new growth top.
A root system that is at least 400 years old is represented by 5 x 80 years.
This is something we should have included in our article.
The question was posed to Dr.
“My own personal view with regard to the Santorini grapes is that, provided the vines are on their own roots (as I believe the Santorini vines are) and have not been grafted on a rootstock, I would consider these old vines,” Dr.
” Because the above-ground component gets trimmed every few decades, the above-ground portion is no different from any other ancient vine that is pruned on a regular basis.
The only genuinely nice wine that I’ve had so far has been at a restaurant.
It’s possible that one wine stood out to me as particularly good.
But I’m pleased I gave it a shot, and I gave their wines a fair shake, or drink, depending on the circumstance. Because of the volcanic soils and pumice found in this region, the wines are very unusual. I’ll make an effort not to be critical of California wines in the future.
|Find more words!|
|Use * for blank tiles (max 2)Advanced Search Advanced Search|
|Use * for blank spacesAdvanced Search|
|Advanced Word Finder|
Also available in English Additional information is available in English.
|Translate to Italian|
|dried-grape wineExplanation:straw wine, as dasein-wm suggests, is used, but dried grape wine not only gets a respectable 60,000 hits, but is much more widely understood.Such wines are often sweet, such as my local favourite, Passito di Pantelleria, but not necessarily. In fact, of the two wines you mention, Recioto and Amarone, only Recioto is sweet. Amarone is definitely not, and is considered one of Italy’s great wines, up there with Barolo, BrunelloCo.||simon tannerItaly Local time:17:58Specializes in fieldNative speaker of: English PRO pts in category:24||Peer comments on this answer (and responses from the answerer)|
|agree||manducci:I still think it should be called by its native name but you make a very valid point.|
|-thanks, it’s an interesting discussion!|
|agree||Rachel Fell:I think the Italian name should also be given (but maybe you do too)|
|-Thanks Rachel; I’d agree if we were talking only about sweet wines, but the inclusion of Amarone requires a more general term without ‘sweet’ overtones, in my opinion|
|neutral||This person is a ProZ.com Certified PRO inItalian to EnglishClick the red seal for more information on what it means to be a ProZ.com Certified PRO.’, this, event, ‘300px’)” onmouseout=”delayhidetip()”>dasein_wm:I suggested raisin wine (also called straw wine). A dried-grape is a raisin and if you are counting Ghits it returns 269,000 because people say raisin for the fruit or the wine.|
|-I agree with your suggestion – it’s obviously right on one level, but I feel that straw wine is unknown to most wine buyers as a term, and that raisin wine gives the idea of a sweet wine, whereas Amarone is not. My suggestion is more neutral|
|neutral||Rachael Alexander:Amarone is not the same thing as a passito. If you’re not going to stick with passito or tom’s dessert wine, then I’d call it what it is: straw wine.|
|-Amarone is not the same as a SWEET passito, obviously, but it is with sun-dried grapes, and Amarone is in the poster’s text, so we can’t ignore it, and put ‘dessert wine’. Straw wine is correct, but means little or nothing to the wine-buying public|
Italian Phrase: Vorrei un bicchiere di vino. (I would like a glass of wine.)
If you intend to dine at an Italian restaurant, it is critical that you understand how to place your meal and drink orders. Here, we’ll look at how to order a glass of wine in Italian, with a focus on how to say it properly. I’d like to have a glass of wine. I’d like to order a glass of wine. Examine the components that make up this sentence in further detail: Vorrei is the first-person present conditional form of the Italian verbvolere, which meaning to desire or desire something. (It literally translates as “I’d want.” in English.) Formal or courteous requests, such as ordering meals and drinks at a restaurant, are expressed with this verb form.
It can relate to either the physical glass itself or, as in the case of this statement, the things contained within the glass itself.
Vinois is a male word that refers to the beverage wine.
It’s possible that you’ll want to be even more particular about the type of wine you’re looking for.
