5 Types of Dessert Wine
The moment has come for you to put your newly acquired knowledge of dessert wine to use in some real-life scenarios. The tastes and attributes of dessert wines are as diverse as those of any other type of wine. Despite the fact that there are several “rules” associated with the consumption of wine, the basic line is that you are free to set your own. If you want to drink a bottle of dry sparkling Brutordeliciously crisp rosé with those funfetti cupcakes that you just brought out of the oven, by all means, give it a go.
Who knows what the future holds for us.
What makes wine so special is that it can be enjoyed in a variety of ways and can make everything else in life a little bit easier to swallow.
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
Gewürztraminer Alsace, Alto-Adige (Italy), California, and New Zealand are among the regions where this extremely flowery wine may be found in abundance. 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). Availability: A wine with a high level of natural acidity, which helps to cut through the sweetness of the flavor. Müller-Thurgau A less frequent cultivar, also from Germany, that may be found in some regions of Oregon and has flowery scents and a little softer acidity than the other two varieties mentioned.
Chenin Blanc is a white wine produced by the Chenin Blanc grape variety (Certain Blanc).
Consider the label when purchasing Chenin Blanc because many South African and French producers produce dry versions that taste more like a dry Sauvignon Blanc; Viognier should be purchased with caution because many producers create dry versions that taste more like a dry Sauvignon Blanc; and Pinot Noir should be purchased with caution because many producers create dry versions that taste more like a dry Cabernet Sauvignon.
The majority of Viognier does not have a sweet flavor.
On the taste, it’s rich and greasy.
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”).
- Preparing the grapes for winemaking requires them to be stretched out on straw mats to raisinate for several weeks.
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. You’ll find them to be honeyed and wonderfully sweet, akin to a noble rot wine in taste and texture.
Sweet Red Wine
Sweet reds are in decline, with the exception of commercially produced sweet reds. It’s still possible to get some excellent sweet reds that are historically fascinating and worth tasting. The bulk of these incredible sweet red wines come from Italy, where they are made from obscure grape varieties.
- Lambrusco A area known for producing a delightful sparkling wine that can be enjoyed both dry and sweet. Because it is a sparkling wine, it will have a yeasty undertone, as well as notes of raspberry and blueberry in the background. “Amabile” and “Dulce” are the names given to the sweet variants. Brachetto d’Acqui (Acquisition Brachetto) A red or rosé wine made from Brachetto grapes grown in the Piedmont area that is both still and bubbling. Famous for its flowery and strawberry scents, as well as its love for matching with cured meats, this wine is a favorite of foodies everywhere. Schiava A uncommon cultivar from the Alto-Adige region that is on the verge of extinction. A delicious scent of raspberry and cotton candy, with a refreshing, somewhat sweet taste that isn’t overpowering
- Freisa Frieda, once considered one of the great red varietals of Piedmont, is a relative of Nebbiolo, but with softer tannins and flowery cherry aromas rather than the latter. Recioto della Valpolicella (Valpolicella Recioto) Recioto della Valpolicella is a luscious, robust, and rich wine that is produced using the same meticulous procedure as Amarone wine. Late-Harvest Red Wines are a specialty of the region. There are several red dessert wines available in the United States, created from grapes such as Zinfandel, Mourvedre, Malbec, and Petite Sirah, among others. With their intense sweetness and high alcohol concentration, these wines are a feast for the senses.
Fortified wines are produced by adding grape brandy to a wine, and they can be either dry or sweet in flavor. Most fortified wines have a higher alcohol level (often 17-20 percent ABV) and have a longer shelf life once they have been opened than other types of wines.
Port wine is produced in the northern region of Portugal, along the banks of the Douro. These extremely uncommon sweet red wines are prepared from a variety of classic Portuguese grapes, including Touriga Nacional, Touriga Franca, and Tinta Roriz, among others. After being harvested and placed in open tanks, the grapes are stomped daily as the wine begins to mature, which results in a more concentrated flavor. When the wine is filtered and combined with pure grape spirit (with an ABV of approximately 70%), the fermentation is stopped and the wine is fortified, this is done at a certain stage throughout the fermentation.
