5 Types of Dessert Wine
It is recommended that you choose a dessert wine that is sweeter than the food it will be served over. Dessert wines, as the name suggests, are frequently consumed alone, following a meal – either in place of or following a dessert dish (cake, pudding, etc.). White dessert wines are usually served cold, unless otherwise specified. Cold red dessert wines are frequently served cold, although at other times they are served at room temperature. After they have been opened, most dessert wines should be chilled for optimal results.
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Types of Dessert Wines
- Sweet Red Wine
- Fortified Wine
- Sparkling Dessert Wine
- Lightly Sweet Dessert Wine
- Richly Sweet Dessert Wine
A Guide to Dessert Wines
Sweet wine is made from grapes that are exceptionally sweet! In order to produce sweet wine, the fermentation process must be stopped before the yeast has converted all of the grape sugars to alcohol. To stop fermentations, numerous techniques are available, including super-cooling the wine or adding brandy to the mixture. The end product is a full-bodied wine that has been naturally sweetened with grape sugars. Despite the fact that there are hundreds of different varieties of dessert wines available on the market, the majority of them fall into five broad categories.
Take a look at all five kinds for a comprehensive look at dessert wines.
Sparkling Dessert Wine
Because of the carbonation and strong acidity in sparkling wine, it appears to be less sweet than it actually is! Certain grape types have a more pleasant aroma than others. This deceives our brain into believing that they taste sweeter as well! Consider the difference in sweetness between a Demi-Sec Moscato (or “Semi Secco”) and a Demi-Sec Champagne, despite the fact that they may contain the same quantity of sugar. Pay attention to the following terms on the label of sweet dessert wines, sparkling wines, and other sparkling beverages: Purchase the book and receive the course!
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- Demi-Sec* (which translates as “off-dry” in French)
- Amabile (which translates as “slightly sweet” in Italian)
- Semi Secco* (which translates as “off-dry” in Italian)
- French for “sweet,” Dolce / Dulce (Italian for “sweet,” Spanish for “sweet,” and Moelleux (French for “sweet,” for some French wines)
- Doux (French for “sweet,” Dolce / Dulce (Italian for “sweet,” Spanish for “sweet”)
*Not to be confused with the terms “sec” or “secco,” which are used to describe dryness in both French and Italian.
Lightly-Sweet Dessert Wine
Lightly sweet wines have a delightful sweetness to them, making them ideal for a hot afternoon. Many of these sweet wines go well with spicy dishes such as Indian or Southeast Asian cuisine, which is why they are so popular. Lightly sweet wines are best consumed as soon as possible after the vintage date, with the exception of a few exceptional examples, such as German Riesling, which may be savored for several years after the vintage date. Expect these wines to be bursting with fruit tastes and well-suited for desserts that are fruit-based or vanilla-driven.
Consider the wine Gewürztraminer, which is renowned for its fragrances of lychee and rose petals, among other things. Fruit tarts and a Gewürztraminer go together like peanut butter and jelly.
- Gewürztraminer Alsace, Alto-Adige (Italy), California, and New Zealand are all places where you may get this extremely flowery wine with modest alcohol content: Riesling Available in both dry styles (which are popular in Australia, Alsace, and the United States) and sweeter styles (which are more usually found in Germany). A wine with a high level of natural acidity, which helps to cut through the sweetness of the flavor
- Müller-Thurgau A less common type, also from Germany, that may be found in some regions of Oregon and has flowery scents and a little softer acidity than the other varieties. Porch wine is a classic and is especially good with sausages. Chenin Blanc is a white wine produced in France. When it comes to Chenin Blanc, a sweeter flavor is more frequent in the United States, although it is also produced in significant quantities in South Africa and France’s Loire Valley region. When purchasing Chenin Blanc, pay close attention to the label because many South African and French producers produce dry versions that taste more like a dry Sauvignon Blanc
- When purchasing Viognier, pay close attention to the label because many South African and French producers create dry versions that taste more like a dry Sauvignon Blanc
- The majority of the time, viognier is not sweet. However, because it is an aromatic grape type, you might occasionally encounter it in a fruit-driven style that smells like peaches and perfume. It has a thick, oily texture on the palate. This kind of Viognier may be found exclusively in Condrieu AOP (Rhône Valley) in France
- It is also known as “Condrieu Blanc.”
Richly Sweet Dessert Wine
With the best quality fruits and in an unfortified manner, these richly sweet wines are produced. Sugar and acidity allow many of these wines to retain their fresh flavor even after 50 years or more in the bottle. For example, the HungarianTokaji (pronounced “toe-kye”) was a favorite of the Tzars of Russia, while South African Constantia was a favorite of both the Dutch and the English. The FrenchSauternes was a favorite of Americans in the early 1800’s and is still popular today. There are numerous methods for producing highly sweet dessert wines, and you may gain a better understanding of them by looking at how they are prepared.
Late harvest refers to precisely what it says on the tin. With each additional day that grapes are allowed to hang on the vine, they get progressively sweeter and more raisinated, culminating in grapes with concentrated sweetness. “Vendage Tardive” is the term used in Alsace to describe late harvest, whereas “Spätlese” is used in Germany to describe late harvest. Late harvest wines can be made from any grape that has been left on the vine. Having said that, late-harvest wines made from Chenin Blanc, Sémillon, and Riesling grapes are becoming increasingly popular.
Noble rot is caused by a kind of spore known as Botrytis cinerea, which feeds on fruits and vegetables. Noble rot, despite the fact that it sounds (and seems) awful, imparts distinct notes of ginger, saffron, and honey to sweet wines. There are several different varieties of dessert wines derived from noble rot grapes that are widely available.
