What Is A Good Dessert Wine

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!

With the purchase of Wine Folly: Magnum Edition, you will receive this bonus.

  • Demi-Sec* (which translates as “off-dry” in French)
  • Amabile (which translates as “slightly sweet” in Italian)
  • Semi Secco* (which translates as “off-dry” in Italian)
  • French for “sweet,” Dolce / Dulce (Italian for “sweet,” Spanish for “sweet,” and Moelleux (French for “sweet,” for some French wines)
  • Doux (French for “sweet,” Dolce / Dulce (Italian for “sweet,” Spanish for “sweet”)

*Not to be confused with the terms “sec” or “secco,” which are used to describe dryness in both French and Italian.

Lightly-Sweet Dessert Wine

Lightly sweet wines have a delightful sweetness to them, making them ideal for a hot afternoon. Many of these sweet wines go well with spicy dishes such as Indian or Southeast Asian cuisine, which is why they are so popular. Lightly sweet wines are best consumed as soon as possible after the vintage date, with the exception of a few exceptional examples, such as German Riesling, which may be savored for several years after the vintage date. Expect these wines to be bursting with fruit tastes and well-suited for desserts that are fruit-based or vanilla-driven.

Fruit tarts and a Gewürztraminer go together like peanut butter and jelly.

  • Gewürztraminer Alsace, Alto-Adige (Italy), California, and New Zealand are all places where you may get this extremely flowery wine with modest alcohol content: Riesling Available in both dry styles (which are popular in Australia, Alsace, and the United States) and sweeter styles (which are more usually found in Germany). A wine with a high level of natural acidity, which helps to cut through the sweetness of the flavor
  • Müller-Thurgau A less common type, also from Germany, that may be found in some regions of Oregon and has flowery scents and a little softer acidity than the other varieties. Porch wine is a classic and is especially good with sausages. Chenin Blanc is a white wine produced in France. When it comes to Chenin Blanc, a sweeter flavor is more frequent in the United States, although it is also produced in significant quantities in South Africa and France’s Loire Valley region. When purchasing Chenin Blanc, pay close attention to the label because many South African and French producers produce dry versions that taste more like a dry Sauvignon Blanc
  • When purchasing Viognier, pay close attention to the label because many South African and French producers create dry versions that taste more like a dry Sauvignon Blanc
  • The majority of the time, viognier is not sweet. However, because it is an aromatic grape type, you might occasionally encounter it in a fruit-driven style that smells like peaches and perfume. It has a thick, oily texture on the palate. This kind of Viognier may be found exclusively in Condrieu AOP (Rhône Valley) in France
  • It is also known as “Condrieu Blanc.”

Richly Sweet Dessert Wine

With the best quality fruits and in an unfortified manner, these richly sweet wines are produced. Sugar and acidity allow many of these wines to retain their fresh flavor even after 50 years or more in the bottle. For example, the HungarianTokaji (pronounced “toe-kye”) was a favorite of the Tzars of Russia, while South African Constantia was a favorite of both the Dutch and the English.

The FrenchSauternes was a favorite of Americans in the early 1800’s and is still popular today. There are numerous methods for producing highly sweet dessert wines, and you may gain a better understanding of them by looking at how they are prepared.

Late Harvest

Late harvest refers to precisely what it says on the tin. With each additional day that grapes are allowed to hang on the vine, they get progressively sweeter and more raisinated, culminating in grapes with concentrated sweetness. “Vendage Tardive” is the term used in Alsace to describe late harvest, whereas “Spätlese” is used in Germany to describe late harvest. Late harvest wines can be made from any grape that has been left on the vine. Having said that, late-harvest wines made from Chenin Blanc, Sémillon, and Riesling grapes are becoming increasingly popular.

Noble Rot

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.

Straw Mat

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 Wine

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

Fortified wines are produced by adding grape brandy to a wine, and they can be either dry or sweet in consistency. The majority of fortified wines have a higher alcohol level (often 17-20 percent ABV) and have a longer shelf life once they have been opened than table wines.

  • 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

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.
See also:  How To Serve Mourvedre Dessert Wine

Madeira

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.

