When To Serve Dessert Wine

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 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.

  1. Chef Aline Baly of Château Coutet in the Bordeaux region has mastered the art of presenting sweet wines with each meal at her establishment.
  2. So don’t limit yourself to an aperitif or a dessert wine when it comes to these powerful, golden wines.
  3. “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.
  4. 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. “The idea that you can keep a bottle open for more than a week is something that many people are unaware of.” ‘ Schröck concurs, saying that Auslesen can endure for up to ten days and intense Ausbruch can last for up to three weeks. .

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.

Creamsweet Sherry

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.

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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

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.

  1. Dessert wines, such as Port and Vins Doux Naturels, can also be fortified wines, as can be found in some dessert wines.
  2. For your convenience, we’ve included some more information on them: Vidal, Riesling, and Cabernet Franc are examples of ice wines.
  3. 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.
  4. Having experienced three consecutive days of temperatures below -10 degrees, the grapes are ready for harvest.
  5. Germany and Canada are the two countries that manufacture the most Ice Wines.
  6. 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.
  7. 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.

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.

Port

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

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

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.

See also:  What To Eat With Pear Dessert Wine

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.

Dessert Wine Pairing 101: How to Serve Wine with Sweet Holiday Treats

To select the perfect dessert wine combination, look for varietals that have a sweetness level that matches the sweetness of the dessert. Delicious sweets are abundant throughout the holiday season, ranging from nutty and caramelized pecan pie to spicy gingerbread cookies and more. Discovering the ideal dessert wine combination for each of these classic desserts elevates the experience to a whole new level of decadence. An earthy, honey-likeRiesling may bring out the nutmeg and cinnamon flavors in a slice of pumpkin pie, while a rich, fruityvintage port can lend a sophisticated layer of fruitiness to a cup of creamy chocolate mousse.

Finding the ideal dessert wine combination, on the other hand, might be difficult, especially if you, like the majority of people, plan on serving more than one dessert this season.

This year, you’ll be able to conclude all of your Christmas gatherings on a high note by investing in the correct bottles and selecting wines that suit the tastes of each dessert.

Serve True Dessert Wines with Dessert

When it comes to matching wine with dessert, one of the most common mistakes wine enthusiasts make is concentrating too much on the flavor of the wine itself rather than thinking how the wine will interact with the food. Even if a bottle of 2005 Château Pontet-Canetis is uncommon and of high quality, if you serve this wine together with a sweet dessert, the wine may appear overly acidic and tannic in contrast. The combination does this great wine absolutely no honor at all, in my opinion. When your taste receptors are exposed to high-sugar meals such as pie or cheesecake, they get momentarily acclimated to the high quantities of sugar.

  1. This is true whether you’re pouring a $20 bottle of table wine or a $5,000 bottle of Pétrus, among other things.
  2. For one thing, it allows you to commemorate a particular event by sharing your wine with friends and family, or simply enjoy the wine that you have carefully selected.
  3. A proper dessert wine is either extremely sweet or fortified with distilled spirits, such as brandy, to make it more robust.
  4. Tokaji, Viognier, and some varieties ofRiesling are among of the other popular and valued sweet wines produced.
  5. When purchasing a high-quality dessert wine collection, there are a few aspects that you should keep in mind.

Getting Creative with Dessert Wine Pairings

It’s not necessary to restrict yourself to vintageTaylor Fladgate orChâteau d’Yquem when looking for the perfect dessert wine to complement your meal (although these are foolproof selections). There is no restriction on the type of wine you may serve with your dessert, as long as the wine is on the sweeter side of the spectrum and fits the flavor of your dessert. For example, fruit-based sweets that are lower in sugar content can be combined with wines that are lower in sugar content. Desserts that are more indulgent and rich (such as chocolate pots de crème) will combine better with wines that are sweeter in flavor.

In order to select the best wine for any dessert, one of the simplest strategies is to reject any wines that are much lighter or darker in color than the dessert that will be served.

Although this guideline is not always applicable, it will assist you in narrowing down your selection of probable pairings to only the most dependable ones.

