From the food to the wine, your in-house sommelier has expertly offered pairing suggestions to bring out the best flavors in both. Does the night end here? The pivotal question is asked, “Did we save room for dessert?” Many guests are too full after their meal to dive into a cheesecake, but they would be delighted to sip on some sweet wine and continue their conversations. We’ve created a guide to the world of dessert wine so you can understand the different styles and enhance your restaurant’s wine service.
What Is Dessert Wine?
Unlike types of table wine that are typically enjoyed in larger quantities throughout a meal, dessert wines are meant to be savored in small amounts at the end of a meal or alongside a dessert course. Dessert wines come from grapes that are particularly high in natural sugars. When winemakers develop dessert wines, they intentionally halt the fermentation process before the yeast converts all of the grape sugars into alcohol. This deliberate interruption leaves residual sugars in the wine, contributing to its sweet flavor and often higher alcohol content (ABV). The elevated alcohol content, combined with the residual sugars, creates a luscious and indulgent drinking experience.
Dessert Wine Styles
Before getting into the most popular dessert wines, you must first understand their different categories. Not all dessert wines are produced the same way. There are five primary styles of dessert wine. We briefly explain the differences between each dessert wine-making method below.
- Ice Wine: Also known as Eiswein, this style of dessert wine is made from grapes that freeze while still on the vine. They’re picked and pressed before they thaw, so what is extracted is pure, sweet nectar.
- Fortified Wine: Winemakers add additional spirits to fortified wines to preserve them. They typically add these spirits before all the grape sugar has fermented, which produces a sweet final product.
- Late Harvest Wine: This style of dessert wine is made from grapes that are harvested late in the growing season. These grapes vine-ripen the longest and have the highest sugar content, making them perfect for producing dessert wines.
- Noble Rot Wine: Also known as botrytis cinerea, noble rot is a fungal rot that causes grapes to shrivel and sweeten. This process produces honey and ginger essences in wine.
- Dried Grape Wine: Known as Passito in Italy, this style of dessert wine is made by laying the grapes out to dry, much like the process of producing raisins. During this process, the grapes lose up to 70% of their moisture which produces a sweet wine once pressed.
Types of Dessert Wine
Now that you understand the broad style categories dessert wines can fall into, it’s time to explore the most popular dessert wines. We explain the nuances of beloved dessert wines so you can expertly craft your wine list and train your servers to make pairing suggestions:
1. Port
Port is a sweet dessert wine that comes from Portugal. Authentic port wine is made from a unique blend of Indigenous Portuguese grapes such as Touriga Franca, Touriga Nacional, and Tinta Roriz. Each adds its unique flavor to the wine. There are four primary styles of port wine. Ruby Port boasts a deep red hue and features red fruit and chocolate flavors punctuated by a spicy acidity. Tawny Ports are oak barrel-aged for several years which produces a very sweet wine with nut and caramel flavors. White Port wines have essences of dried peaches, incense, and tangerine zest because they are made with indigenous white Portuguese grapes like Rabigato, Viosinho, Gouveio, and Malvasia. Rose Port is a relatively new style and has strawberry, framboise liqueur, cinnamon, and honey notes.
While port makes a delicious after-dinner drink, it’s also a beloved cooking ingredient. Pastry chefs commonly use it to make decadent chocolate cakes and chocolate sauces. Not limited to desserts, chefs simmer port wine to reduce it into a thick sauce known as port reduction. Plating chefs drizzle the port reduction over blue cheese-topped steaks, game meats, or lamb. Port reduction offers a boozy, sweet alternative to a balsamic glaze for caprese, crostini, and crispy Brussels sprouts. When making your reduction, we recommend choosing an affordable ruby Port. This style of Port reduction is versatile and adds rich, red berry and cinnamon essences to your sauces.