- Sauternais Sémillon and Sauvignon Blanc are blended together in Sauternes, Barsac, Cadillac, and Monbazillac to produce a rich, golden-hued sweet wine. A collection of French Appellations in and around Bordeaux, including Sauternes, Barsac, Cadillac, and Monbazillac
- Tokaji Tokaji Asz is a Hungarian wine created from Furmint grapes
- Auslese, BA, and TBA Riesling (BA = Beerenauslese, TBA = Trockenbeerenauslese)
- And Auslese, BA, and TBA Riesling (BA = Beerenauslese, TBA = Trockenbeerenauslese). Auslese is the first level of the German Pradikat system (a sweetness labeling system), and it has a larger proportion of botrytis-affected grapes than any other level. In addition to being sweeter than German Rieslings from the “QbA” and “Kabinett” varieties, they often have a greater alcohol content.
The grapes are put out on straw mats to raisinate prior to being used in the winemaking process (also known as “Passito”).
- Italian Vin Santo is prepared from the grapes Trebbiano and Malvasia and has a rich, nutty taste that is similar to that of dates. It is possible to find various different types of Vin Santo produced throughout Italy. ‘Passito’ in Italian means ‘passion’. Another straw wine created from a variety of grapes, both white and red, this time with a fruity flavor. For example, Passito di Pantelleriais a Muscat-based wine, whereas Caluso Passitois a Piedmont-based wine created with the uncommon grapeErbaluce. Greek Straw Wines are made from grapes harvested in Greece. Vinsanto, created from high-acid white Assyrtiko grapes, is another type of wine produced in Greece. It is believed that Samos was the first sweet wine manufactured from Muscat grapes, while Commandaria was the first sweet wine made from grapes in Cyprus, dating back to 800 BCE. Strohwein (German: Strohwein/Austrian: Schilfwein) is a kind of wine produced in Germany and Austria. Schilfweins are sweet wines made from Muscat and Zweigelt grapes in Austria and Germany that are becoming increasingly rare. Vin de Paille is a French term for wine made from grapes. These Vin de Paille are produced mostly in the Jura area of France, which is next to the Alps, and are made from Chardonnay and old Savagnin grapes
- They are particularly well-known in the United States.
Ice Wine (Eiswein)
True ice wine is incredibly difficult to come by and extremely costly for two reasons. For starters, it only happens in outlandish years when a vineyard freezes. And two, ice wine must be collected and pressed while the grapes are still frozen to ensure proper fermentation. The country of Canada is the world’s largest producer of ice wine. Ice wines are most commonly found in colder climates such as Germany, Austria, and Switzerland. The majority of ice wines are created from Riesling or Vidal grapes, however any kind of grape, including Cabernet Franc, can be used to make an ice wine.
Sweet Red Wine
Sweet reds are in decline, with the exception of commercially produced sweet reds. It’s still possible to get some excellent sweet reds that are historically fascinating and worth tasting. The bulk of these incredible sweet red wines come from Italy, where they are made from obscure grape varieties.
- Lambrusco A area known for producing a delightful sparkling wine that can be enjoyed both dry and sweet. Because it is a sparkling wine, it will have a yeasty undertone, as well as notes of raspberry and blueberry in the background. “Amabile” and “Dulce” are the names given to the sweet variants. Brachetto d’Acqui (Acquisition Brachetto) A red or rosé wine made from Brachetto grapes grown in the Piedmont area that is both still and bubbling. Famous for its flowery and strawberry scents, as well as its love for matching with cured meats, this wine is a favorite of foodies everywhere. Schiava A uncommon cultivar from the Alto-Adige region that is on the verge of extinction. A delicious scent of raspberry and cotton candy, with a refreshing, somewhat sweet taste that isn’t overpowering
- Freisa Frieda, once considered one of the great red varietals of Piedmont, is a relative of Nebbiolo, but with softer tannins and flowery cherry aromas rather than the latter. Recioto della Valpolicella (Valpolicella Recioto) Recioto della Valpolicella is a luscious, robust, and rich wine that is produced using the same meticulous procedure as Amarone wine. Late-Harvest Red Wines are a specialty of the region. There are several red dessert wines available in the United States, created from grapes such as Zinfandel, Mourvedre, Malbec, and Petite Sirah, among others. With their intense sweetness and high alcohol concentration, these wines are a feast for the senses.
Fortified wines are produced by adding grape brandy to a wine, and they can be either dry or sweet in flavor. Most fortified wines have a higher alcohol level (often 17-20 percent ABV) and have a longer shelf life once they have been opened than other types of wines.
Port wine is produced in the northern region of Portugal, along the banks of the Douro. These extremely uncommon sweet red wines are prepared from a variety of classic Portuguese grapes, including Touriga Nacional, Touriga Franca, and Tinta Roriz, among others. After being harvested and placed in open tanks, the grapes are stomped daily as the wine begins to mature, which results in a more concentrated flavor. When the wine is filtered and combined with pure grape spirit (with an ABV of approximately 70%), the fermentation is stopped and the wine is fortified, this is done at a certain stage throughout the fermentation.
Following this procedure, a succession of winemaking stages are carried out, which result in the creation of the various wine types described below.