Are there any characteristics in the wine’s tasting notes that are similar to the ones in your dessert?

Additionally, Sauternes is known for its tropical fruit notes, which would pair nicely with any foods that have a lot of citrus or pineapple. Now that you’ve learned the fundamentals of wine pairing with dessert, here are a few dessert wines that you should always have on hand.

The Best Dessert Wine Pairings for Holiday Classics

It should be simple to create your own dessert wine combination if you follow the fundamental rules outlined above. Alternatively, if you’re looking for some inspiration, we’ve compiled a list of tasty (and valued) wines to pair with traditional holiday treats.

Crème brûléeand custards

Any custard-based dessert should be paired with a sweet white wine. Wines with a tropical or citrus fruit taste complement this dish particularly well since the custard’s richness makes them a good match for the wine. Custard and wines with caramel flavors go along like peanut butter and jelly.

  • Among the wines available are Château D’Yquem (2014), Domaine Charbay Charbay (1997), Château Pajzos Tokaji Esszencia (1993), and Château Pajzos Tokaji Esszencia (2014).

Fresh fruit or fruit pies

Match the fruit notes in your wine with the fruit notes in your pastries. Wines that match well with stone fruits (such as peaches) are white wines, whereas red wines that pair well with dark fruits (such as cherry, plum, or blackberry) are red wines.

  • The 2001 Château D’Yquem, the 2016 Taylor Fladgate Porto Vintage, and the 2013 Royal Tokaji Asz 5 Puttonyos Red Border are all excellent choices.

Pecan pie and other extremely sweet desserts

Pecan pie’s extremely sweet and robust tastes will overshadow practically any wine, with the exception of a high-quality port.

  • 2017 Fonseca Vintage Port
  • 2017 Taylor Fladgate Porto Vintage

Chocolate cake and other dark chocolate treats

Pair chocolate cake with a hearty red wine, such as port, to complete the meal.

  • Dow’s Vintage Port (2017 vintage)
  • Quinta Do Noval Nacional Vintage Port (2016 vintage)
  • 2009 Taylor Fladgate Vintage Port (2009 vintage). Quinta De Vargellas Vinha Velha Vintage Port
  • Quinta De Vargellas Vinha Velha Vintage Port
  • Quinta De Vargellas

The wines you purchase not only provide a fantastic dessert wine complement for any holiday gathering, but they also serve as a long-term financial asset should you decide to store the wine and resell it in the future as well.

Collecting Dessert Wines

When it comes to financial investments, a wine collection is unusual because you have the option of either drinking your bottles right away or storing them and reselling them for a profit once their value has increased. Neither sweet dessert wines nor superb tannic wines like Nebbiolo or Sangiovese are exempt from this rule. When investing in white wines, Sauternes, particularly Château d’Yquem, might be an excellent choice, especially if purchased young or en primeur. Therefore, it’s necessary to have at least a few dessert wines in your collection, even if you’re not sure if you’ll drink them during the current holiday season or not.

Dessert wines, in a way, have some of the greatest versatility of any type of wine available on the market.

By having a number of dessert wines ready and waiting in your house or in a professional storage facility, you can add a touch of luxury to the holidays while also adding considerable value to your investment portfolio and increasing the value of your investment portfolio.

Contact us today to have access to some of the world’s most exquisite wines.

Author:Vinfolio Staff

At Vinfolio, we assist our clients with the purchase, sale, storage, and management of their most prized bottles of wine. While working, we’re just a group of passionate and slightly crazy oenophiles who like nothing more than a good glass of vintage Champagne, followed by a Burgundy, and then a Bordeaux to get the party started.

We’re continually obsessing about the latest (and oldest) vintages, and we want to share our expertise and enthusiasm for wine with our readers through this website.

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.

Natural sweetness

A late harvest Semillon from the state of Washington. In the lack of alternative methods, producers of dessert wines are forced to create their own sugar in the vineyard. Some grape varietals, such as Muscat, Ortega, and Huxelrebe, yield significantly more sugar than others due to their genetic makeup. Final sugar levels are greatly influenced by environmental factors; thevigneroncan assist by leaving the grapes on the vine until they are fully ripe, as well as by green picking and trimming to expose the young grapes to the light.