8 of the Best Dessert Wines For You and Your Sweetheart

A little bit sweet is something that everyone enjoys every now and again. The same may be said about wine. After a heavy meal, there’s nothing better than a glass of dessert wine to wash down your meal and bring the night to a close on a positive note. Dessert wines are produced all over the world, utilizing a variety of varietals and production techniques. Here are eight of our favorite dessert wines to sip on this Valentine’s Day, all of which are reasonably priced. Pick up a bottle, match it with your partner’s favorite dessert, and prepare to have the bestValentine’s Day you’ve ever had.

Blandy’s 10 Year Madeira Rich Malmsey

While most people are familiar with Port wine from Portugal’s Douro Valley, Madeira is another delicious dessert wine from the country’s southern Portuguese islands of — you guessed it —Madeira. While most people are familiar with Port wine from Portugal’s Douro Valley, Madeira is the other delicious dessert wine from the country’s southern Portuguese islands of — you guessed it —Madeira. Alternate your usual Port selection with this decadent Madeira, which is packed with powerfully nutty and caramel flavors as well as notes of dried fruits and caramel.

Price on average: $32

Fontodi Vin Santo 2007

This exquisite dessert wine is created in theappassimentostyle, which means that the grapes are naturally dried to concentrate their sugars before being fermented and bottled. Fontodi’s grapes are dried for five months before being pressed, and the resulting must is aged in chestnut and oak barrels for a minimum of six years. Its notes of honeyed almonds and sweet prunes are bursting forth from the glass of this excellent dessert wine. Price on average: $95

Graham’s Six Grapes

This is without a doubt our favorite Ruby Porton on the market right now. Fruity notes of jammy plums and sweet cherries, as well as overtones of dark chocolate, erupt from the glass in this wine. It’s luscious and silky smooth, and it’s a deal at this price. $21 is the average price.

Quinta de la Rosa Tawny Port

With spicy plum flavors and a lingering finish, this reasonably pricedTawny Port is relatively light on the tongue and easy on the wallet. Serve with blue cheese for an absolutely exquisite dessert combo. $24 is the average price.

Vidal-Fleury Beaumes de Venise Muscat 2013

The grapes for this 100 percent Muscat à Petit Grain are hand-picked in late September, when the sugar levels in the grapes are at their peak. The palate is dominated by notes of lychee, honey, and dried fruit, which are counterbalanced by a powerful acidity. Serve with foie gras or fruit-based sweets to complete the meal. The average cost is $20.

Dr. Loosen Demi Sec 2015

Bubbles and Riesling are two things that will always be true: everyone loves them, and everyone loves Riesling. What’s wrong with combining the two?

Dr. Loosen has been producing world-renowned Riesling wines in the Mosel area of Germany for more than 200 years, and his wines are sold all over the world. In addition to being great for any romantic occasion, this bottle of sweet sparkles is also quite reasonably priced. The average price is $14.

Accordini Recioto Classico Acinatico 2013

This lovely wine fromVeneto displays stunning ruby red colours in the glass, with notes of dried fruit following suit. The taste exhibits a superb balance between sweetness and acidity, making it an excellent match for chocolate pastries and dark chocolate in particular. The average cost is $40.

Fuleky Pallas Tokaji Late Harvest

This Hungarian dessert wine is an excellent introduction wine for individuals who are interested in learning more about the Tokajgrape. The sweetness of the wine’s taste profile is countered by its acidity, which is well-structured. With a low alcohol content of 10.5 percent, this is an excellent choice for before-bed drinking. Pair with strong cheeses and fruit-based desserts for a satisfying meal. The average price is $25. Originally published on February 14, 2017.

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.

Natural sweetness

To create raisin wine in hot areas, the grapes are air dried before pressing. If you live in a cold area, you can produce ice wine by freezing out some of the water. By employing a fungal infection, Botrytis cinerea, to desiccate the grapes with noble rot in moist temperate areas,

Chaptalization

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.

Süssreserve

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.

Fortification

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.