- A glass of white wine
- A glass of red wine
- A glass of sparkling wine
- A glass of rosé
- A glass of sweet / dessert wine
- A bicchiere di vino bianco
What is it that you desire, sir? – Please bring me a glass of rosé wine and a glass of white wine for the hostess, thank you very much. What exactly do you want, sir? – Thank you for your assistance. I would like a glass of red wine for myself and a glass of white wine for the woman. In the event that you are unsure about which wine to order, or if you would want to see what wines are available at the restaurant, you might ask the following questions:
- Is it possible to see the wine list? =Can I have a look at the wine list? Do you have any recommendations for a white wine that is a little bit frizzante? =Could you recommend a wine that isn’t excessively fizzy? I’m looking for a nice, corposo rosso wine. What do you think I should do? =I’d like to drink a full-bodied wine. What advice would you give? What is the wine of the house?=What is the wine of the home
Italian dessert wine – How is made and why you should try it
You’ve probably heard of Prosecco, and you’ve probably heard of Chianti, Primitivo, and Brunello di Montalcino, among other Italian wines, but how many Italian dessert wines are you familiar with? It’s all about the wine in Italy, and dessert wine is, of course, a huge deal, just as red wine, white wine, and sparkling wine are in other countries. In accordance with the traditional approach of combining sweet meals with sweet wines, dessert wines are so named because they are an excellent fit for desserts and sweets.
How is Italian dessert wine made?
Dessert wine is produced in the same way as red wine and white wine are, with specialized production procedures and grape varieties. Dessert wine is manufactured according to specified guidelines and only using specific sorts of grapes.
Passito dessert wines
Before pressing, the grapes of the appropriate varietals are allowed to wither for a short period of time. Withering the grapes can be accomplished in two ways:
- They are harvested before they reach maturity, which is the point at which acidity and sugar levels in the grapes are optimally balanced in the grapes. Vendemmia tardiva (late harvesting) is the term used in Italy to describe this practice.
- The process of removing them from the plant and allowing them to wither on the vine (even for an extended period of time, as in the case of Ice wines) or transporting them to a specialized chamber where they may be set on a grate or hung from the ceiling
With the help of the sun, grapes are drying. The grapes are left to dry for a period of time, and when the appropriate weight decrease (as a result of the loss of water contained within each grape) has been achieved, they are transferred to the pressing step. There are several factors to consider when selecting grape varieties for this process: they must have a thick skin because this helps to protect them from molds (with the exception of botrytized wines), and they must have a high level of acidity to balance the predominance of sugar that remains in the grapes after withering.
It is possible to age withering wines in bottle, tiny wooden barrels (Barrique), or very small wooden barrels (Caratelli) depending on the interpretations, and the aging process can continue for many years or more. Comparing the sizes of Barriques and Caratelli
Reinforced dessert wines
These wines are produced by mixing a base wine with an alcoholic mixture that allows the preservation of the wine for a long time (the first reinforced wines were created to be transported on a long sea journey without) and modifies the aromatic profile of the wine, making it perfect as meditation wine and to the most difficult food pairings).
The main Italian dessert wines
After reviewing the information from the previous year (2018) on Italian dessert wine sales and consumption, we can claim that the most well-known five are as follows:
- Moscato d’Asti DOCG: a sweet wine with a small fizz and low alcoholic content, Moscato d’Asti is produced by stopping the fermentation process in order to preserve it sweet. It is only on the island of Pantelleria that this withering wine (made entirely of Zibibbo grapes) can be created, and the grapes are left to dry on grates for many days before being pressed. It is ideal for serving alongside miniature pastries. Vin Santo from Tuscany is another well-known withering wine that is made from white grapes (mainly Trebbiano and Malvasia). The traditional match is with Cantucci biscuits from Tuscany
- However, other options are available. Ramandolo DOCG: This wine is produced only in the small town of Ramandolo and is made from Verduzzo grapes, which are a local vine. Combine it with little pastries, aged cheese, and the iconic Friuli cake, the Gubana
- Or serve it with a glass of white wine. Recioto di Valpolicella: This red Italian dessert wine can only be made in the Valpolicella area of Verona, which is located in the province of Verona. You won’t be disappointed if you try it with some chocolate
Vin Santo (or Vino Santo) is a viscous, generally sweet dessert wine manufactured in Italy, especially in Tuscany. The wine is appreciated for its rich notes of hazelnut and caramel. Wine is transformed into “Cantucci e Vin Santo,” which is unquestionably Italy’s most renowned greeting ritual when served with biscotti. The natural winemaking method that gives Vin Santo its distinct flavor is what distinguishes it from other wines. A quick note on the differences between Italian Vin Santo and Vinsanto, the Greek dessert wine, despite the fact that they share a name that is extremely similar.
