The Sweet Science

Tasteful tips for selecting the perfect dessert wine

Looking for a sweet wine? Here are the fundamentals of dessert wine selection according to Gerry Piserchia, director of education for wine and spirits at Fedway Associates in New Jersey.

In the beginning…

alcohol level is a determining factor. Most dessert wines are fortified with brandy or a neutral spirit, which results in a sweeter, bolder wine with a higher alcohol concentration by volume than nonfortified wines. Ports & sherry have a 15% to 20% alcohol-by-volume range, for instance.

There are also non-fortified dessert wines, such as the Sauternes from France, which are considered the royalty of dessert wines.

Some people also have a temperature preference. White dessert wines are served at room temperature or just slightly chilled.

Another factor to consider is whether you specifically prefer an Italian spumante or any sparkling dessert wine. Spumanti generally tend to contain less amounts of alcohol.

How do i top off a meal?

Base it on your dessert selection. You can also consider the wine itself to be the dessert. When you’re doing food and wine pairings, the wine must be equivalent to the level of sweetness of the dessert. Otherwise, the wine will taste flat.

I love chocolate. what do you suggest?

Chocolate-based desserts are difficult to pair. I would recommend a red grape typically finished in a sparkling style, like Brachetto d’Acqui. Most people like to pair chocolate with ports.

How do i handle fruit?

Fruit desserts go well with light wines, such as Moscato d’Asti, which is a moderately-priced, late harvest wine made from white grapes.

What works with dried fruits and nuts?

Dried fruits and nuts paired with a tawny (Colheita) port, or a vintage port that is aged in oak barrels for 10 to 40 years. Ruby ports, which are aged for 18 months, are also great with dried fruits and nuts.

Is there a difference between late bottled vintage port and regular vintage port?

Late bottled vintage port is produced to the same specifications as vintage port. The only difference is that vintage port is bottled within two years of harvest while lbv is bottled any time from 4 to 6 years. Both are aged in oak casks, both are the product from a single harvest and will state the vintage date on the bottle.

What do i do about dairy-heavy desserts?

Cream-based desserts like cheesecake go well with fruit-based wines made from blueberry and cranberry. Just remember, the sweeter the dessert, the less likely you’ll be able to pair it.

Is the aperitif only used for dessert?

No; aperitifs can be consumed with other courses. For example, Sauternes can be paired with foie gras. Dessert wine can work with cheese like gorgonzola if you replace the sweetness you get from the honey typically drizzled on the cheese with a sweet wine, like a white grape late harvest.