Sweet White Wine

Sweet white wine is a type of wine that has a noticeable sweetness on the palate. This sweetness comes from residual sugar that remains in the wine after fermentation. Essentially, not all the sugar in the grape juice is converted into alcohol by yeast, resulting in a sweeter taste. This sweetness can range from subtly sweet to intensely sweet, depending on the wine style and production method.

Sweet white wines typically have delicious fruit-forward notes like citrus, peach, apricot and tropical fruits, along with floral or honeyed characteristics. The balance between sweetness and acidity is crucial, as higher acidity helps to counterbalance the sweetness and prevent the wine from tasting overly syrupy and cloying.

The hallmark of sweet white wine is its residual sugar, which gives it a sweet taste. The sweetness can be achieved in several ways, depending on the grape variety, local traditions and the winemaking techniques.

• Stopping fermentation: Sweet white wines typically have a shorter fermentation period, and winemakers can stop the fermentation process before the yeast converts all the grape juice’s natural sugars into alcohol.
• Late harvest: Grapes are left on the vine longer than usual, allowing them to over-ripen and develop higher sugar levels. When these grapes are fermented, not all the sugar can be converted into alcohol, resulting in a sweeter wine.
• Noble rot: A special type of fungus called Botrytis Cinerea shrivels and decays wine grapes, which leads to a concentration of sugar in the remaining juice. This method is used in regions like Sauternes in France.
• Drying grapes (Passito method): Grapes are dried after harvest to concentrate their sugars before fermentation. This method is used to make some Italian sweet wines like Vin Santo.
• Ice Wine: Grapes are left on the vine until the first frost, then harvested and pressed while frozen. The ice stays in the press while the concentrated juice is collected for fermentation.
• Fortification: Some sweet wines are fortified with a neutral spirit, like brandy, which kills the yeast and stops fermentation, leaving residual sugar in the wine. As mentioned above, the balance between acidity and sweetness is critical when making a sweet white wine. The sweetness should not be overwhelming but rather balanced with acidity to create a harmonious taste.

The key difference between dry and sweet white wines is their sugar levels.

In a dry white wine, all or most of the sugar in the grapes has been converted into alcohol during fermentation. This results in a wine that doesn’t have a sweet taste. Popular dry white wines include Sauvignon Blanc, Pinot Grigio and Chardonnay. They are typically crisp and fresh tasting.

Sweet white wines, on the other hand, have higher levels of residual sugar. This can be achieved through several methods, such as stopping fermentation early, using late-harvest grapes with higher sugar content or employing special techniques like allowing the development of noble rot on the grapes. The presence of significant levels of residual sugar gives the wine a sweet taste. Examples of sweet white wines include Moscato, Sauternes and some styles of Riesling.

Several grape varieties are known for producing sweet white wines due to their natural aromatic properties and ability to develop high sugar content. Some of the most common include:

Riesling: This versatile grape can produce everything from dry to sweet wines. In regions such as Germany and Alsace, late harvest and noble rot-affected Rieslings are common and can be incredibly sweet. Expect flavors of apple, apricot, candied citrus and ginger with honey aromas.

Moscato (Muscat Blanc): Known for its floral and peachy aroma, Moscato is often made into sweet and semi-sweet wines. Moscato d’Asti from Italy is a popular lightly sparkling, sweet white wine.

Sémillon: This grape is the primary component in Sauternes, a sweet wine from Bordeaux, France, where the grapes are affected by noble rot, concentrating the sugars.

Chenin Blanc: This is another versatile grape variety that can produce both dry and sweet wines, notably in the Loire Valley of France where it’s made into lusciously sweet, botrytized dessert wines. Sweet and sparkling styles of Chenin Blanc have varying flavors and aromas, with hints of dried persimmon, mandarin, mango, ginger, white blossom and toasted almond.

Gewürztraminer: While it can also make off-dry or dry wines, many Gewürztraminers have a degree of sweetness that accentuates the grape’s naturally exotic, spicy character. On the same sweetness level as Moscato, you can expect signature flavors of lychee, tangerine and rose. These wines have intense aromas of ginger, orange blossom—and honeyed spices if the grapes have been infected with noble rot.

Viognier: While typically used to make dry wines, Viognier can be made into sweet late-harvest wines in some regions.

• Ice Wine: Mainly made in Canada and Germany, ice wine is an intensely sweet white wine with a unique production process. Vidal Blanc, Riesling, Chenin Blanc or Gewürztraminer grapes are left to freeze on the vine before being harvested in below-freezing temperatures and pressed. You can expect flavors of citrus, honey, peach, dried apricot and tropical fruits. This sweet white wine can also be made in a red style from frozen Cabernet Sauvignon grapes.
• Moscato d’Asti: A sweet, frizzante sparkling wine with a light, creamy texture. Taste-wise, expect hints of fresh grapes, Meyer lemon, white peach and orange blossom. Moscato d’Asti deserves a place in your fridge, perfect for special occasions or spontaneous celebrations.
• Sauternes: Arguably the world’s most famous sweet white wine, Sauternes come from the Bordeaux region of France. Full-bodied and rich, you can expect flavors of juicy tropical fruit and honeysuckle and aromas of butterscotch, citrus, coconut and ginger—a result of the blend of late-harvest Sémillon, Sauvignon Blanc and Muscadelle grapes. It is also very ageworthy, and can develop savory notes of saffron, honey and nuttiness as it ages.
• Tokaji Aszú: A fortified wine from Hungary, Tokaji Aszú tastes as good as it looks, with luxurious gold colors and intense flavors of honey, ginger and apricots. This wine is made from native Furmint grapes that are allowed to develop “noble rot.” The meticulous production and limited yields due to the exacting conditions required for “noble rot” to thrive make this wine highly sought-after.
• Vin Santo: This sweet dessert wine from Italy is made from grapes left to dry on straw mats after harvesting. The extra hours in the sun concentrate the grape sugars, producing a wine with intense flavors of apricots, raisins, orange blossom, nuts and caramel.

How you serve sweet white wine will depend on the type and style of the wine.

Most sweet white wines are best served chilled, typically between 45-50°F. This temperature helps to balance the sweetness of the wine and maintain its freshness.

Dessert wines such as Tokaji Aszú should be served cooler to stop their intense sweetness from becoming overpowering—chill to between 42-46ºF.

Sweet white wines should be served in classic dessert wine glasses. Pour a smaller amount of wine—around one-third of the glass—to avoid the wine warming up too quickly.

Depending on the style of sweet white wine, they can last for several days after opening if resealed correctly:

• Sparkling Moscato d’Asti lasts between one and three days before its bubbles and aromas disappear.
• Still, sweet Rieslings and Chenin Blanc can last between seven and 10 days
• Thanks to its higher sugar content, Sauternes can last longer, from five days to several weeks.
• Fortified wines, such as Tokaji Aszú, can last at least two weeks after opening.