Tears of God - sweet white wine

When love is too sweet to be greasy, a little sour support, if it is just right, will fill your cheeks with happiness. Just like a glass of sweet wine, if there is no space for acid to hold up, it will be difficult for you to capture the fragrant apple, honey, cantaloupe, and toasted bread flavors. A huge competition of taste becomes more intense and frequent in the desolation of early autumn. This issue presents 18 sweet white wines with different flavors, ranging from ice wine, noble rot, late harvest, sparkling, micro-bubbly to fortified sweet white. Each of them does their best to create a "sweet competition" ".

Types of dessert wines

Sweet wines are mostly consumed after a meal with desserts, so they are sometimes called "dessert wines", including naturally fermented sweet wines. Type wine, also includes fortified Port, Sherry, Madeira, etc. Among them, the sweet white wine known as "Tears of God" has the most diverse styles.

Icewine

By naturally freezing the grapes, the water in them is removed in a crystalline state to achieve the purpose of concentrating the juice. To produce ice wine, you must have healthy grapes. Once the grapes are damaged, they will burst and rot during the freezing process. Therefore, the greatest charm of ice wine is that it presents the richest and pure flavor of the grape itself. The best ice wines come from the Mosel and Rheingau regions of Germany and are brewed from Riesling.

Noble Rot

The most noble type of sweet white wine. The infection of grape skins by Botrytis cinerea causes the fungal hyphae to pierce the waxy layer on the surface of the grape skins, causing the grapes to easily lose water in the sun and concentrate the sweet grape juice. The places where botrytis wine can be produced are very limited, usually concentrated near rivers. Sauternes/Barsac in France, the Rhine and Mosher river basins in Germany, and the Tokaji region in Hungary are all holy places for producing noble rot wine.

Late Harvest

For sweet white wine, it is a compromise between taste and harvest time. To accumulate high sugar content (usually above 290g/L), the wine has to hang on the branches for an additional 2 to 3 months. During this period, there are insects and rats, frost and rain, and farmers are afraid of losing their capital, so they often wait for them to become suitable for making ice wine or botrytis wine. When the grapes shrink slightly or are slightly infected with botrytis, they Harvest it and use it to make late-harvest wine. The sugar content of late harvest wine is not as high as botrytis wine and ice wine. Instead, it is fresh and natural, sweet but not greasy.

What is brewed after such painstaking efforts is the sweetest wine. Whether it is an afternoon tea break or an after-dinner dessert, a glass of it will be warm and comfortable.