You know what makes sweet wine so fascinating? The way it is produced.
Take ice wine, for example. The grapes are frozen while still on the vine which means the sugars don’t freeze but the water does, allowing for a more concentrated grape juice to develop.
Port wine vines in the Douro Valley endure an incredibly harsh environment to produce the intense flavours they do, and survive only because the gravel soaks up the heat through the day and releases it at night, keeping the temperature constant.
Another method for making sweet wine that you may not be familiar with concerns something called “Noble Rot”.
Noble Rot, or botrytis, is a type of fungus that shrivels and decays wine grapes. Although it sounds like bad news, it actually intensifies the sweetness level and adds flavor complexity.
Darren De Bortoli, who created Noble One in 1982, took the world by storm with his pioneering Botrytis Semillon, which put his wine on the map as the benchmark of Australian ‘Botrytis’ dessert winemaking.
This little gem has a pale golden colour with an explosion of stone fruits and citrus. Layers of nuttiness and soft vanilla, backed with a refreshing acidity to create wine of harmony and elegance.
It’s the perfect treat at the end of a lovely dinner. Goes well with chocolate cake or brownies.