5 Types of Dessert Wine
Switch up the hefty dessert with something that will make your tastebuds glitter instead. Learn about the five primary varieties of dessert wines, ranging from the delightfully effervescent Moscato d’Asti to the dark and gloomy vintage Port of the world. Dessert wines are supposed to be sipped from tiny glasses and cherished in the same way that a fine Scotch is. Sparkling, light sweet, rich sweet, sweet red and fortified are the five varieties of dessert wines that may be found on the market.
Types of Dessert Wines
- Sweet Red Wine
- Fortified Wine
- Sparkling Dessert Wine
- Lightly Sweet Dessert Wine
- Richly Sweet Dessert Wine
A Guide to Dessert Wines
Sweet wine is made from grapes that are exceptionally sweet! In order to produce sweet wine, the fermentation process must be stopped before the yeast has converted all of the grape sugars to alcohol. To stop fermentations, numerous techniques are available, including super-cooling the wine or adding brandy to the mixture. The end product is a full-bodied wine that has been naturally sweetened with grape sugars. Despite the fact that there are hundreds of different varieties of dessert wines available on the market, the majority of them fall into five broad categories.
Take a look at all five kinds for a comprehensive look at dessert wines.
Sparkling Dessert Wine
Because of the carbonation and strong acidity in sparkling wine, it appears to be less sweet than it actually is! Certain grape types have a more pleasant aroma than others. This deceives our brain into believing that they taste sweeter as well! Consider the difference in sweetness between a Demi-Sec Moscato (or “Semi Secco”) and a Demi-Sec Champagne, despite the fact that they may contain the same quantity of sugar. Pay attention to the following terms on the label of sweet dessert wines, sparkling wines, and other sparkling beverages: Purchase the book and receive the course!
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- Demi-Sec* (which translates as “off-dry” in French)
- Amabile (which translates as “slightly sweet” in Italian)
- Semi Secco* (which translates as “off-dry” in Italian)
- French for “sweet,” Dolce / Dulce (Italian for “sweet,” Spanish for “sweet,” and Moelleux (French for “sweet,” for some French wines)
- Doux (French for “sweet,” Dolce / Dulce (Italian for “sweet,” Spanish for “sweet”)
*Not to be confused with the terms “sec” or “secco,” which are used to describe dryness in both French and Italian.
Lightly-Sweet Dessert Wine
Not to be confused with “sec” or “secco,” which are the terms used in French and Italian to describe anything that is completely dry.
- Gewürztraminer Alsace, Alto-Adige (Italy), California, and New Zealand are all places where you may get this extremely flowery wine with modest alcohol content: Riesling Available in both dry styles (which are popular in Australia, Alsace, and the United States) and sweeter styles (which are more usually found in Germany). A wine with a high level of natural acidity, which helps to cut through the sweetness of the flavor
- Müller-Thurgau A less common type, also from Germany, that may be found in some regions of Oregon and has flowery scents and a little softer acidity than the other varieties. Porch wine is a classic and is especially good with sausages. Chenin Blanc is a white wine produced in France. When it comes to Chenin Blanc, a sweeter flavor is more frequent in the United States, although it is also produced in significant quantities in South Africa and France’s Loire Valley region. When purchasing Chenin Blanc, pay close attention to the label because many South African and French producers produce dry versions that taste more like a dry Sauvignon Blanc
- When purchasing Viognier, pay close attention to the label because many South African and French producers create dry versions that taste more like a dry Sauvignon Blanc
- The majority of the time, viognier is not sweet. However, because it is an aromatic grape type, you might occasionally encounter it in a fruit-driven style that smells like peaches and perfume. It has a thick, oily texture on the palate. This kind of Viognier may be found exclusively in Condrieu AOP (Rhône Valley) in France
- It is also known as “Condrieu Blanc.”
Richly Sweet Dessert Wine
With the best quality fruits and in an unfortified manner, these richly sweet wines are produced. Sugar and acidity allow many of these wines to retain their fresh flavor even after 50 years or more in the bottle. For example, the HungarianTokaji (pronounced “toe-kye”) was a favorite of the Tzars of Russia, while South African Constantia was a favorite of both the Dutch and the English. The FrenchSauternes was a favorite of Americans in the early 1800’s and is still popular today. There are numerous methods for producing highly sweet dessert wines, and you may gain a better understanding of them by looking at how they are prepared.
In an unfortified style, these lusciously sweet wines are crafted from the finest fruits. Sugar and acidity allow many of these wines to retain their fresh taste even after 50 years or more. There are other historical significance wines, such the HungarianTokaji (pronounced “toe-kye”), which was favored by the Tzars of Russia; the South African Constantia, which was a favorite of the Dutch and English; and the French Sauternes, which was favored by Americans in the early 1800s.
Producing deeply sweet dessert wines may be accomplished in a variety of ways, and understanding how they’re prepared can help you appreciate them more fully.
Noble rot is caused by a kind of spore known as Botrytis cinerea, which feeds on fruits and vegetables. Noble rot, despite the fact that it sounds (and seems) awful, imparts distinct notes of ginger, saffron, and honey to sweet wines. There are several different varieties of dessert wines derived from noble rot grapes that are widely available.
