Sweet wine:
Sweet wines of the world

Sweet wines are a niche product in the wine world. On the one hand because of their limited availability, and on the other because of moderate demand. Especially those who enjoy drinking white wine but have only a поверхliche understanding of the subject rarely have dessert wines, as these wines are often called, on their radar. But once they taste such luscious wines, the enthusiasm is usually very high. And if, as a wine merchant, you also explain which foods they pair with – not just desserts – you will usually gain a new fan who is then willing to pay a higher price for such a seductive wine with its many fruity nuances.

In precisely these situations, it is helpful to understand the differences between individual sweet wines in order to confidently make recommendations to customers. That is exactly why we have created a compact overview for you.

Sweet wines: Definition and production methods

In most wine laws, the terms dessert wines or sweet wines are not clearly defined. However, both designations are generally used worldwide as synonyms for full-bodied wines with pronounced residual sweetness. Depending on the country, wine regulations may განს certain minimum must weights at which a wine is considered sweet and may therefore be labeled as such. But that is only a side note. What matters far more are the different production methods:

• Freezing
• Drying
• Botrytis (for botrytized wines / noble rot wines)
• Fortification

A wealth of techniques, one goal: concentrating sweetness and aroma.

What all production methods of sweet wines have in common is the pursuit of a perfect balance between sweetness and acidity. Without acidity as a counterweight, these wines can quickly appear unbalanced. Naturally, not every method can be կիրառ everywhere in the world to produce dessert wines. Lusciously sweet styles, in particular, depend heavily on the right weather conditions. That is why each wine region has developed its own techniques – and exactly this is what defines the diversity of these wines.

Depending on the production method, grape variety and terroir, an impressive spectrum of luscious wines emerges, offering remarkable depth and variation.

Let’s take a closer look at how these methods work and which techniques are used for different dessert wines.

We will now take a closer look at which method works how and for which sweet wines what is used.

Sweet wine from Frozen Grapes

Dried grapes for sweet wine production

Drying healthy grapes to concentrate their sugar levels and aromas before pressing can be done in two ways. Either the grapes are harvested and then dried on reed or straw mats, wire racks or wooden frames. This method is known as Appassimento in Italy’s Valpolicella region. Alternatively, the grape bunches are manually twisted on the vine to cut off their supply of water and nutrients, allowing them to dry directly on the plant. This process can take up to 100 days before the grapes are finally pressed.

In France, such sweet wines are called Vin de Paille, while in Italy they are usually referred to as Passito or Ripasso. Well-known examples made from dried grapes include Vin Santo, as well as Recioto della Valpolicella and Recioto di Soave. In Austria, these wines are known as Strohwein or Schilfwein, depending on the material used for drying the grapes. And of course, there is Vin de Constance from the South African region of Constantia – one of the most iconic dessert wines in the world. It was, incidentally, a favorite wine of Napoleon.

Botrytis Sweet Wine

Without question, the most renowned are the lusciously sweet botrytized wines produced through noble rot. In this process, the fungus injects its enzymes into the grape, causing it to shrivel. These enzymes transform the original aroma structure of the berry into entirely new flavor nuances. Typical characteristics of noble rot wines include candied fruit, honey and notes reminiscent of rum pot. For Botrytis to develop, very specific conditions are required.

The vines, for example, should be located near a body of water such as a lake or river. In dry autumn weather, morning mist rises from these waters and settles on the grapes. By midday, the sun must shine to dry them again. This interplay creates ideal conditions for noble rot. If the grapes do not dry and remain damp, grey rot develops instead, causing the fruit to spoil. The more intense the botrytis infection, the higher the sugar concentration in the grapes.

Well-known examples include Beerenauslese and Trockenbeerenauslese, as well as Spätlese and Auslese from Germany, Sauternes and Barsac from Bordeaux, Ruster Ausbruch from Austria’s Burgenland, and Tokaji from Hungary. Sélection de Grains Nobles from Alsace is also produced in this way – all iconic expressions within the world of sweet wines and dessert wines.

Fortified sweet wine

These wines are also known as liqueur wines. In this case, the fermentation of a highly sugar-rich must is stopped by adding high-proof alcohol or already fortified must. The active yeasts die off as a result. Among the best-known fortified wines are Spanish Sherry and Portuguese Port. From Spain, Málaga is also widely recognized, as is Madeira from Portugal – all classic styles within the broader category of dessert wines.

In France, fortified wines are grouped under the term Vin Doux Naturel. Well-known examples include Rivesaltes, Banyuls, Maury, Muscat de Beaumes-de-Venise, Muscat de Frontignan and Muscat de Rivesaltes. Mavrodaphne and Samos are fortified styles from Greece, while Commandaria comes from Cyprus. Internationally, they are less prominent – but they offer exciting opportunities to expand any portfolio of sweet wines with distinctive, character-driven luscious wines.