- Roughed-up RubyCrusted Port (sweet) Introducing Tawny Port, a kind of Port wine that has the aroma and flavor of newly minted port and is far less sweet than its counterpart. VintageLBV Port (VintageLBV Port) (sweet) Despite the fact that LBV and Vintage Port are produced in the same manner, LBV are intended to be consumed in their youth (owing to the sort of cork enclosure used) and vintage Ports are intended to be consumed after 20-50 years of ageing. Tawny Port is a port wine produced by the Tawny Port Company (very sweet) Tawny Port is aged in big oak casks and smaller wooden barrels at the winery, where the wine is produced. The longer the Tawny Port is let to age, the more nutty and figgy it becomes in flavor. The finest tawny is between 30 and 40 years old. wine made in the style of port sa.k.a. Vin Doux Naturel (Natural Wine) (sweet) Although port can only be produced in Portugal, numerous producers across the world produce port-style wines, such as Zinfandel ‘Port’ or Pinot Noir ‘Port’, which are similar to port. These wines are referred to as vin doux naturel (natural sweet wine) (see below).
Sherry is produced in the Spanish region of Andalusia. Palomino, Pedro Ximénez (a grape, not a person), and Moscatel grapes are used in the production of the wines. Wines are made from varied proportions of the three grapes and are intentionally oxidized in order to generate nutty aromatics in the final product.
- Andalusia, Spain is where sherry is produced. Palomino, Pedro Ximénez (a grape, not a person) and Moscatel grapes are used in the production of the wines. Three grape varieties are used in the production of the wines, which are then intentionally oxidized in order to acquire nutty aromatics.
Madeira is a type of wine produced on the island of Madeira, which is located in the center of the Atlantic Ocean, utilizing up to four distinct grape varieties. Madeira is distinct from other wines in that it is produced through a process that includes heating and oxidation – processes that would normally “ruin” a wine in the traditional sense. The end product is a full-bodied fortified wine with notes reminiscent of walnuts, saltiness, and an oiliness on the tongue. Because of the four distinct grapes that are utilized, Madeira wines range from dry to sweet, making them a great choice to serve with a meal or even as a pre-dinner drink before supper.
- RainwaterMadeira When a label just states “Madeira” or “Rainwater,” presume that it is a combination of all four grapes and that it is somewhere in the center of the sweetness spectrum. Sercial(dry) Sercial is the driest and lightest of all the grapes grown in Madeira, and it is also the most expensive. Typically, these wines will have greater acidity and be more dry, with hints of peaches and apricot in the bouquet. It is fairly rare to find Sercial Madeira that has been aged for more than 100 years. Verdelho(dry) When let to age, Verdelho will acquire nutty flavors of almond and walnut that will complement the citrus notes. Bual(sweet) It has a sweet flavor profile, with flavors of burned caramel, brown sugar, fig, rootbeer, and black walnut in the background. Although there are numerous well-aged 50-70-year-old Bual Madeira available, it is typical to find 10-year-old’medium’ (meaning: medium sweet) Bual Madeira. Malmsey(sweet) Malmsey Madeiras include orange citrus overtones and caramel to their taste, in addition to the oily oxidized nutty flavor that is characteristic of the region.
Vin Doux Naturel (VDN)
Vin Doux Naturel is produced in a similar manner as Port, with a base wine being produced and a neutral grape brandy being added at the end. The word vin doux naturel is derived from France, however this designation may be used to any wine from any country.
- VDN is made from Grenache grapes. For example, Maury, Rasteau, and Banyuls from the Languedoc-Roussillon region are typical of the southern region of France. Muscat-based VDN Muscat de Rivesaltes, Muscat de Frotignan, Muscat de Beaumes de Venise, Ruthernglen Muscat (Australia), Orange Muscat, and Vin Santo Liquoroso (Italy)
- Muscat-based VDN Muscat de Rivesaltes, Muscat de Frotignan, Muscat de Beaumes de Venise, Ruthernglen Muscat (Australia), Orange Muscat, and Vin Santo Liquoros VDN is based in Malvasia. Malvasia delle Lipari Liquoroso, for example, is mostly from Italy and Sicily. Mavrodaphni (Greek for “sweet red wine”) is a sweet red wine produced in Greece that has many characteristics to Port.
Dessert wine – Wikipedia
The term “sweet wine” links to this page. Sweet Wine (musical composition by Mark Williams) is a song written by Mark Williams (song). Fresh Cream is a song by the band Cream. For other uses, see Fresh Cream. The dessert wine, also known as pudding wine in the United Kingdom, is a sweet wine that is generally served with a sweet dessert. A dessert wine cannot be defined in a straightforward manner. When it comes to dessert wines in the United Kingdom, any sweet wine consumed with a meal is regarded a dessert wine, as opposed to the white fortified wines (fino and amontilladosherry) used before the meal and the red fortified wines (port and Madeira) consumed after the meal.
In contrast, in the United States, a dessert wine is classified as any wine that contains more than 14 percent alcohol by volume, which includes all fortified wines—and as a result, it is taxed at a higher rate as a result.
Methods of production
Château d’Yquem 1999, a noble rot wine from the Loire Valley Dessert wine producers are interested in producing a wine that contains high quantities of both sugar and alcohol.
Because all winemaking results in the production of alcohol through the fermentation of carbohydrates, they are often traded off. However, there are a variety of methods for increasing the relative sugar levels in the finished wine:
- Grow grapes such that they naturally contain enough sugar for both sweetness and alcohol
- Add sugar in one of the following ways:
- Sugar or honey (Chaptalization) is added before fermentation
- Unfermented must (Süssreserve) is added after fermentation.
- Prior to the completion of the sugar fermentation process (fortification or’mutage ‘), remove water from the sugar solution to concentrate the sugar solution:
- In warm areas, raisin wine may be produced by drying the grapes in the open air. In colder locations, you may produce ice wine by freezing off a portion of the water. When growing grapes in moist temperate areas, a fungal infection called Botrytis cinerea is used to desiccate the grapes, which causes noble rot.