- Sauternais Sémillon and Sauvignon Blanc are blended together in Sauternes, Barsac, Cadillac, and Monbazillac to produce a rich, golden-hued sweet wine. A collection of French Appellations in and around Bordeaux, including Sauternes, Barsac, Cadillac, and Monbazillac
- Tokaji Tokaji Asz is a Hungarian wine created from Furmint grapes
- Auslese, BA, and TBA Riesling (BA = Beerenauslese, TBA = Trockenbeerenauslese)
- And Auslese, BA, and TBA Riesling (BA = Beerenauslese, TBA = Trockenbeerenauslese). Auslese is the first level of the German Pradikat system (a sweetness labeling system), and it has a larger proportion of botrytis-affected grapes than any other level. In addition to being sweeter than German Rieslings from the “QbA” and “Kabinett” varieties, they often have a greater alcohol content.
The grapes are put out on straw mats to raisinate prior to being used in the winemaking process (also known as “Passito”).
- Italian Vin Santo is prepared from the grapes Trebbiano and Malvasia and has a rich, nutty taste that is similar to that of dates. It is possible to find various different types of Vin Santo produced throughout Italy. ‘Passito’ in Italian means ‘passion’. Another straw wine created from a variety of grapes, both white and red, this time with a fruity flavor. For example, Passito di Pantelleriais a Muscat-based wine, whereas Caluso Passitois a Piedmont-based wine created with the uncommon grapeErbaluce. Greek Straw Wines are made from grapes harvested in Greece. Vinsanto, created from high-acid white Assyrtiko grapes, is another type of wine produced in Greece. It is believed that Samos was the first sweet wine manufactured from Muscat grapes, while Commandaria was the first sweet wine made from grapes in Cyprus, dating back to 800 BCE. Strohwein (German: Strohwein/Austrian: Schilfwein) is a kind of wine produced in Germany and Austria. Schilfweins are sweet wines made from Muscat and Zweigelt grapes in Austria and Germany that are becoming increasingly rare. Vin de Paille is a French term for wine made from grapes. These Vin de Paille are produced mostly in the Jura area of France, which is next to the Alps, and are made from Chardonnay and old Savagnin grapes
- They are particularly well-known in the United States.
Ice Wine (Eiswein)
True ice wine is incredibly difficult to come by and extremely costly for two reasons. For starters, it only happens in outlandish years when a vineyard freezes. And two, ice wine must be collected and pressed while the grapes are still frozen to ensure proper fermentation. The country of Canada is the world’s largest producer of ice wine. Ice wines are most commonly found in colder climates such as Germany, Austria, and Switzerland. The majority of ice wines are created from Riesling or Vidal grapes, however any kind of grape, including Cabernet Franc, can be used to make an ice wine.
Sweet Red Wine
Sweet reds are in decline, with the exception of commercially produced sweet reds. It’s still possible to get some excellent sweet reds that are historically fascinating and worth tasting. The bulk of these incredible sweet red wines come from Italy, where they are made from obscure grape varieties.
- Lambrusco A area known for producing a delightful sparkling wine that can be enjoyed both dry and sweet. Because it is a sparkling wine, it will have a yeasty undertone, as well as notes of raspberry and blueberry in the background. “Amabile” and “Dulce” are the names given to the sweet variants. Brachetto d’Acqui (Acquisition Brachetto) A red or rosé wine made from Brachetto grapes grown in the Piedmont area that is both still and bubbling. Famous for its flowery and strawberry scents, as well as its love for matching with cured meats, this wine is a favorite of foodies everywhere. Schiava A uncommon cultivar from the Alto-Adige region that is on the verge of extinction. A delicious scent of raspberry and cotton candy, with a refreshing, somewhat sweet taste that isn’t overpowering
- Freisa Frieda, once considered one of the great red varietals of Piedmont, is a relative of Nebbiolo, but with softer tannins and flowery cherry aromas rather than the latter. Recioto della Valpolicella (Valpolicella Recioto) Recioto della Valpolicella is a luscious, robust, and rich wine that is produced using the same meticulous procedure as Amarone wine. Late-Harvest Red Wines are a specialty of the region. There are several red dessert wines available in the United States, created from grapes such as Zinfandel, Mourvedre, Malbec, and Petite Sirah, among others. With their intense sweetness and high alcohol concentration, these wines are a feast for the senses.
Fortified wines are produced by adding grape brandy to a wine, and they can be either dry or sweet in flavor. Most fortified wines have a higher alcohol level (often 17-20 percent ABV) and have a longer shelf life once they have been opened than other types of wines.
Port wine is produced in the northern region of Portugal, along the banks of the Douro. These extremely uncommon sweet red wines are prepared from a variety of classic Portuguese grapes, including Touriga Nacional, Touriga Franca, and Tinta Roriz, among others. After being harvested and placed in open tanks, the grapes are stomped daily as the wine begins to mature, which results in a more concentrated flavor. When the wine is filtered and combined with pure grape spirit (with an ABV of approximately 70%), the fermentation is stopped and the wine is fortified, this is done at a certain stage throughout the fermentation.
