Dessert Wine: Why It’s Different From Other Wines and How to Pair It
In the minds of many, the word “dessert wine” conjures up images of syrupy concoctions that leave a bitter taste in the mouth. For after all, in today’s health-conscious age of low-sugar wines, keto diets, and carb-free living, who wants to drink a cloyinglysweet wine that may send your insulin levels skyrocketing and leave a sticky feeling on your tongue for hours after you’ve finished your glass? (It’s possible that there are a handful of you out there.) While the increasing popularity of dry wines (that is, wines that are not sweet) might appear to spell the end of sweet wines, this is not necessarily the case.
To that end, please allow us to provide you with some background information about dessert wine and how it differs from other types of wines.
What IsDessert Wine?
Dessert wine may be defined as any wine that is consumed during or after dessert in its broadest meaning. Dessert wine, to be more exact, is often sweet, has a distinct taste, and has a higher alcohol concentration. For example, Port, Madeira, Sherry, and late-harvest wines are all examples of late-harvest wines. Traditionnal dessert wines having an alcohol content of more than 15 percent by volume (ABV). Nonetheless, low-alcoholdessert wines with less than 10% alcohol by volume (ABV) are available, such Muscadet, Moscato d’Asti, and Brachetto d’Acqui.
- In other words, the amount of sugar that is left over after the fermentation process has taken place.
- A variety of methods were used by winemakers to create essert wines.
- It might be created from late-harvest grapes that have been allowed to raisinate and increase in sugar content as a result of being kept on the vine for a longer period of time.
- Alternatively, it may be sweetened by fortification, resulting in the production of fortified wines.
- While most dessert wines are on the sweeter side, there is a wide range of styles available under the category of dessert wines.
To be clear, dessert wines are not merely sweet, one-trick ponies, as you may have previously believed. They are deserving of a lot more recognition than that.
What to Look for inDessert Wine
Dessert wines, as previously said, are available in a variety of sweetness levels and are available in both red and white wines. Enjoying these mouthwatering sippers with dessert or as dessert in and of itself is recommended. Furthermore, it’s important to note that dessert wines are designed to be served in little wine glasses, similar to the way you’d sip on a snifter of whiskey or bourbon. (Although we must admit that we are great supporters of single-serve wine bottles that eliminate the need for a glass entirely.) If you desire a sweet dessert wine, you will get a sweet dessert wine.
Keep an eye out for the following descriptors:
Different Types ofDessert Winesand Food Pairings
While there are a plethora of wines that may be enjoyed with dessert, the ones that are featured below are the best examples of the genre. In order to avoid any unpleasant aftertaste when matching wine with sweet dessert, it’s recommended to pick a wine that is sweeter than the dessert itself. According to our enthralling guide on acidity in wine, sugar increases acidity, which is why dry wines taste harsh and sharp when served with sweet meals. With that in mind, here are many varieties of dessert wines, as well as delectable food combinations, that may enhance the flavor and overall experience of your dessert.
Despite the fact that it is best known as a sweet red wine, this fortified wine from Portugal is available in a variety of flavors ranging from deep reds to dry white and dry rosé varieties. Chocolate cake, chocolate truffles, and salted caramel desserts are all wonderful pairings for the sweetly complex redtawny port and ruby port. Serve the white or roséport wines with stone fruit, strawberry angel food cake, or lemon meringue pie to complement the flavors of the wine.
Madeirais is a fortified wine produced in Portugal’s Madeirais region, and it is renowned for its nutty, brown sugar, and burned caramel flavors. This amber-hued wine may be enjoyed on its own after a dinner, or paired with sweets like as astoffeepudding, tiramisu, or spicy treats such as chocolate truffles coated with cayenne pepper.
