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.
Buy Dessert Wines Under $20 Online
In this case, Château Suduiraut Sauternes2016/750 ml.| Item 95619VN9797 points. – Vinous – January of this year The Suduiraut for 2016 is outstanding. The aromas of crème brulée, passion fruit, tangerine peel, and exotic floral notes rush out of the glass at the same time. I’m always amazed at how Suduiraut manages to give such a high level of taste intensity while being courteous and refined. The 140 grams of residual sugar have been very nicely incorporated into the recipe. This is an absolutely stunning wine.
- – Robert Parker’s The Wine Advocate, published on the 29th of March, 2019.
- It has a great creamy texture, lovely brightness, and a lengthy, spicy finish in the mouth.
- JD9595 points – Jeb Dunnuck, et al – Tuesday, February 28th, 2019 The 2016 Château Suduiraut Sauternes has a medium gold color and a fresh, clean, finely fragrant fragrance of orange blossoms, honeyed pineapple, and flowers.
- A medium-to-full-bodied wine with a meaty, full-bodied mouthfeel and abundant fruits, it is intended for enjoying over the next 10–15 years rather than for long-term cellaring.
- A highly rich Sauternes with a smorgasbord of dried papaya, pineapple, and mango, as well as candied orange and tropical flowers, that will completely take your breath away.
- Finishes with a bright, lemony note.
- Wine Spectator gave it 9393 points on March 31, 2019.
- In keeping with the vintage’s forthright demeanor, but with far more breadth and depth than most of its predecessors.
From 2023 through 2038, the weather is at its best. A total of 5,333 cases were produced. Sémillon is the primary grape variety. 94 percent of the grapes are Sémillon. Inventory is limited. There are 11 or fewer products in stock. We will send you an email to confirm your order.
Find Dessert Wine Online at WineMadeEasy.com
Item 38393SP9999 points – Wine Spectator – March 31, 2014 Château d’Yquem Sauternes2011/375 ml.| Item 38393SP9999 points Beautiful, creamy tropical notes with mango, papaya and guava notes that are caressing and comforting, while singed almond and toasty piecrust accents develop throughout the velvety finish. Just when you think you’ve seen it all, toasted coconut, fig, orange flower, and persimmon details come into play, adding length and complexity. The final stretch is absurdly lengthy. The best time period is from 2020 to 2060.
- The color is a brilliant yellow-gold.
- Although deep, it is wonderfully fresh and uncontaminated because to the lively acidity.
- There is no aftertaste, and the finish is exceptionally lengthy.
- The harvest began on September 6 (only in 1893 did it begin earlier), with the young sauvignon blanc vines and even a little amount of semillon to maintain freshness during the long winter months.
- The General Manager, Pierre Lurton, informed me that selecting virtually all of the botrytized grapes as fast as possible in September was the key to ensuring a pure and fresh botrytis component in the final product.
- RP9797 points – Robert Parker’s The Wine Advocate, published on the 30th of October, 2013.
- It has a light gold color, is restrained yet pure and noble in its expression, and has a powerful scent of honeysuckle, caramelized apricot, and white peach, as well as a slight toasted oak note.
- Despite the presence of 144 grams of residual sugar, this vintage is all about restraint and flawless balance.
Of course, both wines may be enjoyed young, but the 2011 is expected to mature for 50–75 years or more in a decent wine cellar. Sémillon is the primary grape, and all other grapes are Sémillon.
5 Strategies for Selling Dessert Wines
Dessert wines seldom account for a significant amount of a wine program’s sales, but these different sweet wines may help a wine program generate a little more cash while also providing a pleasant conclusion to a guest’s hospitality experience. How can restaurant and retail buyers enhance sales of dessert wines in order to provide value to the program as well as to the customers who drink them? SevenFifty Daily met with some of the country’s most renowned wine directors and buyers to obtain their opinions on the subject.
Chris Raftery is a writer and musician from the United Kingdom.
1. Price with Approachability in Mind
Choosing to incur additional expenditures in a category that does not account for a significant amount of sales might be intimidating; yet, it is worthwhile in order to place dessert wines in front of the customer. Gramercy Tavernin New York City’s wine director, Chris Raftery, believes that it is important to keep the restaurant’s 17 dessert wines and 35 fortified wines dispensed by the glass at an approachable price point. If you have other cost leaders to balance the program, adding a few dessert wine pours at 30 to 40% of the check average may go a long way toward increasing check average and will almost definitely have no impact on your total cost, according to the author.
Coly Den Haan is a Dutch actress.