- Roughed-up RubyCrusted Port (sweet) Introducing Tawny Port, a kind of Port wine that has the aroma and flavor of newly minted port and is far less sweet than its counterpart. VintageLBV Port (VintageLBV Port) (sweet) Despite the fact that LBV and Vintage Port are produced in the same manner, LBV are intended to be consumed in their youth (owing to the sort of cork enclosure used) and vintage Ports are intended to be consumed after 20-50 years of ageing. Tawny Port is a port wine produced by the Tawny Port Company (very sweet) Tawny Port is aged in big oak casks and smaller wooden barrels at the winery, where the wine is produced. The longer the Tawny Port is let to age, the more nutty and figgy it becomes in flavor. The finest tawny is between 30 and 40 years old. wine made in the style of port sa.k.a. Vin Doux Naturel (Natural Wine) (sweet) Although port can only be produced in Portugal, numerous producers across the world produce port-style wines, such as Zinfandel ‘Port’ or Pinot Noir ‘Port’, which are similar to port. These wines are referred to as vin doux naturel (natural sweet wine) (see below).
Sherry is produced in the Spanish region of Andalusia. Palomino, Pedro Ximénez (a grape, not a person), and Moscatel grapes are used in the production of the wines. Wines are made from varied proportions of the three grapes and are intentionally oxidized in order to generate nutty aromatics in the final product.
- Fino(dry) The lightest and driest of all the Sherries, with acidic and nutty notes
- The most popular of all the Sherries. Manzanilla(dry) In a more specialized location, Fino Sherry is produced in a distinct style that is even lighter in color than Fino. Palo Cortado (Corked Palo Cortado) (dry) A significantly richer kind of sherry that has been matured for a longer period of time, resulting in a deeper color and a fuller taste. This type of wine is normally dry, although it will include fruit and nut aromas due to the saline in the air. Amontillado is a kind of tequila (mostly dry) An old sherry that develops nutty notes reminiscent of peanut butter and butterscotch
- Oloroso(dry) Because of the evaporation of water as the wine matures, this sherry has a greater alcohol concentration than other sherries of the same age. In comparison to Sherry, this is more like scotch. Cream Sherry is a kind of sherry that is made using cream and sherry (sweet) When Oloroso and Pedro Ximénez Sherry are blended, the result is a sweet kind of Sherry. Moscatel(sweet) The tastes of fig and date are prominent in this sweet sherry. Pedro Ximénez (PX) is a Venezuelan politician (very sweet) It’s a really sweet sherry with notes of brown sugar and figs in it.
Madeira is a type of wine produced on the island of Madeira, which is located in the center of the Atlantic Ocean, utilizing up to four distinct grape varieties. Madeira is distinct from other wines in that it is produced through a process that includes heating and oxidation – processes that would normally “ruin” a wine in the traditional sense. The end product is a full-bodied fortified wine with notes reminiscent of walnuts, saltiness, and an oiliness on the tongue.
Because of the four distinct grapes that are utilized, Madeira wines range from dry to sweet, making them a great choice to serve with a meal or even as a pre-dinner drink before supper. More information on Madeira may be found here.
- RainwaterMadeira When a label just states “Madeira” or “Rainwater,” presume that it is a combination of all four grapes and that it is somewhere in the center of the sweetness spectrum. Sercial(dry) Sercial is the driest and lightest of all the grapes grown in Madeira, and it is also the most expensive. Typically, these wines will have greater acidity and be more dry, with hints of peaches and apricot in the bouquet. It is fairly rare to find Sercial Madeira that has been aged for more than 100 years. Verdelho(dry) When let to age, Verdelho will acquire nutty flavors of almond and walnut that will complement the citrus notes. Bual(sweet) It has a sweet flavor profile, with flavors of burned caramel, brown sugar, fig, rootbeer, and black walnut in the background. Although there are numerous well-aged 50-70-year-old Bual Madeira available, it is typical to find 10-year-old’medium’ (meaning: medium sweet) Bual Madeira. Malmsey(sweet) Malmsey Madeiras include orange citrus overtones and caramel to their taste, in addition to the oily oxidized nutty flavor that is characteristic of the region.
Vin Doux Naturel (VDN)
Vin Doux Naturel is produced in a similar manner as Port, with a base wine being produced and a neutral grape brandy being added at the end. The word vin doux naturel is derived from France, however this designation may be used to any wine from any country.
- VDN is made from Grenache grapes. For example, Maury, Rasteau, and Banyuls from the Languedoc-Roussillon region are typical of the southern region of France. Muscat-based VDN Muscat de Rivesaltes, Muscat de Frotignan, Muscat de Beaumes de Venise, Ruthernglen Muscat (Australia), Orange Muscat, and Vin Santo Liquoroso (Italy)
- Muscat-based VDN Muscat de Rivesaltes, Muscat de Frotignan, Muscat de Beaumes de Venise, Ruthernglen Muscat (Australia), Orange Muscat, and Vin Santo Liquoros VDN is based in Malvasia. Malvasia delle Lipari Liquoroso, for example, is mostly from Italy and Sicily. Mavrodaphni (Greek for “sweet red wine”) is a sweet red wine produced in Greece that has many characteristics to Port.
What is a Dessert Wine?
“You had me at hello,” as Jerry Maguire famously said, and this wine had us at dessert. Having said that, let’s be honest: you could get away with just dessert and just wine as well. In the world of wine, dessert wines are the middle child who doesn’t get spoken about much. This is a shame because they are excellent, and if you’re the next Sara Lee, you can elevate your dessert course to a whole new level with them. After all of that, we’re going to devote some time to discussing dessert wines because she deserves it!
- On the other hand, dessert wines are well titled since they are wines that are consumed during or after a meal that includes dessert.
