What Is A Sweet Dessert Wine Called

Dessert wine – Wikipedia

Wine enthusiasts make up a large part of our team. All things wine have been taught to us by our amazing sommeliers, who have been at the helm for years. Writing this post was a collaborative effort between two friends who wanted to share their love of wines with the world.

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

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.

Because sulphites are required to prevent fermentation, this approach helps to minimize the amount of sulphites utilized. 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.

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

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.


  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:

Common Sweet and Dessert Wines

It is possible for even the most seasoned dry wine consumer to find themselves in uncharted ground when it comes to drinking sweet wines. Sweet styles may be made from a wide variety of grape varietals and mixes, just as they can be made from their dry counterparts. Within such genres, one may discover a wide variety of scents, tastes, textures, and, of course, varying degrees of sweetening. The ability to achieve a sense of balance in a wine is very desirable, and when the components of a wine (bode, alcohol content, sugar content, fruit, acidity, and tannin) work together to produce harmony, the wine may be said to be well-balanced.

  1. The sorts of sweet wine that are most commonly encountered will be discussed in the next section.
  2. The wines from Sauternes are among the world’s most age-worthy whites, with the best being produced from two grapes: Sauvignon Blanc and Semillon.
  3. Young Sauternes wines are lusciously sweet, containing high levels of alcohol and acidity, and are best drunk young.
  4. Foods that are fatty and salty, like as foie gras and blue cheese, are typical matches with Sauternes.
  5. In Hungary, Tokaji wines are generally produced from a grape variety known as “Furmint.” They are typically deep amber in color and vary in their sweetness, with the sweetest being the sweetest.
  6. After undergoing a long and slow fermenting process, Tokaji Eszencia (Nectar) produces a wine with relatively low alcohol content but extremely high residual sugar and acidity.
  7. Late harvest grapes, as opposed to grapes gathered at their typical period for the creation of dry wines, are collected later in the growing season and have higher levels of ripeness and sugar than normal harvest grapes.

The amount of sweetness present in late harvest wines varies based on the growth circumstances.

Late-harvest wines in Alsace are designated as “Vendage Tardives,” whereas in Germany, wines designated as “Spätlese” are classified as late-harvest.

They are often sweeter than Spätlese wines and are produced in smaller quantities.

Eiswein was initially associated with German Riesling, however it is also practiced in various cool-growing locations across the world.

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Low levels of Botrytis can cause damage to grapes, although this is not required for the production of Eiswein.

Eiswein can fetch expensive prices as a result of the inherent risk involved, as well as the limited number produced – but the premium is well worth it when tasting such a delightfully sweet wine.

Muscat à Petits Grains is used to manufacture the currently popular, effervescent Moscato d’Asti.

They also go well with sweets, cheeses, and fresh fruits, among other things.

When serving desserts, bear in mind that the wine should be as sweet as or somewhat sweeter than the item being served, depending on the style of dessert.

Many sweet wines are also appropriate for drinking on their own, and in certain cases, they may even give you with a genuinely transcendent drinking experience in specific circumstances.

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

In the minds of many, the word “dessert wine” conjures up images of syrupy concoctions that leave a bitter taste in the mouth. For after all, in today’s health-conscious age of low-sugar wines, keto diets, and carb-free living, who wants to drink a cloyinglysweet wine that may send your insulin levels skyrocketing and leave a sticky feeling on your tongue for hours after you’ve finished your glass? (It’s possible that there are a handful of you out there.) While the increasing popularity of dry wines (that is, wines that are not sweet) might appear to spell the end of sweet wines, this is not necessarily the case.

To that end, please allow us to provide you with some background information about dessert wine and how it differs from other types of wines.

What IsDessert Wine?

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

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

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

What to Look for inDessert Wine

Dessert wines, as previously said, are available in a variety of sweetness levels and are available in both red and white wines. Enjoying these mouthwatering sippers with dessert or as dessert in and of itself is recommended. Furthermore, it’s important to note that dessert wines are designed to be served in little wine glasses, similar to the way you’d sip on a snifter of whiskey or bourbon. (Although we must admit that we are great supporters of single-serve wine bottles that eliminate the need for a glass entirely.) If you desire a sweet dessert wine, you will get a sweet dessert wine.

