Sweet Wines

The sweetness of a wine is determined by the amount of residual sugar present 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 level, sugars contribute to a sensation of body and smoothness, which gradually, as the amount increases, evolves into true sweetness. A sweet wine can be still or passito, or sparkling or fortified.

Sweet wines are generally paired according to the rule of harmony, that is, with desserts. However, there are many nuances and some exceptions, depending on the type of sweet wine in question. Non-sparkling sweet wines—which, in reality, are almost always slightly sparkling due to their varying levels of carbon dioxide—pair best with classic cakes and fruit tarts, particularly red ones when paired with red wines. Sweet sparkling wines are ideal with yeast-leavened desserts, such as pandoro and panettone, or desserts with cream or custards, thanks to the “degreasing” effect 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 make a formidable pairing with blue cheeses, since their high sugar concentration effectively balances the spiciness and aroma of the cheese. The same applies to sweet fortified wines, which should be paired with very intense and structured desserts and can also hold their own when paired with chocolate.

Read more