- After that, you’re left with a full-bodied wine that’s been wonderfully sweetened with natural grape sugars from a variety of grape varietals!
- And, of course, each of these wine types has sub-styles that are sub-categories of the style.
- Let’s take a look at each type and see what you need know about it.
- As the world’s most technically complex wine, this wine requires a high level of upkeep due to the fact that she goes through two fermentations.
- Dessert wine with a little sweetness: These white wines, which are refreshingly sweet, are bursting at the seams with fruit aromas.
- Dessert wine with a lot of sweetness: There are three different ways to produce this delectably sweet drink, all of which use the highest-quality grapes and are not fortified with alcohol.
In general, the longer grapes are allowed to mature on the vine, the sweeter and more raisinated the grapes become.
Using noble rot to produce a highly sweet dessert wine is still another way.
Noble rot, despite the fact that it sounds and looks horrible, imparts notes of ginger, saffron, and honey to sweet wines, particularly Sauternes from Bordeaux in France and Trockenbeerenauslese from Germany (wow, that’s a mouthful).
In this procedure, grapes are allowed to raisinate on straw mats for a period of time before being turned into wine.
Ice wine is the last process of producing a sweet dessert wine with a high sugar concentration that is rich in flavor and sweetness (or in Germany, eiswein).
Ice wine must be collected and pressed while the grapes are still frozen in order to be successful.
Lambrusco, Brachetto d’Acqui, Schiava, Freisa, Recioto Della Valpolicella, and Late-Harvest Red Wines are some of the varietals that are available.
Fortified wines are produced by blending wine with grape brandy to provide a stronger flavor.
The wine can be either dry or sweet, depending on your preference. Fortified wines are extremely alcoholic and have a long shelf life, making them ideal for entertaining. Vin Doux Naturel is divided into four categories: port (tawny port or other), sherry, Madeira, and Vin Doux Naturel.
What Is The Difference Between Dessert Wine and Table Wine?
Is it just us, or does the word “table wine” sound very uninteresting when contrasted to the name “dessert wine”? It’s like your younger sister gets a very interesting name, and you’re named after your great-grandmother, who had the most popular name in her generation at the time. Table wines are also referred to as ‘dry wines’ since they do not include a significant amount of residual sugar in the final product. They are almost the polar opposite of dessert wines in that they are not sweet since they do not include the huge amounts of sugar found in dessert wines.
Is It Sweet?
Is it just us, or does the word “table wine” sound very uninteresting when contrasted to the name “dessert wine?”. It’s like your younger sister gets a very interesting name, and you’re named after your great-grandmother, who had the most popular name of her generation at the time. Due to the fact that table wines have very little residual sugar in the finished product, they are often referred to as “dry wines.” The fact that they are not sweet and do not contain a significant quantity of sugar makes them the polar opposite to dessert wines.
What Does It Taste Like?
Dessert wines, to put it simply, taste like dessert. Dessert wines may have a wide range of flavors, especially when it comes to the many sorts available to consumers. However, the following is a broad description of the flavors associated with each dessert wine. Dessert Wine with a Splash of Sparkling: This type of wine is zippy and light, with delicious notes of fresh apple, lime, and lemon zest, and it has a greater acidity than some of the others. Fruity dessert wine with a light sweetness: As we previously mentioned, this wine has a light sweetness to it and is bursting with fruit notes.
- These are excellent with sweets such as Crème Brûlée.
- Late harvest dessert wines with rich scents of dried pear, vanilla, and orange are made with a lot of sugar and are quite sweet.
- Known for being very sweet, Noble Rot wines, another means of producing lavishly sweet dessert wine, are another method of producing richly sweet dessert wine.
- Some of these reds should even be served cold for optimal pleasure, and they are renowned to have a fruity flavor that is recognizable to wine drinkers.
It is via the fortification process that we have received such treasures as port wine from Portugal, which frequently includes tastes of dried fruits like apricot. In general, all of these varieties of wine have a particular sweetness to them, and they are frequently used to flavor other drinks.
How Sweet It Is: A Guide to Dessert Wine
Simply said, dessert wines have a flavor that is similar to that of dessert. In terms of flavor, dessert wines may be quite diverse, especially when it comes to the various varieties available. The following, however, is a broad description of the flavors associated with each dessert wine. Dessert Wine with a Splash of Sparkling Champagne: These wines are often fruity, with tastes of fresh apple, lime, and lemon zest, and have a greater acidity than some of the others. Fruity dessert wine with a light sweetness: As we previously mentioned, this wine has a light sweetness to it and is bursting with fruity aromas.
- Desserts such as Crème Brûlée and other similar items pair well with them.
- Intense notes of dried pear, vanilla, and orange are found in richly sweet dessert wines that are late harvest.
- Another way of producing lavishly sweet dessert wines is the Noble Rot process, which is recognized for producing wines that are very sweet.
- In fact, some of these reds should be served cold in order to maximize pleasure, and they are renowned to have a fruity flavor.
- Port wine from Portugal, for example, is a product of the fortification process and contains aromas reminiscent of dried fruits such as apricot.
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. port-wine-glass-0215
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.
Try pairing a Madeira (though perhaps not a 200-year-old vintage!) with Sticky Toffee Pudding or Hazelnut Cookies for dessert.