- Roughed-up RubyCrusted Port (sweet) Introducing Tawny Port, a kind of Port wine that has the aroma and flavor of newly minted port and is far less sweet than its counterpart. VintageLBV Port (VintageLBV Port) (sweet) Despite the fact that LBV and Vintage Port are produced in the same manner, LBV are intended to be consumed in their youth (owing to the sort of cork enclosure used) and vintage Ports are intended to be consumed after 20-50 years of ageing. Tawny Port is a port wine produced by the Tawny Port Company (very sweet) Tawny Port is aged in big oak casks and smaller wooden barrels at the winery, where the wine is produced. The longer the Tawny Port is let to age, the more nutty and figgy it becomes in flavor. The finest tawny is between 30 and 40 years old. wine made in the style of port sa.k.a. Vin Doux Naturel (Natural Wine) (sweet) Although port can only be produced in Portugal, numerous producers across the world produce port-style wines, such as Zinfandel ‘Port’ or Pinot Noir ‘Port’, which are similar to port. These wines are referred to as vin doux naturel (natural sweet wine) (see below).
Sherry is produced in the Spanish region of Andalusia. Palomino, Pedro Ximénez (a grape, not a person), and Moscatel grapes are used in the production of the wines. Wines are made from varied proportions of the three grapes and are intentionally oxidized in order to generate nutty aromatics in the final product.
- 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
Wines such as TokajiAsz of Tokaj-Hegyaljain Hungary, Château d’Yquemof Sauternes, and Seewinkelof Austria are prepared from grapes that have been mouldy with Botrytis cinerea, which sucks the water out of the fruit while giving flavors of honey and apricot to the future wine. Noble rot is caused by a fungus that requires precise environmental conditions to thrive; if the environment is excessively moist, the same fungus may create destructivegrey rot. Vignerons make every effort to increase the quantity of noble rot produced while avoiding the loss of the entire crop to grey rot.
Because of the time it takes for noble rot to develop, these wines are typically picked late.
The fact that noble rot was a factor in Hungarian vineyard demarcation some 50 years before a messenger was allegedly mugged on his way to Schloss Johannisberg in Germany and that asz inventory predates it by approximately 200 years indicates that Hungary’s Tokaj was the first region to produce the wine.
Noble rot is also responsible for a variety of other dessert wines, including the German beerenauslese and trockenbeerenauslese (TBA) classifications, the French Monbazillac, the Austrian Beerenauslese, the Austrian Ausbruch, and other TBA-type wines from throughout the globe.
Vin Santo with almond cookies are a delicious combination. Generally speaking, the wine should be sweeter than the food it is served with; a perfectly ripe peach has been regarded as the ideal companion for many dessert wines, yet it makes sense not to drink wine at all with many chocolate- and toffee-based meals, for example, Vin doux naturel Muscats and red dessert wines such as Recioto della Valpolicella and fortified wines such as the vin doux naturel Muscat are the ideal complements for these difficult-to-pair treats.
Alternatively, the wine alone can serve as a dessert, although bakery sweets can also be a suitable complement, particularly when they include a hint of bitterness, such as biscuits dipped in Vin Santo (Santo wine).
White dessert wines are often served slightly chilled, however they can be served excessively cold if they are served too quickly.