Raisin wine

A glass of Piedmontese raisin wine, Calusopassito, was enjoyed. Sweet wine known as passum was produced at ancient Carthage from air-dried grapes, and comparable wines, known as Moscato Passito di Pantelleria and produced across the Malta Channel from the site of Carthage, are being produced today. The Romans were the first to describe such wines. ‘Passito’ wines are produced in Northern Italy, where the grapes are dried on straw, racks, or rafters before being pressed and fermented in barrels.

In the Jura, Rhone, and Alsace, the French make’straw wine’ (vin de paille); the Spaniards start with a raisin wine and Pedro Ximénez before fortifying it; the Cypriots have their ancientCommandaria; and there have been recent trials with the style in South Africa and the United States.

Ice wine

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

Grapes for ice wine must be gathered when temperatures are below 7 degrees Celsius (19 degrees Fahrenheit), according to most state statutes. During such temperatures, some water in the grapes freezes, but the sugars and other substances in the grape juice stay dissolved. A particularly concentrated must can be produced if the grapes are crushed while frozen, necessitating the use of specific yeast and a lengthy fermentation period. Because of this, the resultant wines are quite sweet, yet their acidity helps to keep them in proportion.

See also:  How To Serve Dessert Wine

Germany’s Eiswein and Canada’s Icewine are the most well-known, but ice wines are also produced in lesser numbers in other countries such as: the United States, Austria, Croatia, the Czech Republic, Slovakia, Slovenia, Hungary, Italy, Australia, France, and New Zealand.

Serving

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.

References

  1. “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
  2. Amerine and Maynard’s “Wine.” Encyclopedia Britannica is a reputable reference work. Encyclopedia Britannica is a reputable reference work. Shoemaker, Ted (27 April 2019)
  3. Shoemaker, Ted (6 December 2013). “German Ice Wine Regulations Have Been Tightened.” This is according to Wine Spectator. retrieved on March 20, 2021
  4. 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
  5. “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
  6. Gorman-McAdams, Mary. “Delicious Dessert Wines for Dessert Week.” Houghton Mifflin Harcourt. ISBN978-0-54433462-5 The Kitchn, retrieved on April 27, 2019
  7. “Three of the Best Italian Dessert Wines,” retrieved on April 27, 2019. Italy, November 12th, 2014
  8. 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

External links

  • Dessert wine is defined in the Wiktionary dictionary as follows:

8 of the Best Dessert Wines For You and Your Sweetheart

Tokaji, a wine area in Hungary, was the first to specialize on sweet wines when it was established in 1737.

Many good, unique, and luxury dessert wines are available in the United States and across the globe, yet most people are only familiar with “ice wine.” However, there are many more wonderful, novel, and luxurious dessert wines available in the United States and around the world.

Chateau Rieussec Sauternes

The winery is located in the commune of Fargues and is a Premier Cru Classé in the original Bordeaux Wine Official Classification of 1855. It is part of the incredibly sweet Sauternes appellation in Gironde, in the region of Graves, and is a Premier Cru Classé in the original Bordeaux Wine Official Classification of 1855. Sémillon, Sauvignon Blanc, and Muscadelle are the grapes used to make the best botrytis-affected wines, and they are the gold standard when it comes to botrytis-affected wines.

Civilized in a luscious way.

www.lafite.com

Rosa Regale

Premier Cru Classé in the original Bordeaux Wine Official Classification of 1855, and belonging to the incredibly sweet Sauternes appellation in Gironde, within the region of Graves, the winery is located in the commune of Fargues. The winery is a Premier Cru Classé in the original Bordeaux Wine Official Classification of 1855 and belongs to the incredibly sweet Sauternes appellation in Gironde, within the region of Graves. Sémillon, Sauvignon Blanc, and Muscadelle are the grapes used to make this wine, which is the gold standard when it comes to botrytis-affected wines.

Civilized in a luxuriant way.

www.lafite.com

Vidal Fleury Muscat de Beaumes de Venice 2014

Vin de France Vidal Fleury is the oldest continually functioning winery in the Rhone Valley, having been established in 1780. Since 1943, the company has been producing these delicious sweet wines. “Its golden robe and gold accents are praised by connoisseurs and sensualists, who detect grapefruit, lychees, and even rose petal jam.”

