| Food and wine have been paired for centuries, | | | | the side effect of lowering the alcohol content. |
| most likely because people believe some | | | | Other techniques for increasing sweetness include |
| combinations just taste better when they are | | | | using grapes that have a specific type of mold on |
| together than when served alone. Traditional rules | | | | them, freezing out some of the water, or drying |
| of pairing are not often followed for modern | | | | the grapes before fermentation. |
| meals, partially because people have found they | | | | Wines and spirits are classified according to the |
| prefer to rely on their individual tastes to decide | | | | variety of grapes included, alcohol content, color |
| which combinations taste the best. | | | | and flavor, and the classifications vary. In the UK, |
| Dessert wines, however, are almost always | | | | for example, dessert wines are any sweet wine |
| served with fruit or bakery sweets, although they | | | | that is consumed with a meal, while the United |
| are sometimes enjoyed alone after the meal. | | | | States applies that name to any wine that has |
| True appreciation of that type of wine, though, | | | | more than 14% alcohol. |
| begins with knowing what sets them apart from | | | | Although the definition may vary by country and |
| other types. | | | | vineyard, everyone agrees that they are the |
| Although many vintners will disagree, the creation | | | | sweetest of all wines. Typically, they are not |
| of a fine vintage does not necessarily begin in the | | | | fortified and they have a higher sugar and alcohol |
| vineyard. Granted, there are a few varieties that | | | | content than other types of wines. |
| are known for being especially sweet, but many | | | | There are those who will argue that wines should |
| of them require additional flavorings to stave off | | | | be selected according to the meal being served, |
| blandness. The sweetness of grapes can even be | | | | while others feel the selection should be based |
| enhanced by harvesting them later or by | | | | entirely on what tastes good. Regardless of which |
| exposing them to more sunlight, both of which | | | | side is taken, there is a universal agreement that |
| can be difficult to control. | | | | sweetness is a taste reserved for dessert, |
| As a result, many dessert wines are not a result | | | | whether served with actual food or enjoyed |
| of the grape growing process, but of the amount | | | | alone. Of course, the best way to decide which |
| of sugar added before or after fermentation. In | | | | dessert wines to serve, and whether to serve it |
| Germany, for example, sugar is increased by | | | | with an actual dessert, is to taste several and |
| adding grape juice after fermentation, which has | | | | figure out what suits your palate. |