Known for its honeyed aromas of apricot, peach, butterscotch, and caramel, this cherished (and frequently expensive)sweet wine from France’s Sauternais area inBordeaux is much sought after. Sauternesis one of the “noble rot wines,” which include TokajiAszu wine from Hungary and SpätleseRieslings from Germany. It is prepared from grapes that have been damaged by the botrytis cinereafungus. (This fungus, which sounds disgusting, increases the sweetness of grapes while also imparting a honeyed flavor and aromatic quality.) Served with fresh and dried fruit, as well as heavier sweets such as crème brulee, cheesecake, and custards, Sauternes is a fantastic dessert option.
This fortified wine comes from the country of Spain. Sherry is often served as an aperitif before a meal; however, why not try it after a hearty dinner when you’re looking to wind down?
Fruit sweets like Pedro Ximénez are great accompaniments to crème brulee, vanilla ice cream, dark chocolate anything, or just enjoyed on their own as an after dinner treat.
This delicious sparkling wine from Germany is available in a variety of sweetness levels. Its inherent acidity helps to cut through the sweetness of the dish, making it a wonderful companion to a cheese course or cheesecake after dinner. Serve a sweeter Spätlese with citrus-based sweets such as lemon pound cake or lemon cream pie if you have a sweeter Spätlese on hand. Pear tarts and sorbet are also delicious desserts that go together like peanut butter and jelly.
Another rot wine of distinction, the tongue-twisting Gewürztraminer is a sweet, fragrant wine from the Alsace region of France that has a pleasant sweetness to it. With its lovely floral and lychee overtones, this exquisite white wine pairs perfectly with any dessert that has lychee, pear, or peach as one of the major components, such as ice cream.
In addition to being known as Muscat Blanc in its native country of Italy, Moscato is an extremely popular white wine that has built a name for itself owing to the three F’s that best characterize its character: fizzy, fruity, and flowery. This dessert wine is perfect for enjoying on a spring day or a late summer evening. It is also incredibly flexible. You might serve it with poached pears, grilled peaches, fruit tarts, nutty treats such as biscotti, or whatever else you choose.
Ice wine, also known as Eiswein in German, is a particular sort of wine that is made from grapes that have been frozen while still on the vine. Due to the frigid environment required for the production of this dessert wine, it can only be produced in Germany and Canada. (It’s also one of the reasons why it’s a somewhat expensive wine.) Consider matching the red grape type with chocolate desserts and the white grape variety with blue cheeses and cheesecake if you have the choice between the two.
It’s Time for Dessert in a Glass
Following your education on dessert wines, it’s time to put your newfound knowledge to use in a variety of real-world scenarios. Dessert wines, like any other type of wine, are characterized by a wide range of tastes and characteristics. Despite the fact that there are several “rules” associated with wine consumption, the basic line is that you are free to set your own guidelines. Don’t be afraid to experiment with a bottle of dry sparkling Brut or wonderfully crisp rosé to accompany those funfetti cupcakes you just brought out of the oven.
Who knows what will happen?
That’s the beauty of wine: no matter how you enjoy it, it is one of life’s joys that makes everything else a little bit easier to swallow.
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.
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
There is a redirection here from “sweet wine.” ‘Sweet Wine’ is a song written by Mark Williams (song). Please read Fresh Cream for more information on the song by Cream. The sweet wines known as dessert wines, or pudding wines in the United Kingdom, are generally eaten with dessert. Defining a dessert wine is more difficult than it appears. In the United Kingdom, a dessert wine is defined as any sweet wine used with a meal, as opposed to white fortified wines (fino and amontilladosherry) consumed before a meal and red fortified wines (port and Madeira) consumed after a meal (in the United States).
According to the law in the United States, dessert wine is classified as any wine that has more than 14 percent alcohol by volume, which includes all fortified wines—and as a result, it is taxed more heavily.
- 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 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. Red dessert wines should be served at room temperature or slightly cooled to enhance their flavor.
