Dessert Wines
Looking for something extra sweet in your life?
fortified wines as well.
Methods of Production
There are several different ways to ensure that the
wine has extra
sugar and extra
alcohol. Certain countries prefer specific methods of making dessert wines. Germany, for example, typically prefers using
Süssreserve to make dessert wines.
Natural
There are ways of growing
grapes so they have more sugar and alcohol than the average grape.
Muscat,
Ortega and
Huxelrebe grapes naturally produce a lot more sugar than others. Leaving the grapes on the vine until they are completely ripe can also help.
Added Sugar
If sugar is added before fermentation in the form of sugar or
honey, it is called chaptalization. Sugar added after fermentation is in the form of unfermented must (
grape juice). This process is common in Germany and is known as Süssreserve ("the reserve of sweetness"). It results in a less alcoholic wine bursting with flavor.
Added Alcohol
Fortified wines are created by adding alcohol (usually
brandy) at some point during the fermentation process. The addition of alcohol causes sugar to stop being converted to alcohol, thus leaving behind more sugar in the drink. The earlier the alcohol is added, the sweeter the wine will be in the end.
Sherry is one of the most popular fortified wines that is enjoyed with
dessert.
Remove Water
Removing water allows sugar to be more concentrated. Water is removed in several ways. One method of removing water in warmer climates is to airwine'>noble rot.
How to Serve Dessert Wines
A common rule of thumb is that the wine should always be sweeter than the
food. Luckily, dessert wines are extremely sweet and thus can be paired with most desserts. Many believe that a ripe
peach with dessert wine is the epitome of a perfect pair.
Chocolate and
toffee based desserts should be avoided. If you must pair a wine with chocolate or toffee based desserts, choose a
almond biscuits, are a good pair with dessert wines. White dessert wines are served chilled (but not too cold!), while red dessert wines are best at room temperature or slightly chilled.
Related Guides
International Resources
For this resource in your home country, please see:
!
DE: Dessertwein
