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Dessert Wines Will Be Great This Year
Fleet Week was a rousing good time, as usual, largely being missed by the unusually early rains we’ve had. There wasn’t much, to be honest, but it was enough to add a few grey hairs to the heads of some our winemakers and growers who were trying to let the grapes get sweeter for another week or two. Lots of rain at this time of year would be a minor disaster, as the vineyards get muddy, and the grapes might even get moldy if left to soak too long. As it turned out, the rains have been followed with spectacular warm summer-like weather, so the late harvests will be sweet enough to make some great dessert wines again this year. The fall colors seemed a little late in coming this year, but they’re starting to make the green stripes of Wine Country a patchwork of green, yellow, and orange. We’re looking forward to the reds and purples yet to come. The great thing about fall colors up here is that there are so many different varieties of grapes and microclimates that there will some spectacular colors SOMEWHERE on your tour from now until mid-November, at least. Come on up, grab the camera, and bring along some thirsty friends!
- Posted on Oct 18, 2007
- Comments 61
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Dessert wines are sweet wines typically served with dessert, such as Sauternes, Tokaji Aszú and Lacrima lui Ovidiu. Despite the name, they are often best appreciated alone, or with fruit or bakery sweets.
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Some of the most famous dessert wines of them all, such as Château d’Yquem of Sauternes and Tokaji Aszú of Tokaj-Hegyalja in Hungary, are made from mouldy grapes. But not just any mould - Botrytis cinerea sucks water out of the grape whilst imparting new flavours of honey and apricot to the future wine. However, it may also release metabolites that can retard fermentation - in fact Recioto della Valpolicella from Italy relies on a premature stop to fermentation to keep it sweet, otherwise it becomes the dry wine Amarone.
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In general, dessert wines are thicker, richer, and sweeter than table wines.These wines contain flavors like peach, almond, oak, and herbs, which allow them to show off their flavor, and add a tang to even the lightest dessert. Adding them to a sweet cream or paste dessert always creates a wonderful combination.
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Makers of dessert wines want to produce a wine containing high levels of both sugar and alcohol, yet the alcohol is made from sugar. There are many ways to increase sugar levels in the final wine:
* grow grapes so that they naturally have sugar to spare for both sweetness and alcohol.
* add sugar, either:
1 before fermentation as sugar or honey (Chaptalization)
2 after fermentation as unfermented must (Süssreserve).
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In the absence of other techniques, makers of dessert wine have to produce their sugar in the vineyard. Some grape varieties, such as Muscat, Ortega and Huxelrebe, naturally produce a lot more sugar than others. Environmental conditions have a big effect on ultimate sugar levels - the vigneron can help by leaving the grapes on the vine until they are fully ripe, and by green harvesting and pruning to expose the young grapes to the sun. Green harvesting reduces the number of bunches on a vine early in the summer, so that the sugar production of the leaves is divided between fewer bunches.
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Dessert wine. In the UK, a dessert wine is considered to be any sweet wine drunk with a meal,a dessert wine is legally defined as any wine over 14% alcohol by volume, which includes all fortified wine,thanks for sharing.
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Dessert wines are so tasty, aren’t they? If you’re new to wine drinking, a sweeter wine is sometimes a good place to start. For those of you who are already seasoned wine connoisseurs, you probably already know that these wines are under-appreciated and sometimes forgotten treasures. So what exactly are dessert wines?
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We typical North Americans have been eating dessert all our lives, but dessert wine remains a mystery, the realm of aristocrats and cultured Europeans. That’s unfortunate, because wine can heighten the flavors of dessert the same way that it can enhance the main course. The key, as with all wines, is knowing which one to serve.
Dessert wines aren’t just for impressing your friends. They can enhance your dessert, bringing out its inherent flavors. This guide will introduce you to the proper techniques for selecting a dessert wine to complement your after-dinner sweets.
By photos on canvas on Jul 22, 2010
A dessert wine is legally defined as any wine over 14% alcohol by volume, which includes all fortified wines - and is taxed more highly as a result.and this is the most important how many alcohol is inside the wine,thank you for your posting
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The main fortified wines drunk with dessert are sweet sherry, particularly Pedro Ximénez, and vins doux naturels.
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