- Vito Santo is a rich, full-bodied, often highly sweet dessert wine with scents of toasted hazelnut and caramel; flavors of honey; tropical fruit; perfume; and dried apricots.
- The extremely high sweetness means that you don’t need much of it; a 3 oz (75 ml) pour will be plenty to keep you warm when sitting in the snow.
- Salvadonica is a hotel in Tuscany that creates its own products.
- Purchase the book and receive the course!
- With the purchase of Wine Folly: Magnum Edition, you will receive this bonus.
Where does it come from? What’s the history?
Vin Santo is mostly made in Tuscany, but it can be found across Italy, with significant producers in both Veneto (using Garganega grapes) and Trentino (using Trebbiano grapes) as well as other regions (using Nosiola grapes). Wine made in the tradition of Vin Santo is very old, and there are numerous explanations about how the moniker “Holy Wine” came to be given to the beverage. Our favorite (and, arguably, the most reasonable) idea is based on the timing of the fermentation of Vin Santo grapes around Easter time in the spring, which is when the wine is produced.
How is Vin Santo made?
At the Castello di Volpaiasuch in Chianti, grapes are drying in the beams of the castle. written by Chris Pencis The process of creating Vin Santo is something of a miracle. Passito is a technique in which grapes are put out on mats or hung from the rafters of a vineyard to dry for several months, a process that takes several months. Then, the raisins are crushed and placed into special barrels called Caratelli (translates to “small casks”) where they sit and wait for a natural fermentation to occur.
It is a long and gradual fermentation that can rise and fall with the seasons and take up to 4 years to finish.
Enthusiasts of this wine will observe that because of this unstructured winemaking procedure it means there is great fluctuation between various producers.
Other producers create exceptionally sweet wines with a residual sugar content of 220 g/L (think syrup) and an alcohol content of around 14 percent.
So pay great attention to the specifics while choosing out a bottle. Beware of Liquoroso Vin Santo Liquoroso is a fortified kind of wine produced in Italy. Furthermore, while a few growers create high-class wines, the vast majority of Liquoroso is of inferior quality.
What is Vin Santo made of?
A sampling of Gambellara’s Vino Santo, which is created from Garganega grapes, will take place. courtesy of Fabio Ingrosso The production of Vin Santo in Italy is divided into many areas, each of which uses a different kind of indigenous grapes. Vin Santo is traditionally prepared using a mix of Trebbiano (which imparts honeyed tastes) and Malvasia (which imparts wonderful fragrant notes), however other white regional grapes can be used in the production of Vin Santo in Tuscany and parts of Umbria and Marche.
In the Veneto, the wine area of Gambellera produces a Vin Santo made from the Soave grape, Garganega, which is grown in the region.
Wines created with the uncommon Passerina grape are available in Marche and have notes of sweet Meyer lemons and fresh fennel.
Love Vin Santo? Check out these alternatives
Vin Santo isn’t the only Italian wine made using the passito process; there are other others as well. If you enjoy this design, make sure to check out some other intriguing variations as well: Vin Santo is served in little tumblers, as if it were a casual drink. Wonder J Marche Verdicchio dei Castelli de Jesi Passito (Passion of the Castles of Jesi) Lacrima di Morro d’Alba is a kind of cheese from the Italian region of Morro d’Alba. Passito (in a crimson hue!) Lombardy Valcelepio Moscato Passito (Passito Moscato) Lugana Moscato Passito (Passito Moscato) Piedmont and Aosta Valley are two regions in Italy.