- “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:
How Sweet It Is: A Guide to Dessert Wine
An absolutely beautiful way to conclude a dinner. Because dessert wines are such a broad category, it is likely that you haven’t yet discovered the kind that suits your tastes and preferences. Sipping a dessert wine while enjoying a creamy flan, a slice of dark chocolate cake, or a cheese board is a fantastic way to end a dinner in the evening. Alternatively, skip dessert altogether and close the dinner on a sweet note with glasses of sauternes, ice wine, or port instead.
Dessert Wine Basics
It should come as no surprise that all dessert wines begin with grapes that have a high concentration of natural sugar. When that natural sugar is transformed into alcohol during the fermentation process, the wine is referred to be “dry.” Wines that have had all of the natural sugar fermented out of them are referred to as “sweet.” In the case of dessert wines, winemakers halt the fermentation process early in order to preserve the natural sweetness. Depending on the grape variety, dessert wines can range from a little hint of sweetness to a full-on sugar-bomb in terms of sweetness.
Sparkling Dessert Wine
If you’re looking for something light, sweet, and delicate, sparkling dessert wines are the way to go. The bubbles in these wines, which are light, effervescent, and often low in alcohol, make them joyful and enjoyable to drink at any time of day. Look for sweet sparkling wines derived from grapes such as muscat, brachetto, riesling, or torrontes. When served with fresh fruit desserts such as an Orange and Yogurt Tart or a simple Fruit Platter with Whipped Ricotta, these wines are perfect for brunch.
Concentrated, Rich Dessert Wine
There are a few of different techniques for creating these exceptionally rich wines. Prior to crushing the grapes, procedures are performed to concentrate the sugar content of the grapes using any of the several ways. One method is to create a late-harvest wine, which involves keeping the grapes on the vine for as long as possible into the growing season in order to get maximum sugar levels, sometimes even until the first frost has arrived (known as ice wine). It is also possible to make wine using the passito process, in which grapes are dried on straw mats, resulting in delicious raisins that are then fermented into wine.
Toutes of these exquisite dessert wines have an opulent, thick texture with complex aromas of honey, marmalade, and spices to complement them.
Dried Dates and Blue Cheese or Blue Cheese Gougeres with Caramel and Salt are two traditional pairings that you should try out.
Fortified wines are typically between 18 and 20 percent alcohol by volume, making them ideal for keeping warm throughout the harsh winter months.
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.
How To Drink Sweet Wines Like A Pro
“The wine of kings, and the kings of wines,” as Louis XIV referred to Tokaj’s delicate, sweet asz wines, which are known for their elegance and sweetness. Sweet wines from throughout the world, ranging from off-dryRiesling to effervescentMoscato to full-on dessert wines like asz or its French counterpartSauternes, may be a very excellent complement for a variety of cuisines and events. Many of us have had a bad experience with a flabby, painfully sweet Moscato or an excessively sugared Riesling, and as a result, we have vowed to never drink sweet wines again.
- What is the point of drinking sweet wines?
- It is true that sweet wine contains residual sugar, because the yeasts did not eat all of the sugar during the fermentation process.
- In addition, they have the capacity to complement the tastes of food in a way that is not always possible with dry wines.
- Don’t let a drop pass you by!
Here are a few examples of truly excellent sweet wines, as well as some recommendations for what to serve them together. All of these wines should be served at a temperature that is just below room temperature.
Forget about that Nicki Minaj Fusion Moscato you were drinking earlier. True aperitivo is produced in a traditional manner, tastes excellent, and is adaptable – it may be served as an appetizer or as a dessert. In most cases, the grape used to make this frizzante (lightly bubbly) wine is Moscato Bianco. When properly prepared, good Moscato has a rich perfume of wildflowers, peaches, and lemon curd that comes naturally from the grape. It is expected that the highest-quality Moscato will come from the DOCG region of Asti in Piemonte – and that it will be called “Moscato d’Asti” as a result.
Pairing Suggestions: Do as the Italians do and have an aperitivo consisting of Moscato, charcuterie, olives, and miniature sandwiches.
