Discovering Dessert Wines

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Throughout the centuries, there has been a seemingly natural connection between food and wine. Many culinary experts claim that some foods are simply better when paired with the right wine. Typically, the pairings do not follow a hard, strict rule, with most people preferring to rely on their individual tastes. In the case of dessert wines, however, they can be appreciated alone, but they are best when paired with fruit or bakery sweets. Of course, knowing how to recognize such a wine is the first step to truly appreciating it.

Although many vintners will disagree, the creation of a fine vintage does not necessarily begin in the vineyard. Granted, there are a few varieties that are known for being especially sweet, but many of them require additional flavorings to stave off blandness. The sweetness of grapes can even be enhanced by harvesting them later or by exposing them to more sunlight, both of which can be difficult to control.

As a result, many dessert wines are not a result of the grape growing process, but of the amount of sugar added before or after fermentation. In Germany, for example, sugar is increased by adding grape juice after fermentation, which has the side effect of lowering the alcohol content. Other techniques for increasing sweetness include using grapes that have a specific type of mold on them, freezing out some of the water, or drying the grapes before fermentation.

In every country, wine is classified according to the variety of grapes included, the final percentage of alcohol content, the overall flavor and the general color. Unfortunately, the categories can vary greatly from one location to another, depending on laws and customs. For example, the dessert wines category includes wine with a high sugar content. In the US, that category also includes having an alcohol content higher than 14%, even if the content is due to alcohol fortification. In the UK, on the other hand, that category includes any sweet wine that is consumed with a meal, but does not include any that are fortified.

Wine selection and food pairings can be something of a controversial process. Some experts claim that certain combinations should always be served together, while others insist that selection and pairing should be based on the individual palate. Both sides seem to agree, however, that dessert wines should be served after the meal, whether alone or with an actual dessert. They also agree, in this case, that selection and pairing with a dessert involves actually tasting the wine to figure out what suits your individual tastes.

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