Dessert Wines
Looking for something extra sweet in your life? Dessert wines  vary in definition by country, but in the United States a dessert wine legally must contain over 14% alcohol by volume (which also results in a higher tax). This definition encompasses all fortified wines as well.
Methods of Production
There are several different ways to ensure that the wine has extra sugar and extra alcohol. Certain countries prefer specific methods of making dessert wines. Germany, for example, typically prefers using Süssreserve to make dessert wines.
Natural
There are ways of growing grapes so they have more sugar and alcohol than the average grape. Muscat, Ortega and Huxelrebe grapes naturally produce a lot more sugar than others. Leaving the grapes on the vine until they are completely ripe can also help.
Added Sugar
If sugar is added before fermentation in the form of sugar or honey, it is called chaptalization. Sugar added after fermentation is in the form of unfermented must (grape juice ). This process is common in Germany and is known as Süssreserve ("the reserve of sweetness"). It results in a less alcoholic wine bursting with flavor.
Added Alcohol
Fortified wines are created by adding alcohol (usually brandy ) at some point during the fermentation process. The addition of alcohol causes sugar to stop being converted to alcohol, thus leaving behind more sugar in the drink. The earlier the alcohol is added, the sweeter the wine will be in the end. Sherry is one of the most popular fortified wines that is enjoyed with dessert.
Remove Water
Removing water allows sugar to be more concentrated. Water is removed in several ways. One method of removing water in warmer climates is to air-dry the grapes to make raisin wine. In colder climates, freezing out some of the water makes ice wine. Damp temperate climates use a fungal infection, Botrytis cinerea, to desiccate the grapes with noble rot.
How to Serve Dessert Wines
A common rule of thumb is that the wine should always be sweeter than the food. Luckily, dessert wines are extremely sweet and thus can be paired with most desserts. Many believe that a ripe peach with dessert wine is the epitome of a perfect pair. Chocolate and toffee based desserts should be avoided. If you must pair a wine with chocolate or toffee based desserts, choose a red dessert wine or a fortified wine. Bakery sweets, such as almond biscuits, are a good pair with dessert wines. White dessert wines are served chilled (but not too cold!), while red dessert wines are best at room temperature or slightly chilled.
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