It was common throughout the 1980s and 1990s to see “Riesling” branded on bulk-produced white wine, even though it was more likely to be a combination of inexpensive white grapes with a large amount of sugar added to it. Due to this, Riesling has earned an unjustly terrible reputation, but thankfully, winemakers in Germany (the grape’s original country) and other countries have worked hard to restore the grape’s reputation via meticulous vineyard and winery management. Stunning off-dry and sweet Riesling may be produced because Riesling has naturally strong acidity and minerality, which allows the wines to develop a great level of complexity.
Complement with: It goes without saying that an off-dry (Kabinett) Riesling is an excellent match for incredibly spicy Asian food, whether it’s from Thailand, India, or Szechuan.
In addition to pairing perfectly with a fruit pie if you can get your hands on a bottle of fully-sweet Riesling (Auslese, Spatlese, or Beerentrockenlese), it’s also fantastic with fatty pig slices in a main course since the sweetness pairs beautifully with the fat.
It is created from botrytized Semillon grapes from Bordeaux and is a high-priced, excellent, sweet, limited-production wine with a long shelf life. A favorable rot known as botrytis develops when grapes are left on the vines late in the harvest season, increasing their ripeness and sweetness factor while simultaneously decreasing their alcohol content. Botrytis is a critical component in the production of dessert wines because it increases the amount of sugar in the wine and reduces the amount of alcohol in the wine.
Pour Sauternes with the stinkiest cheese you can find and a slice of pie to accompany it.
Long believed to be one of the world’s best sweet wines, Hungarian aszu is now being recognized as such. So, how come you haven’t heard of it before? In any case, 45 years of Communism (and, as a result, State control of agricultural land and production) had a toll on the Hungarian wine sector, which has taken a long time to recover. However, sweet aszo wines are now available on the market, and they’re quite delightful. As with the Sauternes from France, asz are prepared from white grapes (usually Furmint) that have been allowed to develop noble rot before being fermented.
Incredibly delicious, a well-made asz is not only rich of fruit and floral notes, but it is also laced with an almost ethereal acidity that contrasts the sweetness of the wine.
You should definitely give it a go.
The process of making ice wine is incredible: in the middle of winter, courageous winemakers venture out into the vineyards and collect grapes that have frozen on the vine, before fermenting them in a cold cellar. It’s a time-consuming process that many wineries would rather avoid; as a result, some of them manufacture ice wine by simply freezing the grapes after harvesting them and then adding sugar to the mixture. To put it another way, authentic ice wine is a rare pleasure. It is often sourced from Canada, the Finger Lakes, or Germany, and is prepared from Riesling or a cold-hardy hybrid varietal, such as Vidal Blanc, to provide a crisp, refreshing taste.
If you get your hands on a bottle, you’ll be overjoyed!
Port is a fortified wine produced in Portugal’s Douro Valley that has just the right amount of sweetness to go perfectly with your Thanksgiving pies and desserts. Ruby Port, which is the least costly and youngest of the Port varieties, and Tawny Port, which is kept in barrels for a longer period of time to develop a darker hue. Old Tawny Port is aged in oak barrels for at least six years, during which time it acquires a delicate, silky texture that is a superb complement to a memorable dinner.
With: At the end of your dinner, serve Port with a piece of room-temperature blue cheese, and you will be in heaven.
Originally published on December 10, 2015.
How to serve fortified and sweet wines
Although we are all familiar with the many types of white, red, rosé, and sparkling wines, we are less familiar with sweet and fortified wines. It’s easy to ignore these unparalleled, flavor-packed classics – because that’s exactly what they are – simply because we’re not sure how, when, or with what to serve them.
As a result, we turned to the professionals for practical advice as well as some intriguing culinary combinations. The discovery of other worlds beyond the exquisite but cliched Port-Stilton and Sauternes-foie gras pairings of old .
