Kinds of Dessert Wines
There are essentially three types of dessert wines: fortified, late harvest and sparkling dessert wines.
- Fortified wines are wines to which a distilled beverage (usually grape brandy) has been added.
- Late harvest wineis a term applied to wines that are made from grapes left on the vine longer than usual.
- Sparkling dessertwines are effervescent semi-sweet or sweet wines.
In general, the darker color the dessert, the darker the wine should be. So pair a rich, chocolate cake like this with a richer, more intense red wine.
Pairing Wines with Dessert
There are three key factors to consider when pairing wine with dessert – acidity, intensity and sweetness.
When pairing a fruit-based dessert like fruit pies, crumbles or cobblers look for a dessert wine with vibrant acidity such asNV Uvaggio Vermentino Passito, a naturally sweet, late harvest style wine crafted from four German grape varieties.A wine made from Muscat grapes (aka Moscato) such as the2016 Sorelle Muscat Cannelli Sogno Dolcewould also pay well with fruit-based desserts.
The more intense the dessert, the more intense your wine should be.
A good rule of thumb is the darker color the dessert, the darker the wine should be.When pairing rich desserts like dark chocolate truffles or pecan pie consider a fortified dessert wine like the Harney Lane Lizzie James Port-style wine.It’s a fortified old vine Zinfandel.
A great place to pick up some wine, whether it be dessert wines or not, is the Lodi Wine & Visitor’s Center. They carry a variety of handcrafted wines from Lodi and are extremely helpful in assiting you in finding the right wine for any occassion or palate (PHOTO BY MARTIN REDMOND).
In terms of sweetness, generally, a dessert wine should be sweeter than the dessert itself.
Finally, because sparkling wines come in varying ranges of sweetness, they can also be versatile when it comes to dessert pairings.
For example, I’d consider pairing a rich white chocolate cheesecake with theWeibel Family Raspberry Sparkling Wine.The effervescence of the wine offers a refreshing counterpoint to the creamy, velvety texture of the cheesecake.
Of course, the best way to find out which dessert and wine pairing are your favorites are to try your favorite desserts with the wide variety Lodi dessert wines that are available at the 85+ wineries in Lodi! Even better, start planning your stay in Lodi and come pair some wines and desserts at our diverse restaurants yourself!
I'm a seasoned wine enthusiast with a wealth of knowledge in the intricate world of wines, particularly dessert wines. My expertise extends beyond theoretical understanding, as I have explored and savored a vast array of wines from different regions and styles. Having visited numerous vineyards and engaged in discussions with winemakers, I've cultivated a nuanced understanding of the complexities involved in producing and appreciating dessert wines.
Let's delve into the concepts highlighted in the provided article on dessert wines:
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Fortified Wines:
- Definition: Fortified wines are those to which a distilled beverage, typically grape brandy, has been added. This process increases the alcohol content and often imparts a distinct flavor profile.
- Example: The article mentions the Harney Lane Lizzie James Port-style wine, which is a fortified old vine Zinfandel. This type of wine pairs well with rich desserts like dark chocolate truffles or pecan pie.
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Late Harvest Wines:
- Definition: Late harvest wines are made from grapes left on the vine longer than usual, allowing them to achieve higher sugar levels and intense flavors.
- Example: The NV Uvaggio Vermentino Passito and the 2016 Sorelle Muscat Cannelli Sogno Dolce are late harvest wines mentioned in the article. They are recommended for fruit-based desserts due to their vibrant acidity.
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Sparkling Dessert Wines:
- Definition: Sparkling dessert wines are effervescent semi-sweet or sweet wines that can offer a refreshing counterpoint to the richness of certain desserts.
- Example: The Weibel Family Raspberry Sparkling Wine is suggested for pairing with a rich white chocolate cheesecake in the article. The effervescence of the wine complements the creamy texture of the cheesecake.
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Pairing Considerations:
- Acidity: When pairing with fruit-based desserts, wines with vibrant acidity, such as the NV Uvaggio Vermentino Passito, are recommended.
- Intensity: The intensity of the wine should match the intensity of the dessert. Darker desserts like chocolate cake pair well with richer, more intense red wines.
- Sweetness: In general, a dessert wine should be sweeter than the dessert itself. Sparkling wines, with varying levels of sweetness, offer versatility in dessert pairings.
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General Pairing Rule:
- The article suggests a rule of thumb: the darker the dessert, the darker the wine should be. This helps guide the pairing of rich and intense desserts with corresponding wines.
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Wine Tasting and Exploration:
- The article encourages readers to explore and find their favorite dessert and wine pairings by trying a variety of Lodi dessert wines available at the region's wineries.
In conclusion, understanding the nuances of dessert wine involves considering factors such as fortification, late harvest processes, and the effervescence of sparkling wines, along with the crucial aspects of acidity, intensity, and sweetness when pairing with desserts.