- “The seven most important sorts of white wines.” Süssreserve was retrieved on April 27, 2019. Archived 2007-03-10 at the Wayback Machineon the Wine Dictionary website
- Amerine and Maynard’s “Wine.” Encyclopedia Britannica is a reputable reference work. Encyclopedia Britannica is a reputable reference work. Shoemaker, Ted (27 April 2019)
- Shoemaker, Ted (6 December 2013). “German Ice Wine Regulations Have Been Tightened.” This is according to Wine Spectator. retrieved on March 20, 2021
- CooksInfo is a website dedicated to providing information about cooking (4 October 2020). “Ice Wine,” as the name suggests. Cook’s Information, retrieved on March 20, 2021
- “The Beautiful Bounty of Botrytized Wines,” retrieved on March 20, 2021. Wine Enthusiast Magazine is a publication dedicated to wine enthusiasts. Steve Kolpan, Michael A. Weiss, and Brian H. Smith have published a paper in Science (2014). Winewise: Your Complete Guide to Understanding, Selecting, and Enjoying Wine is a comprehensive guide to understanding, selecting, and enjoying wine (2nd ed.). Jancis Robinson, MW, “Tokaji,” in Jancis Robinson, MW (ed. ), Jancis Robinson’s Concise Wine Companion (Oxford:Oxford University Press, 2001), pp. 469–471, ISBN0-19-866274-2
- Gorman-McAdams, Mary. “Delicious Dessert Wines for Dessert Week.” Houghton Mifflin Harcourt. ISBN978-0-54433462-5 The Kitchn, retrieved on April 27, 2019
- “Three of the Best Italian Dessert Wines,” retrieved on April 27, 2019. Italy, November 12th, 2014
- Jeanne O’Brien Coffey is the author (20 November 2017). Sauternes is the perfect holiday wine for everything from appetizers to desserts, as revealed by Wine Spectator. Forbes
- Dessert wine is defined in the Wiktionary dictionary as follows:
Dessert Wines 101
RJS Craft Winemaking | November 23, 2017 | RJS Craft Winemaking As you prepare for all of the sweet treats, after dinner desserts, and celebrations that will be taking place this holiday season, we wanted to provide you with a crash course in dessert wines 101 to not only help you understand wines better – but also to provide you with some tips for serving and enjoying these rich, decadent beverages. What are Dessert Wines and How Do They Work? In the context of wine genres, a dessert wine is characterized as being sweet and lush, with flavors that are intense and concentrated.
- Dessert wines, such as Port and Vins Doux Naturels, can also be fortified wines, as can be found in some dessert wines.
- For your convenience, we’ve included some more information on them: Vidal, Riesling, and Cabernet Franc are examples of ice wines.
- Sugars and other dissolved substances do not freeze, but water does, allowing a more concentrated grape must to be pressed from the frozen grapes, resulting in a lesser volume of more concentrated, extremely sweet, viscous wine than would otherwise be produced from the grapes.
- Having experienced three consecutive days of temperatures below -10 degrees, the grapes are ready for harvest.
- Germany and Canada are the two countries that manufacture the most Ice Wines.
- The Nobel Prize for Rot: ‘Nobel rot,’ also known as Botrytis, is a form of fungus that shrivels and decays wine grapes that can arise in the course of ice winemaking on extremely rare instances.
- It has two effects on wine: it increases the sweetness level while also increasing the flavor richness.
Temperature for service: 6 to 9 degrees The following foods go well together: blue cheese with dried apricots, crème brûlée, and apple strudel.
Cru is a specialty.
Sherry, Port, and Madeira are examples of fortified wines.
In spite of the high brix, this results in an alcohol level of around 18 percent.
There are three different styles: Ruby, Vintage, and Tawny.
Red berries, raisins, chocolate, and spices make up the majority of the flavor profile.
Special Crafting Tip: You may also add Brandy to your handmade dessert wine before bottling to further customize it!
Serving Dessert Wines According to the Rules of Thumb Is it better to have it chilled or room temperature?
Red wines should be served at room temperature or slightly chilled.
Simple dessert combinations, such as Port with warm chocolate torte or Ice Wine with handmade vanilla ice cream, are the most successful, according to the experts.
Aside from that, these wines pair well with saltier dishes (think blue cheese!).
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 also a fantastic treat on its own. Consider serving a handcrafted, luscious dessert wine as part of your holiday meal dessert this year to mix things up a bit.
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 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.
How Sweet It Is: A Guide to Dessert Wine
An absolutely beautiful way to conclude a dinner. Because dessert wines are such a broad category, it is likely that you haven’t yet discovered the kind that suits your tastes and preferences. Sipping a dessert wine while enjoying a creamy flan, a slice of dark chocolate cake, or a cheese board is a fantastic way to end a dinner in the evening. Alternatively, skip dessert altogether and close the dinner on a sweet note with glasses of sauternes, ice wine, or port instead.
Dessert Wine Basics
It should come as no surprise that all dessert wines begin with grapes that have a high concentration of natural sugar. When that natural sugar is transformed into alcohol during the fermentation process, the wine is referred to be “dry.” Wines that have had all of the natural sugar fermented out of them are referred to as “sweet.” In the case of dessert wines, winemakers halt the fermentation process early in order to preserve the natural sweetness. Depending on the grape variety, dessert wines can range from a little hint of sweetness to a full-on sugar-bomb in terms of sweetness.
