Dessert Wines Food Cooking International Guide
Dessert Wines After The Meal
By Barry J Smallhorn
Wine and food have gone together for as long as both have been
a part of the meal. Some wine experts claim that certain foods
simply taste better when served with the right wine. Other experts
claim that wine and food should be partnered according to what
the individual diner believes has the best flavor.
The one point that both sides seem to agree on, however, is sweet
wine. Formally known as dessert wines, they are served after the
meal, either alone or with a dessert. Truly appreciating them
begins with being able to recognize them.
Although many vintners will disagree, the creation of a fine
vintage does not necessarily begin in the vineyard. Granted, there
are a few varieties that are known for being especially sweet,
but many of them require additional flavorings to stave off blandness.
Dessert Wines Have Added Sugar Before Or After Fermentation
The sweetness of grapes can even be enhanced by harvesting them
later or by exposing them to more sunlight, both of which can
be difficult to control. As a result, many dessert wines are not
a result of the grape growing process, but of the amount of sugar
added before or after fermentation.
In Germany, for example, sugar is increased by adding grape juice
after fermentation, which has the side effect of lowering the
alcohol content. Other techniques for increasing sweetness include
using grapes that have a specific type of mold on them, freezing
out some of the water, or drying the grapes before fermentation.
In every country, wine is classified according to the variety
of grapes included, the final percentage of alcohol content, the
overall flavor and the general color. Unfortunately, the categories
can vary greatly from one location to another, depending on laws
and customs.
Dessert Wines May Be Sweet And Have A High Alcohol Content
For example, the dessert wines category includes wine with a
high sugar content. In the US, that category also includes having
an alcohol content higher than 14%, even if the content is due
to alcohol fortification. In the UK, on the other hand, that category
includes any sweet wine that is consumed with a meal, but does
not include any that are fortified.
The correct way to choose wine and food pairings tends to vary
according to the expert offering the advice. Some follow the traditional
rules of taking a review of your options and pairing different
types of foods with specific wines, while others prefer to make
the pairings according to individual tastes.
The point of agreement, however, is dessert wines. Without question,
they are served after a meal, alone or with fruit or bakery treats.
In addition, tasting different types and figuring out what suits
your particular tastes and dessert selection is the best way to
decide on a pairing.
About the Author:
Barry J Smallhorn has written a number of articles on beer, wines, cocktails, cooking, food and recipes including
Cocktail Recipes,
Seafood Recipes,
Jerky Beef Meat Recipe,
Make Jerky,
Food Recipes,
Tuna Fish,
Caviar,
Potato Recipes,
Organic Gift Baskets.
Keep a lookout for more articles on this website.
Did You Know This About Wines?
Do you know the value of the wines that you drink? Do you know
how to make wine yourself? If the answer is "no" then
you are in luck because there are books that can teach you everything
you need to know about wines.
From the grapevine to the table you can learn how wines are valued,
made and even how the grapes are grown. Before long you will be
a connoisseur of wines and will be able to wow your friends with
your knowledge. All it takes is the right information and you
will be on your way.
|
