Dessert wine is known for its high sugar content, achieved through late harvesting, fortification, or the use of special grape varieties. The sweetness is balanced by acidity, making them pleasant to drink. These wines capture and enhance the flavours they are paired with, making them popular with wine lovers.
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When tasting dessert wines, it's important to notice the balance between sweetness and acidity. Wines with high sugar levels can be too sweet if there isn't enough acidity to balance them. Checking this balance will help you judge the quality of a dessert wine. Dessert wines range from sweet to extremely sweet, and each type may have varying levels of acidity.
Dessert wines have rich and complex aromas and flavours. Start by smelling the wine to detect fruity, floral, herbal and earthy notes. As you taste, you may notice flavours such as stewed fruit, honey, spices, nuts, or savoury elements. Learning to identify these layers will make tasting more enjoyable.
The texture and mouthfeel of a dessert wine can enhance your enjoyment. Wines can be light, rich or syrupy, depending on their sugar content and how they're made. A good dessert wine has a pleasant feel that matches its taste and smell and leaves a lasting impression. Tasters should notice how the wine feels in the mouth, noting any changes in texture and the balance between sweetness and acidity.
Late harvest wines are made from grapes that are left on the vine longer than usual, allowing them to over-ripen and accumulate higher sugar levels. This extended ripening period concentrates the natural sugars and flavours in the grapes, resulting in a rich and sweet wine. Popular late-harvest wines include Sauternes from France and Trockenbeerenauslese from Germany.
Ice wine is made from grapes that have frozen on the vine. These frozen grapes are harvested and pressed while still frozen, producing a small amount of highly concentrated, sweet juice. Ice Wines are known for their intense sweetness and vibrant acidity. Notable examples come from Canada, Germany, and Moldova.
Fortified wines are made by adding a distilled spirit, usually brandy, to the wine during fermentation. This process increases the alcohol content and stops fermentation, leaving residual sugar in the wine. Popular fortified dessert wines include Port from Portugal, Sherry from Spain, and Madeira from the Madeira Islands.
Botrytized wines are made from grapes affected by Botrytis cinerea, also known as noble rot. This fungus dehydrates the grapes, concentrating their sugars and flavours. The result is a lusciously sweet wine with complex aromas and flavours. Tokaji from Hungary and Sauternes from France are prime examples of botrytized wines.
Rich, dark chocolate desserts pair well with sweet wines such as Port. The sweetness of the wine balances the bitterness of the chocolate. For milk chocolate desserts, try a sweet wine such as a late-harvest wine or Sauternes.
Fruit tarts, pies, and cobblers are best served with a light, fruity wine such as a late-harvest Riesling or ice wine. The wine's acidity and sweetness enhance the fruit's natural flavours without being overpowering.
Creamy desserts such as cheesecake, panna cotta, and crème brûlée pair well with rich and sweet dessert wines. A Tokaji or late harvest Chenin Blanc will perfectly balance the sweetness and creaminess.
Nut-based desserts like pecan pie or almond biscotti pair well with the nutty and caramel flavours of Madeira or sweet Sherry. These wines enhance the richness of the nuts and make for a delightful pairing.
Natural sweetness in dessert wines is achieved by allowing the grapes to ripen fully on the vine. Prolonged exposure to sunlight increases the concentration of sugars in the grapes. This results in a sweeter wine without the need for additional processes.
Chaptalisation is the process of adding sugar to grape must (unfermented grape juice) before or during fermentation. This process increases the alcohol content without overly sweetening the wine. It allows winemakers to produce dessert wines even in regions where grapes do not naturally reach high sugar levels.
Süssreserve is a German technique of reserving unfermented grape juice and adding it to the wine after fermentation. This adds natural grape sugars back into the wine, increasing its sweetness. It maintains the original flavor profile of the grape.
Fortification involves adding a distilled spirit, typically brandy, to the wine. This not only increases the alcohol content but also stops fermentation early, leaving residual sugar in the wine. Fortified wines such as Port and Sherry are prime examples of this technique.
Raisin wines are made by drying grapes in the sun or shade to concentrate their sugars before fermentation. This process intensifies the sweetness and flavour, resulting in a rich, sweet wine. Examples include Italian Vin Santo and Greek Vinsanto.
Ice wine is made from grapes that have naturally frozen on the vine. The frozen grapes are pressed, extracting a highly concentrated juice rich in sugar, acid and flavour. This method produces exceptionally sweet wines with vibrant acidity.
Noble rot wine is made from grapes infected with Botrytis cinerea, a fungus. This fungus dehydrates the grapes while increasing their sweetness and complexity. The result is uniquely flavorful and highly sought-after dessert wines, such as French Sauternes and Hungarian Tokaji.
When choosing a dessert wine, consider the following factors:
Proper storage is vital to preserving the flavour and quality of dessert wines:
A dessert wine is typically a sweet wine served with dessert. There are many types, including fortified wines like Port and Sherry, late harvest wines, and ice wines. Others are made with grapes that are allowed to ripen longer on the vine or subjected to special conditions like noble rot or drying.
The best wine for dessert depends on the dessert's flavour profile. Chocolate desserts pair well with rich, full-bodied wines like Port or Banyuls. A sweet Riesling or Moscato can enhance fruity desserts. Cheese-based desserts go well with sweet and creamy wines like Sauternes or a late-harvest Viognier.
When pairing dessert wines, a general rule is that the wine should be as sweet as or sweeter than the dessert it accompanies. Additionally, consider the flavours in the dessert and try to match them with notes similar to those in the wine. Serving temperature is also essential; most dessert wines are best enjoyed well-chilled.
Moscato can be considered a dessert wine, especially when it's on the sweeter side. It's a light, slightly effervescent wine known for its sweet peach and orange blossom flavors. This makes it a perfect match for fruit-based and light desserts. However, dryer versions of Moscato can also be enjoyed as an aperitif.