Dessert wine – Wikipedia
The term “sweet wine” links to this page. Sweet Wine (musical composition by Mark Williams) is a song written by Mark Williams (song). Fresh Cream is a song by the band Cream. For other uses, see Fresh Cream. The dessert wine, also known as pudding wine in the United Kingdom, is a sweet wine that is generally served with a sweet dessert. A dessert wine cannot be defined in a straightforward manner. When it comes to dessert wines in the United Kingdom, any sweet wine consumed with a meal is regarded a dessert wine, as opposed to the white fortified wines (fino and amontilladosherry) used before the meal and the red fortified wines (port and Madeira) consumed after the meal.
In contrast, in the United States, a dessert wine is classified as any wine that contains more than 14 percent alcohol by volume, which includes all fortified wines—and as a result, it is taxed at a higher rate as a result.
Methods of production
Château d’Yquem 1999, a noble rot wine from the Loire Valley Dessert wine producers are interested in producing a wine that contains high quantities of both sugar and alcohol. Because all winemaking results in the production of alcohol through the fermentation of carbohydrates, they are often traded off. However, there are a variety of methods for increasing the relative sugar levels in the finished wine:
- Grow grapes such that they naturally contain enough sugar for both sweetness and alcohol
- Add sugar in one of the following ways:
- Sugar or honey (Chaptalization) is added before fermentation
- Unfermented must (Süssreserve) is added after fermentation.
- Prior to the completion of the sugar fermentation process (fortification or’mutage ‘), remove water from the sugar solution to concentrate the sugar solution:
- In warm areas, raisin wine may be produced by drying the grapes in the open air. In colder locations, you may produce ice wine by freezing off a portion of the water. When growing grapes in moist temperate areas, a fungal infection called Botrytis cinerea is used to desiccate the grapes, which causes noble rot.
A late harvest Semillon from the state of Washington. 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. Final sugar levels are greatly influenced by environmental factors; thevigneroncan assist by leaving the grapes on the vine until they are fully ripe, as well as by green picking and trimming to expose the young grapes to the light.
While the vigneron has little control over the sun, a sunny year helps to keep sugar levels under control.
However, most of the Muscats from antiquity, including the famousConstantiaof South Africa, were very certainly created in this manner.
Honey was used to sweeten wine in ancient Rome, and it was also used to boost the ultimate strength of the finished product. Today, sugar is typically added to wines that are flabby and immature in order to increase the alcohol content rather than for sweetness, although a certain amount of chaptalization is authorized in the wines of certain nations. German wines must state whether they are ‘natural’ or not; chaptalization is prohibited from the highest levels of German wines in any event.
It is a German winemaking method in which unfermented must (grape juice) is added to the wine after it has finished fermenting. This boosts the sweetness of the finished wine while also diluting the alcohol a little—in Germany, the final wine must have more than 15 percent Süssreserve by volume, which is the maximum allowed. Süssreserve allows winemakers to complete the fermentation process without having to be concerned about halting the fermentation process before all of the sugar has been used.
Süssreserve is also employed by other producers of German-style wines, most notably in New Zealand’s wine industry.
To accompany dessert, sweet Montilla-Morilessherry, notably Pedro Ximénez and vins doux naturels are the most often consumed fortified wines in the world. Because it is made from raisin wine, the Pedro Ximenezdessert wine is unlike any other sweet wine from Andalucia. It is fortified and matured in a solera system, like other sweet wines from the region. Alternatively, some sweet sherries (which are mix wines) like asBristol Cream can be consumed as dessert wine. Arnaud de Villeneuve, a professor at the University of Montpellier in France, is credited for perfecting the manufacture of natural sweet wines in the 13th century.
Muscat de Beaumes-de-Venise, Muscat de Rivesaltes, Muscat de Frontignan, Muscat de Lunel, and Muscat de Mirevaland are all named after vineyards in France: Muscat de Beaumes-de-Venise, Muscat de Rivesaltes, Muscat de Frontignan, Muscat de Frontignan, Muscat de Lunel, and Muscat de Mirevaland.
Regardless of the grape, fermentation can be halted using up to 10% of 95 percent grape spirit, depending on the amount used.
SweetMontilla-Morilessherry, notably Pedro Ximénez, and vins doux naturels are the most popular fortified wines served with dessert. Unlike other sweet wines from Andalucia, the Pedro Ximenezdessert wine is a raisin wine that is fortified and matured in a solera system, which makes it one of the most distinctive dessert wines in the world. Alternatively, some sweet sherries (which are mix wines) such asBristol Creamcan be consumed as dessert wine. Arnaud de Villeneuve, a professor at the University of Montpellier in the 13th century, was the first to develop the manufacture of sweet natural wines.
Muscat de Beaumes-de-Venise, Muscat de Rivesaltes, Muscat de Frontignan, Muscat de Lunel, and Muscat de Mirevaland are all named after vineyards in France: Muscat de Beaumes-de-Venise, Muscat de Rivesaltes, Muscat de Frontignan, Muscat de Frontignan, Muscat de Lunel, Muscat de Mirevaland, Muscat de Mirevaland.
With up to 10 percent of 95 percent grape spirit, fermentation can be halted regardless of the fruit. In comparison to the Muscats, the Grenaches are less oxidized in appearance.