Keep an eye out for the following descriptors:

Different Types ofDessert Winesand Food Pairings

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


Despite the fact that it is best known as a sweet red wine, this fortified wine from Portugal is available in a variety of flavors ranging from deep reds to dry white and dry rosé varieties. Chocolate cake, chocolate truffles, and salted caramel desserts are all wonderful pairings for the sweetly complex redtawny port and ruby port. Serve the white or roséport wines with stone fruit, strawberry angel food cake, or lemon meringue pie to complement the flavors of the wine.


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


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


This fortified wine comes from the country of Spain. Sherry is often served as an aperitif before a meal; however, why not try it after a hearty dinner when you’re looking to wind down?

Fruit sweets like Pedro Ximénez are great accompaniments to crème brulee, vanilla ice cream, dark chocolate anything, or just enjoyed on their own as an after dinner treat.


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


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


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

Ice Wine

Ice wine, also known as Eiswein in German, is a particular sort of wine that is made from grapes that have been frozen while still on the vine. Due to the frigid environment required for the production of this dessert wine, it can only be produced in Germany and Canada. (It’s also one of the reasons why it’s a somewhat expensive wine.) Consider matching the red grape type with chocolate desserts and the white grape variety with blue cheeses and cheesecake if you have the choice between the two.

It’s Time for Dessert in a Glass

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

Who knows what will happen?

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

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. As a result, we’ve compiled the best guide to dessert wines that will satisfy each palate and any occasion.

Fortified Wines

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.


Port, like Sherry, is available in a range of style categories, but unlike Sherry, Port is always sweet and is primarily made from red wine grapes. Port is primarily prepared using the indigenous grape Touriga Nacional, which is grown on terraced vineyards in Portugal’s Douro River Valley, as well as other local supporting grapes. Even though traditionally, Port was vinified in the Douro Valley and then matured downriver in the legendary Port houses of Vila Nova de Gaia, across the river from Porto, many smaller wineries are now opting to age their Port in the same location where it was originally vinified: the Douro Valley.

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These include Late-Bottled Vintage (LBV) Ports and Vintage Ports, while LBV Ports and Vintage Ports have far greater concentration and complexity, and will benefit tremendously from bottle aging.

Colheita Tawny is the vintage form of this kind of Port wine, although while the wine may have been matured for a lengthy period of time at the winery, it will not benefit from additional bottle aging in most cases.


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.


As with the Iron Islands, if Madeira were to be found in Westeros, it would unquestionably be one of them, as it, too, lives by the slogan “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 actually a Portuguese product) is the most ageable of all wines.

The vinification process producing Madeira requires repetitive heating and purposeful oxidation, two processes that are normally associated with the spoilage of wines.

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 sugar.

Madeiras are responsible for many of the world’s oldest bottles of wine remaining in existence; they may endure for centuries and can be left open and out of the fridge for virtually an endless period of time without losing their flavor.

Rutherglen Muscat

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.


Banyuls is a dessert wine that is a match made in heaven for those who are die-hard, no-excuse red wine enthusiasts out there. Produced mostly from Grenache grapes in France’s southernmost wine appellation, Banyuls is evocative of young Ruby Port, but with a fuller-bodied red wine flavor. It is produced in France’s southernmost wine appellation, Banyuls, which is quite near to the Spanish border. Banyuls is a fruit-driven wine, despite the fact that it has been matured in barrel. It has strong aromas and flavors of cooked red berries, prunes, and spice, as well as a pronounced tannic structure.

Late-harvested/Noble rot wines

Quite simply, late-harvested wines are those produced from grapes that have been allowed to ripen on the vine until later in the harvest season, allowing them to become extremely ripe and to accumulate significant amounts of sugar. A kind of late-harvest wine, noble rot or botrytized wines are produced when healthy grapes are attacked by a fungus called Botrytis cinerea, which punctures grape skins and causes them to dry, concentrating flavors, sugar and acidity. Botrytis frequently incorporates its own distinct tastes, such as ginger, citrus essence, and honey, into the final product.


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 general, all of these Rieslings have a low alcohol content, with the sweetest wines having an alcohol percentage in the single digits and an age in the double digits for the sweetest wines.