2. Use Strategic Placement
Coly As a sommelier and the proprietor of Vinovore in Los Angeles, Den Haan seldom receives cold requests for sweet wines, and this lack of active interest has had an impact on where Den Haan has placed the dessert wine department in his shop. As Den Haan explains, “I like to position my stickies at the checkout desk since most of the time they’re purchased in conjunction with other wines.” When a customer is leaving, it’s wise to remind them that they need a drink of water. Restaurants may emulate the add-on approach by adding sweet wines on their dessert menus, as is the case at Pappas Bros.
Among the most popular dessert wines, according to Steve McDonald, who is also the restaurant’s wine director, are the by-the-glass wines mentioned on the dessert menu.
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3. Introduce Dessert Wines in Pairing Menus
Dessert wine pairing meals may introduce visitors to dessert wines while also providing possibilities to reduce by-the-glass waste. Menus can be used as an opportunity to experiment with different dessert and fortified wine combinations.
According to Jerome Noel, the wine director at Bellemore in Chicago, “we’ve been matching a roasted vegetable soup with our Oloroso sherry and it’s been really successful.” Elyse Genderson is a model and actress.
4. Build Staff Enthusiasm through Education
A well-trained staff may have a significant influence on the sales of dessert wines in both restaurants and retail establishments. There are 180 dessert wines available for purchase at Schneider’s of Capitol Hill in Washington, D.C., ranging from affordable, entry-level bottles to rare labels, such as a pristine condition 1942 Château d’Yquem. Staff training is essential since the majority of selections require a hand-sell technique. According to Elyse Genderson, the shop’s wine director, “each category is really sophisticated and subtle.” “Our staff works hard to communicate the many different aspects of our company to our consumers.” Raftery observes that Madeira has been selling well at Gramercy Tavern in recent months, which he credits primarily to increased awareness.
Steve McDonald is the subject of this article.
5. Create a Grand Display
A dessert wine service can be put on display at a restaurant that has the service area and employees to spare to draw attention to the establishment. McDonald pushes his staff of sommeliers to provide tableside service to his guests. Many of the older dessert wines are presented in an exquisite manner, which encourages customers to purchase additional bottles on subsequent trips, according to the expert. Noel intends to include a beverage cart to the menu, which will have Tokaji, Madeira, Macvin, and other sweet postprandial options.
Courtney Schiessl Magrini is a wine journalist, educator, and consultant located in Brooklyn who has worked as a sommelier at some of New York’s most prestigious restaurants, including Marta, Dirty French, and Terroir.
She possesses a Diploma in Wines and Spirits from the Wine and Spirit Education Trust (WSET).
Find the Most Expensive Dessert Wines Available in France
|Image||Name||Critic ScoreThe 100-point scale is the most common method for scoring wines. However, several key critics use a 20-point scale, and a some even use a 5-point scale.Learn more about aggregate wine scores “>||User Rating||Brand / Producer||Country / Region||Price|
|1892 Chateau d’YquemWine StyleDessert – Lush and BalancedGrape/BlendSauvignon Blanc – Semillon||82/ 100||–||Chateau d’Yquem||Sauternes,Bordeaux,France||€ 60000.00inc. 20% sales taxBottle (750ml)Nearest store:WineandcoCompare pricesGo to Shop|
|1963 Quinta do Noval Nacional Vintage PortWine StyleDessert – Rich and WarmingGrape/BlendPort Blend Red||98/ 100||5/ 5||Quinta Do Noval||Single Quinta Vintage Port,Oporto,Douro,Portugal||€ 4440.00inc. 20% sales taxBottle (750ml)Nearest store:CM VINS The Wine SupplierCompare pricesGo to Shop|
|2013 Markus Molitor Zeltinger Sonnenuhr Riesling TrockenbeerenausleseWine StyleDessert – Lush and BalancedGrape/BlendRiesling||98/ 100||–||Weingut Markus Molitor||Zeltingen-Rachtig,Mosel,Germany||€ 2650.00inc. 20% sales taxHalf Bottle (375ml)Nearest store:Millesima – FranceCompare pricesGo to Shop|
|2013 Markus Molitor Wehlener Sonnenuhr Riesling TrockenbeerenausleseWine StyleDessert – Lush and BalancedGrape/BlendRiesling||98/ 100||–||Weingut Markus Molitor||Wehlen,Mosel,Germany||€ 2570.00inc. 20% sales taxHalf Bottle (375ml)Nearest store:Millesima – FranceCompare pricesGo to Shop|
|Taylor’s Fladgate Kingsman Edition Very Old Tawny PortWine StyleDessert – Rich and WarmingGrape/BlendPort Blend Red||94/ 100||–||Taylor Fladgate||Tawny Port,Oporto,Douro,Portugal||€ 3456.00inc. 20% sales taxBottle (750ml)Nearest store:FinestWineCompare pricesGo to Shop|
