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Wine as a whole is often described as ‘nectar of the gods’, but no category quite encapsulates the word nectar as well as dessert wine. Be they red, white, or sparkling, these sweet wines are famed for their ability to accompany a meal’s final course.

Many wines, such as shiraz, chardonnay and aged riesling, are so dry that it can be easy to forget that they are produced from a naturally sweet fruit. But on the other end of the spectrum, beyond the comparatively low key sweetness of pinot noir, sauvignon blanc and even moscato, sit a group of wines that don’t just display a grape’s natural saccharinity, but greatly intensify it. These are the dessert wines. The term ‘dessert wine’ is a difficult one to define, as different cultures will place different wines within the category. Most commonly dessert wines are characterised by their higher alcohol and sugar content, much like fortified wines such as port. But unlike port they are served mainly as an accompaniment to sweet dishes.\n\n\n\n\n\n

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An assortment of sweetness\n\n

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A spoonful of sugar

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The inherent sweetness of dessert wines can be produced through four different methods.

Growing a sweet grape: Some grapes are naturally sweeter than others. But already sweet grapes can be grown even sweeter by cross-breeding different varieties, using special cultivation methods or harvesting late.

Adding sugar: Sweetness can be added to the wine in the form of sugar or honey before fermentation, or in the form of unfermented must after fermentation.<

Adding alcohol: As is done with fortified wines, dessert wines can have brandy or neutral spirit added to them, which leaves residual sugar in the wine as it breaks down any yeast that is present.

Removing water: By removing water from the grape a more concentrated wine is created. Grapes can be air dried (raisin wine) and can be infected with a fungus (noble rot wine). Water can even be frozen out in cooler climates (ice wine).

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The perfect pairing

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Unlike other styles, the modus operandi of dessert wines is clear – to offer the perfect pairing to sweet dishes. So how do you find this match made in heaven? Every palate is different, so the only foolproof way to find the perfect pairing is to take a nibble of the dessert and wash it down with the wine. But failing that, here are a few quick examples of gorgeous food/fluid combinations. Ice wine and apple crumble: Fruit-filled baked goods pair perfectly with sweet and silky ice wine, which gets its name from the process of freezing out excess moisture. Lambrusco and berry chocolate cake: The deep, sweet tastes of Lambrusco are matched beautifully with rich chocolate cakes, particularly those which feature red fruits. Orange muscat and glazed apricots: A delectable take on muscat, the orange variety goes perfectly with any bitey fruit-based dessert.\n\n

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''Every palate is different, so the only foolproof way to find the perfect pairing is to take a nibble of the dessert and wash it down with the wine.'' \n\n

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''Every palate is different, so the only foolproof way to find the perfect pairing is to take a nibble of the dessert and wash it down with the wine.'' \n\n

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Liquor Act 2007 (NSW): No alcohol can be sold or supplied to anyone under 18. It’s against the law. Licence Number: NSW LIQP770016736, NT IRL0201, SA 57900154.

Qantas Wine is operated by Qantas Frequent Flyer Operations Pty Limited ABN 22 132 484 210. For more Terms and Conditions, please click here.

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Qantas would like to acknowledge the Traditional Custodians of the local lands and waterways on which we live, work and fly. We pay our respects to Elders past and present.

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