- Port Wine Style: Fortified
- Port Wine Profile: Very sweet, Full-bodied, High tannins, Medium acidity, High ABV
- Port Wine Dominant Flavors: Ripe blackberry, Raspberry sauce, Cinnamon, Candy apple, Star anise
- Port Wine Origin: Douro, Portugal
- How to Serve Port Wine: Serve port wine at just below room temperature (60 degrees Fahrenheit) in a three-ounce port wine glass
- Port Wine Pairing Suggestions: Ruby Port: blue cheese, Vintage Port: dark chocolate, Tawney Port: creme caramel, Rose Port: ruby chocolate truffles
2. Madeira
Madeira, pronounced mad-deer-uh, is a fortified wine originating from its namesake, Madeira, Portugal. It was first created between 1600 and 1700 hundred as a result of spoilage during sea voyages. Vintners began adding a little brandy to fortify the wine to withstand long charters. During this time, the island of Madeira served as an essential point for seafarers sailing to the Americas or the East Indies. Sailers stocked up on Madeiran wine while at port, and the wine would then heat and cool during their ships' journey through the tropics. These temperature fluctuations deepened and enhanced the wine’s flavor. The term Vinho da Roda was then applied to the sea-aging process. Today, Madeira wines are typically made using either the estufa or canteiro method. Maderia wines made using the estufa method are heated in tanks for a short period. Canteiro method Maderia wines are naturally barrel-aged in warm rooms or under the sun.
There are two main types of Madeira wine: blended and single-varietal. Blended Madeira wines are of average quality (except for a few aged styles) and are inexpensive. Single-varietal Madeira wines are of the highest quality and are made of four grape varieties. Due to their exceptional quality and sweetness, single-varietal Maderias are perfect for dessert wine menus. Like Port, Madeira is also commonly used in cooking. Be wary of wines labeled as “Madeira Cooking Wine”, as these are typically not true Madeira. Instead, opt for blended Madeira wines labeled as “Finest” or “Rainwater”, as these are inexpensive yet genuine Madeira options that are ideal for cooking. These Maderia wines are ideal for sauteing different types of mushrooms, adding a sweet, smoky essence to soups, reducing sauces, or making salad dressings.
- Madeira Wine Style: Fortified
- Madeira Wine Profile: Off-dry, Full-bodied, Medium-high sweetness, Medium-high acidity, High ABV
- Madeira Wine Dominant Flavors: Burnt caramel, Orange peel, Walnut oil, Hazelnut, Peach
- Madeira Wine Origin: Madeira, Portugal
- How to Serve Madeira Wine: Serve Madeira at cellar temperature (55 to 58 degrees Fahrenheit) in a white wine glass or three-ounce dessert wine glass depending on the style
- Madeira Wine Pairing Suggestions: Swedish almond cake, Candied almonds, Gouda cheese, Blue cheese, Pumpkin creme brulee
3. Sherry
Sherry, pronounced share-ee, is the top fortified wine in Spain. It’s made through a unique multi-vintage aging process known as solera. Soleras are tiers of interconnected barrels arranged with anywhere from three to nine steps known as criaderas (aka scales). Winemakers add new wine to the top scale (barrel), and they take a small portion of finished wine from the bottom scale, triggering wine to run down the scales in tiny amounts with each release. Sherry wine “runs the scales” for a minimum of three years. Some elite winemakers let their sherry run the scales for 50 years or more. Anada, a rare vintage sherry, is an exception.
Sherry wines are made in both dry and sweet styles, and offering guests a mix of both is a great enhancement to any wine business. Dry sherry wines are made with Palomino Fino grapes and come in various styles. A few popular dry sherry wines include Fino and Manzanilla, a very light sherry that has a salty, fruity flavor and is served chilled; Amontillado, which is bolder than Fino and Manzanilla with a nutty flavor; Palo Cortado offers rich, roasted flavors like molasses and coffee; Oloroso is a dark, nutty sherry produced by long term oxidative aging. In contrast, winemakers typically use Pedro Ximenez or Moscatel grapes to produce sweet sherry wines. Popular sweet sherry wines include Pedro Ximez (PX), which is the sweetest style made with Pedro Ximenez grapes and boasting fig and date flavors; Moscatel is produced from Muscat of Alexandria grapes and has a caramel flavor; sweetened sherry is often made by blending Oloroso sherry with Pedro Ximenez.