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.

The quantity of sugar in these wines allows them to continue to develop with time, becoming smokier and more fascinating as time goes on.

Dried Grape Wines

Dried grape, or passito, wines are produced using a process that has been employed for centuries in Italy, Greece, and occasionally Austria. After harvest, healthy grapes are purposely dried on straw mats or by hanging grape bunches from rafters, depending on the region. This dehydrates the grapes, concentrating the residual sugar and aromas, and resulting in a sweet wine with clean and raisined tastes that is generally served chilled. Because the juice is effectively being drained from raisins, the passito technique produces less wine than traditional vinification.

Vin Santo del Chianti

Wine prepared from dried grapes, also known as passito, is a process that has been employed for centuries in Italy, Greece, and occasionally Austria. After harvest, healthy grapes are purposely dried on straw mats or by hanging grape bunches from rafters, depending on the region. Dehydrating the grapes concentrates the sugar and tastes that are left in the grapes, yielding a sweet wine with clean, typically raisined, notes. Because the juice is effectively being extracted from raisins, the passito procedure produces less wine than traditional vinification.

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!

Sweet Wines, Popular Sweet Wine Varietals

Riesling|Moscato|Vouvray|Chenin Blanc|Sauternes|Icewine/Eiswein|Tokay/Tokaji|Port| Riesling|Moscato|Vouvray|Chenin Blanc|Sauternes|Icewine/Eiswein|Tokay/Tokaji|Port|


Wineries in Germany, Austria, Alsace (France), New Zealand, South Africa and the United States specialize on Riesling grapes. It can be either a dry white wine or a sweet dessert wine depending on your preference. In order to make a dessert wine, the grapes must be picked extremely late and treated with noble rot, icewine, or chaptalized to add sweetness. Sweet riesling has a higher acidity and lower alcohol concentration than dry riesling, and it works particularly well with fresh fruit, soft cheeses, and dishes that have a high salt content since the sweetness of the wine helps to balance out the salty.

read on to find out more Overview of the Riesling grape Riesling Styles and Regions Riesling from Germany is called Auslese. Riesling Forum is a discussion forum for Riesling enthusiasts.


Muscato, also known as Moscato d’Asti, Muscatel, or Muscadel, is a fragrant dessert wine that is made as a sweet semi-sparkling wine (Moscato d’Asti) or a sweet still wine (Moscato di Sangiovese). Several nations, including Italy, Spain, Portugal, and France, as well as smaller countries such as Greece, Moldova, Lebanon, and Slovenia produce Muscat wines, to mention a few. Muscato wines are also made in the United Kingdom. The Muscat grape, which can range in color from white to black, is high in sugars and flavonoids and can be found in many varieties (antioxidants).

  • Recently, the popularity of Muscat has increased in the United States, thanks to the fact that it is an accessible sweet wine that matches well with a wide variety of dishes.
  • Also goes well with milder Thai foods or other spicy dishes since the sweetness helps to balance out the heat of the dish.
  • Moscato wines are also excellent with sparkling wine.
  • Muscat is a grape variety that is commonly used in fortified wines and brandy in Spain and Portugal.
  • With apricot and peach flavors dominating the tongue, you can expect a fruit driven taste on the palate.
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Vouvray wine is a very popular cold-climate wine produced in France’s Loire Valley (Appellation Vouvray Controlée). It is made from grapes grown in the Loire Valley. Rather of a single Vouvray, there are multiple distinct types available. It can be sweet and flavorful, or it can be full-bodied and dry. The sweet wine has a golden tint and is lively, fruity, and refreshing on the palate. Vouvray is created from grapes called Chenin Blanc (Pineau blanc de la Loire). Demi-Sec (semi-dry), Moelleux (sweet, botrytized), and Doux (sweet) are all types of sweet vouvray wines (sweetest, botrytized and heavy or syrup like).

While vouvray is almost never matured in oak barrels, it is created in the conventional steel tank method and is popular as a still wine as well as a sparkling wine.

These include notes of quince and honey as well as almonds, Asian spices, gala apple, and fig.

Vouvray matches exceptionally well with rich meals like as pastries, cakes, soft creamy cheeses such as Camembert, as well as creamy veal or chicken entrees, among other things.