A Touch of Sweetness This Holiday Week? Consider Italian Dessert Wine
In Italy, the passito process is used to make a variety of wines, including Vin Santo. For those who enjoy this design, have a look at some additional interesting alternatives: Presented in short tumblers, Vin Santo is served with a casual air. Wonder J Marche It’s the Verdicchio of the Castelli del Jesi, and it’s a great wine. Lacrima di Morro d’Alba is a kind of fungus that grows on the Morro d’Alba mountain range. I’m in love with you (in red!) Lombardy Valcelepio Moscato Passito (Passito Moscato) is a sparkling wine produced by Moscato Passito in Italy.
Piedmont and the Val d’Aosta Piemonte Moscato Passito (Passito Moscato) is a sparkling wine produced by Moscato Passito in Italy.
a Moscato Passito from the Valle d’Aosta Sicily Erice Passito is a model and actress who was born in Italy (Muscat of Alexandria grapes) Sardinia Carignano del Sulcis Passito (in red!) is a grape variety from the Sulcis region of Italy.
Vino Dolce: Italian dessert wines for the holidays — Patricia Thomson
So, it’s the holidays, and you’re holding a dinner party for your friends and family. Alternatively, you may have been invited to a party and wish to bring something special with you. What do you think of a bottle of dessert wine? Patricia Thomson captured this image of a quartet of Italian dessert wines. I get what you’re thinking: “I don’t care for sweet wines at all.” But don’t be too hasty to dismiss them as a failure. That’s something I’ve heard a million times in my two decades of leading wine tours.
- They understand that vino dolce is not always sappy or sticky, but may have a snappy acidity that helps to keep the sweetness in control.
- Do you want to serve pumpkin pie?
- What about a fruit pie?
- Biscotti for Santa, perhaps?
- If you’re offering aged cheese or pâté, sweet wines are also appropriate accompaniments.
- Italians typically serve them with biscotti, dry pastries, or fruit tarts as a way of highlighting their rich flavor.
- One way is late harvesting, which involves leaving grapes on the vine for many weeks to allow them to dry.
- Furthermore, noble rot is caused by the growth of a fungus (botrytis) that causes shriveling of the grapes, the most renowned example of which being the Sauternes from Bordeaux.
- That’s the great portion size to share with a group of people.
- Here are four to look into.
Vin santo is without a doubt the most well-known dessert wine in Italy. Thousands of travelers have dippedcantucci (almond biscotti) in little glasses of this golden wine while visiting Tuscany. Nevertheless, buyer beware: not all vin santo is made equal. Probability is that you were served the cheap stuff by the charming trattoria, something more like caramelized water in taste and texture. Patricia Thomson captured the classic combination of vin santo and cantucci in this photograph. Instead, choose for a genuine Chianti Classico, such asBadia a Coltibuono’sVin Santo del Chianti Classico.
- I’ve always believed that the longer a vin santo is aged in barrel, the better it is.
- During this six-month drying process, known as appassimento, the clusters are placed on bamboo mats or enormous mesh nets and lose up to 70% of their juice, according to the manufacturer.
- Instead of using a traditional winemaking method, they want the wine to evaporate through the wood (“the angels’ share”), concentrating it even more.
- The longest time span I’ve heard of is ten years.
- They are not shirking their responsibilities.
- Badia a Coltibuono began off as a Benedictine monastery before being purchased by the Stucchi Prinetti family in 1864, who are in in charge of the property today.
We can only hope that she instructs her students on how to create schiacciata con l’uva, a sweet focaccia with grapes that is popular in Tuscany during the harvest season. This dish pairs well with vin santo if you want to branch out from the traditional cantucci combo.
Passito di Pantelleria
This little volcano-covered island is between Sicily and Tunisia, where the strong sirocco winds from Africa blow, making it a great location for drying grapes under the scorching sun. Because of its geographical location, it is in the midst of what the British formerly referred to as “the sun belt,” the Mediterranean region stretching from Portugal to Turkey, and which produced the famous meditative wines of old such as Madeira, Sherry, Marsala and Port. Passito di Pantelleria has been added to the list.