- Sherry Wine Style: Fortified
- Sherry Wine Profile: Medium-low fruit, Off-dry, Medium-bodied, Medium-high Acidity, High ABV
- Sherry Wine Dominant Flavors: Jackfruit, Saline, Preserved lemon, Brazil nut, Almond
- Sherry Wine Origin: Spain
- How to Serve Sherry Wine: Serve between 55 and 60 degrees Fahrenheit in a dessert wine glass
- Sherry Wine Pairing Suggestions: Fish, Olives, Toasted almonds, Cured meats, Manchego cheese, Truffled cheeses
4. Marsala
Marsala, pronounced mar-sal-uh, is a fortified Italian wine that is often associated with cooking. While it makes a wonderful addition to any chef’s pantry, it shouldn’t just be relegated to the role of ingredient. Many styles of Marsala wine rival other dessert wines such as Sherry or Madeira. There are three styles of Marsala wine: gold, amber, and rosso. Gold (Oro) Marsala is made with white grapes. Amber (Ambra) Marsala is made with white grapes and cooked wine must. Rosso (Rubino) is a red Marsala that contains up to 30% white grapes. It comes in dry, semi-sweet, and sweet styles. One of the benefits of Marsala wine is it complements hard-to-pair food items like brussels sprouts, oysters or clams, smoked fish, and mature cheeses beautifully.
While we don’t want you to overlook the benefits of serving Marsala on its own, there is no denying that it makes an excellent cooking wine. Go for inexpensive Marsala wines when cooking; look for labels that say “Fine” or “Superiore” Marsala. Most recipes will call for gold or amber styles. Whether you want a sweet or dry variety depends on your recipe. Sweet Marsala is perfect for making honeyed sauces to pair with chicken or pork, or to create a rich dessert sauce for garnishing cakes and enhancing custards like the Italian zabaglione. Dry Marsala wines are ideal for adding nutty flavors to rich, savory entrees like beef tenderloin, mushrooms, or veal. If you can only invest in one of the two, dry Marsala will prove the more versatile style for cooking. Looking for a Marsala substitute? If you have Maderia on hand, you can swap it for Marsala in your recipe because the two dessert wines have similar flavor profiles.
- Marsala Wine Style: Fortified
- Marsala Wine Profile: Medium-fruit, Full-bodied, Medium-high sweetness, Medium acidity, High ABV
- Marsala Wine Dominant Flavors: Stewed apricot, Vanilla, Tamarind, Brown sugar, Tobacco
- Marsala Wine Origin: Italy
- Marsala Wine How to Serve: Serve Marsala around 55 degrees Fahrenheit in a dessert wine glass
- Marsala Wine Pairing Suggestions: Oysters, Chocolate, Parmigiano cheese, Pecorino cheese, Brussels sprouts
5. Vin Santo
Vin Santo, pronounced vin son-tow, is a sweet, viscous dessert wine from Italy. Tuscany and Umbria are the main Vin Santo wine regions. It’s made with the appassimento method where harvesters lay the grapes out on a straw mat for up to six months. During that time, the grapes lose around 70% of their water content, similar to the process of producing raisins. Winemakers squeeze the shriveled grapes and place them in oak or chestnut barrels to vinify. Vin Santo’s fermentation process is extremely slow and takes around four years to complete. There are two main types of Vin Santo: white and red. White Vin Santo is the most common and offers dried fig, almond, and toffee flavors that come from Malvasia Banca and Trebbiano grapes. Made with Sangiovese grapes, red Vine Santo, also known as Occhio di Pernice, is a rare style that offers caramel, coffee, and hazelnut flavors.
