When love is sweet and greasy, a little acid support, if you can be just right, it makes you full of cheeks are happy, just like a glass of sweet wine, if there is no acid to support the space, you will be difficult to capture the fragrant apple, honey, cantaloupe, toast flavor. A powerful competition of taste in the early fall dreary born more and more intense and frequent. This issue presents 18 sweet white wines with different flavors, ranging from ice wine, noble rot, late harvest, sparkling, micro-bubbling to fortified sweet white, each school of thought is trying its best to have a "sweet competition".

Types of sweet wines

Sweet wines are mostly drunk with dessert at the end of a meal, and are sometimes called "dessert wines," and include naturally-fermented sweet wines as well as fortified ports, sherries, and Madeira. It includes naturally fermented sweet wines, as well as fortified Port, Sherry, Madeira, etc. The sweet white wines, known as "tears of God", are the most diverse.

Icewine

Icewine is made by freezing grapes naturally, removing the water from the grapes in the form of crystals to concentrate the juice. Icewine must be produced from healthy grapes, which, once damaged, will break down and rot during the freezing process. This is why the greatest appeal of ice wine is that it presents the grapes themselves with the most intense and pure flavor. The best ice wines are made from Riesling in the Mosel and Rheingau regions of Germany.

Noble Rot

The most noble of the sweet white wines. The infestation of grape skins by gray mold allows the fungal hyphae to puncture the waxy surface of the skins, allowing the grapes to easily lose moisture in the sunlight and concentrate the sweet juice. There are only a limited number of places where noble rot can be produced, and they are usually concentrated near rivers. France's Sauternes and Barsac, Germany's Rhine and Mosel valleys, and Hungary's Tokaji region are all meccas for noble-rot production.

Late Harvest

For sweet white wines it is a compromise between flavor and harvest time. To accumulate the high sugar content (usually 290g/L or more), the wine has to hang on the branches for an extra two to three months. During this period, insects and rodents eat the grapes, frost and rain, and farmers are afraid of losing their capital, so they often harvest the grapes for late harvest wines when the grapes are slightly shrunken or slightly infected with noble rot fungus before they become capable of making ice wine or noble rot wine. Late harvest wines are not as sugary as noble rot or ice wines, but instead are fresh, natural and sweet.

The sweetest wines are the ones that have gone through a lot of hard work, and they are warm and cozy to drink, whether it's for an afternoon tea break or for dessert after dinner.