A late harvest Semillon from the state of Washington. In the lack of alternative methods, producers of dessert wines are forced to create their own sugar in the vineyard. Some grape varietals, such as Muscat, Ortega, and Huxelrebe, yield significantly more sugar than others due to their genetic makeup. Final sugar levels are greatly influenced by environmental factors; thevigneroncan assist by leaving the grapes on the vine until they are fully ripe, as well as by green picking and trimming to expose the young grapes to the light.
While the vigneron has little control over the sun, a sunny year helps to keep sugar levels under control.
However, most of the Muscats from antiquity, including the famousConstantiaof South Africa, were very certainly created in this manner.
Honey was used to sweeten wine in ancient Rome, and it was also used to boost the ultimate strength of the finished product. Today, sugar is typically added to wines that are flabby and immature in order to increase the alcohol content rather than for sweetness, although a certain amount of chaptalization is authorized in the wines of certain nations. German wines must state whether they are ‘natural’ or not; chaptalization is prohibited from the highest levels of German wines in any event.
It is a German winemaking method in which unfermented must (grape juice) is added to the wine after it has finished fermenting. This boosts the sweetness of the finished wine while also diluting the alcohol a little—in Germany, the final wine must have more than 15 percent Süssreserve by volume, which is the maximum allowed. Süssreserve allows winemakers to complete the fermentation process without having to be concerned about halting the fermentation process before all of the sugar has been used.
Süssreserve is also employed by other producers of German-style wines, most notably in New Zealand’s wine industry.
To accompany dessert, sweet Montilla-Morilessherry, notably Pedro Ximénez and vins doux naturels are the most often consumed fortified wines in the world. Because it is made from raisin wine, the Pedro Ximenezdessert wine is unlike any other sweet wine from Andalucia. It is fortified and matured in a solera system, like other sweet wines from the region. Alternatively, some sweet sherries (which are mix wines) like asBristol Cream can be consumed as dessert wine. Arnaud de Villeneuve, a professor at the University of Montpellier in France, is credited for perfecting the manufacture of natural sweet wines in the 13th century.
Muscat de Beaumes-de-Venise, Muscat de Rivesaltes, Muscat de Frontignan, Muscat de Lunel, and Muscat de Mirevaland are all named after vineyards in France: Muscat de Beaumes-de-Venise, Muscat de Rivesaltes, Muscat de Frontignan, Muscat de Frontignan, Muscat de Lunel, and Muscat de Mirevaland.
Regardless of the grape, fermentation can be halted using up to 10% of 95 percent grape spirit, depending on the amount used. A somewhat oxidized style is used in the production of the Muscats, whereas the Grenaches are not.
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.
Most wine rules demand that the grapes for ice wine be gathered when the temperature is less than 7 degrees Celsius (19 degrees Fahrenheit). During such temperatures, some water in the grapes freezes, but the sugars and other solids in the grape juice remain dissolved in the remainder of the liquid. If the grapes are pressed while still frozen, a very concentrated must can be produced, which requires a particular yeast strain and an extended fermentation period. The resultant wines are quite sweet, yet their acidity helps to keep them balanced.
The most well-known ice wines are German Eiswein and Canadian Icewine, although ice wines are also produced in smaller numbers in the United States, Austria, Croatia, the Czech Republic, Slovakia, Slovenia, Hungary, Italy, Australia, France, and New Zealand.
Noble rot wine
Grapes for ice wine must be gathered when temperatures are below 7 degrees Celsius (19 degrees Fahrenheit), according to most state statutes. During such temperatures, some water in the grapes freezes, but the sugars and other substances in the grape juice stay dissolved. A particularly concentrated must can be produced if the grapes are crushed while frozen, necessitating the use of specific yeast and a lengthy fermentation period. Because of this, the resultant wines are quite sweet, yet their acidity helps to keep them in proportion.
Germany’s Eiswein and Canada’s Icewine are the most well-known, but ice wines are also produced in lesser numbers in other countries such as: the United States, Austria, Croatia, the Czech Republic, Slovakia, Slovenia, Hungary, Italy, Australia, France, and New Zealand.
Most wine regulations demand that the grapes for ice wine be gathered while the temperature is below 7 degrees Celsius (19 degrees Fahrenheit). At those temperatures, part of the water in the grapes freezes, but the sugars and other solids stay dissolved in the remaining juice. If the grapes are pressed while still frozen, a very concentrated must can be produced, which requires a particular yeast strain and a long period of time to ferment. The resultant wines are quite sweet, yet their acidity helps to keep them in balance.
The most well-known are GermanEiswein and CanadianIcewine, 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.
- “The seven most important sorts of white wines.” Süssreserve was retrieved on April 27, 2019. Archived 2007-03-10 at the Wayback Machineon the Wine Dictionary website
- Amerine and Maynard’s “Wine.” Encyclopedia Britannica is a reputable reference work. Encyclopedia Britannica is a reputable reference work. Shoemaker, Ted (27 April 2019)
- Shoemaker, Ted (6 December 2013). “German Ice Wine Regulations Have Been Tightened.” This is according to Wine Spectator. retrieved on March 20, 2021
- CooksInfo is a website dedicated to providing information about cooking (4 October 2020). “Ice Wine,” as the name suggests. Cook’s Information, retrieved on March 20, 2021
- “The Beautiful Bounty of Botrytized Wines,” retrieved on March 20, 2021. Wine Enthusiast Magazine is a publication dedicated to wine enthusiasts. Steve Kolpan, Michael A. Weiss, and Brian H. Smith have published a paper in Science (2014). Winewise: Your Complete Guide to Understanding, Selecting, and Enjoying Wine is a comprehensive guide to understanding, selecting, and enjoying wine (2nd ed.). Jancis Robinson, MW, “Tokaji,” in Jancis Robinson, MW (ed. ), Jancis Robinson’s Concise Wine Companion (Oxford:Oxford University Press, 2001), pp. 469–471, ISBN0-19-866274-2
- Gorman-McAdams, Mary. “Delicious Dessert Wines for Dessert Week.” Houghton Mifflin Harcourt. ISBN978-0-54433462-5 The Kitchn, retrieved on April 27, 2019
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- 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
- “There are seven primary varieties of white wines,” according to Wikipedia. This page was last modified on April 27, 2019. wine dictionary.com (Archived 2007-03-10 at the Wayback Machine) The wine of Amerine and Maynard. Encyclopedia Britannica is a reputable reference source. Encyclopedia Britannica is a reputable reference source. Shoesmaker, Ted
- Retrieved on the 27th of April (6 December 2013). According to the article, “German Ice Wine Regulations Have Been Tightened.” This article appeared in Wine Spectator magazine on February 1, 2007. the 20th of March in the year 2021
- CooksInfo is a website dedicated to providing information on cooking and baking (4 October 2020). Drinking wine made from ice. Retrieved on March 20, 2021 from Cook’s Info.
