The story behind sweet wines is lost in time. The first traces date back to 3000 b.C., around Mesopotamia and Egypt. In ancient Rome, sweet wines were extremely popular and often used in celebratory functions and during festivities. Thereafter, in medieval times, monks became the main producers of sweet wine. The techniques adopted in order to increase the sugar concentration were numerous and still are to this day. From must partial fermentation, leaving a certain amount of unconverted sugar, to the addition of honey or other sweeteners to the must before fermentation, or the well known and fascinating grape drying called“appassimento”.
Regardless of what technique is being employed, there are some similar characteristics that don’t refer exclusively to the sugar content, despite of course being the predominant trait.
The sweetness is complemented by the alcoholic strength. Sweet wines can have a higher content of alcohol in comparison with dry wines, because of the presence of residual sugar that did not undergo fermentation. Aromas and taste can welcome a wide array of sensory cues: mature fruits, spices, honey, caramel, vanilla, as well as ethereal notes, just to name a few. The structure is another facet of what makes tasting a sweet wine an enthralling experience; it can be full-bodied, glyceric and velvety. Their longevity in some cases makes them extremely interesting from a financial standpoint, considering the prices they can sometimes reach. Another important characteristic of these wine is their chromatic spectrum, ranging from the straw yellow of some sparkling wines to the impenetrable brownish tones of some aged wine types.
The list of sweet wines is varied and covers many geographical areas. We can find the renowned Sauternes of Bordeaux, the german Eisweins (Ice wines) and Trockenbeerenauslese (Selected dried grapes), the Italian Vin Santo and Passito di Pantelleria, to name a couple, the splendid Tokaji, whose sweetness depends by the level of Puttonyos.
Despite what one might think, sweet wines can be very versatile in pairing. From aged cheese to spoon desserts, as well as smoked fish and some savory dishes.
If low on alcohol and fresh, like Asti Moscato, they can be paired with spoon desserts like panna cotta, chocolate mousse or ice cream. If well structured and complex, like Sauternes or Tokaji, they can be paired with seasoned cheese like Roquefort or Gorgonzola, or with desserts like fruit pies or dark chocolate desserts.
Despite the fact that it is generally advisable to pair sweet wines with sweet food, in order to have a balance of flavors, it is still viable to dare pair them with savory food, so to obtain an interesting contrast. We can try to pair sweet sparkling wines with sushi or well-bodied ones with smoked fish.
The boundless world of sweet wines never ceases to amaze, by bestowing us fresh and everlasting feelings.