|1945 Niepoort Vintage PortWine StyleDessert – Rich and WarmingGrape/BlendPort Blend Red||92/ 100||–||Niepoort||Vintage Port,Oporto,Douro,Portugal||€ 3108.00inc. 20% sales tax700mlNearest store:FinestWineCompare pricesGo to Shop|
|1989 Domaine Jean-Louis Chave Hermitage Vin de PailleWine StyleDessert – Lush and BalancedGrape/BlendMarsanne||98/ 100||5/ 5||Domaine Jean-Louis Chave||Hermitage,Rhone,France||€ 1380.00inc. 20% sales taxHalf Bottle (375ml)Nearest store:VinoptimoCompare pricesGo to Shop|
|2016 Egon Muller Scharzhofberger Riesling EisweinWine StyleDessert – Lush and BalancedGrape/BlendRiesling||96/ 100||5/ 5||Weingut Egon Muller||Wiltingen,Saar,Mosel,Germany||€ 1400.00inc. 20% sales taxHalf Bottle (375ml)Nearest store:Millesima – FranceCompare pricesGo to Shop|
|1929 Chateau ClimensWine StyleDessert – Lush and BalancedGrape/BlendSemillon||100/ 100||4.5/ 5||Chateau Climens||Barsac,Sauternes,Bordeaux,France||€ 1898.00inc. 20% sales taxBottle (750ml)Nearest store:SoDivinCompare pricesGo to Shop|
|1945 Chateau de FarguesWine StyleDessert – Lush and BalancedGrape/BlendSemillon||100/ 100||–||Chateau de Fargues||Sauternes,Bordeaux,France||€ 2124.00inc. 20% sales taxBottle (750ml)Nearest store:FinestWineCompare pricesGo to Shop|
|1910 J H Andresen Colheita PortWine StyleDessert – Rich and WarmingGrape/BlendPort Blend Red||100/ 100||5/ 5||J.H Andresen||Colheita Port,Oporto,Douro,Portugal||€ 1056.50inc. 20% sales taxBottle (750ml)Nearest store:La Cave du BistroCompare pricesGo to Shop|
|2018 Egon Muller Scharzhofberger Riesling Auslese GoldkapselWine StyleDessert – Lush and BalancedGrape/BlendRiesling||96/ 100||–||Weingut Egon Muller||Wiltingen,Saar,Mosel,Germany||€ 1650.00inc. 20% sales taxBottle (750ml)Nearest store:Boutique ViniCompare pricesGo to Shop|
Affordable Dessert Wines on StarChefs
|Candy for Adults: Affordable Dessert Wines By Jim Clarke Even when I eat at home I like to end with a little something sweet,and often a full-on dessert is too much. Dessert wines make a great finale,but many are priced out of my everyday range – and usually with good reason.For example: Sauternes require just the right conditions and a great manytrips through the vineyard, picking the grapes individually. Classic portsfrom the Duoro demand extensive aging to achieve their rich flavors. Eisweinscan only be made from grapes frozen on the vine which can even, in Germanyat least, become dangerous to pick on the steep, icy slopes of the Rheinand the Mosel. Making a good dessert wine is never child�s play � andmaking it affordable can be even trickier – but here are a few I�ve comeacross recently:|
|Moscato d�Asti is a wine whose star has risen of late � the leader in light, refreshing dessert wines. Michele Chiarlo makes wine within several different Piedmontese appellations � they are especially devoted to Barbera d�Asti – but �Nivole� (�clouds� in Piedmontese dialect) is by no means a neglected cousin. The grapes are sourced from a single vineyard, Torre de Cantini, and carefully handled at the winery to insure freshness and a correct balance of sweetness and acidity. By law, Moscato d�Asti is restricted to a maximum of 5.5% alcohol and therefore offers a relief from heavier, fortified wines.|
|R.L. Buller and Sons Premium Fine Tawny and Premium Fine Muscat|
|Australiahas a tradition for fortified dessert wines that many of usin the U.S. are only just now becoming aware of. However,R.L. Buller and Sons and some other producers in the Rutherglenarea are changing that by bringing some of their rich, complexwines to a more prominent place on American retail shelves.The Premium Fine Tawny is made from a mix of Grenacheand Shiraz grapes and aged in a solera system, a pyramidalarrangement where newer vintages are blended progressivelyinto older wines; the average minimum age in this case isfifteen years. The Premium Fine Tawny is a ruby wine withsome orange on the rim. Not as full-bodied as the Muscat,it focuses around cherry and cola, with some vanilla and atouch of white pepper which adds lift.|
|The Premium Fine Muscat is aged in the same manner, but uses the more obscureBrown Muscat grape. While some of Buller’s wines canreach into the higher price ranges, the Premium Fine Tawnyand Premium Fine Muscat are affordable wines that still demonstratewhat Australian stickies, as they’re know on their hometurf, are all about. The Premium Fine Muscat is more complex, with date andtoffee aromas, which are complemented by brown butter anda variety of baking spices, especially cloves and cinnamon.A long finish trails off with a hint of quince paste.|