- “The Beautiful Bounty of Botrytized Wines.” Cook’s Info. Retrieved on March 20, 2021 from Cook’s Info. Journal of the Wine Enthusiasts
- Steve Kolpan, Michael A. Weiss, and Brian H. Smith are co-authors of this article (2014). Winewise: Your Complete Guide to Understanding, Selecting, and Enjoying Wine is a comprehensive guide to understanding, selecting, and enjoying wines (2nd ed.). Jancis Robinson, MW, “Tokaji,” in Jancis Robinson, MW (ed. ), Jancis Robinson’s Concise Wine Companion (Oxford:Oxford University Press, 2001), pp. 469–471, ISBN0-19-866274-2
- Gorman-McAdams, Mary. “Delicious Dessert Wines for Dessert Week.” Houghton Mifflin Harcourt. ISBN978-0-544-33462 “Three of the Best Italian Dessert Wines,” according to The Kitchn, accessed on April 27, 2019. Italy, November 12, 2014
- Jeanne O’Brien Coffey is the author of the book (20 November 2017). Sauternes is the perfect holiday wine for everything from appetisers to desserts, as you’ll discover in this article.” Forbes
How Do Dessert Wines Get So Sweet?
“There are seven primary categories of white wines.” retrieved on April 27, 2019; süssreserve.com wine dictionary (archived 2007-03-10 at the Wayback Machine); Amerine and Maynard’s “Wine” Encyclopedia Britannica is a reference work. Encyclopedia Britannica is a reference work. Shoemaker, Ted (27 April 2019); (6 December 2013). “German Ice Wine Regulations are Tightened.” This article appeared in Wine Spectator. Retrieved on March 20, 2021; CooksInfo is a website dedicated to providing information about cooking (4 October 2020).
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- Steve Kolpan, Michael A.
- Smith are co-authors of this paper (2014).
- ), Jancis Robinson’s Concise Wine Companion (Oxford:Oxford University Press, 2001), pp.
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“The seven primary types of white wines.” retrieved on April 27th, 2019; Süssreserve Archived 2007-03-10 at the Wayback Machineon the Wine Dictionary; Amerine, Maynard, “Wine.” The Encyclopedia Britannica. The Encyclopedia Britannica. Shoemaker, Ted (27 April 2019); retrieved 27 April 2019; (6 December 2013). “German Ice Wine Rules Have Been Tightened.” The Wine Spectator. retrieved on 20th March, 2021; CooksInfo is a website that provides information on cooking (4 October 2020). “Ice Wine,” as it is known.
- ), Jancis Robinson’s Concise Wine Companion (Oxford:Oxford University Press, 2001), pp.
- “Delicious Dessert Wine The Kitchn.
If you’ve never had the pleasure of sipping a wine that has been infected by Noble Rot (a fancy name for Botrytis cinerea), chances are you’ve heard of the disease. It’s essentially simply a mold that raisinates the grapes, drying them up and concentrating their sugars as a result of the process.
In addition to increasing sweetness, Noble Rot also increases flavor concentration. As a result, wines such as Sauternes, Tokaji Azu (from Hungary), and Spätlese Riesling, which are intensely fragrant and powerful due to dehydration, are produced in small quantities by Noble Rot.
By this time, you’ve probably seen the pattern: it all boils down to lowering the quantity of water in the grapes that are picked. And the ice wineprocess is a pretty interesting method of accomplishing this. Yes, there is also a freezing one. The concept is to leave the grapes (which are generally strong in aromatic compounds and moderately acidic) on the vine throughout the winter. By plucking them at at the right time—and this is a critically essential choice on the side of the vintners—enough of the water is still frozen, resulting in concentrated sweetness and aromatics when they are pressed.
Similar to the ice wine technique, but less severe, this is merely the procedure of delaying harvest (again, of a specific and frequently strongly flavored fruit) in order to enable the grape to shrivel and concentrate sugars and aromatics. As a result, every ice wine is officially (and extremely) “late harvest,” albeit not all late harvest wine is ice wine, and vice versa. Riesling (again, Spätlese, which literally translates as “late harvest”), as well as Semillon and Sauvignon Blanc, are popular late harvest varietals.
How Sweet It Is: A Guide to Dessert Wine
This is similar to the ice wine technique, but it is less drastic. It is simply when harvest (again, of a specific and frequently strongly flavored grape) is delayed, enabling the grape to shrink and concentrate sugars and aromatics more effectively. For the sake of this discussion, every ice wine is officially (and extremely) “late harvest,” albeit not all late harvest wine is also ice wine. Riesling (again, Spätlese, which literally translates as “late harvest”), Semillon, and Sauvignon Blanc are all examples of late harvest wines to look out for.