Most wine rules demand that the grapes for ice wine be gathered when the temperature is less than 7 degrees Celsius (19 degrees Fahrenheit). During such temperatures, some water in the grapes freezes, but the sugars and other solids in the grape juice remain dissolved in the remainder of the liquid. If the grapes are pressed while still frozen, a very concentrated must can be produced, which requires a particular yeast strain and an extended fermentation period. The resultant wines are quite sweet, yet their acidity helps to keep them balanced.
The most well-known ice wines are German Eiswein and Canadian Icewine, although ice wines are also produced in smaller numbers in the United States, Austria, Croatia, the Czech Republic, Slovakia, Slovenia, Hungary, Italy, Australia, France, and New Zealand.
Noble rot wine
Wines such as TokajiAsz of Tokaj-Hegyaljain Hungary, Château d’Yquemof Sauternes, and Seewinkelof Austria are prepared from grapes that have been mouldy with Botrytis cinerea, which sucks the water out of the fruit while giving flavors of honey and apricot to the future wine. Noble rot is caused by a fungus that requires precise environmental conditions to thrive; if the environment is excessively moist, the same fungus may create destructivegrey rot. Vignerons make every effort to increase the quantity of noble rot produced while avoiding the loss of the entire crop to grey rot.
Because of the time it takes for noble rot to develop, these wines are typically picked late.
The fact that noble rot was a factor in Hungarian vineyard demarcation some 50 years before a messenger was allegedly mugged on his way to Schloss Johannisberg in Germany and that asz inventory predates it by approximately 200 years indicates that Hungary’s Tokaj was the first region to produce the wine.
Noble rot is also responsible for a variety of other dessert wines, including the German beerenauslese and trockenbeerenauslese (TBA) classifications, the French Monbazillac, the Austrian Beerenauslese, the Austrian Ausbruch, and other TBA-type wines from throughout the globe.
Vin Santo with almond cookies are a delicious combination. Generally speaking, the wine should be sweeter than the food it is served with; a perfectly ripe peach has been regarded as the ideal companion for many dessert wines, yet it makes sense not to drink wine at all with many chocolate- and toffee-based meals, for example, 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).
White dessert wines are often served slightly chilled, however they can be served excessively cold if they are served too quickly. Red dessert wines should be served at room temperature or slightly cooled to enhance their flavor.
- “The seven most important sorts of white wines.” Süssreserve was retrieved on April 27, 2019. Archived 2007-03-10 at the Wayback Machineon the Wine Dictionary website
- Amerine and Maynard’s “Wine.” Encyclopedia Britannica is a reputable reference work. Encyclopedia Britannica is a reputable reference work. Shoemaker, Ted (27 April 2019)
- Shoemaker, Ted (6 December 2013). “German Ice Wine Regulations Have Been Tightened.” This is according to Wine Spectator. retrieved on March 20, 2021
- CooksInfo is a website dedicated to providing information about cooking (4 October 2020). “Ice Wine,” as the name suggests. Cook’s Information, retrieved on March 20, 2021
- “The Beautiful Bounty of Botrytized Wines,” retrieved on March 20, 2021. Wine Enthusiast Magazine is a publication dedicated to wine enthusiasts. Steve Kolpan, Michael A. Weiss, and Brian H. Smith have published a paper in Science (2014). Winewise: Your Complete Guide to Understanding, Selecting, and Enjoying Wine is a comprehensive guide to understanding, selecting, and enjoying wine (2nd ed.). Jancis Robinson, MW, “Tokaji,” in Jancis Robinson, MW (ed. ), Jancis Robinson’s Concise Wine Companion (Oxford:Oxford University Press, 2001), pp. 469–471, ISBN0-19-866274-2
- Gorman-McAdams, Mary. “Delicious Dessert Wines for Dessert Week.” Houghton Mifflin Harcourt. ISBN978-0-54433462-5 The Kitchn, retrieved on April 27, 2019
- “Three of the Best Italian Dessert Wines,” retrieved on April 27, 2019. Italy, November 12th, 2014
- Jeanne O’Brien Coffey is the author (20 November 2017). Sauternes is the perfect holiday wine for everything from appetizers to desserts, as revealed by Wine Spectator. Forbes
- Dessert wine is defined in the Wiktionary dictionary as follows:
The Ultimate Guide To Dessert Wines + Infographic!
“I prefer any sort of wine, but it needs to be dry,” says the author of the book. The popularity of dry wines has soared in recent years, maybe as a reaction to the era of White Zinfandel and Blue Nun that characterized the wine business in the past. Dessert wines, which are some of the most historically significant, complex, and long-lived wines on the planet, are hardly on the radar of most wine enthusiasts because of the passionate aversion to sweet wines that exists. Dessert wines, on the other hand, should not be overlooked; they should be utilized to enrich the post-dinner experience.
The process of utilizing the wine to enhance the dessert and vice versa can result in some truly amazing combinations of flavors.
These wines range from less sweet to more sweet, from light to super-boozy, and from best when consumed young to best when matured for decades.
Fortified wines, one of the most historically significant categories of wine, are produced by adding grape spirit (brandy) to a wine during or after fermentation, depending on whether the winemaker wishes the finished wine to be dry or sweet. Fortified wines are produced in two ways: during fermentation or after fermentation. Wine that has been fortified before fermentation has ended will be sweet because there will still be sugar in the wine itself, but a wine that has been fortified after fermentation will be dry because there will be no sugar in the wine itself.
Wine drinkers — mostly the English – learned to like the style, and the technique became established.
