Wine desserts , sometimes called pudding , are sweet wines usually served with desserts.
There is no simple definition of dessert wine. In England, dessert wine is considered a sweet wine drunk with food, compared to enriched white wine (sherry fino and amontillado) taken before meals, and enriched red wine (port and madeira) is drunk thereafter. Thus, most enriched wines are considered different from dessert wines, but some less enriched white wines, such as Pedro XimÃÆ' © nez sherry and Muscat de Beaumes-de-Venise, are considered honorary dessert wines. In the United States, on the other hand, dessert wine is legally defined as any wine that exceeds 14% alcohol by volume, which includes all fortified wine - and is taxed higher as a result. It dates back to a time when the US wine industry only made dessert wine with fortification, but the classification is outdated now because modern yeast and wine maintenance can produce over 15% dry grapes without fortification, but German dessert wines can contain half of the amount the. alcohol.
Examples include Sauternes and Tokaji AszÃÆ'Â º.
Video Dessert wine
Metode produksi
The dessert wine maker wants to produce grapes that contain high levels of sugar and alcohol, but the alcohol is made from sugar. There are many ways to increase the sugar content in the final wine:
- grows grapes so they naturally have sugar for sweet good and alcohol.
- add sugar , either:
- before fermentation as sugar or honey ( Chaptalization )
- after fermentation as a non-fermented requirement ( SÃÆ'¼ssreserve ).
- add alcohol (usually brandy) before all sugar is fermented, this is called fortification , or 'mutage'.
- remove water to center sugar:
- In warm climates, by drying the wine air to make grape raisins
- In a cold climate, freeze some water to make icy wine
- In temperate regions, using fungal infections, Botrytis cinerea , drying grapes with noble decay
Maps Dessert wine
Sweetness naturally
In the absence of any other technique, the dessert wine makers have to produce their sugar in the vineyard. Some grape varieties, such as Muscat, Ortega and Huxelrebe, naturally produce more sugar than others. Environmental conditions have a profound effect on the highest sugar levels; vigneron can help by leaving the grapes on the vines until they are fully ripe, and with green harvesting and pruning to expose the young grapes to the sun. Green harvest reduces the number of bunches on the vine in early summer, so the production of sugar from the leaves is divided between fewer bunches. Unfortunately vigneron can not control the sun, but a bright year can help sugar levels a lot. The semi-sweet Auslese wine in the German wine classification is probably the best example of this approach; most modern wine makers see that their customers want dessert wine that is completely dry or 'true', so 'let it go to nature' is currently out of date. But most of the ancient Muscats might have been made this way, including the famous Constantia in South Africa.
Chaptalization
Honey added to the wine in Roman times, for sweetness and to increase the last strength of wine. Today's sugar is usually added to increase alcohol content, raw raw wine is not to sweet, although chaptalization rates are permitted in wine from many countries. German wine should state whether they are 'natural' or not; in any case, chaptalization is banned from the top ranks of German wine.
SÃÆ'¼ssreserve
"Sweet reserve" is a German technique in which unfermented must (grape juice) is added to the wine after fermentation. This increases the sweetness of the final wine, and melts the alcohol slightly - in Germany the last wine can contain no more than 15% SÃÆ'¼ssreserve by volume. SÃÆ'¼ssreserve allows wine makers to fully ferment wine without having to worry about stopping fermentation before all the sugar is gone. Since sulphites are used to stop fermentation, this technique reduces the use of sulphites. SÃÆ'¼ssreserve is used by other German-style winemakers, especially in New Zealand.
Fortification
The main fortified wines drunk with desserts are sweet sherry, especially Pedro XimÃÆ'Â © nez, and vins doux naturels. Pedro Ximenez's wine wine was unique because it is a raisin wine that is then enriched and old in a solera system like any other cherry. Other sweet fruits such as Bristol Cream may also be drunk as a dessert wine.