It is an age-old Italian tradition to pair Vin Santo with an almond biscotti, aka cantucci, and serve it as the indulgent finishing touch to a meal. The nutty flavors of the biscotti complement Vin Santo, and guests enjoy submerging these baked goods in the wine, letting the sweet liquid saturate the biscotti. Dipping and nibbling the evening away, let your guests experience la dolce vita. However, Vin Santo is also delicious when served alongside other classic Italian desserts like tiramisu, or as a pairing to a charcuterie board filled with savory cured meats, roasted nuts, and cheeses. It has earned the moniker “Holy Wine” because Vin Santo grapes are fermented in the Spring around Easter time.
- Marsala Wine Style: Dried grape wine
- Marsala Wine Profile: Medium-fruit, Full-bodied, Very sweet, Medium-high acidity, High ABV
- Marsala Wine Dominant Flavors: Hazelnut, Caramel, Fig, Perfume, Raisin, Toffee, Almond
- Marsala Wine Origin: Central Italy (predominately Tuscany)
- How to Serve Marsala Wine: Serve Vin Santo between 55 and 58 degrees Fahrenheit in a dessert wine glass
- Marsala Wine Pairing Suggestions: Biscotti, Tiramisu, Brown sugar cinnamon bread pudding, Fruit tarts, Prosciutto, Gorgonzola cheese, Roquefort cheese, Mascarpone
6. Sauternes
Sauternes, pronounced sow-turn-aye, is a full-bodied, late-harvest white wine with a very sweet flavor profile achieved by noble rot. The overarching term Sauternais categorizes dessert wine-producing areas of Bordeaux, France. They are usually located near the river because this location makes grapes prone to developing noble rot. Sauternes wine is made exclusively with white grapes grown in Bordeaux. The three most popular varieties are Semillon, Sauvignon Blanc, and Muscadelle. Semillon grapes have thin skins, making them vulnerable to noble rot and ideal for this type of wine. They also contribute body and tropical fruit essences. Sauvignon Blanc grapes create the wine’s signature acidity and add lime and grapefruit flavors. Making up a small portion of the blend or omitted entirely, the rare Muscadelle grape adds floral notes.
A four-ounce serving of Sauternes wine contains 17 grams of sugar. To put this into perspective, a 12-ounce can of Coca-Cola contains 39 grams of sugar. While this might sound overly saccharine, the naturally high acidity of Sauternes wine counteracts its sugar content and produces a pleasant, balanced flavor. This sweet, fruit-forward wine is saturated with honeyed apricot, caramel, marmalade, and tropical fruit flavors. Sauternes is a sweet, complex wine that stands on its own, but you can create a pairing menu by serving it alongside Roquefort or Livarot cheeses. Encourage guests to sip on Sauternes while enjoying cheesecake, frozen treats, custards, and fruit-based desserts like our bourbon peach galette (consider swapping the bourbon for Sauternes in the recipe).
- Sauternes Wine Style: Noble rot
- Sauternes Wine Profile: Fruit-forward, Medium-low bodied, Very sweet, High acidity, Medium ABV
- Sauternes Wine Dominant Flavors: Lemon curd, Honey, Quince, Apricot, Ginger
- Sauternes Wine Origin: Bordeaux, France
- How to Serve Sauternes Wine: Serve Sauternes chilled between 42 and 50 degrees Fahrenheit in a four-ounce white wine glass
- Sauternes Wine Pairing Suggestions: Roquefort cheese, Livarot cheese, Ice cream, Fruit-based desserts, Ube cheesecake, Custards
Whether they’re paired with a round of sweet treats or enjoyed on their own, dessert wines enhance customers’ dining experience. As an operator, adding dessert wines to your repertoire is an easy way to make additional sales. Many dessert wines are ideal for cooking applications as well, and your chefs can use them to enhance the flavor of your dishes and create decadent sauces.
