Dessert wine – a crowning conclusion
Whether Vin Santo, Recioto di Soave, Muscat de Rivesaltes or sweet rarities from other regions ‒ a glass of one of these shared with friends is the perfect way to round off a fine meal.
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Delinat’s sweet wine specialities also come from vineyards with especially high levels of biodiversity. This is ensured by the most demanding organic guidelines that currently exist in viticulture. The diversity of the wines reflects that of nature – a firework display of fragrances and aromas, from raisin-ripe to honey-sweet. A temptation to which we happily succumb and that we do not regret. Do you agree?
White and red make sweet
The majority of dessert or sweet wines, both terms are in common usage, are produced from white grapes. The most famous representatives come from the Bordelais region and are called Sauternes. Overripe grapes with what is known as “noble rot”, of the Sémillon, Sauvignon Blanc and Muscadelle varieties, form the basis for these wines. Germany and Alsace are famous for Riesling sweet wines; Italy for its Recioto. The latter is produced in the Veneto region from both white and red raisined grapes. In Spain, some of the sherry is aged sweet. Port comes from Portugal.
A sweet double
Sweet wines are often called dessert wines because they are frequently drunk in combination with a dessert, for example with biscuits, cakes, mousse or ice cream. But there are also a variety of cheeses that combine well with sweet wines. When a dessert wine is served as an accompaniment to a sweet dish, the following rule applies: The wine should be sweeter than the dessert, as otherwise, it seems tart. Clearly, they taste best when drunk chilled.
More information can be found in the section Weinwissen Dessertwein (Wine know-how, dessert wine).
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