While the vigneron has little control over the sun, a sunny year helps to keep sugar levels under control.

However, most of the Muscats from antiquity, including the famousConstantiaof South Africa, were very certainly created in this manner.

Chaptalization

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.

Süssreserve

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.

Fortification

To accompany dessert, sweet Montilla-Morilessherry, notably Pedro Ximénez and vins doux naturels are the most often consumed fortified wines in the world. Because it is made from raisin wine, the Pedro Ximenezdessert wine is unlike any other sweet wine from Andalucia. It is fortified and matured in a solera system, like other sweet wines from the region. Alternatively, some sweet sherries (which are mix wines) like asBristol Cream can be consumed as dessert wine. Arnaud de Villeneuve, a professor at the University of Montpellier in France, is credited for perfecting the manufacture of natural sweet wines in the 13th century.

Muscat de Beaumes-de-Venise, Muscat de Rivesaltes, Muscat de Frontignan, Muscat de Lunel, and Muscat de Mirevaland are all named after vineyards in France: Muscat de Beaumes-de-Venise, Muscat de Rivesaltes, Muscat de Frontignan, Muscat de Frontignan, Muscat de Lunel, and Muscat de Mirevaland.

Regardless of the grape, fermentation can be halted using up to 10% of 95 percent grape spirit, depending on the amount used.

Raisin wine

A glass of Piedmontese raisin wine, Calusopassito, was enjoyed. Sweet wine known as passum was produced at ancient Carthage from air-dried grapes, and comparable wines, known as Moscato Passito di Pantelleria and produced across the Malta Channel from the site of Carthage, are being produced today. The Romans were the first to describe such wines. ‘Passito’ wines are produced in Northern Italy, where the grapes are dried on straw, racks, or rafters before being pressed and fermented in barrels.

In the Jura, Rhone, and Alsace, the French make’straw wine’ (vin de paille); the Spaniards start with a raisin wine and Pedro Ximénez before fortifying it; the Cypriots have their ancientCommandaria; and there have been recent trials with the style in South Africa and the United States.

Ice wine

Most wine rules demand that the grapes for ice wine be gathered when the temperature is less than 7 degrees Celsius (19 degrees Fahrenheit). During such temperatures, some water in the grapes freezes, but the sugars and other solids in the grape juice remain dissolved in the remainder of the liquid. If the grapes are pressed while still frozen, a very concentrated must can be produced, which requires a particular yeast strain and an extended fermentation period. The resultant wines are quite sweet, yet their acidity helps to keep them balanced.

See also:  How To Serve Dessert Wine

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.

Serving

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.

References

  1. “The seven most important sorts of white wines.” Süssreserve was retrieved on April 27, 2019. Archived 2007-03-10 at the Wayback Machineon the Wine Dictionary website
  2. Amerine and Maynard’s “Wine.” Encyclopedia Britannica is a reputable reference work. Encyclopedia Britannica is a reputable reference work. Shoemaker, Ted (27 April 2019)
  3. Shoemaker, Ted (6 December 2013). “German Ice Wine Regulations Have Been Tightened.” This is according to Wine Spectator. retrieved on March 20, 2021
  4. CooksInfo is a website dedicated to providing information about cooking (4 October 2020). “Ice Wine,” as the name suggests. Cook’s Information, retrieved on March 20, 2021
  5. “The Beautiful Bounty of Botrytized Wines,” retrieved on March 20, 2021. Wine Enthusiast Magazine is a publication dedicated to wine enthusiasts. Steve Kolpan, Michael A. Weiss, and Brian H. Smith have published a paper in Science (2014). Winewise: Your Complete Guide to Understanding, Selecting, and Enjoying Wine is a comprehensive guide to understanding, selecting, and enjoying wine (2nd ed.). Jancis Robinson, MW, “Tokaji,” in Jancis Robinson, MW (ed. ), Jancis Robinson’s Concise Wine Companion (Oxford:Oxford University Press, 2001), pp. 469–471, ISBN0-19-866274-2
  6. Gorman-McAdams, Mary. “Delicious Dessert Wines for Dessert Week.” Houghton Mifflin Harcourt. ISBN978-0-54433462-5 The Kitchn, retrieved on April 27, 2019
  7. “Three of the Best Italian Dessert Wines,” retrieved on April 27, 2019. Italy, November 12th, 2014
  8. Jeanne O’Brien Coffey is the author (20 November 2017). Sauternes is the perfect holiday wine for everything from appetizers to desserts, as revealed by Wine Spectator. Forbes