- Passito di Pantelleria is prepared from dried zibibbo grapes, which are the local term for Muscat of Alexandria, and is therefore defined as such.
- They are the only wine grapes that are also good to eat as table grapes, which makes them unique among wine grapes.
- Some of them are still around.
- The wine-making process is time-consuming.
- Dry grapes are added to fresh juice in three batches, allowing their fragrances and residual sugar to be released gradually while the juice is fermented.
- Final results include candied orange peel, apricot jam, brown sugar, and chestnut honey, all enhanced by the distinctive aroma of muscat orange-blossom blossoms.
- Serve with Sicilian cookies, or simply drink it as a liquid treat on its own.
Late Harvest Syrah
Dessert wines in Italy are many and do not come under any specific appellation. Kaid Late Harvest by Alessandro di Camporeale is one of the wines in this category. The grapes for this Sicilian passito are dried using a different process than most other passitos. Following harvest, the bunches are allowed to remain on the vine, but their stems are pinched to prevent the plant’s vascular system from supplying water to the clusters once they have reached their peak of maturity. The grapes remain in this state for a month or two, allowing flavors, sugars, and juice to concentrate.
- It’s done in Australia and California, among other places.
- It wasn’t until grape-grower Benedetto Alessandro put a row in the midst of his catarratto vineyard as a test that Syrah was planted in this section of Sicily, about an hour south of Palermo in the town of Camporeale.
- His three sons and grandsons have continued on the tradition, with syrah serving as the winery’s signature varietal.
- It was only natural that a late-harvest Kaid should follow.
- To get a feel of its dark fruit taste and intensity, imagine a mixture of blueberry and blackberry jams mixed together in a bowl.
(However, it’s not quite as sweet as it sounds.) Following that, there are notes of baking spice and chocolate, which make this an excellent pairing for any dish that has dark or bittersweet chocolate. It would be equally as good with a bit of pecorino cheese. It’s all up to you.
Recioto della Valpolicella
Grapes drying in preparation for recioto Recioto della Valpolicella, in contrast to Kaid, has a lengthy and illustrious history. In reality, it’s ancient history. The origins of this kind of wine may be traced back more than two thousand years to the Romans, who settled in Verona and the adjacent Valpolicella region. Recioto is derived from the dialect term forears, which refers to the lobes on the top of the grape cluster, which was what the locals called them. The ripest grapes were harvested from this section of the bunch since it was exposed to more sunshine.
- Valpolicella is now mostly known for its Amarone wine, but this is a relatively recent development in the region.
- Recioto and Amarone are made from the same grapes (corvina, rondinella, molinara).
- These are sent to an afruttaio, a fruit loft or warehouse where air is circulated either via open windows (as in boutique enterprises) or with the use of large fans (in more industrial ones).
- A portion of the wine is placed in a barrel to ferment until all of the sugars have been converted to alcohol, resulting in dry Amarone.
- The recioto is produced by each and every Amarone winery, although only in tiny quantities.
- Marinella Camerani has two labels, the first of which is Corte Sant’Alda and the second of which is this little 12-acre farm.
- Adalia Bipunctuata, a two-dotted ladybug, is credited with giving the winery its name.
- Speaking of cherries, the corvina grape has a strong cherry taste that dominates the palate.
- Consider macerated cherries and cherries under spirit, then add baking spice, sweet tobacco, and chocolate, and you’ve got a delightful dessert wine to enjoy with your holiday dinner.
- My favorite complement, though, is istorta sbrisolona, a traditional regional delicacy comprised of cornmeal, almond flour, and whole roasted almonds.
Occasionally, it is offered in this manner, and you must tear it apart with your fingers. In more formal contexts, it may be delivered already broken. Whatever way you serve it, it’s like the greatest crumble topping you’ve ever tasted. The cherries, on the other hand, arrive in your glass.
