The Underrated World Of Sweet Wine

When it comes to the world of viniculture, sweet wine is arguably the most underrated variety, with many enthusiasts favouring dryer wines. While there is nothing wrong with preferring dry wines, you could be missing out. If you want to expand your wine-tasting horizons, discovering the joys of sweet wine could be an exciting journey. Whether you're a wine novice or keen to develop your palate, here is a rough guide to the world of sweet wine, as well as a few helpful tips to guarantee a pleasurable experience.

What Makes A Wine Sweet Or Dry?

The sweetness or dryness of a wine is determined by its residual sugar content; in other words, the amount of sugar that remains in the wine following fermentation. In simple terms, fermentation in winemaking is the process of yeast converting natural grape sugars into ethanol (ethyl alcohol). Generally speaking, the longer the fermentation period, the more sugar is converted into alcohol, resulting in a drier wine with less residual sugar.

The sweetness of wine may also be affected by the type of grape, as some are sweeter than others. For example, grapes grown in warmer climates tend to be sweeter than those grown in cooler climates. Furthermore, grapes that are allowed to ripen fully will typically contain more sugar than those picked comparatively earlier.

How To Serve

Knowing how to serve sweet wine can significantly boost your tasting experience. Firstly, sweet wines are traditionally served in small, tulip-shaped glasses - this is to accommodate smaller measures due to the high alcohol content of sweet wines and to help enhance captivating aromas and intricate flavours.

Most sweet wines are best served chilled, although the precise serving temperature will depend on the variety. For instance, tawny Ports and fino Sherries are best enjoyed at 57–60°F, whereas sweet dessert wines like Gewürztraminer should be served at a slightly lower temperature of around 38-45°F.

Popular Varieties Of Sweet Wine

Port - Originally hailing from Portugal's Douro Valley, this distinguished fortified wine is best enjoyed after a meal as a digestif. With its characteristic sweetness, port displays flavours reminiscent of raspberry, blackberry, cinnamon, and chocolate. Although this deep ruby beverage is often considered an acquired taste due to it being high in tannins, alcohol and residual sugar, a high-quality vintage port is worth every penny.
Sherry - Another highly popular fortified wine favoured for its diverse spectrum of flavours and styles ranging from dry to sweet. Sherry is exclusively produced in the wine-growing region of Jerez, Spain and has a rich history, dating back to the Phoenicians in 1100 BC.
Moscato - A top-rated sweet wine celebrated for its aromatic and fruity nature. Typically light-bodied and refreshing, this wine generally has a low alcohol content, medium to low acidity and is often enjoyed alongside delicate desserts. With flavours of peaches and orange blossom, Moscato is a crowd-pleaser, favoured by novices and connoisseurs alike.
Sauternes - A luscious French dessert wine composed of Sémillon, Sauvignon Blanc, and Muscadelle grapes. Sauternes is what’s known as a ‘Botrytized Wine’, meaning the grapes are affected by Botrytis cinerea, a fungus that attacks healthy ripe grapes affectionately dubbed Noble Rot. This accelerates the evaporation of water, intensifying the sweetness of the grapes, giving Sauternes its distinctive notes of honey, apricots, and a delightful hint of nuttiness.

Food Pairing

Pairing sweet wine food is an excellent way to enhance your dining and wine-tasting experience, as outlined in this article. As a rule of thumb, for the perfect wine and food pairing, match the sweetness and intensity of your wine to its corresponding dish. In other words, consider dishes that mirror or complement the wine's flavour profile to create balance and harmony. For example, a full-bodied, sweet Zinfandel will pair superbly with equally decadent desserts such as chocolate gateau and tiramisu.

Another excellent way to bring out the flavours of sweet wine is to pair it with contrasting flavours and textures. For example, the salty, nutty flavour profile and creamy texture of cheeses like Gorgonzola or Roquefort can be wonderfully balanced by sweet wines such as Sauternes, Sherry, Tokaji, and Moscato d'Asti.

Conclusion

To conclude, keeping an open mind regarding your wine-tasting journey may help you discover flavours and experiences you never thought you’d enjoy, so consider heading to your local wine merchant and trying something new.