THE NAME MAY CONJURE IMAGES OF OLD LADIES DOWNING SHERRY, BUT IT’S TIME TO RECONSIDER DESSERT WINE. NOT ONLY ARE THESE COMPLEX IN FLAVOUR, BUT THEY ARE THE PERFECT WAY TO END A MEAL OR A WARM SUMMER’S DAY. OR ANY DAY, FOR THAT MATTER. HERE’S WHAT ELSE YOU NEED TO KNOW. VARIETIES
There are many different types of dessert wine, but some key ones include fortified wine (sherry and port), ice wine (made with frozen grapes), and noble rot wine. The name refers to a fungus called Botrytis cinerea, which removes water from the grapes and concentrates the sugar – resulting in some of the most prestigious dessert wines out there.
HOW TO SERVE
Since they typically pack more alcohol than traditional wines, don’t be too heavy-handed. Dessert wines are best served in a small tulip-shaped glass – or a white wine glass, if desperate – and a third of a glass is plenty. White styles are generally chilled, while reds can be served at just below room temperature.
De Bortoli Noble One Botrytis Semillon. This award-winning noble rot wine boasts apricot, peach, citrus and oak flavours. It can be cellared for up to 10-15 years, or enjoyed immediately with soft cheeses or desserts. $33 (375ml); debortoli.com.au