Acidity is essential in creating a superb dessert wine because it stops all of that sweetness from becoming too cloying and adds depth, vibrancy, and a sense of “lift” to the experience of drinking it!.
Sparkling Dessert Wine
If you’re looking for something light, sweet, and delicate, sparkling dessert wines are the way to go. The bubbles in these wines, which are light, effervescent, and often low in alcohol, make them joyful and enjoyable to drink at any time of day. Look for sweet sparkling wines derived from grapes such as muscat, brachetto, riesling, or torrontes. When served with fresh fruit desserts such as an Orange and Yogurt Tart or a simple Fruit Platter with Whipped Ricotta, these wines are perfect for brunch.
Concentrated, Rich Dessert Wine
There are a few of different techniques for creating these exceptionally rich wines. Prior to crushing the grapes, procedures are performed to concentrate the sugar content of the grapes using any of the several ways. One method is to create a late-harvest wine, which involves keeping the grapes on the vine for as long as possible into the growing season in order to get maximum sugar levels, sometimes even until the first frost has arrived (known as ice wine). It is also possible to make wine using the passito process, in which grapes are dried on straw mats, resulting in delicious raisins that are then fermented into wine.
Toutes of these exquisite dessert wines have an opulent, thick texture with complex aromas of honey, marmalade, and spices to complement them.
Dried Dates and Blue Cheese or Blue Cheese Gougeres with Caramel and Salt are two traditional pairings that you should try out.
Fortified wines are typically between 18 and 20 percent alcohol by volume, making them ideal for keeping warm throughout the harsh winter months.
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!
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. If you’re looking for a delicious after-dinner treat, pair your port with a cheese plate.
Madeira is a fortified wine that was called for the island where it was produced, which is approximately four hundred kilometers off the coast of North Africa. From the fifteenth through the seventeenth century, the island of Madeira served as a port of call for ships sailing to the New World and the East Indian Ocean. The early Madeiras were produced as a wine that could withstand travel: brandy was frequently added to the barrels to keep the wine from deteriorating during the journey. The tremendous heat from travelling around the equator, along with the continual movement of the ships, resulted in the wine becoming organically concentrated and oxidized.
The fact that Madeira has previously been effectively “cooked” means that it is famed for never spoiling: there is Madeira from the late 18th century that is still wonderfully palatable today.
Try pairing a Madeira (though perhaps not a 200-year-old vintage!) with Sticky Toffee Pudding or Hazelnut Cookies for dessert.
What is a Dessert Wine?
“You had me at hello,” as Jerry Maguire famously said, and this wine had us at dessert. Having said that, let’s be honest: you could get away with just dessert and just wine as well. In the world of wine, dessert wines are the middle child who doesn’t get spoken about much. This is a shame because they are excellent, and if you’re the next Sara Lee, you can elevate your dessert course to a whole new level with them. After all of that, we’re going to devote some time to discussing dessert wines because she deserves it!
- On the other hand, dessert wines are well titled since they are wines that are consumed during or after a meal that includes dessert.
- After that, you’re left with a full-bodied wine that’s been wonderfully sweetened with natural grape sugars from a variety of grape varietals!
- And, of course, each of these wine types has sub-styles that are sub-categories of the style.
- Let’s take a look at each type and see what you need know about it.
- As the world’s most technically complex wine, this wine requires a high level of upkeep due to the fact that she goes through two fermentations.
- Dessert wine with a little sweetness: These white wines, which are refreshingly sweet, are bursting at the seams with fruit aromas.
- Dessert wine with a lot of sweetness: There are three different ways to produce this delectably sweet drink, all of which use the highest-quality grapes and are not fortified with alcohol.
In general, the longer grapes are allowed to mature on the vine, the sweeter and more raisinated the grapes become.
Using noble rot to produce a highly sweet dessert wine is still another way.
Noble rot, despite the fact that it sounds and looks horrible, imparts notes of ginger, saffron, and honey to sweet wines, particularly Sauternes from Bordeaux in France and Trockenbeerenauslese from Germany (wow, that’s a mouthful).
In this procedure, grapes are allowed to raisinate on straw mats for a period of time before being turned into wine.
Ice wine is the last process of producing a sweet dessert wine with a high sugar concentration that is rich in flavor and sweetness (or in Germany, eiswein).
