13 Types Of Dessert Wine, Explained

The sweet wine category is in serious need of a rebrand. Whether it's a product of low-carb diet trends or its association with cheap wines that are loaded with sugar to mask unsavory flavors, it's time to reconsider. Dessert wines are made in a wide range of styles worldwide, with different grape varieties and sweetness levels. Some undergo fortification, others are made with dried grapes, and yet others are the product of noble rot or freezing temperatures. While you may notice dessert wines tend to garner a higher price tag, keep in mind that their sweetness typically precludes you from sipping on multiple glasses.

Unless your sweet tooth meter is at a complete zero, chances are you enjoy a sweet treat now and again. Whether you choose to serve these dessert wines in lieu of food or find the perfect pairing to go with your homemade pastries, this list will be of service. We've breaking down the top popular dessert wines to help you narrow down the selection at the liquor store. 

This lesser-known fortified Portuguese dessert wine deserves just as much shelf space as Port. Over 500 years ago Madeira was being shipped from its namesake island to England, where it was popular among the royal class. Unique to Madeira's winemaking process is a heating step, which originally occurred as a byproduct of the wine's long sea voyage. Nowadays, the method is deliberate and entails heating the tanks either directly or by storing them in a warm environment. This results in novel flavors and aromas and has the benefit of partly oxidizing the wine to preserve it near-endlessly.

Madeira is primarily made with local white wine grapes, which dictate the final style. From light and dry to rich luscious dessert wines, there's something for everyone. On the sweeter end of the spectrum, look for bual (boal) or malmsey (malvasia) on the label. These grapes produce deep and complex aromas, with the flavor profile to match. The dried raisin and caramel notes make these an excellent pairing for chocolate, fruit, and coffee-based desserts, or a hard cheese.

Blandy's has been making Madeira for over 200 years and it boasts the quality to match its lengthy experience. For a solid introduction, snag yourself a bottle of the label's 5 year old Bual, which offers warm aromas of vanilla, toffee, and dried fruit. Move further down the sweetness scale with Barbeito's Malvasia Old Reserve 10 year old, which retains elegance and freshness amidst the rich nutty notes.

As is immediately clear when chewing on a raisin, drying fruit intensifies the sweetness. The sugar becomes more concentrated as the water evaporates, leaving enhanced flavors behind. The Valpolicella region in Italy is known for its pleasant red wines and bold Amarone, but there's more to it. As one of the world's oldest wines, Recioto della Valpolicella is made by drying local red grapes (typically a blend) on straw mats or racks.

Instead of fermenting the wine until all the sugar has been consumed by yeast, Recioto's production is halted to retain sweetness. The result is decadent with ripe flavors of dark fruits and berries on the palate. Although it is undeniably rich, this dessert wine is far from cloying. The complex fruit aromas make it a fantastic pairing with chocolate-based desserts as well as with treats that incorporate nuts, dried fruit, and coffee. Sip on this ancient wine with a bottle by Albino Armani, rich with dark fruits and cacao aromas.

Riesling is often misconstrued as always being sweet, and we're going to perpetuate that myth a bit longer. Part of what makes the varietal an excellent candidate for dessert wines is its searing acidity. Minus the sugar, it's best left to people who enjoy tart tastes, but it's all balanced with sweetness.

Riesling is grown worldwide but its home is Germany, where the grape is grown on a wide range of soils in numerous styles, truly marking its territory. Unless it is labeled as "trocken" (dry), you can guarantee some degree of perceptible sweetness. Since German bottle labels are notoriously hard to read, it's worth keeping a few terms in mind. From driest to sweetest, look for spätlese, auslese, beerenauslese, trockenbeerenauslese, and eiswein.