|Hogue Cellars has been producing winein Washington since the early eighties. They market threelabels: Fruit Forward, Genesis by Hogue, and the Hogue Reserve.The 2003 Late Harvest Riesling has just been released. Hoguesources the bulk of its Riesling from the Yakima Valley, whichis generally cooler than most other Eastern Washington grape-growingareas. This allows the Riesling grape to retain its acidity,and the weather is reliable enough that leaving the grapeson the vine longer for the extra sugars to make a Late Harvestwine is not the expensive risk it can be in other parts ofthe world. The Late Harvest Riesling shows the peach and apricotaromas one expects in a Riesling along with a note of orangepeel and rose petals. The sweetness is not intense and isbalanced by moderate acidity. Very refreshing, and a greataccompaniment to fresh berries or poached tree fruits.|
|Pellegrino Passito di Pantelleria 2002 and Moscato di Pantelleria 2001|
|Cantine Pellegrino is the largest wine-producer in the Marsala region of Sicily. Family-owned, they produce dessert wines under the Pellegrino label as well as table wines under the Duca di Castelmonte label. Their Passito is actually produced by combining two common sweet wine techniques: raisinating the grapes to intensifiy sweetness and aroma, and fortification to raise the alcohol level and stop fermentation, leaving some residual sugar.|
|Beyond the somewhat typical dessert wine aromas of dates andapricot, this wine showed some surprisingly bright and freshcitrus notes, as well as a slice of green apple. It’svery smooth and round in the mouth, despite the crisp acidityon the finish.|
|The Moscato Di Pantelleria isfortified, but without the use of dried grapes. However, italso profits from the island of Pantelleria�s volcanic soilsand arid climate. It is not frizzante like its more famous,northern cousin Moscato d�Asti. Scents of honey, canned peaches, and apricot restingon a mineral base. The mineral qualities and high acidityserve to lighten the wine, working much as the spritzinessof Moscato d�Asti does.|
|As a waiter I once made a cross-recommendationwith a guest – he would give tawny port another try, andI would go and find a bottle of Malmsey Madeira. He and Blandy’shave saved me a lot of money since then. Madeira has been pushedoff the radar screen for a while, but these fortified wineshave a long tradition for high quality and were once so popularin the U.S. that the bulk of Madeira wine was exported to theEast Coast. Malmsey, made from the Malvasia grape, is the sweetestand richest style. Madeira is, like port, generally non-vintage;Blandy’s makes a 10 and a 15-year-old version in additionto the 5 year-old.|
|Quady 2002 Electra Orange Muscat and 2002Essensia Orange Muscat|
|The ElectraOrange Muscat is California’s answer to Moscato d’Asti.Quady started producing the wine as an experiment in 1990,with immediate success. Using sterile filtration the fermentingmust is arrested at about 4% alcohol. The “orange”in Orange Muscat is actually the varietal, a rare sub-varietyof Muscat also found in France and Italy. The Electra dances on your tongue – the name “Electra”comes from the zip that crisp acidity and a slight fizzinessgive the wine. A variety of orange flavors appear, especiallytangerine and nectarine, rounded out by a quieter peach note.|
|The Essensia is Electra’sbig brother, both in birth order and character. Fermentationis stopped by fortifying the wine up to 15% alcohol, and thewine then receives three months in French oak. The name “Essensia”is a tribute to the richest style of Hungary’s famousand much more expensive sweet wine, Tokaji. The orange here is less pronounced – more likemarmalade – while apricot and some nutty flavors appear. Alight floral note floats on top of these richer aromas, andthe surprisingly dry finish goes on and on.|
Your Definitive Guide to Sweet Wines
The exact moment when public opinion stated that excellent wines had to be dry is difficult to identify, yet it couldn’t be further from the truth. We have learned to appreciate dryness as a result of the recent rosé renaissance, which was a reaction against the cheap, sweet alcohol of bygone days, or as a result of our negative experiences with cheap, sweet alcohol. Sweet wines, on the other hand, are created from some of the most strictly controlled and meticulously watched grapes, and they express terroir and history with as much passion as any dry offering.
There’s also the meticulous approach in which a Port producer evaluates the year’s circumstances and the ensuing young wine before declaring a vintage to be the best possible.
A sweet wine that is created with care is a time-consuming endeavor that involves taking risks at every stage. Getty ImagesSweet wines maturing in a cellar in Tokaj, Hungary
When is a wine sweet?
