Dessert Wine

How Dessert Wine is Made

Dessert wine is naturally sweet, with no added sugar. This means that the winemaking process starts with abnormally ripe, sugary grapes. Achieving the right sugar levels is no small feat—only certain wine regions worldwide have the conditions necessary to allow grapes to fully ripenfor dessert wines.

To create dessert wine, winemakers need grapes that keep some sweetness after fermentation. Usually, yeast converts sugar in the juice or grape must into alcohol, but dessert wine requires leaving some residual sugar in the final product for an indulgent sweetness.

Fortified Dessert Wine

One of the most common ways to create dessert wine is to stop fermentation before all the sugar is transformed, which is done by adding distilled alcohol. This process, called fortification, halts the yeast, allowing the winemaker to preserve the wine’s natural sweetness. Port and some Sherries are classic examples of fortified dessert wines.

Late Harvest Dessert Wine

Late Harvest wines are made by allowing grapes to hang on the vine longer, concentrating their natural sugars. These wines are characteristically sweet but not overly so, with aromas of dried fruits that add complexity to the category. They offer a balance of sweetness and acidity that pairs beautifully with a wide range of desserts.

Noble Rot Dessert Wine

A rare method for achieving high sugar levels involves a fungus called Botrytis Cinerea, also known as noble rot. Under the right conditions, this fungus attaches to ripening grapes, extracting water and leaving shrivelled, sugar-concentrated berries behind. When fermented, these “noble rot” grapes produce an extraordinarily sweet must that results in wines like Sauternes. The natural sweetness is so high that even the yeast cannot consume all of it, yielding a richly layered, luxurious dessert wine.

Ice Wine

Ice wine, one of the rarest dessert wine styles, comes from regions with cold winters. Here, grape growers allow their grapes to hang on the vine until they freeze. The frozen grapes are then pressed, separating the ice from the concentrated, sweet juice, which results in an exceptionally rich must. Ice wine’s purity and intense flavour profile make it among the most exclusive and sought-after dessert wines on earth.

French Dessert Wine Regions

France is renowned for its dessert wines, including some of the most coveted in the world. While Sauternes may be the most famous, there are many lesser-known regions producing unique, high-quality sweet wines that are well worth exploring.

Sauternes

Sauternes is a legendary name in dessert wine. Located within Bordeaux, the Sauternes appellation lies along the Ciron River, where conditions are perfect for noble rot, a crucial element for this style. Sauternes is typically made from Sémillon and Sauvignon Blanc grapes affected by the Botrytis Cinerea fungus. This unpredictable fungus only thrives under specific conditions of warmth and humidity, so grapes are harvested by hand in several passes, selecting only the grapes with ideal rot development.

Once crafted, Sauternes wines age for months or years before release, resulting in “liquid gold” with a rich, honeyed complexity.

Wine to Try:

Sauternes: Chateau d’Arche La Perle d’Arche

From a Grand Cru producer in the heart of Sauternes, this golden wine offers aromas of quince jam and vanilla, balanced by refreshing acidity. Made with Sémillon, Sauvignon Blanc, and Muscadelle, this elegant wine pairs with foie gras or an array of sweet dishes and custards.

Jura Dessert Wine

The Jura, a secluded region in eastern France, is known for some of the country’s rarest wines, including the unique Vin Jaune and the famed dessert wine vin de paille. The vin de paille, or “straw wine,” is crafted by drying harvested grapes on mesh racks (traditionally straw beds) to concentrate their sugars. This labour-intensive process produces a wine with honeyed aromas, dried fruit notes, and a velvety, lasting finish.

Wine to Try:

Côtes du Jura: Domaine Victor Richard Vin de Paille White

This rustic yet refined dessert wine blends Chardonnay, Savagnin, and grapes, dried for months to create a harmonious balance of honeysuckle, candied fruit, and Alpine acidity. Ideal for pairing with honeyed desserts like baklava or rich dishes like foie gras.

Banyuls

Fortified wines have a long tradition in southern France, particularly in the Pyrenees area, where Banyuls is celebrated for its robust, sweet wines. Made predominantly from Grenache, Banyuls wines benefit from the region’s warm climate, which allows grapes to ripen fully and develop concentrated sugars. By fortifying these wines, winemakers preserve the natural sweetness, resulting in a bold, luscious wine with flavours of ripe berries, spices, and chocolate—perfect for the holiday season.

Wine to Try:

Banyuls: Domaine Madeloc Cirera Red

An expressive wine with ruby and copper hues, this Banyuls bursts with aromas of red and black fruits, brown spices, and cocoa. Crafted by the Pierre Gaillard family, it’s best enjoyed with chocolate desserts or savoury dishes featuring sweet sauces.

French Muscat

The sunny Mediterranean Coast is home to Muscat, one of Europe’s oldest grape families known for its natural sweetness and aromatic richness. French Muscat wines, particularly those from Languedoc-Roussillon, are highly prized. Made from Muscat of Alexandria, these wines are either naturally sweet or fortified, offering luscious notes of citrus and flowers with a balanced, refreshing finish.

Wine to Try:

Muscat de Rivesaltes: Domaine Boudau

From the Muscat de Rivesaltes appellation, this fortified dessert wine preserves the grape’s natural sugar, displaying aromas of citrus peel and white flowers. The balanced sweetness and acidity make this a delightful wine to enjoy on its own or with fruit-based desserts.