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DESSERT WINE & PERFECT PUDDING PAIRINGS

Dessert. Wine. No doubt these are two of the best words in the English language. Therefore, it should come as no shock that when you pair one with the other, the end results are something equally as sumptuous. Dessert wines should always have a place in any oenophile's home. There are numerous ways in which vintners can manipulate the traditional method of making still wine, in order to create sweet wines. You may add alcohol to wine to fortify them and stop fermentation. Grapes can be left to freeze into the winter to concentrate the sugars. Sometimes, winemakers will allow fungus to attack the grape in a controlled manner to help intensify their sweetness. Over this article we will look into some of the most famous examples of dessert wines in the world. These are the wines to enjoy after a big meal and leave you with that warming feeling that all is well in the world.

Ice Wine

Let's begin with Ice wine, often seen in its German form of 'Eiswein'. Eiswein being one of the six categories within German wine. A deeper dive into all things German wine is available here. Regardless, this dessert wine is not simply wine with ice added to it. The name actually hides a far more labour intensive and risky process. To get Eiswein grapes are allowed to freeze on the vine. This in and of itself is a large risk. There is no guarantee that the grapes will freeze before they have rotted. However, even if they do freeze over, this creates a scenario where the winemakers may not be able to extract any juice from the small grape-sized bullets. While the whole process may sound like a lot of hassle, there is a method to the madness. Sugars in these grapes do not freeze, only the water does. So, when the vintner presses the grapes they won't produce as much liquid as their unfrozen relative. Yet, what they do produce is deliciously sweet. Unsurprisingly, the process can only happen in very specialised circumstances and very few nations reliably and regularly produce Eiswein. Canada leads the way in production of Eiswein globally. However, it began to be consistently produced in Germany in the 1960s.

Eiswein Riesling

Germany no doubt took to making it as they already had an abundance of the perfect grape for the job. Riesling grapes, (a German staple), were the perfect vessel for the production of these dessert wines. The high level of acidity leaves the wine feeling balanced, in spite of the increased sweetness. Not only this, but the Riesling's penchant for cooler climates mean it has more of a chance to withstand the cold winters.

Tasting Profile & Food Pairing - Eiswein Riesling

Riesling varies greatly from region to region. For example, Alsace Riesling very often tends to be dryer and more floral, than their German or Austrian equivalents. Riesling can span from dry to very sweet. Eiswein, while not the sweetest Riesling style, is still on the sweeter side of things. Eiswein will generally display an intense fruitiness. Citrus notes of limes may be present, however you can expect to have far more pronounced tropical fruit flavours. Mango, Melon, Pineapple or Passionfruit may all be detectable. This could also be the case with a number of Rieslings which aren't subjected to the freezing temperatures of this particular dessert wine. What really shines out in the Eiswein on top of the tropical notes are rich flavours of honey. That's really where the dessert wines aspect announces itself. It is for these reasons that I would suggest pairing a delicious Eiswein with this 'Salted Honey Pie'. This really is the perfect culinary companion. The sweetness of the dessert wine pairs with the strong honey flavours of the pie. However, the addition of that touch of salt will cut through both, stopping it from being too sickly sweet.