Italian Sweet Wines
A good wine does not have to be dry in order to be good. If you enjoy sweets, you might enjoy experimenting with a sweet wine. A wide range of outstanding Italian sweet wines are available from Stella Rosa Wines, with something to please everyone’s palette. Learn more about sweet wine, including how it is created and how to enjoy it, by continuing to read this article.
What Is Sweet Wine?
What Is the Definition of Sweet Wine? When we create wine, yeast converts the natural sugars in the grapes into ethanol, which is known as fermentation. The term “residual sugar” refers to any sugar that remains in the wine after the yeast has completed its task. Generally speaking, if a wine has more than 30 grams of residual sugar per liter, it is considered to be sweet. Sweet wine is produced by a number of processes by winemakers. The use of some techniques is uncommon, such as allowing grapes to become afflicted with an uncommon fungal infection known as noble rot or selecting grapes after they have frozen on the vines.
How Can You Enjoy Sweet Wine?
Many individuals find that drinking sweet wine while it’s softly cooled is the ideal way to appreciate it. Cooling the wine makes the sweetness less overbearing while without interfering with the wine’s tastes. Sweet wine is also an excellent choice for preparing cocktails, so feel free to experiment and try something new. Sweet wine may be enjoyed with a wide variety of dishes, especially if you get familiar with the many different types of sweet wine available. You might, however, try pairing sweet wine with:
- Desserts. This is a classic pairing of flavors. Make sure that the wine is sweeter than the dessert itself for the maximum impact
- Desserts that contain sweet components are recommended. Alternatively, if you’re eating cuisine that has fruit, honey glaze, or a sweet sauce, a sweet wine may be the ideal accompaniment
- Spicy dishes. The majority of wines just intensify the flavors of spicy dishes, while a sweet wine contrasts with spicy sensations and helps to calm them down
- Foods that are high in salt. It’s possible that you’ll enjoy mixing sweet wine with appetizers like potato chips or French fries if you enjoy flavor combinations such as salted caramel ice cream and chocolate-covered pretzels. In addition, it goes nicely with salty main courses.
As with any wine, the best way to appreciate sweet wine is to do it in the manner that you find most enjoyable.
What Does Stella Rosa Wines Offer?
It is possible to get a huge range of Italian sweet wines at Stella Rosa Wines, all of which are prepared with natural fruit and include no artificial flavors or added sugar. View our selection of wines to discover your new favorite.
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 chat about it, we drink it, we toast with it, and afterwards we cherish every glass of wine celebrating life.
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.
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.
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.
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. These wines are typically served with sweets, but they also pair nicely with strong cheeses such as Roquefort and other blue cheeses.
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.
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?
This group of wines is, first and foremost, ideal alternatives for matching with chocolate. In contrast, cigar fans believe that their combination is a powerful elixir that can be enjoyed by everyone. The reality is that they are both powerful and contain a high quantity of alcohol, regardless of whether they are dry or sweet in flavor. We may define fortified wines as those that have had wine alcohol added to them if we want to give them a specific description. By using this method, you may put an end to 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 how long the process is allowed to continue.
If the wine is created near the conclusion of the fermentation process, on the other hand, it will be drier in flavor. The white and red variations of these sorts of wines are both accessible.
