Dessert wines can be broken down into several categories:
4a) Port and port-style wines
4b) Sherries
4c) Sauternes, Barsac, and late-harvest wines ...
Dessert wines are those wines which are typically served with dessert, although they are also drunk on their own, i.e. not accompanying food.
DESSERT WINES: An umbrella term that generally describes various categories of wine such as Late Harvest, Port and other Fortified wines, yet may also include some non-dessert wines that exhibit a general sweetness.
Dessert Wines: The characteristic of a fine wine with several layers of flavor.
Developed: Wine that has undergone modifications over a period of time.
Keep dessert wines like Sauternes, most everyday Ports and most Sherries for longer. They will resist degradation for more than 3-5 days, though exactly how long depends on the individual wine.[11]
Storage Options ...
- Dessert wines from better producers all over the world have the potential to last longer and age due to a high level of residual sugar and a higher alcohol content.
True dessert wines contain a high concentration of residual sugar, that is, sugar left over after the fermentation process, which can be anywhere from ten to twenty percent or higher. For reference, White Zinfandel wines usually have about 2.
These luxurious dessert wines can be made from a wide variety of grapes.
Dessert wines refers mostly to fortified wines or to sweet white wines of 14% alcohol or greater which are typically served with dessert.
Presently, however, "Malvasia" generally refers to unfortified white table or dessert wines produced from this grape, while "Malmsey" refers to a sweet variety of Madeira wine, though the latter are also sometimes called "Malvasia" or "Malvazia".
except rot, both the bad kind (Gray Rot) that destroys the grapes and the good kind (Noble Rot or botrytis) that shrivels the grapes to raisins, concentrating their flavors to create some of the world's most famous and expensive dessert wines.
Noble Rot in essence sucks water from affected grapes, producing shriveled, moldy grapes that turn your stomach to look at, and lead to some of the world's best dessert wines, including French Sauternes and Hungarian Tokaji Aszú.
Many dessert wines improve during cask aging, particularly sweet sherries, but extraction of excessive wood flavour must be avoided.
Often described as the Chameleon of the wine world this grape is capable of producing huge yields with little character or being one of the world's premier Dessert wines, it all depends on production and vinification.
The only group of wines that sold well were the fortified dessert wines. Taxed at the lower rate of wine as opposed to distilled spirits, but with 20 percent alcohol, this group made the cheapest intoxicant available for derelicts and winos.
This is true mostly of dessert wines like Port, Sauternes, sweet Muscat, and others. Most table wines do not have significant residual sugar, with the exception of some Pradikat level German wines like Kabinett, Spatlesen and Auslesen.
The worldwide success of Ice Wine will be consolidated in 1990s thanks to the productions of Canada, Germany and Austria, officially entering the Olympus of the greatest dessert wines of the world.
The special mold that is responsible for many of the world's greatest dessert wines. It creates micro lesions in the skin of the grape, and then removes the water from the inside the grape.
From crisp dry wines to lusciously sweet dessert wines, the programme features a full array of wine and food. Excursions to vineyards and estates bordering the scenic Rhine and Mosel rivers are a great way to expand your wine and food horizons.
A diverse range of styles are produced here, including dessert wines and flor-influenced wines very much in the style of Sherry. It is home to a number of top estates.
In certain white grape varieties, such as Semillon, Sauvignon Blanc, Riesling, and Furmint, an infection of Botrytis can be so beneficial, even critical to dessert wines like French Sauternes, German Tröckenbeerenauslese, or Hungarian Tokaj, ...
As for Champagnes, sparkling wines, and most dessert wines (with the exception of port), colder is usually better. Colder temperatures tend to keep the bubbles livelier and seem to make these wines taste sharper.
Most table wines are served in moderately-sized (8-10 oz.) glasses, while dessert wines fare better in smaller (6 oz.) glasses, and sparkling wines require a taller, more slender glass known as a champagne flute, ...
Vinification
The sweet dessert wines are often fortified with grape brandy during fermentation to preserve sweetness.
Style
Produces a vast range of styles, ranging from sweet and fortified to dry, floral and grapy.
Wine normally consumed during meals (as opposed to sweet wines, dessert wines, fortified wines, etc.). Table wines should not be confused with common wines, as table wines include the best Gran Reservas, Grand Crus, etc.
ALEATICO
A wine grape used for sweet dessert wines because of its pungent, Muscat-like flavor.
ALIGOTE
Grape variety producing a white wine grown mainly in Bourgogne. The Bourgogne Aligoté is a pleasant wine designed to drink young.
Vin doux naturel (VDN): Sweet dessert wines primarily from southern France, made in a process similar to Port, i.e.: fortified to 18-21% alcohol by volume. White versions are typically made from the Muscat grape, reds from Grenache.
Maybe your friends don't think they like dessert wines and maybe you don't, either. But try an Icewine from Canada or a Muscat from the U.S. or something else along those lines (serve with fruit, nuts or cookies) and watch the wine disappear.
Eiswein - These are the famous dessert wines that are harvested from highly concentrated grapes that have actually frozen on the vine and are then pressed to produce a low-yield, high-flavor rich dessert wine.
Banyuls: The most famous dessert wines of France (if Sauternes and Barsac are not included as dessert wines). Banyuls wines are similar to light tawny Port.
An older red wine might be mahogany to brick-like in color. As a red wine ages, the red wine tends to have a brick-like color. Dessert Wines: Some dessert wines and especially those that have been in oak barrels, tend to be golden.