The question of whether a wine is “sweet” is not one that can be answered easily. However, a look at the alcohol by volume (abv) might give some guidance. While many dry wines have an alcohol content of more than 14 percent by volume, finding a bottle with an alcohol content of less than 10 percent by volume is typically indicative of a sweet wine, such as Kabinett Riesling or Moscato d’Asti. Despite the fact that the category of “dessert wine” continues to exist on wine lists and in other places, recognizing which wines are technically sweet and to what extent is essential to understanding and enjoying their flavors.
How sweetness in wine is measured
A wine’s sweetness is quantified in terms of residual sugar, which is calculated in grams of sugar per liter of wine that remains after the wine is bottled. Wines deemed dry have no detectable residual sugar and are normally fermented to a concentration of 0–3 grams per liter, while many wines that pass as dry can contain as much as 8–10 grams, or approximately 2 12 tablespoons, of residual sugar per liter. The sense of sweetness varies based on a variety of factors, ranging from the inherent acidity of the grapes to the winemaking process used.
- A touch of voluptuousness can be detected in a stillVouvray or Rhônewhite, while the viscous syrup of an agedPedro Ximénez can be detected in a red wine.
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- Despite the fact that there is no legal requirement to do so, most manufacturers will mention on the label if the product falls under the ambiguous category of off-dry or somewhat sweet wine.
- Vinifera grapes with a high acid level are the greatest choice for making sweet wines.
- The importance of acid in wine cannot be overstated, even in the sweetest of wines.
What are the different types of sweet wine?
The method of production of a wine might forecast the sweetness of the final bottling. Sweet wines are made by fermenting grapes with concentrated juice, as in late-harvest wines, or by stopping a fermentation that is already underway using alcohol, temperature, or sulfites, or, in certain situations, by adding a sweetening ingredient after the fermentation process has begun, as in dessert wines.
They may be created from any kind grown in a climate that is conducive to growth.
Unfortified wines, sometimes known as “naturally sweet” wines, are made from grapes that have been concentrated in some way before being bottled. As a result, late-harvest grapes may be used to create a type of wine that is more typical in colder regions. A period of drying after harvest, or inoculating the fruit with a fungus such as Botrytis cinerea, popularly known as “noble rot,” can also be used to achieve this result. Whatever procedure is used, the aim is to lower the amount of water in the grape, which increases the amount of sugar, acid, and taste left in the grape.
Wine grapes are being dried in the traditional passito technique in the Veneto region of Italy / Getty
Some grapes are harvested during harvest time, but they are kept to dry on mats for a period ranging from a few weeks to many months. This guarantees that the acidity is high and that the drying process is well monitored. Passito is the term used in Italy to describe this type of winemaking. It is utilized in the production of both dry and sweet Amarone, as well as Vin Santo, the sweet wine that is best identified with the nation. Alternatively, it is sufficient to wait until all berries on the vine resemble raisins, after which they must be carefully selected and pressed by hand, according to the style chosen.
- If rain and hail aren’t a concern, there’s always the possibility of unwelcome rot or even birds that will devour your crop.
- When sugar levels become excessive, it also limits the growth of yeast.
- When there is an excessive amount of sugar present, the yeast become overnourished and unable to perform their functions, posing yet another possible problem when producing wines of this sort.
- / Getty
Noble rot, also known as Botrytis cinerea, is a fungal infection that infects grapes. Noble rot wines are among the most famous and costly wines in the world. This procedure is supposed to have originated in the Tokaj region of Hungary and then extended to Germany and France, albeit it is only effective in areas where the climate and fog may cause the rot to manifest itself in the soil. These wines can only be produced during the greatest vintages, because noble rot is not always guaranteed to infect the grapes during the harvest.
/ Getty Images
Ice wine is made using a technique in which grapes are harvested when the temperature turns cold enough that they can freeze. In addition, the grapes must be crushed while still frozen. This results in a more concentrated juice since most of the water in the grape is left behind and remains frozen in the fruit. The term “eiswein” refers to this procedure, which originated in Germany.
It’s also been very popular in Ontario, where it’s branded as icewine and is often created from Riesling, Vidal Blanc, and even a unique red variety based on Cabernet Franc. It’s also become extremely popular in California, where it’s trademarked as cabernet sauvignon blanc.
Fortified sweet wine
Because yeast dies at alcohol concentrations more than 18 percent, fortifying a wine to that level or above is an efficient strategy to stop fermentation while retaining any remaining sugar in the bottle. This method is used to make wines such as Port, Madeira, and France’s vin doux naturel (VDN). A bottle of this sort of wine that is intended for beginners often costs less than a naturally sweet wine. It is possible to make fortified wine by blending unfermented grape juice with a neutral spirit, which is then added to a fermenting wine in order to enhance the alcohol content and stop the yeast from reproducing.