External links

  • Dessert wine is defined in the Wiktionary dictionary as follows:

Serving Dessert Wines

Food and wine have been paired for centuries, most likely because people believe some combinations just taste better when they are together than when served alone. Traditional rules of pairing are not often followed for modern meals, partially because people have found they prefer to rely on their individual tastes to decide which combinations taste the best.Dessert wines, however, are almost always served with fruit or bakery sweets, although they are sometimes enjoyed alone after the meal. True appreciation of that type of wine, though, begins with knowing what sets them apart from other types.Although many vintners will disagree, the creation of a fine vintage does not necessarily begin in the vineyard. Granted, there are a few varieties that are known for being especially sweet, but many of them require additional flavorings to stave off blandness. The sweetness of grapes can even be enhanced by harvesting them later or by exposing them to more sunlight, both of which can be difficult to control.As a result, many dessert wines are not a result of the grape growing process, but of the amount of sugar added before or after fermentation. In Germany, for example, sugar is increased by adding grape juice after fermentation, which has the side effect of lowering the alcohol content. Other techniques for increasing sweetness include using grapes that have a specific type of mold on them, freezing out some of the water, or drying the grapes before fermentation.Wines and spirits are classified according to the variety of grapes included, alcohol content, color and flavor, and the classifications vary. In the UK, for example, dessert wines are any sweet wine that is consumed with a meal, while the United States applies that name to any wine that has more than 14% alcohol.Although the definition may vary by country and vineyard, everyone agrees that they are the sweetest of all wines. Typically, they are not fortified and they have a higher sugar and alcohol content than other types of wines.There are those who will argue that wines should be selected according to the meal being served, while others feel the selection should be based entirely on what tastes good. Regardless of which side is taken, there is a universal agreement that sweetness is a taste reserved for dessert, whether served with actual food or enjoyed alone. Of course, the best way to decide which dessert wines to serve, and whether to serve it with an actual dessert, is to taste several and figure out what suits your palate.

The complete guide to fine dessert wines

The huge world of wine might be difficult to navigate if you have a sweet craving, and this is especially true. After all, well-known and’serious’ wines are generally dry, and they tend to generate a far greater buzz than sweet wines, which are sometimes seen as a beginner wine drinker’s preferred beverage. However, this is a seriously incorrect point of view. Sweet wine was once the most popular and sought-after style of wine in the world, and the world’s first officially recognized wine region – Tokaji in eastern Hungary, which specializes in sweet whites – was established in 1737, making it the world’s oldest.

Here’s all you need to know about the process.

What makes a wine sweet?

Sweet wines are sometimes lumped together under the umbrella term “dessert wine,” and while there is no universally accepted definition of what defines a dessert wine, it typically boils down to sugar content. Sweet wines have a detectable amount of residual sugar, whereas dry wines do not. Grapes contain natural sugars known as fructose and glucose, which are found in small amounts. While making wine from grapes, yeast consumes the sugar, resulting in the production of alcohol. If you let the yeast to consume all of the sugar in the wine, you will end up with a dry wine.

In order to create a structured sweetness, sweet wines should be prepared from grapes that have a strong acid content.

How is sweetness in wine measured?

Typically, dry wines are fermented at up to three grams of sugar per litre, and sweet wines can have up to seven grams of sugar per 100 milliliters (mL). Very sweet wines can contain up to 13 grams of sugar per 100 milliliters of wine. Dessert wines get their name because they contain 10.8g of sugar per 100ml of Coca-Cola, which is why they are called dessert wines. On the wine dryness (or sweetness) scale, level 1 represents a dry wine, level 2 represents an off-dry wine, level 3 represents a semi-sweet wine, level 4 represents a sweet wine, and level 5 represents a very sweet wine.

