Dessert wines are more commonly consumed with a dessert; they can also be drunk in place of a dessert or enjoyed as a drink in their own right. Dessert wines are sweet wines; their intensity and richness make them a very specific wine drinking experience.
Unlike traditional wines, Dessert wines require additional patience and interference on the winemaker’s behalf with the goal to create a wine that has both high sugar and alcohol levels while influencing the resulting favour of the wine.
Fortified wines like Port, Sherry, Marsala and Madeira become fortified with the additional alcohol that is added to the base wine during fermentation, taking the average alcohol content up around 16-20%. Fortified wines can be made in either dry or sweet styles (with the middle-ground of medium-sweet or medium-dry covered in virtually all types of fortified wine categories).
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