There are many styles and types of dessert wine. All are sweeter than traditional wine. A bit of helpful information is below.
Dessert wine is meant to be enjoyed following the main course of a meal. Dessert wines are too sweet to drink with a main course, although some people may enjoy them before a meal as an aperitif.
Like other wine, a dessert wine’s final quality comes from the type of grape it’s made from and where those grapes are grown. However, unlike other wines, a more important factor in the production of dessert wine is how those grapes are treated and what is added to them during production.
However, all the best dessert wines will have the same characteristics that wine lovers look for – inviting aromas, complex flavors, velvety textures and flavorful, memorable finishes.
What makes dessert wine sweet?
The earliest dessert wines were often sweet because they had not completely fermented. The sweetness of today’s dessert wines is often a result of their naturally occurring sugars (glucose and fructose), which increase the longer a grape ripens on the vine.
The residual sugars in dessert wine can also be the result of a freeze late in the harvest (as is the case with ice wine), or a mold infection (“noble rot”).
Another method used in the creation of dessert wine is the addition of brandy which stops fermentation.
The most well known dessert wine from
A final word on dessert wines – many have a high alcohol content, so it’s always preferable to serve your dessert wine in an appropriately sized glass, perhaps a port glass.