Ice wine must be collected and pressed while the grapes are still frozen in order to be successful.
Lambrusco, Brachetto d’Acqui, Schiava, Freisa, Recioto Della Valpolicella, and Late-Harvest Red Wines are some of the varietals that are available.
Fortified wines are produced by blending wine with grape brandy to provide a stronger flavor.
The wine can be either dry or sweet, depending on your preference. Fortified wines are extremely alcoholic and have a long shelf life, making them ideal for entertaining. Vin Doux Naturel is divided into four categories: port (tawny port or other), sherry, Madeira, and Vin Doux Naturel.
What Is The Difference Between Dessert Wine and Table Wine?
Is it just us, or does the word “table wine” sound very uninteresting when contrasted to the name “dessert wine”? It’s like your younger sister gets a very interesting name, and you’re named after your great-grandmother, who had the most popular name in her generation at the time. Table wines are also referred to as ‘dry wines’ since they do not include a significant amount of residual sugar in the final product. They are almost the polar opposite of dessert wines in that they are not sweet since they do not include the huge amounts of sugar found in dessert wines.
Is It Sweet?
Sammi, please step aside. Dessert wine, my darling, is the nicest b*tch you’ll ever meet! Dessert wines are intended to be sweet, which is why they are called dessert wines. The purpose of dessert wines is to be even sweeter than the dessert they accompany because if they weren’t, the wine would taste harsh after you had a mouthful of the dessert you’re accompanying. There are a variety of ways for ensuring the sweetness of dessert wines as they are being made. Keep in mind that the fermentation of sugar results in the production of alcohol in all winemaking processes.
It is referred to as chaptalization when sugar is introduced before fermentation, and it is referred to as Sussreserve when sugar is added after fermentation.
What Does It Taste Like?
Dessert wines, to put it simply, taste like dessert. Dessert wines may have a wide range of flavors, especially when it comes to the many sorts available to consumers. However, the following is a broad description of the flavors associated with each dessert wine. Dessert Wine with a Splash of Sparkling: This type of wine is zippy and light, with delicious notes of fresh apple, lime, and lemon zest, and it has a greater acidity than some of the others. Fruity dessert wine with a light sweetness: As we previously mentioned, this wine has a light sweetness to it and is bursting with fruit notes.
- These are excellent with sweets such as Crème Brûlée.
- Late harvest dessert wines with rich scents of dried pear, vanilla, and orange are made with a lot of sugar and are quite sweet.
- Known for being very sweet, Noble Rot wines, another means of producing lavishly sweet dessert wine, are another method of producing richly sweet dessert wine.
- Some of these reds should even be served cold for optimal pleasure, and they are renowned to have a fruity flavor that is recognizable to wine drinkers.
It is via the fortification process that we have received such treasures as port wine from Portugal, which frequently includes tastes of dried fruits like apricot. In general, all of these varieties of wine have a particular sweetness to them, and they are frequently used to flavor other drinks.
The Different Kinds of Dessert Wines & What to Pair Them With
The 19th of August, 2019 Finding the right bottle of wine to combine with your meal may be difficult when there are so many different varieties to choose from. Fortunately, there is a general rule of thumb that may be used to streamline the procedure. This unwritten law stipulates that your dinner should never be sweeter than the wine you’re drinking with it, regardless of how good it tastes. But what if you’d want to finish your dinner with a glass of wine and a piece of cake or pie instead of water?
Dessert wines are a simple and delectable way to round off your dinner, and some may be savored with as little as a 3-ounce pour.
In your hunt for the right dessert wine, it’s crucial to note that the sweetness of a bottle is expressed using precise terms, which you should keep in mind.
French wines, on the other hand, are divided into four categories: demi-sec, semi-seco, doux, and dulce, with the last being the sweetest of the bunch.
Sparkling Dessert Wine
In the classic method, sparkling wines are fermented twice: once to produce the alcohol and a second time to produce carbon dioxide. This procedure is referred to as méthode champenoise when it is performed in a bottle. The most well-known sparkling dessert wines, aside from champagne, are the demi-sec and doux sparkling wines, the sweeter Cava (such as the Gran Reserva), and the Brachetto d’Aqui. These wines go nicely with fruit-based sweets (such as tarts or crepes) as well as shortbread cookies (which are also delicious).