Despite the fact that mistelle is not officially a wine, it has similar aging potential and may be consumed like a fortified wine.
How long can sweet wines age?
Sweet and fortified wines are among the most reliable choices for long-term storage. These wines, which are produced with an emphasis on acidity and extra preservation power in the form of high sugar and occasionally alcohol content, are renowned for their lengthy shelf life. Vintage Port is designed to be matured for at least 15 years, while many decades are preferable for maximum flavor. The same may be said for high-quality Madeira, a cooked wine that is reputed to last an eternity. Tokaj and Sauternes are unfortified wines that may be matured for decades, resulting in auction prices for ancient bottles that have broken all previous auction records.
It achieves a better balance on what could have tasted like plain sugar when the wine was young.
Serving sweet wines
When serving visitors, light sweet wines such as aHalbtrocken Riesling or anAmabile Lambruscowill be drank more quickly than dry wines, because they are less sweet. Most people, on the other hand, like to sip sweeter alternatives more slowly, so when drinking a particularly sweet wine, consider the right serving size. Many significant sweet wines are sold in half-bottles, which is appropriate given the concentrated nature of their contents. When it comes to sweet wines, standard wine glasses can be used, especially if you just drink them once in a while.
Port glasses, with their shallow, tulip-shaped bowls and short stems, are an excellent choice for fortified wines since they restrict exposure to alcohol vapors while also focusing scent and flavor.
It reduces the sense of sweetness while being unobtrusive to sensitive tastes.
Those who are interested enough to investigate them will be rewarded with a deluge of new and unusual sensations and textures, all of which are made possible by the sweetness of the ingredients.
Wine By the Glass Price Formula & Costs
Restaurant sales, a reasonable pour cost (seepour cost calculator), and a reasonable profit margin are all required for successful beverage programs. Wine by the glass (WBTG) programs contribute to the achievement of all of the restaurant’s key performance indicators (KPIs). They generate a lot of revenue. If you are able to negotiate a fair price. However, this can be difficult. You have to take into account sales patterns as well as the cost of items sold. Here are some pointers on how to make your WBTG program more profitable and contribute to your bottom line.
Wine by the Glass Meaning
Wine by the glass is available at a number of bars and restaurants. That means you won’t have to purchase the entire bottle of wine. You may have a single glass of it for a little fee. A wine by the glass menu is frequently only a quarter of the quantity of a comprehensive wine list, and it is often only available on weekends. There is a valid explanation for this: In order to serve every bottle of wine on the premises by the glass, each bottle must be opened. Because wine degrades considerably more quickly once it has been opened, there is a significant risk of waste.
The same reason why wines by the glass are more expensive per glass than a bottle of wine is also the case.
Pricing Wine by the Glass
In most cases, a single glass of wine is priced at between 85 and 100 percent of the wholesale cost of an entire bottle of wine. The majority of wine bottle price reflects a markup of 200 to 300 percent on wholesale bottles. If you purchase bottles of wine from a vendor for $12 wholesale, you will be able to sell them for around $36 in retail price. Prices for that wine by the glass are generally between $10 and $12 a glass, according to industry standards. Some variations to the general rule of wine by the glass are possible, though.
- The bottle from which you’re pouring is a bargain for only a few dollars. Let’s imagine a supplier was able to provide you a quality bottle of wine for $5 per bottle at wholesale. You are not required to use the formula provided above. Prices for the wine by the glass should be set at whatever level you are comfortable with. The majority of customers will not blink an eye at wines by the glass priced at $7 or $8.
- It is also possible that the bottle is so costly that a wine by the glass purchased at its wholesale price is prohibitively expensive. It takes a particular sort of patron to shell out $30 for a glass of wine in a restaurant. Nonetheless, it’s nearly the same price as a glass of wine from a bottle that sells for $100 at a retail establishment. It is typically a solid indication that a certain wine is not a suitable contender to be included on your wine by the glass list if you find yourself in this predicament.
Whatever the case, if you insist on selling it by the glass, you’ll have to cut the price of the glass. And be willing to accept a lower profit margin. If you’d like to see what it might look like, you may download our freeprofit and loss template.
How Much Is a Glass of Wine at a Bar?
A glass of wine in a bar will typically cost you roughly $12 per glass on average. Despite the fact that there are certain deviations to the wine by the glass pricing norm, this is a very arbitrary average. Based on our own firsthand experiences in wine bars and restaurants (of which we have a silly amount). A glass of wine by the glass costs $8-10, which is on the low end. The price of $15 or more is on the high side. However, the quality of the wine and the price at which the bar or restaurant purchased it from its seller are also important considerations.
Wine By The Glass: Do’s and Don’ts
When it comes to price, there are clearly a variety of elements to consider in addition to wholesale cost.