What are the different types of sweet wine?

Hundreds of various varieties of dessert wines are available on the international market, but the most popular are as follows: Moscato Most Moscato wine refers to a type of sparkling wine known as Moscato d’Asti, which is made from a grape variety grown in the Piedmont area of Italy and is sweet and mildly effervescent. Although it is produced in a variety of countries, it is mostly cultivated and harvested in Spain, France, Portugal, and Greece. It’s light and refreshing, loaded with a combination of fruit flavors such as pineapple, lime, pear, and orange, yet it may taste a little like apple or grape juice in rare situations.

  • It is widely regarded as the “King of Dessert Wines.” Using a fungus known as noble rot to ferment the grapes, the wine develops a mild nuttiness that is complemented by notes of honey, peaches, and apricots.
  • Riesling Riesling is a white wine produced in the Rhineland area of Germany.
  • The soil in which Riesling is grown has a significant impact on its flavor profile, considerably more so than with other varieties of wine.
  • The Riesling grape, like other dessert wines, is harvested late in the season, when the fruit has had enough time to develop its maximum sweetness before being picked.
  • In Hungary and Slovakia, rigorous laws allow only a handful of varietals to be used in the production of this wine, which is highly sugary and bursting with aromas of caramel and honey as it matures in the bottle.
  • Icewine (also known as Eiswein) is a type of wine made from ice.
  • A wine that requires a high level of specialized knowledge and complexity to create, it reveals intensely concentrated, rich fruit flavors that are counterbalanced by a crisp elegance and rocky minerality.

While Canada produces some of the greatest, you may also get excellent choices from Switzerland, Oregon, and Germany, to name a few places.

What about sweet red wines?

Sweet wines are often associated with white varietals, but there are plenty of red options available as well. Vintage port, of course, is the most well-known of them all. Wine manufactured largely in Portugal’s Duoro Valley from a variety of varietals that provide rich, powerful fruit flavors and an aromatic sweetness that can have an alcohol content as high as 20 percent. In addition to effervescent reds like Lambrusco and sparkling Shiraz like Brachetto d’Aqui, sweet reds like Schiava, Black Muscat and Dornfelder are available in medium-bodied varieties like Schiava, Black Muscat and Dornfelder.

How long can sweet wines age?

Sweet wines are among the most reliable choices for long-term storage. These wines, which are produced with an emphasis on acidity and extra preservation power in the form of high sugar and occasionally alcohol content, are renowned for their lengthy shelf life. Vintage Port is designed to be matured for at least 15 years, while many decades are preferable for maximum flavor. Tokaj and Sauternes, on the other hand, are wines that may be matured for decades, resulting in auction prices for ancient bottles that have broken all previous records.

Compared to when the wine was young, this achieves a better balance on what would have tasted like plain sugar.

What’s the best way to serve sweet wine?

Because sweet wines – particularly very sweet types – are typically drank slowly, the conventional 175ml serving size is not appropriate for them. Many sweet wines are available in half-bottle sizes, which are appropriate for their intense flavor. Nonetheless, a conventional wine glass should be used to serve these wines, especially because doing so allows for the swirling and smelling that is such an important part of the enjoyment of these wines. They should be served slightly cold to moderate the sense of sweetness while without interfering with the delicate flavors that are characteristic of this kind of wine.

How to Pair Wine with Chocolate (and Other Desserts)

Discover more about our review method here. Our editors independently investigate, test, and suggest the finest goods. We may gain a commission if you make a purchase after clicking on one of our links. What’s the difference between wine and chocolate? There is no longer any reason to do so, thanks to the abundance of delectable dessert wines available. Contrary to common perception, your favorite bottle of red wine is definitely not the best pairing for your favorite sweet treat. However, with so many different alternatives available, you’re sure to discover the ideal bottle to complement your dessert.

What Is the Most Important Rule for Pairing Wine with Chocolate?

