Dessert Wines Is The Perfect Way to End Your Meal
Dessert wines are very sweet, and are typically much thicker and richer than table wines.
If you ask any group of wine enthusiasts what they think of dessert wines, you are likely to get mixed reactions. Some wine drinkers wouldn’t think of “insulting” their palate with sweet or fortified wines, while others wouldn’t dare end a meal without a delightful dessert wine. As with many things in the wonderful world there are many degrees of taste involved.
Types of Dessert Wines
The very definition of a dessert wine is the topic of debate in the wine community. In the United States, the legal definition of a dessert wine is one that is fortified and contains more than 15% alcohol by volume. However, many people believe that it is the sugar content that makes the distinction. After all, some fortified wines with more than 15% alcohol are in fact aperitifs, meant to be consumed before eating, not after.
Sherry is perhaps the most well-known of dessert wines. It is typically made in Spain. Port follows closely in popularity as a well-known dessert wine originating in Portugal. Marsala (from Italy) and Madeira (from Portugal) are other popular choices of fortified dessert wines.
There are also several non-fortified wines which may be used as dessert wines in some instances, such as Moscato d’Asti and Vin Santo (of Italian origin) and Sauternes or Champagne Doux (from France).