Quady Essencia

It is created from Orange Muscat grapes in Madera, California, and has a rich, full-bodied sweetness to it. Andrew Quady’s 1980 discovery of neglected Orange Muscat grapes near Reedley, California, resulted in a wine with balanced tastes and aromas of spicy orange, apricot, and pear fruit. In Italy, the varietal is referred to as Moscato Fior d’Arancio, which translates as Orange Blossom Muscat. Pair with chocolate, almond, peach, apricot, and apple desserts, as well as cheesecake or other sweet treats.

Also, Elysium and Deviation are great choices!

Kracher BeerenausleseTrockenbeerenauslese

Austria’s Burgenland is home to the Kracher Winery, which is located in the Seewinkel region. With the presence of nighttime fog and a mild Pannonian climate, persistent warm-humid weather patterns predominate, allowing for the development of Botrytis cinerea. This is what allows for the production of excellent sweet wines such as Beerenauslese and Trockenbeerenauslese, among other things. The late Alois Kracher, a former chemist, made more than a dozen distinct Trockenbeerenauslesen wines each year from the grape varietals Welschriesling, Chardonnay, Traminer, Scheurebe, Muskat-Ottonel, and other varieties.

However, they are magnificent.

A variety of late-harvest wine, Noble Rot or botrytized wines are produced when healthy grapes are infected by a fungus known as Botrytis cinerea, which concentrates the tastes, sugar, and acidity of the grapes, resulting in a more concentrated wine.

Botrytis frequently incorporates its own distinct tastes, such as ginger, citrus essence, and honey, into the final product.

Domini Veneti Recioto Della Valpollecella

Before you even taste the wine, you’ll remember that it was created in a place named Moron. And much more so afterward,Dominirefers to the territories of Venice when it was the country’s most populous. It’s really good with blue cheese. It gets its name from racemes, which are little bunches of flowers known as “recie” that develop on the edges of a cluster and give the plant its shape. This wonderful wine is made completely from native grapes such as Corvina, Corvinone, and Rondinella, as well as Cruina, Forselina, Negrara, and Oseleta.

The same grapes are utilized in the production of Amarone.

Consider the flavors of cherries and chocolate.

Saracco Moscato D’Asti

ThisSaracco Moscato d’Asti is a semi-sparkling wine, or “frizzante,” produced in Asti, Italy. In Italy’s Piedmont area, it has an alcoholic content of 8% and is produced there. Honeysuckle may be detected with an informed nose. Rich in luscious peach taste and accompanied by honeysuckle notes, this wine is a must-try. Moscato d’Asti is an aromatic wine produced in the region of Asti, Italy, that has notes of orange, peach, and lime, as well as a sweet flavor that is high in minerals. Pastries, cakes, fruit tarts, ice cream, and biscuits are all excellent pairings.

Chocolate Shop Wine

Since the launch of The Chocolate Shop in 2011, Hal Landvoig, a philosophy graduate from the University of Montana who is currently located in Seattle, has been working in a bottle. His aromatized red wine is the best-selling chocolate red wine in the United States, according to the wine industry. Chocolate and red wine are a perfectly natural match, and this is no exception. That is, until you step on the scales. $109 for the case through

Simple Dessert and Wine Pairings With Chart

Karen Frazier contributed to this report. Karen is a wine, drink, and cuisine aficionado who enjoys traveling. She has a California Wine Appellation Specialist credential from the San Francisco wine school, as well as a Bar Smarts mixology certificate, and she works as a bartender for charity events. Specialist in the Appellations of California Wine (CWAS) In order for LoveToKnow to be a participant in affiliate relationships, it is possible that a portion of purchases from links on this page will be paid to it.

Our editorial content is not influenced by these relationships in any way.

If you choose the proper combination of wines and sweets, you will have a delicious meal. A solid combination brings out the flavors of both the wine and the dessert to their full potential. By experimenting with these combinations, you may elevate your dessert to an entirely new level.

Berry Wines

Raspberry, strawberry, and other berry wines are produced by a large number of wineries. These wines pair wonderfully with dark chocolate treats because they have a traditional taste profile. Chocolate and berries mix together like peanut butter and jelly, and the sweetness of the wine wonderfully balances the sharpness of the chocolate.