Dessert Wine Basics
It should come as no surprise that all dessert wines begin with grapes that have a high concentration of natural sugar. When that natural sugar is transformed into alcohol during the fermentation process, the wine is referred to be “dry.” Wines that have had all of the natural sugar fermented out of them are referred to as “sweet.” In the case of dessert wines, winemakers halt the fermentation process early in order to preserve the natural sweetness. Depending on the grape variety, dessert wines can range from a little hint of sweetness to a full-on sugar-bomb in terms of sweetness.
Sparkling Dessert Wine
If you’re looking for something light, sweet, and delicate, sparkling dessert wines are the way to go. The bubbles in these wines, which are light, effervescent, and often low in alcohol, make them joyful and enjoyable to drink at any time of day. Look for sweet sparkling wines derived from grapes such as muscat, brachetto, riesling, or torrontes.
When served with fresh fruit desserts such as an Orange and Yogurt Tart or a simple Fruit Platter with Whipped Ricotta, these wines are perfect for brunch. port-wine-glass-0215
Concentrated, Rich Dessert Wine
For something light, sugary, and delicate, sparkling dessert wines are a good choice to consider. This type of wine is celebratory and enjoyable at any time of day because of its light, effervescent, low-alcohol content. Wines created from sweet grapes such as muscat, brachetto, riesling, or torrontes are ideal for entertaining. When served with fresh fruit desserts such as an Orange and Yogurt Tart or a simple Fruit Platter with Whipped Ricotta, these wines are fantastic for brunch. port-wine-glass-0215
Ruby port, which has more dark, rich fruit to it and is a popular combination with chocolate truffles, whereas tawny port, which has more butterscotch, caramel, and nutty overtones, is a more recent addition to the family of port varieties. Try pairing a tawny port with a cheese plate for an after-dinner feast that will be remembered!
Sherry is a fortified wine produced in the Spanish region of Andaluca, on the country’s southern coast. The first crucial thing to know about sherry is that it ranges from bone-dry and delicate to crazily rich and syrupy, depending on the variety. For dessert, search for sherries in the following three types: cream, moscatel, and Pedro Ximenez. While dry varieties like as fino and Amontillado are popular as aperitifs and are making a reappearance on bar menus as the foundation for cocktails, dessert sherries should be sweet (PX).
PX sherry may be served over ice cream, and cream style sherries pair well with custard-based sweets such as flan or crème caramel, which are both popular in Spain.
Madeira is a fortified wine that was called for the island where it was produced, which is approximately four hundred kilometers off the coast of North Africa. From the fifteenth through the seventeenth century, the island of Madeira served as a port of call for ships sailing to the New World and the East Indian Ocean. The early Madeiras were produced as a wine that could withstand travel: brandy was frequently added to the barrels to keep the wine from deteriorating during the journey. The tremendous heat from travelling around the equator, along with the continual movement of the ships, resulted in the wine becoming organically concentrated and oxidized.
The fact that Madeira has previously been effectively “cooked” means that it is famed for never spoiling: there is Madeira from the late 18th century that is still wonderfully palatable today.
A Beginner’s Guide To Dessert Wine
Non-fortification procedures include the addition of sugar to the wine or the naturally occurring concentration of sugars in the grapes before they are picked, among other possibilities. Unfortified wines are available in a variety of varieties, the most prevalent and widely consumed of which being ice wines and botrytis cinerea wine. Ice Wine is a type of wine that is served chilled. History of Ice Wine – Ice wine (or Eiswein, as it is known in Germany and Austria) is typically produced in wine-producing regions that are subjected to predictable cold periods.
- When a cold spell hits, the grapes begin to shrivel and freeze.
- Ice wine is particularly popular in Canada and Germany, however it is also produced in the Czech Republic, Hungary, and New Zealand, among other places.
- Ice wine is a very sweet, extremely fruity, but also rather acidic wine that is perfect for pairing.
- Ice wine is also one of the few wines that may be served with a chocolate dessert, which is rare in the wine world.
Botrytis cinere wine is made from the fungus Botrytis cinere. Botrytis cinerea wine (also known as “Noble Rot” wine) was named after a fungus that kills grapes under particular climatic circumstances, which may surprise some people.
The Secret to Creating Dessert Wines
- Photos and information about nine different types of fruity red wine
- Introduction to Wine, as well as Serving Suggestions
- Gallery of Wine Instruction for Beginners
Late Harvest Wines
Late harvest dessert wine is the most popular type of dessert wine. This simply means that the winery will allow the fruit on the vine to overripen (a process known as raisining), causing the sugar level (known as brix) to rise significantly while the juice content decreases significantly. Sometimes, while the grapes are still on the vine, a rot known as Botrytis (also known as the noble rot) can develop, giving the grapes a distinct flavor and character. What’s left are grapes that have been condensed and sweetened.
As a result, high-sugar, low-alcohol wines are produced that have a delectably sweet flavor.
These half-bottles of wine can cost the same as or more than a standard 750 mL bottle of table wine, due to the fact that there is less juice to ferment.
Port is another dessert wine that people tend to mistake with late harvest, and it is also made in small quantities. Port wine is quite popular and has been around for a very long period of time. Port is a fortified wine, which means it has been infused with a spirit of some type (typically brandy). In spite of the high brix, this results in an alcohol level of around 18 percent. Any type of grape may be used to make port. Historically, real Port wines have been produced in Spain and Portugal from grape varietals indigenous to those countries.
These individuals can live for a very long period and cost a lot of money.
Because it has been reinforced, it will survive far longer after being opened.