Aside from that, it is lavished with delectable reduction sauces, duck and grilled fowl. Chenin Blanc Varieties from Around the WorldLoire Wine Varieties Forum Chenin Blanc Around the World

Chenin Blanc

Many nations, including Spain, South Africa, and Australia, have adopted the cultivation of Chenin Blanc grapes from the Loire Valley. In the United States, the grapes are now grown in 12-15 states around the country. The Chenin Blanc variety is known for having a high acidity level. For sweet wine, the grapes are picked at a specific time of year, frequently late in the season, when the grapes have been afflicted with the greatest amount of noble rot. Botrytis, often known as “noble rot,” is a naturally occurring mold that is highly coveted for its ability to produce high levels of sugar and sweetness that are unequaled by any other natural process.

These are followed by flavors of honey, chocolate/almond, or nuttiness, followed by flavors of citrus and exotic fruits.

Chenin Blanc Around the WorldLoire Wine Varieties/Chenin Blanc Forum Chenin Blanc Around the World


Sauternes is considered to be the “King” or “Grandfather” of all sweet wines. Sauternes wines have a long and illustrious history, yet they are frequently prohibitively costly. In the Graves area of Bordeaux, Sauternes wines are created from grapes that have been afflicted by noble rot. The fruits used to make Sauternes wines include Semillon, Sauvignon Blanc, and Muscadelle. Because the chilly environment and moderate dampness strike the area on an annual basis, botrytis (also known as noble rot) and the cold cause the grapes to raisin, imparting acidity and chalkiness to the grapes, as well as apricot and honeycomb notes to the grapes.

Sauternes wines are very valuable due to their long ageing potential (up to 100 years).

When served cold, they are very lovely with rich meals such as foie gras, crème brulee, chocolate, and cakes.

Sweet Wines of International Renown Bordeaux Wines Discussion Forum


Icewine is a fantastic dessert wine since it is very sweet and delicious. It may be enjoyed on its own after a meal, similar to a dessert in a glass. Alternatively, pair this rich, sweet wine with a dessert that is a little lighter and less sweet in comparison. Alternatively, pair it with something savory and robust in flavor to provide balance. Serve icewine with a dessert that is either too rich or too sweet, since this may cause the wine to overpower the dish. It goes well with a simple dessert of fresh fruit and cheese, or it can be served as an aperitif before dinner.

Ice wine is created from grapes that are only plucked after they have frozen on the vine, which is why it is called “ice wine.” Grapes are typically gathered in the most difficult conditions, such as the middle of the night and during a severe cold, to ensure that botrytis (noble rot) does not infect the grapes during the harvest.

Because of this, producers are on high alert and must have a labor pool ready to harvest grapes whenever the need arises.

Ice Wine may be prepared from a variety of grape varietals, ranging from Riesling to Cabernet Franc, Merlot, and Muscatine grapes, resulting in a diverse spectrum of flavor characteristics.

Icewine is an excellent pairing for chocolate desserts, which may be enhanced with truffle or caramel toppings, as well as fruit and fruit-based compotes. Introduction to the IcewinePorts/Other Fortifieds and Stickies Discussion Forum


Hungary and Slovakia are the only nations entitled by law to use the Tokaj or Tokaji name under the brand since it is a designated regulated appellation. The Tokaj or Tokaji name has been used under the brand since the 1530s. Only six grape varietals are authorized to be used in the fermenting process under the Tokaj regulations, and they are Furmint, Hárslevel, Yellow Muscat, Zéta (Oremus), Kövérszl, and Kabar. Furmint, Hárslevel, Yellow Muscat, Zéta (Oremus), Kövérszl, and Kabar are the only ones that are permitted.

  1. A paste-like consistency called Aszu dough (puttonyos) is created by stomping baskets of Aszu grapes into a paste-like consistency that is then combined with wine must for up to 48 hours.
  2. As a result, a sluggish fermentation process occurs, which might take many years or more.
  3. Tokaj has a sweet, honeyed flavor with caramelized notes that go well with creamy cheeses, foie gras, fruit sweets, and rich pastries.
  4. Because it has such a high concentration and a small proportion of the total output, it is generally served in smaller glasses and is highly costly (about $500 per bottle) owing to its cellaring capability, which allows it to last for more than 200 years in bottle when properly stored.
  5. Tokaj Aszu is a slang term for “Tokaj Aszu is a slang term for Tokaj Forum is a forum dedicated to the discussion of Tokaj.