Sherry is one of the world’s coolest and most flexible dessert wines, yet it is typically avoided by wine enthusiasts because it might be scary to drink. The reason for this is that sherry, which is produced in a variety of various styles in the hot, southern Spanish area of Jerez, has a variety of personalities rather than a single one. There are three types of grapes that may be used to make Sherry: Palomino Fino, which accounts for the vast bulk of the country’s Sherry production, Pedro Ximénez (often known as “PX”), and Moscatel.
However, despite the fact that there are several Sherry classifications, the most straightforward method is to divide them into two categories: dry versus sweet, and oxidative against non-oxidative.
They should be enjoyed young and should not be stored for long periods of time.
In the middle there’s dry, semi-oxidative/semi-biological Sherry, such as Amontillado and Palo Cortado, which exhibit traits of both types while also having the capacity to mature.
Finally, there are the sweet, oxidative varieties such as Cream, Moscatel, and Pedro Ximénez, all of which have tremendous sweetness, fig-like tastes, and, in the case of Pedro Ximénez, the ability to age if properly produced.
Even though sherry is one of the world’s coolest and most flexible dessert wines, many wine enthusiasts shy away from it because it might be scary to drink. As a result of its various personalities rather than a single personality, sherry (which is made in several distinct styles in the hot and humid southern Spanish province of Jerez) has become increasingly popular. Palomino Fino, which accounts for the vast majority of Sherry production, Pedro Ximénez (often referred to as “PX”), and Moscatel are the grapes that can be utilized in the creation of Sherry.
As complicated as it may appear, the most straightforward method to define Sherry is in two ways: dry vs sweet, as well as oxidative versus non-oxidative (or a combination of these).
These sherries will have fresh yet distinct tastes such as almond, tangy citrus, and saline and should be sipped when it is young.
In the middle there’s dry, semi-oxidative/semi-biological Sherry, such as Amontillado and Palo Cortado, which exhibit aspects of both types while also having the ability to age well.
If Madeira were to be found in Westeros, it would unquestionably be among the Iron Islands, as it, too, adheres to the motto “What is dead may never die,” which means “What is dead may never die.” As a result of the fact that it has already been practically destroyed, this zombie wine from the warm island of the same name off the Moroccan coast (although it is nominally a Portuguese territory) is the most ageable of all wines.
The vinification process producing Madeira requires frequent heating and purposeful oxidation, two phenomena that are normally associated with the spoilage of fine wine.
It fluctuates in sweetness from drier to sweeter (in order of grape variety), and a bottle called Rainwater is often a mix with a medium level of sweetness.
Madeiras are responsible for many of the world’s oldest bottles of wine remaining in existence; they may endure for millennia and can be left open and out of the fridge for virtually an endless period of time.
Even though Marsala is commonly thought of as a basic cooking wine, it really has a lengthy history and is considered one of the world’s “big three” fortified dessert wines, alongside Sherry, Port, and Madeira, among other things. Marsala is the name of the region in which this fortified wine is produced, which is located around the city of Marsala in the northwestern corner of the island of Sicily and is known for its production of fortified wines. In most cases, it is created from white grapes, however red and ruby variants are available.
Depending on when the wine is fortified during fermentation and whether or not a cooked grape must called mosto cotto is added, the style of Marsala can range from dry to sweet.
This oxidative aging is responsible for the amber colour of Marsala, as well as the rich tastes of nutty, caramel-like, honeyed, and dried fruit.
Look for bottles branded semi-secco or dolce to assure that you’re getting a sweeter variety.
The region of Rutherglen Muscat is steeped in history, with many of the region’s producers hailing from the fourth or fifth generation of winemaking. While ultra-sweet, fortified wine may not be the first thing that comes to mind when picturing the landscape of Australian wine, Rutherglen Muscat has a long and rich history. In this hot area of Victoria, some three hours northeast of Melbourne, the reddish-skinned white grape (yes, really!) Muscat Rouge à Petits Grains is allowed to ripen on the vine for the majority of the harvest season, allowing the grape to develop sugar.
The result is a deep dark wine with robust flavors of raisin and prune, burned caramel, coffee, roasted almonds, and other fruits.
The region of Rutherglen Muscat is steeped in history, with many of the region’s producers hailing from the fourth or fifth generation of winemaking. While ultra-sweet, fortified wine may not be the first thing that comes to mind when picturing the landscape of Australian wine, Rutherglen Muscat is a significant part of the region’s history. In this hot area of Victoria, some three hours northeast of Melbourne, the reddish-skinned white grape (yes, really!) Muscat Rouge à Petits Grains is allowed to ripen on the vine for the majority of the harvest season, allowing the grape to accumulate sugar as it matures.
The result is a deep dark wine with robust flavors of raisin and prune, burned caramel, coffee, roasted almonds, and other fruits and nuts. Typically, the earliest Rutherglen Muscats are little more than five years old, but the greatest examples can live for several decades.
Late-harvested/Noble rot wines
The region of Rutherglen Muscat is steeped in history, with many of the region’s producers hailing from the fourth or fifth generation of winemaking. While ultra-sweet, fortified wine may not be the first thing that comes to mind when picturing the landscape of Australian wine, Rutherglen Muscat is a significant part of the country’s wine heritage. In this hot area of Victoria, some three hours northeast of Melbourne, the reddish-skinned white grape (yes, really!) Muscat Rouge à Petits Grains is allowed to ripen on the vine for the majority of the harvest season, allowing the grape to accumulate sugar while it does so.
