Dessert Wines Is The Perfect Way To End Your Meal

Author: David Cowley

If you ask any group of wine enthusiasts what they think of dessert wines, you are likely to get mixed reactions. Some wine drinkers wouldn’t think of “insulting” their palate with sweet or fortified wines, while others wouldn’t dare end a meal without a delightful dessert wine. As with many things in the beautiful world of wine, there are many degrees of taste involved.

 Dessert wines are lovely and are typically much thicker and more prosperous than table wines. As a result, the servings of dessert wines are much smaller than table wines. They are usually served with dessert following a meal because the sweetness of dessert wines complements the sweetness of desserts.

 Like any wine and food pairing, it’s essential to pair dessert wines with foods that they will balance nicely. Dessert wines should always be sweeter than the dessert with which they are served. The reason for this is that if your dessert is more precious than the wine, the wine will taste bitter after you take a bite of dessert. However, if the wine is sweeter than the dessert, taking a bite of dessert will somewhat calm the wine’s sweetness.

 Finding dessert wines to go well with chocolate desserts can pose a significant challenge since it’s rare to find a dessert wine that is richer and sweeter than a chocolate dessert.

 Types of Dessert Wines

The very definition of dessert wine is a topic of debate in the wine community. In the United States, the legal purpose of dessert wine is fortified and contains more than 15% alcohol by volume. However, many people believe that it is the sugar content that makes the distinction. After all, some fortified wines with more than 15% alcohol are aperitifs meant to be consumed before eating, not later.

 Sherry is perhaps the most well-known of dessert wines. It is typically made in Spain. Port follows closely in popularity as a renowned dessert wine originating in Portugal. Marsala (from Italy) and Madeira (from Portugal) are other popular choices of fortified dessert wines.

 Several non-fortified wines may be used as dessert wines in some instances, such as Moscato d’Asti and Vin Santo (Italian origin) and Sauternes or Champagne Doux (from France).

 How Dessert Wines are Made

Grapes destined to be made into dessert wines are harvested when they are at a higher sugar content than table wine grapes. Their aging process is halted before all of the sugar can ferment, leaving a distinct residual sweetness. Then, either additional alcohol (usual brandy) is added to make fortified wine, or the immature wine is concentrated to condense the alcohol content. Though choosing a dessert wine can seem intimidating, it’s a gratifying process. They tend to be more expensive than table wines, but they also last much longer due to the small portions. When you find a dessert wine that you enjoy, you will never want to end a meal without it again.

About the author:

David Cowley has created numerous articles on Wines. He has also created a Web Site dedicated to wine information. Visit Wine Information

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at