Due to the fact that it is a designated regulated appellation and has been in use since the 1530s, Hungary and Slovakia are the only nations that are entitled to use the term Tokaj or Tokaji under the brand name. In accordance with the Tokaj law, only six grape varietals are authorized to be used in the fermenting process. These are Furmint, Hárslevel, Yellow Muscat, Zéta (Oremus), Kövérszl, and Kabar. Furmint, Hárslevel, Yellow Muscat, Zéta (Oremus), Kövérszl, and Kabar After a lengthy summer followed by a brutally harsh winter, the Tokaj winemaking process includes a harvest under circumstances of noble rot (botrytis), which results in an increase in sugar content in the grapes after they have been raised by the noble rot (botrytis).

  • In order to complete the blending process, the wine is placed in wooden vats and racked.
  • A Tokaji is categorised according to the quantity of Puttonyos that have been put to the barrels, with three to six Puttonyos being the sweetest and most famous of the varieties.
  • Essencia, which is a nectar that drips from the Aszu’s racks and can be bottled, is also available in a concentrated form.
  • It can be served with fruit, cheese, or a delicious dessert, but because of its rarity and exclusivity, Tokaji Essencia should be considered a stand-alone beverage.

The name of Tokaj Aszu is derived from the word “tokaj,” which means “tokaj” in Turkish. Toko Forum (Tokaj Forum) is a forum dedicated to the discussion of Tokaj culture.

Barrel Aged Port

Barrel Matured Port is intended to be aged and eaten over a lengthy period of time, and it contains the following ingredients:

  • Tawny Port is a port wine made from red grapes that is aged in oak barrels to allow for partial oxygenation, resulting in a deeper, richer color. Usually served as a dessert wine, this variety is rather popular. Tawny ports are classified as either year ports or non-year ports. A designation such as 20 years is used. It is indicated by the color tawny that the blends are made up of wines that have been in barrel for at least 20 years. Colheita Port– A tawny port made from a single vintage, which, unlike vintage port, must have been aged in barrels for at least 20 years before being released. There have been attempts to produce white Colheita ports
  • Nonetheless, red Colheitas are more typical. an uncommon event in which a single vintageharvest is made and barrel matured, after which the port is moved to a glassbottle for further maturing
  • Garrafeira Port

Bottle Aged Port

Bottle Aged Port is intended to be drank within a short period of time and contains the following ingredients:

  • It is mixed in enormous steel or concrete tanks to preserve its vibrant color. Ruby Port is the least costly of the ports. Ruby ports are often used in cooking and for immediate consumption, and their flavor does not improve with time. In the case of Reserve Port, it is a combination of several vintages of less attractive ports. Rose Port is a port that has had just a minimal amount of contact with the grape skins and is prepared in a manner that is comparable to rose wines. Not generally known and only recently put onto the market, with only tepid demand at best, this product is not highly popular. White Port– a port wine made from white grapes that is normally matured for a longer length of time. It is typically served chilled or combined with cocktails. In time, it will darken in hue as a result of additional bottle age. Late Bottle Vintage Port (also known as LBV) is a single vintage port that is often produced as a result of low demand and excessive barrelaging. The wine is often filtered (as opposed to vintage port) and intended for instant drinking without the need for extended maturing and decanting. Crusted Port is a combination of multiple vintages of higher grade unfiltered ports that have been blended together. Before being released, the port must have been matured in bottles for at least three years. Wines made from vintage port are produced from grapes that have been harvested at least two and a half years before they are bottled, with an additional 10 to 50 years in the bottle before they are ready to be consumed. Vintage port accounts for 2% of total production and is made from grapes that have been harvested at least two and half years before they are bottled. The choice to designate a vintageport is not made lightly, and it is not done every year in an effort to preserve the highest level, given that this is the most renowned Port and has the smallest output.

Port Wine Forum: Ruby PortTawney PortPort Wine Forum: Ruby Port

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