Nobly sweet wines
Winemaker Heidi Schröck from Rust in Austria’s Burgenland area prefers to serve her wines between 12°C and 14°C. She makes a nobly sweet Ruster Ausbruch as well as auslese, beerenauslese (BA), and trockenbeerenauslese (TBA) wines. She like ‘unexpected and innovative flavor combinations,’ and she makes this evident on her packaging and labelling. she says, but she also offers pairing prosciutto with spätlese or aged Gouda with BA, chili-cheese sausages with Ausbruch, or a lamb tagine with Ausbruch if you’re looking for something different.
- Chef Aline Baly of Château Coutet in the Bordeaux region has mastered the art of presenting sweet wines with each meal at her establishment.
- So don’t limit yourself to an aperitif or a dessert wine when it comes to these powerful, golden wines.
- “A colder temperature when wines are served with a hot entrée or a sweet dessert,” she says, referring to the recommended serving temperature of 9°C to 10°C.
- It is possible to serve middle-aged wines a couple of degrees warmer in order to enable the warm baking spices to manifest themselves.
- ‘These wines have a lot of character,’ Baly explains.
Matching Sauternes and Barsac with food
Only vintage Ports, according to Anthony Symington, brand manager for Symington Family Estates (which produces the Port labels Graham’s, Warre’s, Dow’s, and Cockburn’s), should be decanted before serving. He distinguishes between the ‘robust, youthful aromas of red fruits’ of bottle-aged ruby and reserve Ports and the ‘greater complexity, nut and raisin characteristics’ of barrel-aged tawny Ports. He also makes a distinction between the ‘robust, youthful aromas of red fruits’ of bottle-aged ruby and reserve Ports.
A bottle that has been opened for three to four weeks will last you three to four weeks.
A 10-year-old tawny port, on the other hand, is a good match for foie gras, according to the expert: ‘The acidity cuts through the richness and the sweetness compliments it well.’ Tawny may be stored in the refrigerator for up to six weeks.
In addition, fresh fruit is an excellent accompaniment.’ Vintage is the only type you have to consume quickly, as it fades after three days of purchase.
Tim Holt, the area director for Bodegas Barbadillo in the United Kingdom, lifts the lid on sweet Sherry types such as sweet oloroso and tooth-breakingly sweet Pedro Ximénez, or PX, and even brings back the much-maligned cream Sherry from the dead in this article. He recommends serving cream and oloroso cold in a tulip-shaped wine glass, although any wine glass would do for the occasion. When it comes to PX, he recommends the following: ‘Pour it over vanilla ice cream or try it in a tumbler glass over crushed ice.’ It works really well in this manner.’ PX is very wonderful when served with Bourbon Vanilla Ice Cream.
Hot Mexican habanero and Sichuan foods are also recommended: ‘Because of the high sugar content, it has a balsamic effect, which makes it ideal for these highly hot recipes.’ You’ll know what to do with all of that leftover turkey from Thanksgiving.
While sweet oloroso may be stored in the refrigerator for up to three months, PX does not require refrigeration and is so sweet that it can be stored for “up to a year at a time.”
Sherry and chocolate pairing ideas
Because even ‘dry’ Madeira has a rounded sweetness to it, Chris Blandy of Blandy’s Madeira recommends serving it at 12°C, while medium-rich and rich types (such as Bual and Malmsey) should be served at 15°C-16°C, according to Blandy’s Madeira. There is no need to decant any of the wines, and a tulip-shaped Port glass or a slim white wine glass is recommended. The good news is that ‘Madeira is almost indestructible,’ according to Blandy, who recommends just putting a cork back in, standing the bottle straight, and storing it in a cold, dark cabinet.
In Blandy’s opinion, “Comté with Sercial, roast chicken with Verdelho, foie gras with Bual” are all excellent pairings.
But who’s to say that Christmas cake, Lebkuchen, or mince pies won’t work just as well, if not better than this?