Wine and chocolate go together like peanut butter and jelly, and the golden rule for combining them is that the wine should always be sweeter than the dessert.

Reduced sweetness in the wine often results in a less-than-delightful flavor that is sour or bitter to the extreme. You’ll be on your way to a delectable match in no time if you remember just one rule: keep it simple.

Can I Pair Dry Wines with Chocolate?

Wine and chocolate, or any dessert for that matter, should always be paired with the golden rule that the wine should be sweeter than the dessert. Reduced sweetness in the wine often results in a less-than-delightful flavor that is sour or bitter in the mouth. You’ll be on your way to a delectable combination in no time if you follow this one simple guideline.

See also:  What Wine Goes Best With A Cinnamon Dessert

Do Certain Wines Go Better with Milk Chocolate Versus Dark Chocolate?

In a way, yes! Certain wines will pair well with different types of chocolate (see our quick reference guide below), while milk and dark chocolate pairings are more interchangeable than white chocolate pairings (see our quick reference guide below). The sweetness of the chocolate is responsible for this.

Are Fortified Wines Good with Chocolate?

It’s true to some extent! Certain wines match well with different types of chocolate (see our quick-reference guide below), while milk and dark chocolate pairings are more interchangeable than white chocolate pairings (see our quick-reference guide). The sweetness of the chocolate is to blame for this result.

Which Wines Pair Best with Chocolates That Contain Nuts or Other Fillings?

It is dependent on the type of chocolate. Before thinking about the fillings, we recommend starting with the basic chocolate (white, milk, or dark). Remember that coming up with your own unique and imaginative wine and chocolate combinations can be a lot of fun as well. Do you happen to have a Reese’s Peanut Butter Cup handy? Try mixing it with a sweet sparkling red wine for a taste that is reminiscent of peanut butter and jelly. Do you like chocolates with caramel filling? Consider mixing it with wines (tawny port, for example) that have similar caramel flavors for an out-of-this-world experience.

A Quick Guide

Wines that pair with white chocolate include the following: Late-harvest Moscato d’Asti (Moscato d’Asti Late-Harvestriesling) Sauternes gewurztraminer, for example. Ice wine is a type of wine that is frozen (eiswein) Wines that go well with milk chocolate include: Portuguese: (ruby or tawny) Madeira is a small island off the coast of Portugal (malmsey) Brachetto d’acquiRutherglenmuscato d’acqui d’acqui Sherry (amontillado or oloroso) is a kind of sherry. Wines that pair with dark chocolate include the following: Natural wine (banyuls/maury) with a sweet taste Sherry from Pedro Ximenez Recioto della Valpolicella (Valpolicella Recioto) Vin santo (holy wine) (Italy) Here are six different bottles to try.

How to Serve Dessert Wine: To Chill, or Not to Chill?

There’s nothing quite like ending off a fantastic meal with a glass of your favorite dessert wine to complete the experience. Whether you choose a glass of silky-smooth Port wine or a glass of golden brightness from Sauternes, there’s always place for a sweet drink as a finale. Continue reading to learn the best techniques for serving and storing dessert wines (also known as sticky wines in certain countries) so that you may have the most enjoyable experience.

Different Types of Dessert Wines

Botrytis-infected grapes have been utilized in sweet wines for many decades, resulting in wines that are truly unique. It is also known as “Noble Rot” since it causes the grapes to shrivel and die. As a result of this, the sugar levels in the grapes become more concentrated. Noble Rot wines also have a tendency to bring out more honey, caramel, and dried fruit flavors than other types of red wines. Higher concentrations of a specific scent molecule known as phenylacetaldehyde lead these notes to stand out more prominently.

Late Harvest wines can also be produced without the use of Botrytis since the grapes spontaneously dehydrate on the vine during the harvesting process. Grapes that are commonly used to make Late Harvest Wines include:

  • Riesling, Semillon, Sauvignon Blanc, Chenin Blanc, Muscat, and Gewurtztraminer are some of the grape varieties available.

