September 3, 2020

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By Karen Frazier California Wine Appellation Specialist (CWAS) Many people enjoy sweeter wines. In these wines, there is so much available sugar that the yeast cannot convert it all before producing sufficient alcohol halts the yeast and fermentation cannot continue. They can't use up all of the sugar in the grape juice before they die, and it's the remainder -- referred to as residual sugar -- that determines how sweet the finished wine will be. This process is most commonly used in traditional dessert wines such as Port, Madeira, and Sherry. The grape variety itself is one you may not haven’t encountered before. Other methods are more traditional and don’t rely on refrigeration technology, such as fortification. There are certain production methods that winemakers use to ensure that the finished wine retains sweetness. These wines generally have somewhat higher ABV levels due to these specific production methods, possibly reaching levels of 14% ABV. Due to fortification, these wines will retain some of their natural residual sugar as well as a higher alcohol content due to the added brandy, usually achieving somewhere between 15-20% ABV. Harvest and pressing is generally conducted at night while the grapes are still frozen and the unctuous, sticky juice is pressed away from the still-frozen water crystals in the grapes. Winemakers use refractometers to measure grape sugars. The term conjures up images of cloying, candy-sweet "jug" wines, marketed to the least sophisticated of drinkers. Perfumed and floral with juicy stone fruit flavors, the slight sparkling quality lightens the sugar and enhances the crisp acidity. Generally, this residual sugar is naturally-occurring, meaning it is fructose produced by the grapes during the growing season that remains unfermented by yeast. In recent years, initiatives by the International Riesling Foundation and other regional wine entities have moved toward including a sweetness indicator on the back labels as well, helping consumers decipher the array of styles without much confusion. Some methods involve halting fermentation before the yeast consumes all the sugar; usually by greatly chilling the wine in order to stall the yeast followed by filtration to ensure yeast is removed. Due to particular climatic conditions and grape variety traits, these wines generally are made into sweeter styles of wine that retain much of their unfermented sugars while displaying crisp, mouthwatering acidity, but they may be fermented all the way to dryness, leaving a racy and crisp wine. Unlike Sherry, nearly all Madeira is sweet except for Sercial and often Verdelho styles. Please note — This is only a guide and as we explain in the cheat sheet, exceptions to these guiding rules happen. Sweet white wines come in a wide array of styles and flavor profiles that have been produced for centuries before becoming popular and trendy in recent decades. You can opt-out at any time. They offer a dazzling array of profiles, from floral, bright, and citrusy to fruity, unctuous, and honeyed. Like with Late-Harvest wines, the natural sugars prove too much for the yeast to consume before falling out of the solution. Browse the top-ranked list of Best Sweet White Wines below along with associated reviews and opinions. Wine is created by yeasts, which consume the natural sugars in the grape juice and turn it into alcohol. In Late-Harvest wines, grapes are intentionally left to ripen on the vine as long as possible, meaning the grape has produced the highest levels of sugars attainable before they are harvested. Sunstruck Sweet White Wine. Madeira is a wine that is fortified part way through fermentation, then slowly heated to create an oxidizing and aging effect. As the wine ferments, and its alcohol level rises, the yeasts begin to die away. When looking over an unfamiliar wine list or browsing the aisles of a shop, trying to find a wine that is as sweet or dry as you like can often be difficult. Chenin Blanc produced in California and often labeled as Vouvray in France showcases floral, somewhat nutty and dried fruit flavors alongside balanced honeyed sweetness. White Port, Sherry, and Madeira are all white wines that go through several unique and regional winemaking and blending techniques to create their various styles. Fortified dessert wines such as Port, Madeira, and Sherry are created by adding neutral grape spirits or brandy to the fermenting wine to halt production and raise the alcohol levels. What sugar the yeast to consume before falling out of the ripest, sweetest grapes, with most. By yeasts, which consume the natural sugars in the wine it into alcohol! Dry wine is opposite of dry, Cream or Pedro Ximenéz Sherries sweet. 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