Ruby Port

When combined with dark chocolate, Ruby Port offers a deep, rich, dark fruit flavor that is unbeatable. As a matter of fact, it’s a fantastic traditional combination that’s definitely worth trying since it successfully balances the bitterness of dark chocolate with the sweetness of dark fruit.

Chocolate Wine

Although it may seem like a no-brainer, chocolate and chocolate go together like peanut butter and jelly. Creamy chocolate wines, such as Chocovine, have a mild, milk chocolate flavor with a warmth that is nearly like a fortified wine in taste and texture. These smooth, creamy wines pair well with dark chocolate because they temper the intensity of the chocolate’s flavor while yet providing similar flavor characteristics.

Shiraz

Big, rich, fruit-forward notes that taste like berries and jam are commonly found in this powerful, spicy red from Australia that is also dry and peppery. While the Shiraz is dry, the fruit notes of the dessert pair beautifully with the dark chocolate, and the tannins help to cut through the fattiness of the dish. The dryness of the wine also helps to balance the sweetness of the chocolate, while the flavors of the jam help to soften any bitterness.

Wines With Crème Brûlée and Vanilla-Flavored Desserts

With its rich, creamy vanilla custard and caramelized sugar topping, this dessert is the perfect way to cap off a dinner. Pairing it with a dessert wine enhances the flavor of the meal even further.

Sauternes or Barsac

Traditionally, crème brûlée is served with sweet white wine from the Bordeaux area, which is the most traditional wine combination. Both Sauternes and Barsac wines are produced from grapes that have been infected with botrytis cinera, which is found in Sémillon, Sauvignon Blanc, and Muscadelle. The presence of this fungus adds layers of complexity to the wines, and the lateness of the harvest results in a high residual sugar level in the finished product. A luscious, sweet wine with tropical aromas and a great, balanced acidity is produced as a consequence, which is well complemented by the vanilla custard.

Moscato (Muscat)

This white variety has a subtle sweetness to it that makes it enjoyable. Apricots and almonds are typical tastes found in Moscato wines, and they pair well with the rich vanilla custard in this dessert. In addition, pairing a Moscato with crème brûlée helps to balance out the richness of the custard since, while it has a modest sweetness, it is not overpoweringly sweet like other dessert wines.

Gewürztraminer

This German dry whitemay seem like an odd pairing with a thick crème brûlée at first glance, but when you consider the wine’s taste and balance, it makes perfect sense. Gewürztraminer is a dry, spicy wine with a pleasant acidity that pairs well with food. The acidity of the wine helps to cut through the fat of the custard, and the dryness of the wine serves to temper the sweetness of the dessert.

In this dessert, the delicate vanilla notes of the crème brûlée are complemented by the spiciness of the Gewürztraminer. This is an excellent wine selection for those who want their sweets to be a little less sugary.

Pairing Wine With Apple Pie and Apple or Pear Desserts

Apple pies are a delicious combination of sweetness and spice. The majority of the time, wines that match well with apple pie will also pair well with other apple desserts, such as apple brown Betty (also known as apple crisp) and baked apples.

German Riesling

It is possible to find Riesling from Germany with varying degrees of dryness and sweetness. The three finest apple dessert combinations are Kabinett, Spätlese, and Auslese, which are listed in order of sweetness from least sweet to most sweet. Riesling has a strong level of acidity, which helps it to cut through the sweetness of the pie perfectly. A subtle spicy flavor that fits well with the pie ingredients is also present in this mixture. Finally, the taste profile of Riesling is generally dominated by apples, pears, and other tree fruits, and the flavor of apples is a good match for the flavor of the wine.

Auslese is the wine you pick if you want a lot of sweetness in your wine.

Prosecco

Prosecco is a mildly bubbly Italian wine that is comparable to Champagne in taste and appearance. Prosecco is available at a variety of sweetness levels. To counteract the richness of the pie, go for an off-dry Prosecco that is gently sweet but not overpowering in its sweetness. Apple pie is made with crisp and acidic Prosecco, which pairs perfectly with the acidity of the apples used in the pie.