Take, for example, the details of your organization. There are three major chains that cater to bars, restaurants, and hotels:
- Concept. More money can be charged if you own or operate an exclusive destination restaurant, a fine dining facility, or any other type of hospitality business that relies on its associated with refinement or elegance. Always remember that you’re not simply charging for the wine that’s in the glass. You’re billing for the decor, the training, the furnishings, and the venue’s availability. Everything that distinguishes your concept from others. That stuff is quite precious. When determining costs, you’ll also want to take your overhead expenditures into consideration. The use of some of the top accounting software for restaurants can be beneficial in this situation
- Wine is a source of great pride for me. If your company is dedicated to offering a smart, well-curated wine program, you may charge for it as a result. Your bartenders and servers have received specialized training in wine serving. Your bar managers and sommeliers put in a lot of time and effort into finding and procuring wines for your establishment. You make an investment in high-quality glassware. A dedication to wine sometimes necessitates the payment of a premium.
- Clientele. This goes hand in hand with the first principle mentioned above. Some people are ready to pay a higher price for certain items. This is mostly due to the fact that people are comfortable with the knowledge that they are not only paying for the commodity, but they are also paying for the experience. If you have a customer that values experience above money, you may charge a bit extra.
Figuring out how to set pricing points that increase sales while keeping pour costs as low as possible is a whole separate topic of research. Menu engineering is the term used to describe this process. Essentially, it is the art and science of converting your most lucrative beverages into your most popular drinks, and vice versa, to maximize profits. It entails conducting periodic wine inventory, which can be accomplished with the use of an aliquor inventory sheet. Doing so will reveal which wines sell at what price and which bar specials or happy hour ideas are most effective for your wine selection.
You can rely on it.
Many restaurants with excellent wine lists operate in the same way.
Don’t: Charge an Arm and a Leg
Having saying that, avoid going overboard. It is commonly known that wine is marked up well over the cost of production. Customers are aware that they may get a $50 bottle of wine from your establishment for $20 at a liquor shop. As a result, avoid rubbing their face in it. When it comes to wine price, guests have, on the whole, been generous to the hotel industry. Don’t even think of putting your foot down.
Do: Have a Small List with a Healthy Variety
Having a large selection of wines by the glass is not profitable for a restaurant. This is due to the fact that once a bottle of wine is opened, it expires soon. Having dozens of open bottles ready to be swirled down the drain is extremely detrimental to your pour cost. Unless you’re moving wine by the glass like crazy, 10 wines by the glass is roughly the maximum number you should provide. These are some general rules to follow. Make the necessary modifications to fit your specific business needs.
And you’ve got to make those wines work for you.
Wine varietals, regions, reds, whites, dry, strong, fruity, flowery, and so on are all covered.
Don’t: Offer Only Familiar Wines
The best hits of Robert Mondavi, Francis Ford Coppola, and others are frequently included on wine by the glass menus. Good wines, to be sure, but don’t rely only on brand awareness as a sales tactic for your business. The reason behind this is as follows: One of the most appealing aspects of serving wine by the glass is that visitors may take a chance and discover something new and interesting. Discoverability has a significant role in the upselling of wine and spirits. Perhaps they’ll be interested in purchasing a whole bottle of this new elixir that has grabbed their imagination.
As a result, consider include some lesser-known winemakers, locations, or varietals in your LTO (seeLTO meaning). Create some interesting copy for your website. Make it a point to provide your guests with the possibility to be thrilled. You’ll be astonished at how frequently they occur.
Do: Seek Out High-Value, Up-and-Coming Regions
There is a great deal of value and quality in wine from areas other than France and Italy, and it is worth exploring. Look at Australia, South America, and Portugal as possible destinations. It is possible to obtain fantastic wines at wholesale costs that are a fraction of the price that you would pay for ordinary bottles. That will have a significant positive impact on the pricing and accessibility of your wine by the glass offering.
Do: EmbracePsychological Pricing
Psychological pricing strategies can provide valuable insights for bars and restaurants. There are many valuable ideas at play, even if some do not immediately pertain to the foodservice sector. These principles may be used in a variety of ways, including the foodservice industry.
Wine By The Glass Menu List: Example
You’re having problems putting together a list of wines by the glass. It’s all right. At some time, everyone has writer’s block. Here are a few wines that we’ve discovered to be very enjoyable served by the glass. We approached it as though we were putting out a wine by the glass list consisting of eight different varieties of wine.
- Cabernet Sauvignon from the Napa Valley
- Super Tuscan Blend
- Pinot Noir from the Willamette Valley
- Chilean Zinfandel
- New Zealand Sauvignon Blanc
- Spätlese Riesling
- Chardonnay from the Sonoma Valley
- And more.
