South African dessert wine

Sweet wines are, by definition, a high alcohol content. This alcohol is by increasing the concentration of sugar in these wines and the two combine to define them. The ratio of water to sugar can really by adding sugar, honey or fermented grape juice before fermentation or later must be changed. Alternatively, you can choose the farmer to remove water during production, increasing the concentration of sugar in the volume of wine. Drying of grapes into raisins, and thenThis makes the sweet wine produced this effect and not, as the freezing water from wine, which is called "ice wine". Add grapes and Botrytis cinerea drying increases their sugar content, a similar effect.

Certain varieties such as Muscat, are sweet in nature. These and other varieties are made with sweet, are collected only once at full maturity and are higher levels of blood sugar. The grapes get more sun thiswhich are sweeter, so winemakers put a lot of warm and sunny summer. To improve their chances of grapes can decide the maximum exposure of the farmer, clip the leaves casts a shadow on their grapes on the vine. This approach makes several versions of each wine per harvest, the creation of an unreliable (but still natural) product. One of the most famous of South Africa was the old Constantia Muscat, and this was probably this natural sugarWay.

When choosing a dessert wine, it is vital that the wine is sweeter than the dish is accompanying. The chocolate has a bitter taste, and the basis for this did not fit well with the sweet dessert wines. Cakes with nuts and honey are eaten more appropriately with sweet wine and spicy. Sweet, ripe fruits are also fantastic wine on the way a good dessert. If a fortified or dessert wine is well made, although as you can enjoyperfect end to a meal all by itself. Serve slightly chilled, it is white, at room temperature, if it is a red wine.

The sweet dessert wines are not very long maturation period, the periods are aged between ports for much longer. The aging process is essentially determined by the size of the oak barrels where the wine is brought determined. The higher the value added tax, taking more time to their content in order to mature.

During dessert wines can be consideredSome wine connoisseurs as inferior or subordinate to their more "hot" counterparts, they deserve applause over the years. Its rich, sweet body, through its syrupy alcohol and heat, a winning combination for even the most demanding standards of the offset.