Ice Wine (Eiswein)

Canada is the world’s leading producer of this wine style. Ice Wine is inherently sweet due to the presence of sugar. This is a product of the winemaking procedure that it employs. Eiswein is a one-of-a-kind beverage. It all begins with grapes that have been plucked while still frozen solid. When you press frozen grapes, only the tastiest juices are extracted, and the water in the grapes remains frozen during the process. As a result, a lesser volume of a more concentrated and significantly sweeter wine is produced.

Consider purchasing this wine to take advantage of its one-of-a-kind exhibition of delicious smells, which include mango, peach, apricot, and other stone fruits.

Passito

This delicious red wine production process, which has been dubbed “Italy’s Raisin Wine,” will leave you wanting more with each taste. The first stage in the production of Passito wine is to allow the grapes to dry on the vine for many days. Once the grapes have dried, the winemakers place them on straw mats or hang them from the ceiling. These grapes are transformed into the most delicious raisins as a result of this technique. In the future, these raisins will be crushed and fermented to produce a dessert wine.

This wine is silky and sweet, with concentrated notes of prune and raisin, just as you’d anticipate.

Fortified Wines

Port wine is one of the most widely consumed fortified red wines in the world. Post-meal situations are the most effective methods of serving Port (and often with a cigar). The Douro Valley in Portugal is where this wine is produced. Port has a complex taste profile and a smooth mouthfeel. In general, port wines have an alcohol concentration ranging from 16 to 20 percent. Every port variety offers a distinct taste sensation that is unlike any other.

  • Ruby Ports exhibit qualities such as fresh raspberries, black cherries, red fruits, and chocolate, among other things. Ruby Ports, being less complicated than other ports, are not designed to be aged for as long as Tawny Ports, for example. For these Ports to retain their magnificent color, youthfulness, and freshness, they can only be aged in barrels for a maximum of three years.
  • Tawny Ports must be aged in hardwood barrels for a minimum of seven years before bottling. Tawny ports provide a complex bouquet of scents and tastes. Tawnys, in particular, are delightful delicacies with notes of nut, caramel, dried fruit, and toasty spice (such as cinnamon and clove). Tawny has a warm caramel tint, which corresponds to the taste characteristic of the wine. With time, the color tends to deepen, especially if it is allowed to age for a longer period of time.
  • Vintage Ports are prepared from single vintages that are remarkable in their own right. These Ports are only aged in barrels for a maximum of two and a half years before being bottled. Vintage Ports are at their best when they have been matured in the bottle for another 10-30 years before being regarded ready to consume. These Ports are a fantastic investment since they only become better with age (if you have the patience to wait! )

What about Madeira?

Madeirais are created on a tiny Portuguese island with the same name as the city of Porto. Traditionally, Madeira is served as an after-dinner drink as a sweet concoction, however it can also be served dry. The flavors of walnut, candied orange peel, caramel, and hazelnut will dance over your tongue, leaving a lengthy and lingering aftertaste on your palate.

These brilliant characteristics come from the unique winemaking process, which involves oxidizing the Madeira through heat and aging.

Madeirais are created on the island of the same name in Portugal. It is customary to serve sweet Madeira as an after-dinner drink, but it can also be served dry, as seen in the picture. The flavors of walnut, candied orange peel, caramel, and hazelnut will dance over your palate, leaving a lengthy and lingering aftertaste on your tongue.

Why are Dessert Wine Served Cooler Than Other Wines?

In part, this is because dessert wines are nearly generally higher in alcohol than dry wines, which makes them more suitable for serving chilled. Serving them at a cooler temperature helps to reduce the intensity of the alcohol flavor. This assists in identifying the most prominent flavors and scents that it has to offer. Because of the high sugar content in dessert wines, another reason to serve them cold is to preserve the freshness of the wine.

The sugar in your wine will saturate your taste to a greater extent the warmer your wine is. If the only thing you’re experiencing is sweetness, it will be more difficult to distinguish the tastes of the wine.