The result is a deep dark wine with powerful notes of raisin and prune, burned caramel, coffee, roasted almonds, and more.
In spite of the fact that Riesling is often associated with low-cost, sweet wines, the grape is actually one of the most versatile in the world, capable of producing bone-dry, enamel-stripping wines, lusciously-sweet, high-quality, super-expensive wines, and everything in between. Riesling is planted in many parts of the world, but it is particularly well-suited for making sweet wines in Germany, where the legal quality hierarchy for wines, known as the Pradikat system, is actually based on the quantity of sugar present in each grape at harvest.
Fully botrytized wines (Beerenauslese and Trockenbeerenauslese) have a lusciously sweet, orange blossom-like, honeyed richness.
In addition to making excellent ice wine Riesling, Austria also uses the Pradikat technique to produce Riesling, and Canada is also generating great ice wine Riesling.
In spite of the fact that Riesling is often associated with low-cost, sweet wines, the grape is actually one of the most versatile in the world, capable of producing bone-dry, enamel-stripping wines, lusciously-sweet, high-quality, super-expensive wines, and anything in between. Riesling is produced in many parts of the world, but it is particularly well-suited for making sweet wines in Germany, where the legal quality hierarchy for wines, known as the Pradikat system, is actually based on the quantity of sugar present in each grape at the time of harvest.
Sweet wines are made from grape The Eiswein (ice wine) category, which is comprised of wines created from grapes frozen on vines, has as much sugar as botrytized Rieslings, but with fruit tastes that are more pure.
In general, all of these Rieslings have a low alcohol content, with the sweetest wines having an alcohol percentage in the single digits and years of age in the double digits, respectively.
Who would have imagined that Hungary would produce one of the world’s most celebrated sweet wines? Tokaji (not to be confused with its locality, Tokaj) is a wine created from the Furmint grape, which is strong in acidity and highly vulnerable to botrytis. It is most known for itsaszversion, which is prepared from late-harvested, shriveled, botrytis-affected grapes gathered in containers known asputtony. In addition to being very sweet, these barrel-aged Tokaji Asz wines are low in alcohol, have a thick mouthfee, and are frequently heavily honeyed.
It is arguably the sweetest wine on the planet, is extremely uncommon, may mature for more than a century, and is normally sold by the teaspoonful in small quantities.
Late-harvest Chenin Blanc
Chenin Blanc, cultivated in its various Loire Valley appellations, is another of those grapes that everyone knows, yet whether it’s dry or sweet, light or full-bodied, still or sparkling, it’s always extremely Chenin Blanc. Despite being the most well-known Chenin appellation in the Loire Valley, Vouvray can range from dry to sweet in a single location; the designations demi-sec, moelleux, and liquereux will indicate the presence of residual sugar. Sweet Chenin Blanc, on the other hand, achieves its apex in the Coteaux du Layon area of France, where grapes are harvested late in the season in many passes through the vineyard.
With the addition of the subregions of Bonnezeaux and Quarts de Chaume, the wines acquire notes of golden apple, honey, wool, and orange blossom that are highly sought after.
Dried Grape Wines
Chenin Blanc, cultivated in its numerous Loire Valley appellations, is another of those grapes that everyone knows, yet whether it’s dry or sweet, light or full-bodied, still or sparkling, it’s always extremely Chenin-esque. Despite being the most well-known Chenin appellation in the Loire Valley, Vouvray may range from dry to sweet in a single location; the designations demi-sec, moelleux, and liquereuxall indicate the presence of residual sugar. But it is in the Coteaux du Layon area where sweet Chenin Blanc finds its zenith, when grapes are harvested late in the season after passing through several passes through the vineyard.
With the addition of the subregions of Bonnezeaux and Quarts de Chaume, the wines develop notes of golden apple, honey, wool, and orange blossom that distinguish them from the others.
The quantity of sugar in these wines allows them to continue to develop with time, becoming smokier and more fascinating as time goes by.
Vin Santo del Chianti
The wine known as “holy wine” may be found in numerous parts of Italy (as well as a Greek variation), but this particular variety from the heart of Tuscany is the most well-known. In addition to being fermented in small oak or (traditionally) chestnut barrels, Vin Santo del Chianti undergoes extensive barrel aging: between three and eight years, depending on the variety of grapes used and the amount of barrel aging. The wine is amber in color and made from Trebbiano Toscano and Malvasia grapes that are hung in whole bunches from rafters.
Do you want to try the most classic combination with Vin Santo?
Recioto della Valpolicella
Its sweet red wine, Recioto della Valpolicella, is in line with the legendary red wines of this region in the Veneto. It is created from dried Corvina, Rondinella, and Molinara grapes, and it is produced in the same manner as the region’s famous red wines. Traditionally, grapes are dried on straw mats or in lofts called fruttai, which guarantee that air flows through the grapes during the drying process, preventing mold from forming on the grapes themselves. Recioto producers will normally allow the wine to ripen until the alcohol concentration reaches around 14 percent alcohol by volume, after which they will cool the wine to halt fermentation and leave residual sugar in the wine.
Fun fact: According to folklore, the world-renowned Amarone Della Valpolicella was born after a Recioto grower made the mistake of allowing his wine to ripen to dryness!