What is a Dessert Wine, Anyway?

Many of us have heard the term 'dessert wine' mentioned, and doesn't it sound delicious, but we don't really know what a dessert wine is or why we might want to serve one.

There are different distinctions in what is considered a dessert wine; one is a legal distinction made in the United States, regulated by the government, and one is a practical distinction, what a dessert wine tastes like and when one might want to serve a dessert wine.

To disperse with the U.S. legal distinction, dessert wines are wines with an alcohol content of fourteen percent or higher. Legally distinguished dessert wines are generally fortified wines, but can be of any variety because this is based solely on alcohol content.

Practically speaking, dessert wines are rich, sweet wines (like desserts), and can contain any percentage of alcohol. In fact, some of the best white dessert wines contain only half the alcohol as what the U.S. labels as dessert wine.

Dessert wines are generally satisfying with just a glass, maybe two. The satisfying sweetness of dessert wines "closes your palate" as Kevin Zraly, author of Windows On The World Complete Wine Course (2006, Sterling Publishing CO., N.Y.) describes the wine's effect, so dessert wines are not usually consumed in large quantities. Additionally, a dessert wine may be very sweet and filling on its own, and although dessert wines are served to accompany dessert, they are also served as dessert. This can be especially appropriate after a heavy meal when there is really no room left for dessert.

Dessert wines might also be well used as a transition between the meal and dessert, clearing the palate of the flavors of the meal and preparing for sweeter things to come. (Another suggestion for serving dessert wines from Kevin Zraly).

The sweetness of a dessert wine limits it as far as food pairing. Dessert wines are traditionally paired with dessert foods (if at all) because those are the dishes most similar to the wines, both in taste and texture.