Dessert wine

Dessert wine refers to any wine with a high level of residual sugar, typically served alongside or in place of a sweet course at the end of a meal^[1]. Definitions vary internationally: in the European Union, the term is not legally defined, while in the United States, dessert wine may refer to any wine over 14% alcohol by volume, whether sweet or fortified^[2].

Background

Sweet wines have been produced since antiquity, with archaeological evidence suggesting that ancient Greeks and Romans prized wines made from sun-dried grapes^[3]. Throughout history, regions such as Bordeaux, Tokaj, and the island of Santorini became known for wines with pronounced sweetness, achieved through selective harvesting or natural concentration of sugars.

Characteristics

Dessert wines are defined primarily by their high residual sugar content, often exceeding 45 grams per litre^[4]. Depending on style, alcohol levels can range from low (in German Beerenauslese) to high (in fortified styles such as Port). Aromatic complexity is common, with flavours including honey, dried fruits, and candied citrus, often balanced by acidity to prevent excessive heaviness on the palate^[5].

Production methods

Several winemaking techniques are used to produce dessert wines:

Late harvest – Grapes are left on the vine beyond normal ripening to increase sugar concentration.
Botrytisation – The fungus Botrytis cinerea (noble rot) dehydrates grapes, concentrating sugars and altering flavour^[6].
Passito – Grapes are dried after harvest, traditionally on mats or hung in airy rooms, to intensify sweetness.
Ice wine – Grapes are harvested and pressed while frozen, yielding intensely sweet juice.
Fortification – Grape spirit is added during fermentation, halting yeast activity and preserving natural sugars.

Styles and notable regions

Dessert wines encompass a wide range of styles, from unfortified, botrytised examples to fortified wines. Notable unfortified examples include Sauternes from Bordeaux, Tokaji Aszú from Hungary, and ice wines from Canada and Germany^[7]. Fortified dessert wines include Port wine from Portugal and Madeira wine from the island of Madeira. In Italy, Vin Santo is made using the passito method, often with Trebbiano and Malvasia grapes. Sweet Riesling from Germany’s Mosel region demonstrates how high acidity can balance intense sweetness.

References

↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
↑ MacNeil, The Wine Bible, 3rd ed., Workman Publishing, 2022, ISBN 978-1523513540.
↑ Stevenson, The Sotheby’s Wine Encyclopedia, 5th ed., DK, 2011, ISBN 978-0756686841.
↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161180.
↑ Decanter, “Dessert Wines: Styles and Production”, decanter.com, 2020.
↑ Clarke, Sweet Wine: The Complete Guide, Mitchell Beazley, 2013, ISBN 978-1845336869.
↑ Johnson & Robinson, The World Atlas of Wine, 8th ed., Mitchell Beazley, 2019, ISBN 978-1784724030.

[1] Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.

[2] MacNeil, The Wine Bible, 3rd ed., Workman Publishing, 2022, ISBN 978-1523513540.

[3] Stevenson, The Sotheby’s Wine Encyclopedia, 5th ed., DK, 2011, ISBN 978-0756686841.

[4] Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161180.

[5] Decanter, “Dessert Wines: Styles and Production”, decanter.com, 2020.

[6] Clarke, Sweet Wine: The Complete Guide, Mitchell Beazley, 2013, ISBN 978-1845336869.

[7] Johnson & Robinson, The World Atlas of Wine, 8th ed., Mitchell Beazley, 2019, ISBN 978-1784724030.

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