Sweet Wines

The sweetness of a wine is determined by the presence of residual sugars at the time of bottling. The perception of sweetness in a wine corresponds roughly to a minimum sugar content of 35-40 g/l. From zero to this value, sugars contribute to creating a sensation of body and softness, which gradually, as the quantity increases, becomes true sweetness. A sweet wine can be either still or passito, or sparkling or fortified.

Sweet wines are generally paired according to the rule of concordance, that is, with desserts. However, there are many distinctions and some exceptions, depending on the type of sweet wine in question. Non-sparkling sweet wines, which are actually almost always sparkling with a greater or lesser carbon dioxide content, are best with classic cakes and fruit tarts, red in the case of red wines. Sweet sparkling wines are ideal with leavened dough desserts, such as pandoro and panettone, or desserts with cream or custards, thanks to the “degreasing” action of the bubbles. Passito and botrytised wines, as well as late harvest wines, are paired with dry pastries (e.g. cantuccini) but in many cases they are a formidable match for blue cheeses, since their high concentration of sugars effectively contrasts with the spiciness and aroma of the cheese. The same goes for sweet fortified wines, which should be paired with very intense and structured desserts and can also stand up to pairing with chocolate.

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