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 “concordance rule,” that is, with desserts. However, there are many differences depending on the type of sweet wine, as well as some exceptions. Sweet wines—which are, in reality, almost always sparkling with varying levels of carbonation—pair well with classic cakes and fruit cakes; red wines pair best with red fruit cakes. Thanks to the “fat-cutting” effect of the bubbles, sweet sparkling wines are ideal with sourdough desserts such as Pandoro and Panettone, or desserts made with whipped cream or custard. Passito wines, botrytized wines, and 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 a striking contrast to the cheese’s tang and aroma. The same applies to sweet fortified wines, which pair well with very intense and full-bodied desserts and also harmonize nicely with chocolate.

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