Leftover lusciousness: use every drop
The chef at Quinta do Noval in the Douro Valley transforms leftover late bottled vintage or vintage Port into a delicious, sweet sauce for pancakes, which he serves with fresh fruit. ‘A hefty pat of butter, two teaspoons of brown sugar, and a full glass of Port are required for four persons.’ In a saucepan, melt the butter with the sugar until it is boiling, then stir in the Port and serve. Never stop stirring with a wooden spoon, no matter how tired you are. Allow the alcohol to evaporate for approximately four minutes, or until the sauce thickens.
. You will need a tiny ramekin dish for each individual pudding. This is filled with a digestive biscuit crumbled on top of some sultanas, 30ml of Sherry, and a layer of fresh custard on top of that. . Once the double cream has set, apply another layer on top. .
What can I do with leftover wine? Ask Decanter
Wines. A wedding, a birthday, or a promotion wouldn’t be complete without them as a part of the festivities. If you are a wine aficionado, the chore of selecting wines for an occasion may be a very enjoyable one. However, for someone who is less skilled, the task might be complicated, especially when it comes to dessert wines, which are radically different from a dinner wine in terms of flavor profile. Learn how to pick the best wedding wine by reading this article.
So, what are dessert wines?
A dessert wine, in its most basic definition, is a wine served after the main meal, either alongside the dessert or as the dessert itself. Dessert wines are on the sweeter side and are intended to satisfy in the same manner that conventional sweets do – by providing a pleasant way to cap off a wonderful meal. What distinguishes it from ordinary table wine? What a great question! Dessert wines have a greater alcohol percentage than dinner wines, in addition to having a sweeter taste than supper wines.
If a wine has an alcohol content greater than 14 percent by volume, it is classified as a dessert wine.
Sweet, sweet wines
Dessert wines have gone out of favor in recent years as a result of anti-sugar health initiatives and the popularity of ketogenic diets. While it is true that dessert wines have a greater sugar content than other wines, not all of them are the sugar bombs that some people believe they are. This is due to the fact that winemakers utilize a variety of procedures to “sweeten” their wines. Some winemakers make sweet wines by utilizing grapes that are overripe, while others just abbreviate the fermentation process in order to preserve more sugars in the finished product.
Finally, certain wines are “fortified,” which means that the sweetness of the wine has been heightened by the addition of another distilled alcohol drink, such as brandy.
We guarantee that you’ll be amazed at how diverse these wines may be!
Different types of dessert wines
Dessert wines are available in a variety of colors and styles, ranging from white to red, dry to sweet, and still to effervescent. Any type of dinner may be topped off with the proper dessert wine.
This sparkling German import is available in either a dry or a sweet version. It has a strong acidity that helps to balance its sweetness, making it a fantastic beverage to enjoy while nibbling on cheese. Sweeter Rieslings, on the other hand, combine nicely with sweets that have citrus flavors.
Port is well known as a fortified sweet red wine from Portugal that has been fortified with brandy.
There are, however, dry white and rosé Port wines available. Deep red Ports pair well with rich desserts such as chocolate cake and caramels, while white or rosé Ports pair well with fruity sweets such as peaches and cherries, as well as light cakes and pie fillings.
Sherry is another fortified wine, but this one comes from the country of Spain. Although Sherry is traditionally served as an aperitif before dinner, the properties of the drink make it a wonderful choice for serving towards the conclusion of a meal as well. Dark and luscious Sherries can be enjoyed on their own or in combination with dark chocolate delicacies, creamy cakes, and even ice cream for a really decadent treat!
Ice wine, also known as Eiswein, is a one-of-a-kind wine that is made from grapes that have been frozen on the vine, hence the name. It is not readily available due to obvious reasons, and it is mostly sourced from Canada and Germany. Aside from that, it is also more expensive than most other dessert wines. It is possible to pick between red and white Eiswein — the former is best served with richer chocolate desserts, while the latter is best served with cheeses.
