Chat
Return
Dessert wines
Bright red, medium sweet, medium acidic, ripe apricot notes, peach notes, light rose notes, hint of sorrel
-
tapas and antipasti
Antipasti and tapas encompass a wide range of dishes, so it’s worth choosing a light and fresh beverage that goes well with diverse flavours.
Please wait a moment…
-
mild cheeses
Pale, fresh and mild cheeses are best enjoyed with similarly fresh and mild beverages. For example, a crisp and acidic white wine, a light red wine, or a flavoursome beer.
Please wait a moment…
-
strong cheeses
Strong cheeses work well with comparably full-bodied beverages. If you opt for wine, it will often be sweet and maybe even fortified.
Please wait a moment…
-
sweet desserts
The general rule for pairing a dessert with wine is that the wine should be a little sweeter than the food. Otherwise the flavour of the wine will be lost and it will taste very acidic. It’s also worth trying beer with desserts.
Please wait a moment…
-
synthetic cork
-
Product details
-
PRODUCT NUMBER496286
-
ALCOHOL14.0%
-
SUGAR33.0 g/l
-
ACIDS6.2 g/l
-
ENERGY90.0 Kcal / 100ml
-
PRICE / LITRE61.8 EUR
-
ADDITIONAL INFORMATIONDessert wine
-
INGREDIENTS DECLARED BY THE PRODUCERContains sulphites
-
PACKAGINGbottle
-
CLOSUREsynthetic cork
-
PRODUCERMossi
-
SUPPLIERT:Mi Pekka Räsänen Wines
-
SELECTIONspecial edition
-
-
Taste
Taste
Dessert wines are made from overripe grapes that are particularly sweet and aromatic. Grapes are often dehydrated by ‘noble rot’, or botrytis, which lends the wine a honey or medicine flavour.
You can discern notes of peach, apricot, citrus and honey in sweet dessert wines. ‘Noble rot’ dessert wines also have hints of medicine, fresh acidity and intensive, full-bodied sweetness.
Tips for useThe general rule for pairing a dessert with wine is that the wine should be a little sweeter than the food. Dessert wines go best with fresh berry, fruit and cream desserts.
Try dessert wines with cream pudding, white chocolate mousse, Crêpes Suzette, macarons or blue cheese.
How to serveServe sweet dessert wines well-chilled, at 8–10°C. Chilling a bottle from room temperature to the perfect serving temperature takes about three hours in a fridge.
Examples of well-known dessert wines are Sauternes, Tokaji, Beerenauslese, Trockenbeerenauslese and Eiswein.
‘Noble rot’ dessert wines are among the best wines for ageing. Many of them can be cellared for several decades.
Any allergens possibly contained in the product are mentioned on the label or packaging. The manufacturer and importer of the product are responsible for the quality and for ensuring that the product and its packaging labels comply with the legislation. Please note! The product image or vintage can differ from the product that is in the webshop or store.