How To Serve Dessert Wine

Taking your time and enjoying dessert wines slowly and attentively (whether by themselves or with food of your choosing) is the most enjoyable experience. It just takes a few minutes for a dessert wine to evolve into a variety of distinct stages. Aerating or swirling your glass may frequently be beneficial. There is no such thing as too much swirling in wine unless it involves bubbles. So go ahead and twirl your heart out!

The Tulip Glass

A Tulip Glass is the finest glass to drink dessert wine from since it is so elegant. With this little, unusually shaped glass, you’ll be able to direct all of those wonderful fragrances just where they belong: to your nose. The wine will also be directed into the center of your palate, rather than coating your entire tongue with eventually sweet wine if you drink from this glass.

The Balloon Glass

Dessert wines should be served in larger, rounder glasses, such as a Balloon Glass, to avoid diluting the scents with too much air. Our goal when it comes to sniffing our wines is to avoid any letdown! Believe me when I say that using the proper wine glass makes all the difference. So, instead of using a balloon glass to serve your dessert wine, think about using something else.

To Decant or Not to Decant? That is the Question.

The process of decanting dessert wine isn’t often practiced, but it doesn’t rule out the possibility of doing so successfully. The fragrance of an older Noble Rot wine from Tokaj, for example, would be enhanced significantly if the wine was served with a pinch of sea salt. A decanter is only necessary if you want to consume the entire bottle in one sitting, which is the only thing you need consider before making your decision. Hey, there’s no judging here. It is, however, tough to consume a whole bottle of this delicious, syrupy bliss!

Storing Your Dessert Wines

In order for your wines to present you with their most magnificent profile later on, they must be properly cared for in the interim. Dessert wines, like many other types of wines, should be kept lying down. It is best to work in a dark, cool environment with little to no vibration. The ideal temperature for storing dessert wines is between 50 and 55 degrees Fahrenheit. They may simply be kept in the same place as your other wines because this is an appropriate temperature for both dry and sweet wines.

There is a wide range in the amount of time a wine may be aged before reaching its peak.

All of this is dependent on the quality of the vintage being used.

This is an absolutely stunning site for any and all wine enthusiasts.

How About the Fridge?

If you want to consume your bottle of dessert wine within a month, the refrigerator will suffice as a storage space for it. However, it should not be kept in the refrigerator for an extended period of time. As a general rule, wine matures more gracefully in conditions that are less chilly.

Refrigerators prevent food from rotting by limiting the amount of moisture present in the enclosed air environment in which they operate. As a result, keeping your wine in the refrigerator may cause the cork to dry up, which will contaminate the finished product.

Opened Bottles of Dessert Wine

In the event that you want to consume your bottle of dessert wine inside a month, the refrigerator will suffice as a storage location. Store it in the refrigerator for a short period of time, though. As a general rule, wine matures more gracefully in conditions that are not as chilly as they appear. By lowering moisture within their enclosed air environment, refrigerators help to prevent food from rotting. If you store your wine in the refrigerator, it is possible that the cork can dry up, which will cause the wine to lose its flavor.

A few of my Favorites…

The popularity of dessert wines among wine lovers all around the world can be attributed to a variety of factors. Dessert wines will almost always be available to enhance your delight, whether it’s to go with your favorite cigar or simply because you have an insatiable want for something sweet. Cheers! Some of my favorite dessert wines include the following:

  • Small-lot wines include Klein Constantia ‘Vin de Constance’ (Cape Town, South Africa)
  • Ata Rangi ‘Kahu Riesling’ (Martinborough, New Zealand)
  • Chateau Suiduiraut ‘Premier Cru Classe’ (Sauternes, France)
  • Taylor Fladgate Vintage Port (Douro Valley, Portugal)
  • And Taylor Fladgate Vintage Port (Porto, Portugal).

Katarina Jelks is a Hawaii-based sommelier who has received professional training. She graduated with honors from Le Cordon Bleu Paris with a Diploma in Wine Management. A worldwide perspective has emerged as a consequence of her extensive experience working in the wine sector in locations all over the world (France; Australia; New Zealand; and the United States, among others). Sharing her enthusiasm with others and assisting them in their pursuit of fascinating wines and delectable cuisine is something she enjoys doing.

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