Sweet wine

Buying dessert wine: sweet seduction for special moments of pleasure

Dessert wines are one of the most fascinating categories in the world of wine. They complement food perfectly, often being served at the end of a meal with a dessert or cheese. With their high residual sugar content, complex flavours and versatility, they offer an exceptional finish to a successful meal. They are not only an ideal accompaniment to desserts, but also to fine cheeses and other delicious dishes. Their sweet character is the result of various production processes that preserve the grapes' natural sugars in a special way. In our online shop, you will find an exquisite selection of dessert wines that will turn any occasion into an enjoyable experience.

What is dessert wine?

Dessert wine is a collective term for full-bodied wines with a strong sweetness. The term is traditionally served at the end of a meal with dessert or cheese in some countries and wine regions. The terms ‘dessert wine’ and ‘sweet wine’ are often used colloquially as synonyms, although they are not defined in European and German wine law. Dessert wines are both wines fortified with alcohol (‘fortified’) and wines whose strong sweetness is created by concentrating the must sugar naturally contained in the grapes.

What makes a dessert wine?

Dessert wine is a wine with a high residual sugar content that is produced using special production methods. In wine law, wines with more than 45 grams of sugar per litre are considered sweet. The sweetness is created either by the natural concentration of sugar in the grapes or by deliberately stopping fermentation before all the sugar is converted to alcohol.

Naturally sweet dessert wines are produced by late harvesting, noble rot or drying the grapes. These methods ensure highly concentrated sweetness and intense fruit flavours. Liqueur wines, such as sherry or Madeira, on the other hand, are stabilised by adding alcohol, which preserves the sweetness. These different production methods give dessert wines an enormous range of flavours.

The diversity of dessert wines: from Vin Santo to ice wine

Dessert wines come in numerous varieties that differ in their production and flavour. Ice wine, Trockenbeerenauslese, Beerenauslese and noble sweet white wines such as Sauternes are particularly well-known. These wines are made from late-harvested or noble rotten grapes, which means that the natural sugar content is highly concentrated. Beerenauslese and Trockenbeerenauslese are special dessert wines that are produced due to their high sugar content and the natural concentration of the grapes. The residual sugar plays a decisive role in the characterisation of these wines, as it either occurs naturally or can be achieved by adding alcohol.

Another category is passito wines, where the grapes are dried after the harvest. This method gives wines such as Vin Santo from Italy a special depth and complexity. Liqueur wines, such as Moscatel or Sherry, are characterised by their unmistakable sweetness and long finish. These products, whether fruity, floral or nutty, offer the perfect option for every taste.

Origin and types of dessert wines

Dessert wines are produced using two basic processes, which can be varied in many ways. This results in different, often regionally specific production methods with different characteristics and degrees of sweetness. Some examples of dessert wines are port, Rivesaltes, Banyuls, Muscat de Beaumes-de-Venise, Madeira, Marsala, Málaga and sherry. The history of the creation of a sweet wine through natural concentration begins in the vineyard. Drying is a method of increasing the concentration of fructose and other flavours in the berries. Spätlese and Beerenauslese are well-known sweet wines in German-speaking countries.

The perfect combination: dessert wine and food

The combination of dessert wine and food is a true art. A good dessert wine can not only emphasise the sweetness of a dessert, but also create an exciting contrast to savoury or spicy dishes.

Classic combinations are sweet wines with chocolate desserts or fruit tarts. A noble sweet Sauternes, for example, goes perfectly with a crème brûlée or a tarte tatin. The combination of fruity acidity and intense sweetness creates a harmonious flavour experience. A fruity and refreshing Sauvignon Blanc can also be tried as a dry dessert wine to harmonise its taste with the sweetness of desserts.

But sweet wines also show their potential outside the world of desserts. An ice wine or a Beerenauslese harmonises wonderfully with blue cheese or mature Brie. The combination of salty cheese and sweet wine creates an exciting interplay of flavours that delights the palate. Vin Santo and amaretti biscuits are another classic combination that is considered the perfect end to a meal in Italy.

The role of acidity in dessert wines

A pronounced interplay of sweetness and acidity is an important characteristic of high-quality dessert wines. The acidity prevents the wine from being too heavy or sticky and ensures a pleasant balance. Riesling ice wines or Trockenbeerenauslese wines in particular are characterised by a lively acidity that perfectly balances out their sweetness.

Muscat wines or Moscato d'Asti, on the other hand, are characterised by their fruitiness. These wines offer a lighter, playful flavour with floral notes that are ideal for spring or summer. The choice of the right dessert wine therefore depends heavily on personal preference and the desired food pairing.

Occasions for dessert wine

Dessert wine is ideal for dessert. Sweet wines should be served well chilled if possible (approx. 7-9 °C). The sugar content of the dessert should not be higher than that of the wine. Sweet wines are also suitable for cheese platters, especially with intensely flavoured and long matured cheeses. Moscato d'Asti is a slightly sparkling white wine that is suitable as an aperitif or with slightly spicy dishes such as Thai curry with prawns.

FAQ about dessert wines

What is a dessert wine? 

A dessert wine is a wine with a high residual sugar content, characterised by natural or enhanced sweetness. It is somewhat surprising that there is no clear definition of the terms ‘sweet wine’ or ‘dessert wine’ in European wine law. These terms cover a variety of wines whose sweetness is achieved in different ways. It is often served with dessert, cheese or on its own.

What types of dessert wine are there? 

There are naturally sweet dessert wines such as ice wine and Trockenbeerenauslese, as well as fortified wines such as sherry and Madeira. Passito wines, in which grapes are dried, are also included.

How is dessert wine made? 

The production process varies depending on the type: natural sweetness is produced by noble rot or late harvesting, while fermentation is stopped by adding alcohol to fortified wines.

Which dishes go well with dessert wine? 

Dessert wines harmonise with sweet dishes such as crème brûlée, fruit cake or chocolate desserts. However, they also go well with cheese, foie gras or savoury dishes.

What is the right way to store dessert wines? 

Dessert wines should be stored in a cool, dark and horizontal place. Many sweet wines can be kept for decades and develop deeper flavours.

At what temperature should dessert wines be served? 

White wine-based dessert wines taste best at 8-10°C, while liqueur wines and red wine sweet wines can be served slightly warmer.

Are dessert wines always sweet? 

Yes, dessert wines always have a higher residual sugar content than dry wines. The balance between sweetness and acidity is decisive for their quality.

Which regions are known for dessert wines? 

France (Sauternes), Germany (Eiswein, Trockenbeerenauslese), Italy (Vin Santo) and Spain (Sherry) are some of the best-known regions for high-quality dessert wines.