Dessert wine – Wine
- Vineyards include Mount Orfano and Brescia. Grapes used: Chardonnay (70 percent), Pinot Noir (10 percent) (30 percent ) Bottle capacity: 0.75 litersAgeing time: at least 30 months on the yeast Taste:Elegant, with notes of pear and apple, as well as the aroma of freshly made bread Alcohol (alcohol by volume):12.5% More Information
Franciacorta – Extrême Riserva 2006
- Spumante DOC is the kind of wine. Vineyards: Mount Orfano, Brescia, and others 100% Pinot Noir was used in the production of this wine. Bottle capacity: 0.75 litersAgeing time on the yeast: at least 60 months Taste: strong, with hints of black liquorice and earthy mineral notes. Find Out More
Donnafugata Passito di Pantelleria Ben Ryè 2011
- Type:Naturally Sweet White- Passito di Pantelleria DOPVineyard:Pantelleria Island, SicilyVineyard:Pantelleria Island, SicilyVineyard:Pantelleria Island, Sicily Grapes: Zibibbo (Moscato d’Alessandria) grapes at 100 percent. Bottle capacity: 0.75 litersAlcohol content: 14.5 percent by volume Temperature at which to serve: 14°C Partner with blue cheeses and foie gras in a culinary setting We also recommend pairing it with dishes that contain ricotta or gianduia chocolate. Find Out More
Moscato Reale Foss Marai – Sweet Spumante
- Foss Marai Dolce Reale 2013 is a kind of rosé wine. Vineyard: Foss Marai in Valdobbiadene, Italy. Moscato grapes are 100 percent pure. 0.75 litersAlcohol content: 8.5 percent vol. Temperature for serving: 8° C Delicious fruitiness with tropical aromas, peaches, and a hint of chalk on the menu suggestions: A rich palate is balanced with a refreshing acidity and a satisfying conclusion. More Information
Lambrusco Ceci – Total White
- A limited edition of the most popular White Lambrusco from the award-winning Ceci wine cellar: a whole white bottle serves as a drawing board on which you may scribble with a pen. Fantasy is a great way to express yourself! White Lambrusco MaestriKit: special erasable pen and cleaner for making vines The alcohol concentration is 11% by volume. Temperature at which food is served: 8°/10° C Emilia I.G.T. has been nominated. White is the predominant color. 0.75 liter bottle More Information
Cellarius Berlucchi Rosé 2008
- Vineyards: Mount Orfano, Brescia, and others Grapes used: Chardonnay (60 percent), Pinot Noir (40 percent) (40 percent ) Bottle capacity: 0.75 litersAgeing time: at least 30 months on the yeast Flavor:Opulent, with notes of aromatic bread, raspberry, and blackberry in the background. Alcohol (alcohol by volume):12.5% Find Out More
Passulè Faviniana Passito 2011
- Type:Sicily Calamoni Estate on Favignana Island is an IGTVineyard. Perricone and Nero d’avola are two varieties of grape. 0.50 liters of alcohol (14 percent by volume). Temperature for serving: 18-20 degrees Celsius Pairing food items include: any soft or dry sweet, such as cakes, Panettone, and ice creams. Find Out More
L’Ecrù Passito Firriato 2011
- Sicilian Passito is a kind of passito. Guarini estate in the Trapani area is the setting for this IGTVineyard. Grape: Zibibbo, with a tiny quantity of Malvasia thrown in for good measure. Bottle capacity: 0,5LVolume alcohol content: 13.5 percent Temperature for serving: 18-20 degrees Celsius Apple strudel, crème brûlée, mille-feuille, ice cream, blue-veined cheese are some of the food pairings. Find Out More
Moscato d’Asti Docg 2007
- Species: Sicily’s Passito Guarini estate in the Trapani area is the setting for IGTVineyard. Zibibbo grapes and a tiny amount of Malvasia grapes are used in this recipe. 0.55 litersAlcohol content: 13.5% vol. 18-20 degrees Celsius (for serving) Apple strudel, crème brûlée, mille-feuille, ice cream, blue-veined cheese are some of the desserts that go well together. Additional information may be found at
For Dessert Wines, Italy’s the Place to Be
It’s difficult to get very enthused about Italian pastries. Is that a torta della nonna? Zabaglione? They are, without a doubt, excellent. They are not, however, exciting. When it comes to post-prandial delights in Italy, it’s all about the wine and spirits scene. If you’re up to it, grappa is fantastic, and there’s nothing quite like a cool drop of limoncello on a hot summer evening. Italian dessert wines, on the other hand, are a vast, sweet, serious, and complicated world to be discovered.
The ideal after-dinner wine, in my opinion, is sweet but not too sweet, with enough complexity to keep me interested.
If you want to find the most exciting after-dinner activities Italy has to offer, traveling around the nation is the ideal strategy.
