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• Wines served with dessert are typically sweeter, fortified wines, meant to complement sweet baked goods. Though dessert wine has no specific delineation, the United States defines it as a wine that has over 14% alcohol content, slightly more than most table wines.

• Fast Facts

  1. Pairs well with fruit or savory foods like pate de foie gras or lobster
  2. Wine made from late harvested grapes will be have an increased natural sweetness
  3. European dessert wines need not have higher alcohol content
  4. Most American dessert wines are fortified
  5. Dessert Wines: Port, Sherry
  6. Dessert wines are intended to be sweeter than the accompanying dessert

• Increased Sugar Content

  There are several methods available to increase sugar content and keep the alcohol values high. Sugar can be added either before or after fermentation, in various forms. In colder climates, some of the water is frozen, enhancing the flavor of the sugar and alcohol.

  Many vineyard owners attempt to grow naturally sweeter grapes, including Muscat and Huxelrebe.

• Related Mahalo Pages

  Alcoholic Beverages | Wine | Sparkling Wine | Beer | Drinking Games | Cigars | Grapes | Vodka | Whisky | Rum | Lobster | Foie Gras | Sherry | Cabernet Sauvignon | How to Make Mulled Wine | How to Make Wine | Gary Vaynerchuk

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