Wines sold as dessert wines are usually the sweetest.
The term "sweet wine" can encompass a variety of meanings, from simply "not dry" to "dessert," much the way sweetened coffee can mean one spoonful of sugar or an iced vanilla frappe. Wine sweetness is determined initially by the amount of sugar in the fruit itself, which varies by variety and ripeness. Winemakers also control sugar content by allowing the grapes to freeze before harvest, introducing friendly bacteria to the fermentation process or fortifying the wine with brandy.
Traditional Wines
Some varieties of traditional wine are sweeter than others. These wines may be labeled "late harvest," but may be best identified through descriptions and reviews. Varieties of wine that are more sweet include Chardonnay, Gewurztraminer, White Zinfandel and late harvest Riesling.
Dessert Wines
Dessert wines are designed to pair well with sweets, fruits and cheeses. Ice wine (eiswein) is made from fruit that has gone through a frost, concentrating the flavor of the grapes. Boytritis is the term for what is called a "noble rot" wine; friendly bacteria are introduced into the fermentation process to make the wine sweeter. Prosecco is a sparkling wine perfect for special occasions and Sauternes is known for pairing well with cheese -- especially bleu cheese.
Fortified Wines
Fortified wines have added brandy, making them thicker and richer than other sweet wines. Sherry, port, Madeira and Marsala all fall into this category. The fortification in these wines means they can be stored for longer periods after opening, which allows for enjoyable sipping over several days or weeks.
Tags: fermentation process, friendly bacteria, late harvest, well with, wine sweeter
