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Yes, some wines are a bit sweet, but sweet wines as a category encompass dessert wines that are extra sweet, perfect for after dinner or for pairing with nuts, meats and cheeses, or desserts. Consulted with sommeliers and bartenders to get their picks for the best sweet wines, from Sauternes and Moscatel to ice wine and sherry.
But what exactly is a sweet wine? "The answer is a bit complicated, but also very simple," said Master Sommelier Dustin Wilson, co-founder of Verve Wine and founding partner of the Apres Cru hospitality company. He explained that leftover unfermented sugars in wine, also called residual sugars, are what cause wines to be sweet.
"It's hard to say at what level a wine starts to be perceived as being sweet, as things like acidity and tannin can mask the sugar from coming through," he said. "Even some wines where you can taste the sweetness, like a Kabinett Riesling from Germany, for example, aren't wines that I would discuss as being 'sweet,' but rather I'd call that 'off-dry.'" He says that he'd categorize a wine as sweet when it has enough residual sugar that he'd pair it with a sweet dessert.
Looking for more wine recs? We have plenty. Take a peek at our picks for the best non-alcoholic wines, sweet red wines, white wines, and gifts for wine lovers.
The Chateau Megyer Tokaji Aszu 5 Puttonyos is highly recommended by Vincent Samarco, general manager and sommelier at Los Angeles' Workshop Kitchen & Bar.
"The wine is noble and balanced between its sugar and minerality," he said. "Tokaji wine is also multipurpose — from aperitif to cheese pairing, and of course to dessert pairing. It always makes your palate vibrate!”
Back in the early 1700s, Louis XV would serve Tokaji to his mistress Marquise Pompadour. "He used to refer to this fermented juice as ‘The King of wines, and the wine of Kings.’ To this day, this famous line is used in the marketing of Tokaji wines."
When it comes to dessert wines, Nicole Haarklau, director of food and beverage at Hotel Vin in Grapevine, Texas, seeks out a Sauternes, like this Chateau Guiraud Sauternes from Bordeaux, which is made with sweet frozen grapes.
"For sweet wines, I have a hard time ever drinking anything else than a great German Riesling," said Master Sommelier Dustin Wilson. He's a fan of the Willi Schaefer Graacher Domprobst Auslese.
"A great Auslese Riesling from the Mosel just does it for me when I'm in the mood for some sugar," he said. "They have incredible balance, energy, and zip to them to make them just as refreshing as they are sweet."
Dr. Heidemanns Bernkastel Badstube Riesling Auslese
For a sweet white wine, Haarklau is also a fan of an Auslese Riesling from Germany, such as the medium-bodied Dr. Heidemanns Bernkastel Badstube Riesling Auslese.
The Cesar Florido Moscatel Dorado is a favorite of Christian Ramos, sommelier at New York CIty's Oliva Tapas Españolas.
"This is a gorgeous wine with a lot going on: orange blossom water, jasmine and bergamot notes on the nose and some lime peel. Juicy apricots with plenty of floral honey at the palate," said Ramos. "The finish has a pinch of white pepper and toasted nuts."
Andi Conte, general manager and sommelier of San Francisco's Ancora, loves a late-harvest Jurançon for its beauty and value.
"Jurançon is golden in color with a medley of tropical fruits like mango, banana, and guava, expressive florals and sweet spice," said Conte. "The Clos Uroulat is made from 100 percent Petit Manseng and is one of the best sweet Jurançon wines available, showcasing great acidity and lovely minerality.”
Haarklau also loves the Wagner Riesling Ice Wine from the Finger Lakes in New York. With notes of peach blossoms and tasting notes of clover honey and citrus, this sweet wine is great for pairing with fruit tarts and nuts.
As for sherries, a favorite of Ramos' is the González Byass Solera 1847. "This absolutely lovely sherry is velvety soft at the palate with a raisin flavor, dry fig, dry fruit, and roasted nuts on the nose, and a toffee finish," he said.
The medium-sweet La Cigarrera Pedro Ximénez Sherry is another go-to for Ramos.
"The pride of Jerez, [it's] packed with notes of plums, dates, cinnamon, licorice, and balsam as well as orange peel and lime juice along with subtle hints of bergamot and coriander in the background." It's silky with a full palate and long finish, according to Ramos.
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