Almost no one has to be introduced to Moscato, yet many people are astonished to find that it is classified as a dessert wine. Sweet, sparkling, and fruity features make it a crowd-pleaser, and its popularity is growing. This wine is delightful on its own, especially during the summer months, but it is also a great match with sweets.
Of course, no wine list would be complete without a selection of French wines. Sauternes is a dessert wine produced in the Sauternais area of France from grapes that have been “infected” with the botrytis cinerea fungus. Yet before you turn around, consider that this strange but distinct method produces amazing flavors such as apricot, butterscotch, caramel, and peach. Everything you’d expect from a dessert wine is there in this bottle!
What to look for when shopping for dessert wines
A perfect world would have clear labels on dessert wines, but the wine industry insists on maintaining a certain level of mystery around the wines it produces and distributes. As a result, below is a simple instruction to assist you in reading the labels. Any wine labeled with the words dolce or dulce, doux, or moelleux is a sweet wine. Be prepared for these wines to have a strong sugary flavor to them. Wines labeled as amabile, semi-dry, demi-sec, or semi-secco are still dessert wines, although ones that are just moderately sweet but that are still delicious.
How to pair a dessert wine
The foundations of wine matching are the same across all categories: combine foods with wines that have comparable flavors or levels of richness. Red meat goes well with red meat, white meat goes well with white meat, and so on. What are dessert wines, on the other hand? It’s pretty much the same as before. If you’re still not sure, you can check out our Wine Tasting: A Beginner’s Guide for more information. Before the dessert wine is drunk, the sweetness of the wine should match or surpass the sweetness of the dessert or the sweetness of the cuisine.
Keep in mind that sugar increases acidity, which means that sweet foods can make any wine taste harsher than it otherwise would.
Another technique for pairing food and wine is to use contrast. This approach, on the other hand, is better left to more experienced wine connoisseurs. In order for opposing pairings to function successfully, one must be well-versed in both the cuisine and the wine.
Wine tasting with Cedar Creek
You must consume wine in order to understand wine! Cedar Creek provides a line of dessert wines and fortified wines that are exclusive to the company. With the purchase of one of our wine packs, we also provide an enjoyable and instructive virtual wine tasting experience. Each pack has a diverse selection of wines from a specific area, vineyard, or category. You may browse through our whole wine range and place an order by calling us at 0755451666.
Should you refrigerate dessert wine?
Asked in the following category: General The most recent update was on the 5th of June, 2020. Dessert wines, especially white dessert wines, should be served chilled but not ice cold, else the nuances of the wine would be lost. 2. Icewines should be treated in the same way as white dessert wines should be treated generally speaking. Portwines are typically served at room temperature, unless otherwise specified. Wines that are kept in warmish air mature too rapidly and don’t last as long as they should.
- When white wine, rose wine, sparkling wine, and dessert wine are stored in the refrigerator, the flavor and scent are lost, but the taste is increased when they are cooled in the refrigerator for several hours.
- White dessert wines are often served slightly chilled, however they might be served excessively cold if not served properly.
- Furthermore, should dessert wine be refrigerated once it has been opened?
- When it comes to dessert wines, the shelf life varies depending on how they are handled, although an opened bottle is normally only good for a few days when it is re-corked and chilled immediately after opening.
- Dessert Wine should be consumed between 2–7 days of purchase.
Perfect serving and drinking temperature for Wine Guide
- Red wines should be served at 12°C-18°C, white wines should be served at 8°C12°C, while Champagne and dessert wines should be served at 5°C and 7°C. At least 30/60 minutes before serving, red wine should be decanted and poured into a glass. White wine is ideally served chilled
- If at all feasible, keep the wine cool while serving.
The temperature at which wine is served and the temperature at which it is stored are the two most essential features of wine. With the guidance of the ” Wine Storage Temperature Guide “, you may securely and effectively store your wine bottles at the proper temperature. When it comes to serving your wine (red, white, or sparkling), our ‘Perfect Drinking Temperature for Wine’ advice will tell you how to serve it at the optimal temperature for optimum pleasure without diluting the flavor or scent.