The latter three are especially sweet and made from grapes with particular attributes. Beerenauslese refers to grapes with noble rot, and trockenbeerenauslese is produced with grapes that dry on the vine prior to harvest. Finally, eiswein is German icewine and must be made from grapes that are frozen on the vine. Each offers layers of aromas that set it apart from the rest, but riesling's underlining features are present in all; aromas of green apple, lime, white flowers, and jasmine mingle in the glass. Another plus: Riesling can be stored for longer than most other white wines.

Considering the arduous hands-on nature of the harvest, these wines are typically pricey. Try Dr. Loosen's estate riesling beerenauslese for a rich and honeyed wine with luscious ripe fruit aromas. Or, try the winery's eiswein for a vibrant example of the style.

While we love a crisp refreshing glass of bubbles with zero perceptible residual sugar, there are occasions that call for the sweet stuff. Champagne and Prosecco are easily the most famous types of sparkling wine around, but it's worth stepping outside the box — especially when it comes to sweet styles. Vouvray is a multifaceted appellation from France's Loire Valley. The regional wines are made with the chenin blanc grape and come in still and sparkling styles that range from bracingly dry to lusciously sweet.

Chenin is a delightfully nuanced variety that simultaneously showcases a sharp acidity alongside tropical and stone fruit notes. Floral aromas and minerality contrast in this ever-evolving grape. Seek out bottles labeled Vouvray demi-sec for a sweet and sparkling version of this iconic wine. Whether you're looking for a sweet start to the night or to finish it off with effervescence, this wine fits the bill. Sip on it solo or pair it with soft cheeses, nuts, or fruit-based desserts. Pick up a bottle of De Chanceny Vouvray demi-sec Excellence for a pleasant balance of ripe fruits, honeyed aromas, and a stony finish.

When dessert rolls around, it's not unusual for a bottle of Port to make its way to the table. While the category is widely recognized, it offers plenty of options to choose from. Tawny Port is a unique style that will quickly enhance your post-dinner experience. Made from a blend of Portuguese red grapes, each type of Port follows a different aging regimen. In the case of Tawny, that includes a minimum of time spent in oak, ultimately producing the brownish-golden color that gives it its name.

The rich mouthfeel showcases nutty aromas, with caramel, vanilla, and dried fruits on the palate. You'll definitely want to bake some nut-based treats to serve alongside this complex wine. Or, complement the caramelized flavors with a crème brûlée or cinnamon-infused apple pie. And if you're looking for a savory contrast, serve it with a hard cheese like cheddar or manchego.

Pick up a bottle of Croft Reserve Tawny and enjoy the spiced nuances blending with the fruit. If you want to take your love for the amber elixir a little further, Cockburn's 20 year old Tawny is a great option, brimming with notes of vanilla and baking spices. Of course, there's always a limited edition Taylor Fladgate's Golden Age 50 year old Port if you're celebrating.

Named after the tiny region in Bordeaux, France where two rivers meet to produce optimal conditions, Sauternes is one of a kind. Loved by collectors and sweet wine drinkers alike, this luscious dessert sipper owes its flavors to noble rot, aka botrytis. While that may not be the adjective you most closely associate with mold, it turns out that in this case it really does work its magic. The combination of morning fog and warm afternoon sun sets botrytis apart from the type of mold that will make winemakers pull out their hair.

Sauternes is primarily made with sauvignon blanc and sémillon grapes, with small amounts of sauvignon gris and muscadelle in some blends. As the grapes hang on the vines late into the season, noble rot concentrates the flavors, intensifying the aromas and highlighting them with a streak of acidity. Honeyed notes mingle with tropical fruits, caramel, coconut, and a hint of baking spices. The result is wonderfully balanced and suitable to pair with fruit-based desserts, soft cheeses, and foie gras.

You'll want to shell out for a bottle of Château d'Yquem, which is in a league of its own as the only winery classified as a prestigious Premier Cru Superieur. For something more modest, Clos Haut-Peyraguey and Château Suduiraut have the tradition, reputation, and excellent vineyard locations backing them up. Drink them young or age them for a whole new bouquet of flavors.