Sweet Wines

The sweetness of a wine is determined by the presence of residual sugar 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 up to this value, the sugar helps create a sensation of fullness and softness, which gradually transforms into actual sweetness as the amount increases. A sweet wine can be either a still wine or a raisin wine, a sparkling wine, or a fortified wine.

Sweet wines are generally paired according to the rule of harmony, that is, with desserts. However, there are many differences and some exceptions depending on the type of sweet wine. Classic cakes and fruit tarts pair well with sweet wines—which are almost always sparkling, with varying levels of carbonation—and red cakes with red wines. Thanks to the “fat-cutting” effect of the bubbles, sweet sparkling wines are ideal with sourdough desserts like Pandoro and Panettone, or desserts featuring whipped cream or custard. Passito and botrytised wines, as well as late-harvest wines, pair well with dry pastries (e.g., cantuccini); in many cases, however, they make an excellent pairing with blue cheese, as their high sugar concentration provides an effective contrast to the cheese’s tang and aroma. The same applies to sweet fortified wines, which should be paired with very intense and structured desserts and also harmonize well with chocolate.

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