These wines are often aged oxidatively and show developed characteristics of rich caramel, butter and hazelnut. Sweetness levels can vary.

Wine-Searcher editorial

Last updated 22-Mar-2024

Dessert - Caramelized and Sticky

These wines are often aged oxidatively and show developed characteristics of rich caramel, cream and a range of nutty aromas. Sweetness levels can vary.

Many wines that we have placed in this category are made from dried grapes. They are also often fortified in some way. Often, as in the case of the sticky Muscats from Rutherglen this takes place after no more than 24 hours of fermentation. The blending of stocks of different ages is often also key, either by combining barrels from various vintages, or running a solera system, as in Sherry.

Characteristics

• Nutty aromas from oxidative ageing: walnut, almond, hazelnut
• Styles such as Madeira and some Vin Santo can have a "cooked" edge due to being aged in warm conditions
• Oak aromas: caramel, toffee, vanilla, coffee
• Often dried fruit aromas, marmalade or honey
• Often viscous in texture, especially when fortified

Key examples

• Rutherglen Muscat from Australia
• Pedro Ximénez from Jerez (Sherry) and Montilla-Moriles
• Vin Santo - though some examples can be more like a drier Sherry
• Sweeter styles of Madeira

Food pairing with caramelized and sticky dessert wines

Nuts and dried fruits are analogous to the flavors in these wine types, and so can make effective partners. Fruit cake works well, while Vin Santo is classically served with almond biscotti.

Often such wines can be used wherever one could serve a caramel sauce. In Spain a traditional partner for vanilla ice cream has been raisins soaked in Moscatel wine. Similarly, nutty, caramel wines can make a nice counterpoint to strawberry's and other fresh fruit. Drier, more nutty styles can work well with certain cheeses.