Semisweet wine

Discover the diversity of semi-sweet wines

If you want to buy a sweet wine, you can immerse yourself in a world full of flavour, elegance and aromas. This category of wine delights both beginners and experienced connoisseurs with its delicate sweetness, balanced acidity and wide range of flavours. Whether as an aperitif, to accompany a meal or simply as a moment of pleasure in between, sweet wine is an excellent choice in many respects.

What does ‘semi-sweet’ mean in wine?

A semi-sweet wine is characterised by a residual sugar content of 18 to 45 grams per litre. This information – also known as a flavour indication – clearly distinguishes it from semi-dry, dry or sweet varieties. The sweetness is pleasantly integrated and emphasises the fruity aromas of the wine. Whether white or red, semi-sweet wines are usually particularly pleasant and accessible.

Residual sugar and its significance

The production: sweetness through controlled fermentation

The semi-sweet character of a wine is created by a deliberately interrupted fermentation. In this process, the sugar from the must is not completely converted into alcohol. Alternatively, concentrated grape must can be added. Both methods ensure a residual sweetness that gives the wine its typical taste. The decisive factor here is always the ripeness of the grapes and the selection of the grape variety, which significantly influence the aroma of the wine. This technique has been refined for centuries, particularly in traditional wine-growing regions such as Germany, Italy and Spain.

International diversity and regional specialities

Semi-sweet wines are produced in many wine-growing regions around the world. Germany, Italy and Spain in particular have made a name for themselves. In Germany, Riesling, Dornfelder and Portugieser are among the popular grape varieties. Spain offers an exciting range of fruity cuvées and regional grape varieties, especially Pedro Ximenez and Moscatel. In Italy, Emilia-Romagna, among other regions, is known for its semi-sweet varieties such as Lambrusco. Other parts of the world, such as Chile, Australia and California, also produce semi-sweet wines with a character all their own.

Grape varieties and their special features

The choice of grape variety has a major influence on the interplay of aromas. Riesling is characterised by elegance and freshness with notes of apple, apricot and lush fruit aromas. Dornfelder brings intense berry aromas, while Muskateller provides floral nuances. Cuvées often combine the best of several grape varieties, creating exciting combinations on the palate. The Blauer Spätburgunder, a red wine variety, is available in a sweet, velvety form with delicate cherry notes. Sauvignon Blanc brings tropical flavours to the glass and is the perfect companion to Asian dishes.

White or red: sweet varieties in both categories

Both sweet white and sweet red wines are very popular. White wines tend to be fruity, fresh and often a little lighter in flavour. They are an excellent choice as an aperitif or to accompany light meals. Red wines with a sweet profile and residual sugar impress with their velvety texture and intense fruit notes – ideal with hearty dishes or chocolate desserts. Sweet rosé wine is also a popular all-rounder that goes well with both summer and festive menus and offers a wide range of aromas and flavours.

The right serving temperature

The drinking temperature has a significant influence on the taste experience. Medium-sweet white wines develop their aromas best at 8 to 12 degrees Celsius. Red wines in this category should be served at around 14 to 16 degrees. A suitable glass with a narrow opening helps to accentuate the sweetness and fruitiness. The supply of air also plays a role: it is recommended to decant the bottle briefly, especially for red wine.

Storage and ageing potential

Many off-dry wines are intended for immediate enjoyment, but some varieties – especially Kabinett wines – develop more complexity with a little storage time. They should be stored in a dark, constantly cool place and in a horizontal position. This will help to maintain the quality of the wine. Wines with a high residual sweetness and well-integrated acidity have an amazing ageing potential of up to ten years or more.

Semi-sweet wine and food: a versatile pairing

The combination of off-dry wine and food offers countless possibilities. Particularly exciting is the interplay of sweetness and acidity in combination with the texture and flavour of a dish. The rule of thumb is that the wine should be at least as sweet as the food to ensure a harmonious combination. The fruit-forward aromas emphasise subtle spices and complex dishes.

Starters and medium-sweet wines

A medium-sweet white wine is an excellent accompaniment to salads with fruit components or mild cheese. Terrines, pâtés or fish starters also harmonise well with a fresh drop with residual sweetness. In particular, goat's cheese, fruity dressings or even shrimp tartare are excellent companions.

Main courses and matching wines

Poultry dishes with fruit sauces, Asian stir-fries or roasted meat with a sweet glaze benefit from the aromatic profile of a medium-sweet wine. For game, medium-sweet red wines with notes of dark berries and mild tannins are suitable. Vegetarian pumpkin dishes or sweet-and-spicy coconut-based creations also benefit from a suitable wine selection.

Dessert and wine in perfect harmony

Sweet wines are the classic companion to desserts. A Riesling Kabinett complements fruity tarts, while a sweet Dornfelder is the perfect match for chocolate cake. Crème brûlée and panna cotta are enhanced by a cuvée with notes of honey and stone fruit. This guarantees a harmonious end to a meal.

Cheese meets sweet wines

The sweetness of a medium-sweet wine softens the saltiness of mature cheeses. A medium-sweet white wine is an excellent accompaniment to soft cheeses such as Brie or Camembert, while a fruity red wine provides an interesting contrast to blue-veined or red-veined cheeses. Swiss specialities such as Vacherin Mont d'Or or Appenzeller also benefit from a suitable wine pairing.

Seasonal recommendations

In spring and summer, semi-sweet white wines with citrus aromas and delicate acidity are refreshing. In autumn and winter, semi-sweet reds with warming power and fruitiness caress the palate. The selection should always be appropriate for the season and the occasion. At Christmas, for example, aromatic, semi-sweet reds go well with roasts and festive menus.

Popularity and versatility

Whether for a festive occasion, a cosy evening or as a culinary accompaniment: the popularity of semi-sweet wines is based on their diversity, their accessible taste and their versatility. They are an exciting alternative in every wine category. From picnics to gourmet menus, there is always a suitable semi-sweet drop.

FAQ about semi-sweet wines

What is the difference between semi-sweet and off-dry?

A medium-dry wine contains less sugar than a medium-sweet wine. The residual sugar content is between 10 and 18 grams per litre for medium-dry, and between 18 and 45 grams per litre for medium-sweet.

How can I recognise medium-sweet wines in the range?

The label often indicates the taste as ‘medium-sweet’. Filter functions in the online shop also help to narrow down the selection.

Which grape varieties are particularly suitable for off-dry wines?

Riesling, Muscat, Dornfelder and Portugieser are among the classic varieties that are vinified in an off-dry style.

How does the residual sweetness affect the alcohol content?

The higher the residual sweetness, the lower the alcohol content tends to be, since less sugar has been converted into alcohol.

What role does fermentation play in the development of sweetness?

Stopping fermentation early means that more sugar remains in the wine. This residual sweetness defines the sweet character.