A Whole World of Dessert Wine
Dessert wines are some of the most captivating creations in the wine world. Often drunk after dinner with dessert, with a higher level of sweetness than most wines, and usually a higher level of alcohol, this makes them truly indulgent and something to really savour.
However many people will typically reach for the classics, Port and Sherry for their after dinner drink, and this is what we’re looking to change, introducing our customers to the wide range of other dessert wines available, from alternative countries, interesting grape varieties and differing production methods. Let us introduce you to a few of our fantastic dessert wines.
How Dessert Wines Are Made
Dessert wines achieve their sweetness through several techniques. One of these is through the occurrence of botrytis (sometimes referred to as “noble rot”). It’s a naturally occuring fungus that grows on the skins of grapes and causes little holes in the skin. The water in the rapes evaporates through the holes, concentrating the remaining sugars and flavours. During fermentation, the yeast cannot ferment all of the concentrated sugar, and so finishes the fermentation leaving the residual sugar in the wine. Wines have made been made by this method for hundreds of years. Classic examples include Sauternes from Bordeaux and Tokaji Aszú from Hungary. These wines offer luscious notes of honey, apricot and marmalade, balanced by a bright acidity.
Another method is late harvesting, where grapes are left to ripen longer on the vine, accumulating sugar as water evaporates. This produces wines such as German Beerenauslese or Alsace Vendange Tardive, known for their purity of fruit and floral delicacy.
Then there are fortified dessert wines, where fermentation is stopped early by adding a high alcohol spirit. The addition of the alcohol stops the yeast from continuing the fermentation, leaving some sugar in the wine and a higher alcohol level. This style includes Vin Doux Naturel (VDN) from southern France – such as Muscat de Beaumes-de-Venise or Banyuls – as well as Port and Sherry. These wines are higher in alcohol, rich in flavour, and sometimes aged oxidatively to develop nutty, caramelised complexity.
Australia contributes its own icon with Rutherglen Muscat, a deeply amber, syrupy dessert wine made from late-harvested Muscat grapes, matured in warm cellars where oxidation and concentration build intense flavours of raisins, toffee and spice.
Pairing Dessert Wines with Puddings
The golden rule when pairing dessert wine and pudding is simple: the wine should always be sweeter than the dessert. If not, it can taste flat or even bitter. Beyond that, the magic lies in matching weight and flavour intensity.
Light, fruity desserts:
Think lemon tart, pavlova or poached pears – work beautifully with aromatic late-harvest Riesling or Muscat. Their zesty acidity and floral lift balance delicate fruit and cream textures.
Our recommendation:
Tschida - Beerenauslese Grüner Veltliner
Baumalric - Muscat de Baumes de Venise
Nutty or caramel-based desserts:
such as pecan pie or crème brûlée, call for fortified wines with similar tones. A Tawny Port or Amontillado Sherry mirrors those roasted, nutty flavours with seamless harmony.
Our recommendation:
Barao de Vilar - 10 Year Tawny Port
Barbadillo Medium Amontillado Sherry
Chocolate desserts:
These can be tricky, but rich styles like Ruby Port or Banyuls handle them perfectly. Their bold fruit and subtle tannins stand up to chocolate’s bitterness, while sweetness smooths the pairing.
Our recommendation:
Windsor Special Reserve Ruby Port
Crociani Vin Santo di Montepulciano
Richer desserts such as sticky toffee pudding or Christmas pudding
Few matches surpass Rutherglen Muscat. Its deep, treacly sweetness and warming spirit balance the dessert’s dense richness effortlessly.
Our recommendation:
Stanton and Killeen - Rutherglen Muscat
Classic cheeseboard
For cheeseboards with blue cheeses like Roquefort or Stilton, Sauternes or Vintage Port creates a stunning contrast – the saltiness of the cheese enhancing the wine’s luscious fruit.
Our recommendation: