Sweet Wine

Sweet, dessert or pudding wines come in a multitude of types, styles and formats. The common thread is that the fermentation process was stopped, either naturally or artificially, leaving residual sweetness in the wine - the crucial dynamic is the balance between the sweetness and acidity.

A wine high in unfermented sugar needs lots of acidity to counterbalance it and prevent it from tasting sickly sweet - late harvest styles, are light and made for youthful drinking, others with high sweetness and acidity like Trockenbeerenauslese, Sauternes and Tokaji, can age imperiously for generations.