See also:  How To Use Sweet Wine In Dessert

Moscato d’Asti

This Italian white wine has a subtle fizz and a mild sweetness, making it a refreshing summer drink. It also includes pleasant fruit flavors such as apples and pears, which makes it a fantastic match for an apple pie dessert. Despite the fact that Moscato d’Asti is slightly sweet, it is not overbearing, so you will not be putting extremely sweet on top of super sweet in your dessert.

Lemon Meringue Pie and Citrus Curd Wine Pairing

Featuring a gentle sweetness and a tiny fizz, this Italian white is a refreshing drink. The wine also contains pleasant fruit tastes, such as apples and pears, that pair well with an apple pie. Despite the fact that Moscato d’Asti is slightly sweet, it is not overpowering, so you will not be putting highly sweet on top of super sweet while making dessert.

Ice Wine

Ice wines are prepared from white wine grapes that have been harvested after the first frost has occurred, allowing the sugars to become more concentrated. Ice wines become delectably sweet as a result of this. This sweetness helps to temper the acidity of lemon sweets, resulting in a wonderful and satisfying match.

Late Harvest Whites

Grapes picked late in the season are used to make late harvest white wines, which are delicious. As a result, the wines tend to have a low alcohol content but a high concentration of residual sugar. The sweetness of these wines ranges from mildly sweet to extremely sweet. Consider a late-harvest Viognier or Chardonnay, which tend to have zesty qualities that will pair nicely with the lemon taste profile.

Champagne

A dryChampagneor sparkling wine will also go well with a lemon meringue pie, as will a dessert wine.

As with the crust’s characteristics, the biscuity notes of Champagne are a good complement for the meringue’s toasty flavor. Finally, Champagne has a tendency to be dry, which will help to balance the sweetness of the dessert.

Pumpkin Pie and Warm Spice Desserts Wine Pairing

Pumpkin pie and other pumpkin sweets tend to be sweet, creamy, and spicy, with a hint of cinnamon and clove. Numerous wines mix nicely with these characteristics, counterbalancing the creaminess and enhancing the spice notes.

Tawny Port

Tawny Port is distinguished by its golden hue and its warm, rich taste. Although the fortified wine is often sweet, it also has delicious caramel and spice tastes that go nicely with the pumpkin and spices. The strong alcohol content of the pumpkin custard helps to balance out the creaminess of the custard.

Australian Dessert Muscat

This is a fortified wine that is comparable to a tawny Port in taste and appearance. It boasts a delicious combination of sweet and spicy aromas, as well as a pleasing golden appearance. Wine drinkers frequently describe the tastes of this wine as toasty, raisiny, or toffee-like. Pumpkin pie benefits from the combination of these warm tastes and the warm spices.

Madeira

This fortified wine from Portugal is available in a variety of sweetness levels, ranging from dry to sweet. Choose a sweet or semi-sweet Madeira to combine with your pumpkin dish, depending on your preference. Among the many characteristics found in Madeirate are smoky, peppery, and nutty, all of which complement the flavor of pumpkin. The high alcohol concentration also serves to perfectly complement the rich, creamy custard.

Tokaji

Hungarian Tokaji has rainy notes that go well with the spiciness of pumpkin pie and other sweets with a similar flavor profile. Dessert wine has a pleasant sweetness to it that goes well with the spice in the pie.

Tiramisu and Mocha Dessert Wine Pairings

Many wines will pair well with tiramisu and other sweets with a coffee flavoring. Coffee is a taste that combines nicely with a variety of flavor characteristics, according to the experts.

Vin Santo

The color of this sweet Italian dessert wine has a lovely golden hue. It has a nutty flavor, similar to that of hazelnuts, with a hint of sweetness. Nuts and coffee go together like peanut butter and jelly, so a glass of Vin Santo will go a long way in balancing out the coffee flavor of the tiramisu.

Cream Sherry

Cream Sherry is a sweet fortified wine with a chocolate hue that is made from grapes. In tiramisu, it has a nutty flavor with a hint of sweetness, which helps to balance out the harshness of the coffee components in the dessert.

Ruby Port

The color of this fortified wine is a rich maroon, and it has a subtle sweetness to it. Ruby Port is known for being fruit driven, with tastes of berries dominating the aromas and sensations. It also has slight notes of nutmeg in the background. The aromas of berries and nuts are a fantastic compliment to the flavors of coffee and espresso.

