Sweet wine
Sweet wine is a style of wine characterised by a significant level of residual sugar, retained either through natural grape ripening or specific winemaking techniques. Sweet wines have been produced since antiquity and remain highly valued in both traditional European regions and the New World.[1]
Definition and Categories
The sweetness of wine is determined by the amount of unfermented sugar left after fermentation, often expressed as grams per litre. The International Organisation of Vine and Wine (OIV) defines sweet wines within categories that include medium-sweet, sweet, and liqueur wines.[2] Sweet wines may be naturally sweet, produced solely from concentrated grape sugars, or fortified, where fermentation is arrested by the addition of grape spirit.
Methods of Production
Late harvest
Late-harvest wines are made from grapes left on the vine longer than usual, allowing natural sugar levels to rise. This method is common in Alsace, where such wines are labelled Vendanges Tardives.[3]
Noble rot
The fungus Botrytis cinerea, known as noble rot, desiccates grapes, concentrating sugar and flavours. The classic examples are Sauternes and Barsac in Bordeaux, as well as Tokaji in Hungary.[4]
Drying and passito
Grapes may be dried post-harvest, either on mats or by hanging in well-ventilated areas. This technique, called passito in Italy, is employed for wines such as Vin Santo and Recioto. Similar methods are also found in Greece.[5]
Ice wine
Ice wines (Eiswein) are made from grapes harvested and pressed while frozen, leaving sugars highly concentrated. Germany pioneered this style, and it is especially associated with Canada today.[6]
Fortification
In fortified sweet wines, fermentation is stopped by adding grape spirit, preserving natural sugars. Examples include Port wine, Madeira, and certain styles of Sherry.[7]
Styles and Regional Examples
France produces several renowned sweet wines, from Sauternes and Barsac in Bordeaux to the Loire Valley’s Coteaux du Layon and Quarts de Chaume.[8] Germany and Austria classify high-quality sweet wines under the Prädikatswein system, with levels such as Beerenauslese, Trockenbeerenauslese, and Eiswein. Hungary’s Tokaji Aszú is among the most historically prestigious styles. In the Iberian Peninsula, sweet wines include Pedro Ximénez from Spain and fortified Ports from Portugal. In the New World, Canada is internationally recognised for Icewine, while Australia is known for botrytised Semillon.
Characteristics and Appreciation
Sweet wines display a broad range of flavours, often including honey, dried fruit, candied citrus, nuts, and floral notes. Acidity is crucial in balancing sweetness, preventing wines from seeming cloying.[9] Many sweet wines age well, shifting towards complex oxidative or nutty characters over time. Serving traditions vary, with pairings ranging from desserts and fruit to foie gras and blue cheese.
Historical and Cultural Significance
Sweet wines held a place of prestige in antiquity and throughout the medieval and early modern periods, prized by European courts and in international trade.[10] Today, they continue to represent a distinctive and luxurious category of winemaking.
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015.
- ↑ OIV – International Organisation of Vine and Wine, “Sweet wines: definitions & categories”, oiv.int.
- ↑ Johnson & Robinson, The World Atlas of Wine, 8th ed., 2019.
- ↑ Conseil des Vins de Sauternes et Barsac, “Les vins liquoreux”, sauternes-barsac.com.
- ↑ Robinson (ed.), The Oxford Companion to Wine, 2015.
- ↑ Johnson & Robinson, The World Atlas of Wine, 2019.
- ↑ Stevenson, The Sotheby’s Wine Encyclopedia, 5th ed., 2011.
- ↑ Conseil des Vins de Sauternes et Barsac, “Les vins liquoreux”, sauternes-barsac.com.
- ↑ Robinson (ed.), The Oxford Companion to Wine, 2015.
- ↑ Phillips, A Short History of Wine, HarperCollins, 2000.