Quality rating for very sweet German dessert wines, made, literally, from "individual grapes picked out" for their sweetness.
Web-weaving by Cliffwood Organic Works ...
Oporto
Portugal's sweet dessert wines (ports), named after Oporto, Portugal's second largest city, on the Douro river.
Oregano
See Marjoram.
White table wines tall green or amber are preferred.
Dessert wines such as Sauternes go into white,
Sherries into brown bottles.
Champagnes into flagon size heavy bottles.
A full size wine bottle holds 26 2/3 oz. i.e. 1/6 gallon.
Tokay: A botrytised dessert wines from north east Hungary. Australian wines named Tokay are fortified wines made from the Muscadelle variety.
The wine "feels" and tastes a little obvious and often lacks elegance but is prized by connoisseurs of sweet dessert wines. Not quite desirable in a late harvest Moselle Riesling, but appropriate in a classic Sauternes.
Late Harvest: A term used to describe dessert wines made from grapes left on the vines for an extra long period, often until botrytis has set in.
Sweet: A term applied not only to wines with significant residual sugar, such as fortified or dessert wines, but also to those with intense, thoroughly ripe fruit flavors, ...
And for a liquid gold experience, enjoy the white dessert wines of Sauternes. They are rich, thick and complex. Across the river from there, you can also find rewarding counterparts in Sainte Croix du Mont and Cadillac.
Red wines generally have green bottles.
White table wines generally have tall green or amber bottles. Dessert wines such as Sauternes have white bottles.
Sherries have brown bottles.
Champagnes have flagon size, heavy bottles.
The overall texture or weight of wine in the mouth, most influenced by alcohol, glycerin and, in the case of dessert wines, sugar. See "light-bodied," "medium-bodied" and "full-bodied."
Web-weaving by Cliffwood Organic Works ...
BRACHETTO:
Minor grape grown in the Piedmont region of Italy. Used to make spritzy, light red dessert wines with fruity, strawberry aroma. Best when young and served chilled. Known to be the same grape as the French Braquet ...
Peach
Specific fruit description, often found in Riesling or Gewurztraminer and sometimes in dessert wines.
Pear
Specific fruit description, typically associated with Chardonnay aged in toasted oak barrels.
Bottle age Attractive development and maturity of the wine in the bottle. White wines: a creamy, vanilla, honeyed bouquet. Dessert wines: a mellow, honeyed flavour. Red wines: a softness through the integration of flavours.
Wine type Examples Temperature (Celsius) Temperature (Fahrenheit)
Light bodied sweet dessert wines
Trockenbeerenauslese, Sauternes
6-10°C ...
Germany makes the variety in all styles from bone dry all the way through the spectrum to late harvest dessert wines. What the Germans do so well is achieve a delicate balance between sweetness and refreshing acidity.
Muscat Cannelli: Similar to Johannisberg Riesling but more intensive flavours and aroma with a hint of flowers. Makes excellent dessert wines.
Palomino: The grape of Sherry. Soft and rather neutral flavour.
Late Harvest: Wine made from grapes that are picked very ripe. Late harvest wines are very sweet and are usually served as dessert wines.
Leather: The aroma of some red wines thanks to their reducing aging in the bottle.
It is better known however when used in the production of fine sweet dessert wines like those from Languedoc in South-Western France as in the Tokay Princesse or in the Tokay wines from Hungary, ...
Sweet
Possessing a high level of residual sugar. Often found in Rieslings, Gewürztraminer, and dessert wines. Requires proper acidity for good balance.
T ...
GOLDMUSKATELLER: White-wine grape used to produce dry and dessert wines, best consumed early, in the Alto Adige region of N.E. Italy. Noted for its pleasant aromatic qualities. Has synonym name of Moscato Giallo.
Furmint
Mostly found in Hungary, (although small quantities are found throughout Eastern Europe), Furmint is the main grape in Tokaji one of the world's great dessert wines. Furmint is also vinified as a dry, crisp and clean white wine.
Noble Rot (Botrytis): Mold that breaks through grape skins and causes dehydration, causing an exceptionally high sugar content - a necessary occurrence in dessert wines.
"Nose": the bouquet, aroma, or scent of a wine.
Sometimes called Fume Blanc in California, can be made into botrytised dessert wines.
Secondary fermentation
A fermentation that takes place after the primary fermentation.
Noble Rot. Common name for Botrytis cinerea, the famous fungus of more than a few fabulous dessert wines.
Wine legally can only have up to 14% alcohol in it, or 28 proof. If wine exceeds this amount it needs to be labelled as a 'dessert wine'. Port is one of the most widely known dessert wines - smooth and rich, delicious with chocolate.
Residual Sugar: Any sugar left in the wine after the fermentation is complete and the yeast have completed their life cycles and have died out. Sometimes residual sugar is desired, as in sweeter white wines or dessert wines.
Sauvignon Blanc
A popular white varietal in Europe, California and Australia. Sometimes called Fume Blanc in California, can be made into botritised dessert wines.
The wines you choose should represent a range of different wine types, such as examples of reds, whites and dessert wines.
Residual sugar is measured in grams of sugar per litre of wine and any wine with over 10 g/L would be considered sweet in Australia, although some of the world's great dessert wines can approach 150 g/L.
 See also: Dessert wine, Dessert, Wine, Grape, Sweet
|