In addition to the four wines from the Americas, one each from Australia and New Zealand, and three from Europe, there are two wines from the Middle East. They come in five different colors: red, white, and blue. There are traditional selections, such as a Napa Cabernet, as well as more daring options, such as the Châteauneuf-du-Pape, a combination of Grenache and Syrah. It is available in a variety of flavors ranging from mild to full-bodied, sweet to dry. *Kisses the chef on the lips*
Best Wine By The Glass Portion Spouts
All of this chatter about wine by the glass has piqued our interest, and we’ve developed a strong need for some wine by the glass. What a bizarre coincidence it was. We will not, however, simply plow on and pour any old amount of wine into a glass without a thought. No! We’ll just pour one glass of wine into each of our glasses. How? With wine served by the glass, portion spouts are provided.
Best Wine by the Glass Portion Spout, 5-Ounce:Precision Pour 5-Ounce Clear Top Wine by the Glass Portion Spout
Only this part spout for wine by the glass on Amazon flows in 5-ounce portions, making it a one-of-a-kind product. All of the other options will pour in 1- or 2-ounce portions, which isn’t too shabby either. This is how a lot of people portion their wine. However, because these are particularly designed to pour wine by the glass, you won’t be questioning how many ounces are in a wine bottle when you use them. In addition, they make pouring a regular wine a piece of cake. They are available in a quantity of 12.
Best Wine by the Glass Portion Spout, 1-Ounce:Zerone 1 Ounce Portion Spout Stopper for Wine
The Zerone pour spouts are available in packs of six or twelve, and each one pours one ounce at a time. They’re similar to liquor bottle pour spouts, which are also used to assist bartenders throughout the world reach their regular liquor pours, but they can also be used to pour wine.
Perhaps the 5-ounce amount spout seen above is a tad large for your tastes. Alternatively, you could choose something that can be used with a wide range of liquor bottle sizes. If one of these scenarios applies, obtain the Zerones. They are in our possession, we utilize them, and we adore them.
Should Your Restaurant Have A WBTG Program?
Having a wine by the glass program is a terrific selling feature for your restaurant, as well as a convenient approach to suit your customers’ demands. And it’s a tried-and-true way to make significant strides in increasing the profitability of your bar. However, before determining whether or not to participate in a WBTG program, you should constantly examine your restaurant’s capacity. Make certain that you continue to research ways to enhance restaurant sales and that you invest in bar accounting software or wine trackers so that you can accurately measure your earnings.
- Because they are directly linked to your company’s revenues.
- Alternatively, locate another dealer.
- In certain cases, the best solution is to just not provide the WBTG option at all.
- However, you should make an effort to make it work.
- Once you’ve decided on your wine by the glass menu, you may alter the pricing on your a la carte menu, table d’hote menu, or prix fixe menu to match your wine by the glass menu.
- BinWise is a member in the Amazon Services LLC Associates Program, and as a result of advertising and connecting to Amazon.com, the company earns commissions.
Dessert Wines at WineTransit.com
375 mL| Item 10840WE9595 points| Inniskillin Gold Vidal Ice Wine2017 | Item 10840WE9595 points – Wine Enthusiast (July 1, 2020). This wine has 252 grams of residual sugar per liter of wine, which is exceptional for icewine in this year’s vintage. It is rare, costly, and luxury, and it takes you on a journey through flavors such as honey, maple sugar, brown sugar, rock candy, sweet citrus, orange, peach, butterscotch, caramel, and caramelized sugar. Try it with a slice of pecan pie. WS9494 points On April 1, 2019, WineSpirits will launch a new website.
This vidal, which was fermented and matured in oak barrels, is so deep that the flavors appear to be releasing one at a time, gradually rising from lemon notes to a luscious richness of peach, mango, and pineapple taste as the wine matures.
RP9393 points – Robert Parker’s The Wine Advocate, published on October 31, 2019 The 2017 Gold Vidal Icewine was fermented for about three weeks in new French oak barrels before being matured for a further four months in French oak barrels after that.
It contains 9.94 percent total acidity and 9.94 percent total alkalinity.
What’s the point of upgrading from the normal Vidal?
It’s more about the aesthetics than any quality differences between the two.
It has a significantly denser texture.
To be sure, a small amount of purity and freshness has been sacrificed in exchange for this benefit.
In my opinion, this was my favorite of the two Vidals on the first day I tried them.
This appeared to be a little more stolid, to put it mildly.
This is a fairly crazy drink with a lot of dried-apple and lemon flavoring to it.
Full-bodied, very sweet, and rich in texture. Aftertaste that is oily. Take a drink right now. Vidal is the primary grape, and all other grapes are Vidal. Inventory is limited. There are no more than 5 products in stock. We will send you an email to confirm your order.