Berry Desserts

Whatever the dessert (summer pudding or raspberry pie), berry desserts pair nicely with a wide range of wines that enhance their tastes and textures.

Rosé

Rosé wine is available in a variety of styles, from dry to sweet, and it has delicate floral and berry flavors that go well with berry sweets. If you’re serving sugary sweets, a drier rosé will help to balance out the sweetness.

Muscat-de-Beaumes-de-Venise

In the Rhône Valley, there is a sweet fortified wine called Muscat-de-Beaumes-de-Venise.

It features sweet, honeyed, and citrus aromas that pair nicely with berries and berry desserts of all types and varieties.

Cava

The sparkling wine produced in Spain Cava may be either dry or sweet, and both are complementary to berries. Choose drier rosé wines to pair with sweeter sweets and sweeter rosé wines to pair with less sweet desserts to create a sense of balance and contrast in your meal.

Wine and Dessert Pairing Chart

The following chart outlines several excellent wines to pair with desserts, as well as a recommendation or two of specific wines for each type of dessert.

Matching Wine and Dessert

While the options above might serve as a starting point, there are no hard and fast rules when it comes to combining wines and sweets. Pair your favorite wines with your favorite treats. Look for tastes that complement one another and wines that will assist you in achieving the amount of sweetness you seek, and you’ll end up with a delectable match. LoveToKnow Media was founded in the year 2022. All intellectual property rights are retained.

How Sweet It Is: A Guide to Dessert Wine

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

Dessert Wine Basics

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

Sparkling Dessert Wine

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

Concentrated, Rich Dessert Wine

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

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

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

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

Port

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

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

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.

Excellent Sweet Wines for Beginners

There are numerous good sweet wines for novices, like Moscato and Sauternes, which are also terrific choices. Find out which high-quality white wines to try if you enjoy dessert wines and which ones to avoid. You are not alone if your first sip of wine did not taste quite the way you anticipated it to. Despite the fact that it is made from grapes, that lovely beverage is nothing like grape juice. Even yet, various wines appeal to different palates in different ways. Some wine enthusiasts favor dry wines, but others prefer lighter, sweeter wines, and vice versa.

Popular kinds, like as Ports, are fantastic alternatives for red wine enthusiasts, but white wine is the way to go if you’re seeking for outstanding sweet wines for beginners that are both affordable and delicious.

Pop a Bottle of Riesling

Wine made from the grape Riesling can be either dry or sweet. Ensure that you double-check with your server or read the label to determine if you want the sweet or semi-sweet version. This light and lemony white wine, which is commonly served effervescent, is often sweetened with fruit such as apples, peaches, pears, and apricots. Pro Tip: If you want your Riesling to be particularly sweet, go for a bottle from the Late Harvest—these will please any sweet craving!

Have a Moscato d’Asti

Because it is a dessert wine, Moscato is a great sweet wine for novices to try. Winemakers occasionally use apricots and almonds to flavor this Italian type, as well as peach or other fruity tastes on rare occasions. It has a tiny fizz to it and is unquestionably the sweetest wine available.

Get a Glass of Sauternes

Sauternes is made from Sémillon wine grapes that have been afflicted by noble rot after they have been harvested late. Noble rot is a form of fungus that can only be found in specific conditions and causes grapes to shrivel. Vintners have only been making wine from rotting grapes since the 17th century, according to historical records. In modern times, Sauternes is frequently served with dessert fruits and cheeses. It has a butterscotch, caramel, mango, and marmalade flavor to it, as well as hints of citrus and ginger in it.

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Drink Demi-Sec Champagne

Wine from Sauternes is made from Sémillon grapes that have been afflicted by noble rot after they have been harvested late. In some conditions, there is a form of fungus called Noble Rot that causes grapes to shrivel. The production of wine from rotting grapes has only been around since the 17th century. In modern times, Sauternes is usually served with dessert fruits and cheeses. It has a butterscotch, caramel, mango, and marmalade flavor to it, as well as hints of citrus and ginger in the background.

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