Botrytis-Affected Wines (Noble Rot)
Botrytis cinerea is a mold that develops on grapes under specific conditions, causing the grapes to shrivel and dry as a result of the mold’s presence. This increases the sugar content of the fruit and can also provide a distinct taste to the wine, such as notes of honey, if done properly. Hungarian Tokaji and Sauternes from Bordeaux are two examples of wines created from Noble Rot grapes that are widely available. Noble Rot wines are best enjoyed with sweets that are based on cream or custard.
Ice wine, also known as eiswine, is a dessert varietal that is made from grapes that have been frozen on the vine for a period of time before being harvested. Due to the concentration of sugars, the resultant wine has a modest viscosity and is quite sweet in taste. As a result of this peculiarity, ice wine is extremely unusual and extremely wonderful. On the other hand, keep an eye out for wines made from commercially frozen grapes, which are not real ice wines and are not permitted in the United States.
Genuine ice wine bottles will have an ice wine label on them. With fruity desserts as well as chocolate-based desserts, ice wine is a great pairing option.
Some dessert wines have alcohol added to them, which is a classic procedure that has been used for hundreds of years. The alcohol, which is generally a neutral grape brandy that has been distilled, stops the yeast from completely absorbing the sugar content. The end result is a wine that is both powerful and delicious. Port, Madeira, Vermouth, and Sherry are all examples of fortified wines that are widely available. Pair a glass of your favorite fortified wine with a slice of rich chocolate cake for a decadent dessert.
Late Harvest Wine
Late Harvest wine is made from grapes that have been left on the vine for a prolonged amount of time, past the point at which they are at their ripeness maximum. As a result, the grape becomes dehydrated, and the sugar and alcohol content of the grape rises as a result. Late harvest wines such as Muscat (commonly known as Moscato), Vidal, and Riesling are among the most popular varieties available. When paired with citrus-based sweets such as lemon cream pie, these wines are really delectable together.
Find the Perfect Pairing for Your Dessert at Cellaraiders
Are you looking for the best dessert wines to add to your collection? Look no further. Cellaraiders can be of assistance. Among the dessert wines available in our collection are Gran Reserva, Madeira, and other popular choices for the occasion. Contact us right away if you would like additional information about our current services.
Also in All Blog Articles
Dessert wine is a word that shows up every now and again, but it’s one that many wine enthusiasts, especially those who are new to the world of wine, are a little perplexed by. What does a glass of wine have to do with a sweet dessert after dinner? A dessert wine is, first and foremost, a wine with a high level of sweetness, such that it may be served with a sweet dessert. One of the most fundamental rules for creating a harmonious pairing of food and wine is that the meal should never be sweeter than the wine itself.
It is likely that the wine would have a sour note if you were to drink it with a sweet dessert when it was neither sweet or “dry.”
How Do You Get Wine To Be So Sweet That It Matches With Desserts?
It is possible to use three different ways in general. The most well-known and straightforward is arguably the dessert wine, which is prepared from grapes that are extremely ripe, or even overripe. These grapes are harvested at a very late point in their development. During the fermentation process, sugar is generated in the grapes to such a great degree that the grapes retain a high degree of sweetness after being transformed into wine. Winemakers go even farther to produce exceptionally high-quality dessert wines of this sort, hoping for an infection of their vines by so-called noble rot in order to produce a particularly high-quality dessert wine.
Rare and highly sought-after “Beerenauslese” or “Trockenbeerenauslesen” wines made from grapes afflicted with noble rot are among the most well-known examples of such wines.
Dessert Wine: The Very Special Ice Wine
In order to concentrate the nutrients and sugars in the grapes, each kind of rareice wine employs a particular method of concentration. It is very uncommon for vintners to leave their grapes hanging on their vines until late in the season, hoping for an early frost. The frozen grapes are plucked as soon as the temperature drops to 19°F / -7°C or below, and the juice is squeezed out as soon as possible. Because the water in the grapes has been frozen, the water has been kept in the grapes during the freezing process.
The so-called liqueur wines are a third category of dessert wines, and they include, for example, port wine and the Muscat wines of Southern France, among others.
Dessert wines are not only excellent with sweet desserts, but they are also excellent with spicy cheeses.
Try it with a traditional cheese like Roquefort or Stilton to see what you think.