According to popular belief, Italy is not one country but a variety of cuisines when it comes to food, and this is also true for these wines.
Consider the Moscato Rosa, for example.
“It’s a phenomena that occurs in the northeast,” he explains.
Look for bottles from the makers Franz Haas, Zeni, and Abbazia di Novacella, amongst other names.
It is produced just south of Venice.
Bastianich argues that the sweet wines are a result of a happy accident.
“As a result, it was actually developed out of need,” adds the author.
Loazzolo is a denominazione di origine controllata (D.O.C.) for sweet wine made from semi-dried Moscato grapes that is located inside the Asti D.O.C.G.
A 2001 Forteto della Luja is sweet and magnificent, golden, rich, and honeyed, with a long, lingering finish that will leave you wanting more.
It wasn’t precisely vindicated there, but it was a step in the right direction.
He was fortunate in having purchased grapes that were both extremely ripe and air-dried because 1959 occurred to be one of the warmest years on record in that region of the world.
Although he expected to end up with a wine that contained approximately 21 percent alcohol, the wine only contained 14 percent alcohol as a result of the sudden drop in temperature.
Sol, produced by the Ferrari family under the name Ferrararia Jonica, was released three years ago and is a shockingly wonderful wine — it has an incredible quantity of ripe fruit for a wine of that age, a gorgeous, velvety texture, and tremendous depth and complexity for a wine of that age.
Moving south to Umbria, Montefalco Sagrantino is still in its infancy as a D.O.C.
in 1992 — but it is already a D.O.C.
Nonetheless, it has already established itself as a prominent figure in the region, and the sweet passito (or dried grape) wines produced from the variety may be particularly intriguing.
Almost like a huge, brawny dry red wine that’s been dressed up to go out for dessert – odd, yet fascinating in its own way, to be sure.
A tiny, sunny, wind-swept island off the coast of Sicily’s southeast coast produces Moscato Passito di Pantelleria, which is made from the Muscat of Alexandria grape, which is used to make the wine.
(Murana is one of the most well-known manufacturers on the island of Pantelleria.) The tastes of dried apricots and hazelnuts are intense, and the texture is velvety and exquisite.
Meanwhile, keep your Solaria Jonica on the straight and narrow.
Chill the whites, but not too cold, and serve the reds either lightly chilled (particularly in warmer weather) or at cellar temperature.
2002 Abbazia di Novacella is a convent in the town of Novacella.
Making use of a red sub-variety of Moscato, this interesting wine has a beautiful clear garnet-ruby color, an uncommon fragrance that includes notes of sweet cassis and red fruits such as pomegranate, and a herbaceous finish.
2001 Forteto della Luja Moscato is a Moscato produced by Forteto della Luja.
Honeyed aromas with hints of botrytis and flavors of honey, mushrooms, and vanilla characterize this sumptuous, full-bodied wine.
It’s quite sweet, and it has a lengthy finish, which is a compelling justification for skipping the tiramisu.
This wine has a deep and dark purplish-red color, with herbaceous and earthy smells that belie its sweet flavor profile.
The aftertaste is very dry, almost grapey in flavor.
This one is concentrated, well-balanced, and complex, with a pleasant hint of bitterness and a long, lip-smacking finish that will leave you wanting more.
1999 Salvatore Murana is an Italian actor and director.
When you taste it, the texture is smooth and luxurious, and the wine is full-bodied and sweet without being overbearing, with just enough acid to balance the sweetness and wonderful notes of dried apricot and red fruit.
1959 Cantine Antonio Ferrari is a well-known Italian aristocrat.
There are intense and enticing aromas coming from the oven, including roasted black cherries in aged balsamic and pruneaux d’Agen — the high-toned, deeply flavored prunes from the southwest of France.
It’s a beautifully balanced wine with layers of flavor that’s extremely complex without being cloyingly sweet, and it has plenty of ripe fruit (even at its advanced age) and tannins that have totally mellowed with age.
It’s bold, but it’s also refined, with a wonderful strawberry flavor and a long, lingering aftertaste.