Dessert Wine

Question 1

Background

Answer 1

Common to most every grape growing region

• these are sweet wines where sugar content in the grape is managed
• many expensive because of the high cost of production

Question 2

styles

Answer 2

• botrytis affected (BA)
• late harvest; including icewine/eiswein
• vin doux natiral (VDN)
• passito (apassimento) made from dried grapes

Question 3

Botrytis Affected

Answer 3

 referred to as “noble rot”; most famous example is sauterne

• form of fungus that thrives in damp harvest – requires most conditions
• generally picked berry by berry
• also famous is the Tokay Azsu from Hungary

Question 4

Late Harvest

Answer 4

• grapes left on the vine past being ripe, begin to shrivel like raisins
• grapes naturally dehydrate on vine (usually Riesling)
• icewine is let to freeze on the vine
• no BA
• picked at -8C, pressed when still frozen and no less than 35 brix
  o pressed when still frozen due to the ice crystals – don’t want to let the grapes thaw because the water will ruin their flavour

Question 5

Vin Doux Naturel (VDN)

Answer 5

 occur when grape spirit is added to the must (mutage)

- “fortified” like port; these wines are inexpensive

Question 6

Passito Wines

Answer 6

 Made from dried grapes
- Picked at regular harvest then dried – grapes lose water
- One of the only wines aged in chestnut (not oak)
Example
Vin santo in Tuscany