Why is the serving temperature of wine important?
The temperature at which a wine should be served is frequently disregarded. When it comes to wine, the temperature at which it’s served is significant in terms of bringing out the entire range of flavors and smells. Important to note is that each wine has a preferred serving temperature, and that one temperature does not suit all wines in all situation. Our guide provides the temperatures (in degrees Fahrenheit and degrees Celsius) that we believe are optimal for serving particular wines. As a general rule, red wines should be allowed to breathe for at least half an hour to an hour before serving, while white wines are best served chilled.
Note that this is merely a general guideline that varies from one bottle to the next. Drinking dry red wine somewhat cold is ideal, whilst serving sweet white wine slightly warm is ideal for enjoying sweet white wine.
What temperature should I serve wine?
We’ve created this table to assist you in determining the optimal temperature at which to serve your wine:
|Wine||Type||Temperature (˚F)||Temperature (˚C)|
|Vintage Port||Fortified Wine||66˚F||19˚C|
|Bordeaux, Shiraz||Red Wine||64˚F||18˚C|
|Red Burgundy, Cabernet||Red Wine||63˚F||17˚C|
|Rioja, Pinot Noir||Red Wine||61˚F||16˚C|
|Chianti, Zinfandel||Red Wine||59˚F||15˚C|
|Tawny/NV Port||Fortified Wine||57˚F||14˚C|
|Beaujolais, Rosé||White Wine / Rosé||54˚F||12˚C|
|Viognier, Sauternes||White Wine||52˚F||11˚C|
|Champagne, Sparkling Wine, Dessert Wine*Tip – Champagne is best served and enjoyed chilled||Sparkling Wine||45˚F||7˚C|
|Ice Wines||Dessert Wine||43˚F||6˚C|
|Asti Spumanti||Sparkling Wine||41˚F||5˚C|
When in doubt regarding the serving temperature for a particular bottle of wine, please contact Wineware. We will always be delighted to assist you, and we can add it to the chart shown above as a reference. Please have a look at our selection of wine serving accessorieshere.
Download and Print
Suggested Wine Drinking Temperatures is a PDF document available for download from Wineware. From now on, you may look forward to sipping your wine at the ideal temperature.
General wine serving tips
- If you are ever in doubt, serve the wine at a temperature that is a few degrees below room temperature. As the wine warms up to room temperature, this will allow the release of rich and strong scents to take place. D ecanting wine will also bring it up to room temperature, allowing the wine to breathe more freely. Pouring wine into the center of the glass would be ideal, but this isn’t always possible to do. Whenever possible, pour sparkling wines against the side of the glass to maintain their bubbles
- However, this isn’t always possible. No wine should ever be served at a temperature higher than 20 degrees Celsius (68 degrees Fahrenheit). The form of the wine glass is quite important to the experience. To help you choose the right glassware for your wine, Wineware provides a ‘What Are Wine Tasting Glasses’ guide to help you figure out what glasses to use for your wine. If you’re throwing a dinner party, it’s crucial to remember to serve the wines in the proper order so that everyone can enjoy them. You should attempt to serve lighter wines before full-bodied wines, and cold wines before those served at room temperature if possible. If you do not complete a bottle of wine, there are a variety of options for preserving it, including the use of wine bottle stoppers, wine shields, wine pumps, and argon gas, among other things. These wine preservation methods are both cost-efficient and successful in that they prevent the wine from going to waste. A good corkscrew is one that is made of high-quality materials and is trustworthy, such as the Laguiole en Aubracor aPulltap Waiters Friend Double Lever Corkscrew. Always keep an extra corkscrew on hand.
Wineware is always available to answer any questions you may have, so please do not hesitate to contact us if you require any more information or assistance on your purchase.