Types of Port
Tawny and Ruby Port are the two most common varieties of port. In order to make Tawny Port, the wine is fermented in a barrel and allowed to evaporate before being oxidized in the bottle. This procedure imparts a golden/brown color to the wine as well as a “nutty” flavor to the finished product. Ruby Port is the cheapest and most widely manufactured form of port available on the market. In order to prevent excessive oxidation, the wine is matured for three years in enormous oak vats, which helps to preserve the deep red color and lively, fruity tastes.
Tawny and Ruby Ports are the two most common varieties of port. In the soleraprocess, the wine evaporates in the barrel and oxidizes, which results in the production of Tawny Port. This technique imparts a golden/brown color to the wine as well as a “nutty” flavor to the finished beverage.
A variety of port known as Ruby Port is the least expensive and most often made. After fermentation, the wine is stored for three years in enormous oak vats to prevent excessive oxidation and to preserve the rich red color and brilliant, fruity tastes of the grape.
Tawny and Ruby Port are the two most common varieties of the wine. In order to manufacture Tawny Port, the wine is fermented in a barrel and allowed to evaporate before being bottled. This technique imparts a golden/brown hue to the wine as well as a “nutty” flavor. Ruby Port is the most affordable and widely available variety of port. To prevent excessive oxidation, the wine is matured for three years in enormous oak vats, retaining the wine’s deep red color and vibrant, fruity tastes.
Alone or With Dessert?
One common misperception regarding dessert wines is that they must be paired with a sweet dish. While there are some incredible dessert combinations to go with these wines, the wine itself is a terrific dessert in its own right. Wines have subtle nuances and delicate tastes, and eating a sugary, rich dessert may obscure these characteristics. Rather of complicating things, simple pairings work best, such as a cheesecake with a late harvest Sauvignon Blanc, a superb Port with a warm chocolate torte, or Ice Wine with handmade vanilla bean ice cream.
Dessert wines are a good choice. Many individuals are dismissive of anything sweet and will not even taste them, let alone consume them after supper. When you’re out wine tasting in wine country, inquire as to if they make a sweet wine and give it a try. When you go out to eat at a fancy restaurant, don’t be scared to choose a sweet wine to accompany your meal afterward. Inquire with your server about suggestions. Although the majority of dessert wines are included in this list, there are a variety of other options to explore.
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What Is the Primary Difference Between Fortified Wine & Dessert Wine?
Photograph by John Foxx/Stockbyte/Getty Images Some fortified wines, such as red port, are sweet and match well with a wide variety of desserts, making it simple to mistakenly believe that fortified and dessert wines are interchangeable. A fortified wine, such as a sumptuous Pedro Ximenez sherry, may also be a more appetizing dessert alternative than a slice of chocolate cake in some situations. However, fortified wines and dessert wines are two totally different types of wine, and each requires its own set of winemaking procedures to be produced successfully.
Fortified wine, as opposed to dessert wine, is produced with the addition of additional alcohol – commonly brandy or another neutral spirit – hence the name “fortified.” A fortified wine can be either dry or sweet, depending on when the extra spirit is added by the winemaker to the mixture.
When it is added before the fermentation process is complete, it results in a sweet wine, and when it is added after, it produces a dry wine. A fortified wine is often quite high in alcohol, comprising between 17 and 22 percent by volume, whereas a dessert wine typically has much less alcohol.
Types of Fortified Wine
Fortified wines include port, sherry, Madeira, and Marsala, which are the four most common varieties. Port is a sweet wine that originates in Portugal’s Douro Valley and is produced in small quantities. It is only produced in Spain, and depending on the kind, it can be either sweet or dry in taste. A dry sherry is a fantastic aperitif, and a sweet sherry is traditionally served after dinner. Madeira and Marsala, two fortified wines named after their respective birthplaces, are available in both sweet and dry varieties as well as a combination of the two.
Dessert wine, in contrast to fortified wine, is always sweet and contains no additional alcohol. Dessert wine producers employ a variety of techniques to attain different amounts of sweetness. Late-harvest wines, for example, contain a high concentration of natural sugar since the grapes were left on the vine deep into the harvest season. Occasionally, the mold botrytis cinerea is intentionally introduced into the winemaking process in order to provide honey and dried fruit tastes in the finished product.
Types of Dessert Wines
Botrytis cinerea-affected grapes are used to make a variety of wines, including Hungarian tokaji, French Sauternes and Vouvray, and German beerenauslese and trockenbeerenauslese. Icewine is often produced in colder climates, such as Canada, New York’s Niagara Falls, and Germany, among other places. Champagne with a high sugar content (demi-sec or doux depending on the amount of sweetness) originates in France. Moscato d’Asti is a sweet dessert wine produced in the Italian town of Asti. Its sweet, delicious qualities are achieved by halting the fermentation process early, which is accomplished using cool filtering.
5 Common Varieties of Dessert Wine
Consider matching a decadent dessert with one of these after-dinner wine alternatives to make a memorable evening.
In order to make fortified dessert wines such as Sherry, Port, and Madeira, the alcoholic content of still wine is added during the fermentation process. The use of alcohol prevents fermentation from occurring by killing the yeast, leaving behind residual, unfermented sugar from the grapes to be fermented. Sweet wine with an alcohol concentration of 15 to 20 percent is produced as a result of this process. Dark berries, plums, and spices characterize the flavor of this famous fortified dessert wine, which is deep crimson in color and has ripe notes of dark berries, plums, and spices.