The production of venous doux naturels was perfected by Arnaud de Villeneuve at the University of Montpellier in the 13th century and they are now fairly common in the Languedoc-Roussillon in southwestern France. As the name suggests, Muscat de Beaumes-de-Venise, Muscat de Rivesaltes, Muscat de Frontignan, Muscat de Lunel, Muscat de Mireval and Muscat de St-Jean Minervois are all made of white Muscat wine, while Banyuls and Maury are made from red Grenache. Regardless of wine, fermentation is discontinued up to 10% of the 95% spirit of wine. Muscats made in a slightly oxidized style, Grenaches less so.
Wine currants
In the ancient language of Carthage, a sweet wine called passum is made from an air-dried wine, and across the Strait of Malta from the Carthage site, the same wine is still made, called Moscato Passito di Pantelleria. Such grapes are described by the Romans, and northern Italy is home to a number of 'passito' wines, where grapes are dried over straw, on a shelf, or hanged from rafters. These wines include Vin Santo (where the almond biscuits ('cantucci') are traditionally dipped), SciachetrÃÆ', Recioto di Soave (drunk with panettone local versions) and Recioto della Valpolicella red (which is more resistant to chocolate than most wines). Across from the Alps, the French made 'straw wine' ( vin de paille ) in Jurassic, Rhone and Alsace, Spain started making raisin wine with Pedro XimÃÆ'Â © nez before fortifying it, the Cypriot had an ancient Commandaria them and there have been the latest experiments with style in South Africa and the United States.
Ice wine
Most wine laws require temperatures below -7 ° C (19 ° F) before wine for wine to be picked. At such temperatures, some of the water in the wine freezes, but the sugar and other solids remain. dissolved in remaining juice. If the grapes are pressed while frozen, there must be very concentrated results, which require a special yeast and a long time to ferment. The resulting wine is very sweet, but with a lot of acidity balance. Minuscule results mean they tend to be very expensive. The most famous ice wines are Germany Eiswein and Canadian Icewine, but apart from this, ice grapes are also made in USA, Austria, Croatia, Czech Republic, Slovakia, Slovenia, Hungary, Italy, Australia, France, and New Zealand in smaller numbers.
Rotten Grapes Mulia
Some of the most famous dessert wines, such as ChÃÆ'Â ¢ teau d'Yquem from Sauternes and Tokaji AszÃÆ'º Tokaj-Hegyalja in Hungary, are made using moldy wines with Botrytis cinerea , which suck water out of the wine while providing taste honey and apricot to future wine.
Fungi need special conditions to produce a noble decay; if it is too moist, the same fungus causes a damaging ash tox. Vigneron must ensure that they maximize the number of noble rot without losing all the crops to the gray decay. Normally, the noble form of rotting is best in conditions where the morning fog is formed from a nearby lake or sea. Waiting for noble decay is the reason why the noble wine is usually harvested late.
The first glorious grape mill is most likely created by chance - both Hungarians and Germans have the same story of how the harvest was postponed for a reason, but the moldy wine has been cleansed and then found to be delicious. Given that the propensity for noble rot is a factor in the demarcation of Hungarian vineyards some 50 years before the envoy is allegedly robbed on his way to Schloss Johannisberg in Germany, the Hungarians may have a better case.
The noble rot is responsible for many other dessert wines, including Beerenauslese and Trockenbeerenaus from the German wine classification, French Monbazillac, Ausbruch Austria, and other wines from around the world.
Serve
The general rule is that wine should be sweeter than the food served with it - perfectly ripe peaches have been described as ideal partners for many dessert wines, whereas it makes sense not to drink wine at all with plenty of chocolate and toffee based dishes. Wine desserts such as Recioto della Valpolicella and fortified wine like vin doux naturel Muscats are the best match for a hard-to-pair dessert. Quite often, the wine itself can be a dessert, but sweet bread can make a good match, especially with a bit of bitterness like almond biscuits dipped in Vin Santo. The development of this contrast match is a rich, rich dish like foie gras which is a traditional partner for Sauternes. White dessert wine is generally served rather cold, but can easily be served too cold. Red dessert wines served at room temperature or slightly cold.
References
External links
- Definition of dictionary from Dessert wine in Wiktionary
Source of the article : Wikipedia
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