dessert wine production

Dessert wine production involves creating sweet wines typically served with or after meals. The process begins with ripe grapes, often affected by a fungus called Botrytis cinerea, which concentrates sugars. Alternatively, grapes can be dried to remove water and concentrate flavors. After harvesting, the grapes are fermented, and fermentation is often stopped early to retain natural sugars, creating a sweet flavor. Dessert wines can be fortified with spirits to increase alcohol content and sweetness. Common types include Sauternes, Port, and Ice Wine, each offering unique flavors and aromas, enhancing the dining experience.