Late Harvest Wines
Dessert for the End of the Harvest Vinifera grapes (most often Riesling, Muscat, Pinot Gris, and Gewürztraminer varieties) are used to make wine. The grapes are kept on the vine until they are particularly ripe and delicious before being harvested. During the fermentation process, the yeast that is responsible for converting the extra sweet juice into alcohol dies before it has had a chance to metabolize all of the sugar, resulting in a sweeter wine than would be expected. When it comes to crafting dessert wine, Riesling is an excellent choice since the grape’s naturally strong acidity prevents the wine from becoming cloyingly sweet.
While looking for this type of dessert wine, check for the phrases “late harvest” on the label, such as Hogue Cellars Late Harvest Riesling 2012 ($11, available at liquor shops), or seek for the terms “Vendange Tardive” on French bottles and “spätlese” or “auslese” on German bottles when shopping.
Noble Rot Wines
However, while it may not seem appealing, some of the world’s most sought-after dessert wines are created from grapes that have gone bad. Infected with a mold called Botrytis cinerea, often known as “noble rot,” which surrounds the grape and causes it to shrivel, leaking out much of its water and leaving behind extra delicious pulp, which the winemakers then press to extract the juice, the grapes are harvested. Making this sort of dessert wine is a time-consuming and difficult procedure that requires a lot of patience.
Sauternes from the Bordeaux area of France, as well as German wines branded “beerenauslese” and “trockenbeerenauslese,” are all good choices to try.
Heidi Schrock’s Ausbruch “On the Wings of Dawn” 2010 ($69 for 375 mL, available at liquor stores) is a favorite of ours.
Another method of concentrating sugars in grapes for the production of sweet wine is to freeze them. The traditional method of making ice wine, or “eiswein,” as it is known in Germany and Austria, involves leaving the grapes on the vine for a lengthy period of time after the normal harvest has concluded until temperatures drop sufficiently to cause them to freeze. Following that, workers scramble to harvest the frozen grapes and gently press them so that the water content (in the form of ice) is separated from the delicious nectar that will eventually become the wine.
Despite the fact that vines are normally protected by netting, warm weather, rot, hungry birds and animals, and stormy weather might result in a harvest that is insufficient or nonexistent.
Try Inniskillin Vidal 2012 ($60 for 375 mL, available at liquor shops) from Canada’s Niagara Peninsula.
It is crisp, powerful, and elegant, and it goes well with baked and fresh fruit, as well as hazelnut cake and crème caramel, among other things.
Dried Grape Wine
Consider the difference in sweetness between a raisin and a grape to have a better understanding of this sort of dessert wine. Dried fruit has a higher sugar content than fresh fruit because the sugar in the fruit remains after the water has been removed. For this type of dessert wine, grapes are either dried on the vine while still on the vine (a process known as passerillage in France or appassimento in Italy), or picked in bunches and set out to dry in the sun or hung from racks inside (a technique known as appassimento in Italy).
Consider looking for wine labels that state “vin de paille,” or “straw wine,” since the grapes are sometimes put out to dry on straw mats, or “passito” on Italian labels, such as Pellegrino Passito di Pantelleria 2011, which sells for $30 at liquor shops.
Making dessert wine
In the case of a wine that is extremely sweet or includes a significant amount of sugar, it has crossed the border into the region of a dessert wine. Dessert wines are ideal when they are well-balanced with acidity, which prevents them from becoming excessively sweet. Ideally, a good dessert wine should be more sweet/tart in flavor than it should be sweet in flavor. It is important to ensure that all of the sugar does not become fermented by the yeast while creating a dessert wine, and there are a number of techniques to do this.
Botrytis The Noble Rot is a term used to describe a type of disease that occurs among nobles.
Drying Consider raisins as an example.
Stabilization in Cold Conditions The fermentation process is stopped by refrigeration.
Harvesting toward the end of the season Most dessert wines begin with the grapes being picked late, even if another procedure is utilized to assure that the finished wine contains a significant amount of residual sugar.
The quantity of sugar present in a grape is inversely proportional to the amount of acidity present in the vine (just like all fruits, the riper it gets the lest tart it becomes).
Because the wine contains so much natural sugar, the yeast is unable to convert all of the sugar before it perishes.
Occasionally, tartaric acid (grape acid) is used in the wine to aid in the preservation of the equilibrium.
Some late-harvest wines, particularly in the French region of Alsace, are vinified totally or mainly dry (all of the sugar is converted), resulting in a wine with minimal sweetness but a great deal of intensity.
A considerable lot of work is put forth to ensure that this does not occur, unless you are attempting to produce a dessert wine at the conclusion of the process.
This mold affects the grapes, generating minute lesions that allow it to absorb water from the grapes’ juice.
Harvesting takes place when the grapes have reached just the correct level of sugar, and the wine is prepared in the same manner as any other late harvest.
In Germany and other countries, this sorting is done on a table, with only the finest individual berries being picked for further processing.
The wine becomes sweeter and more strong as the number of baskets of paste (puttonyos) added increases from one to six.
Ice Wines are made from grapes that have been frozen on the vine, and current science has produced fast freezers that may replicate the content, if not the precise outcome, of these wines.
There, the Recioto style is most commonly utilized to transform Valpolicella into the more powerful Amarone wine, which is produced in small quantities.
Vin Paille is the name given to the wines produced by this process in France.
This old practice is only one more method of lowering the grape’s water to sugar ratio, which is already low.
Fortifying More information on the process may be found here, but the short answer is that alcohol is added to prevent the yeast from converting all of the carbohydrates into alcohol.
Stabilization in Cold Conditions It is feasible to prevent the yeast from complete their work by simply refrigerating the wine, a technique that is often reserved for modestly sweet wines.
Precipitation removal from dry white wines is a word that is most generally used to describe the process of eliminating precipitates from white wines.
This is a rare but conceivable method of stopping the process. It is not regarded an optimal procedure due to the risk of off-odors emanating from the process.