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Dessert Wines Defined
Enjoy dessert wine by the fireside. Photo by Ilene Davis.
A dessert wine is usually a sweet wine that is enjoyed after a meal, either by itself or with a sweet snack. Of course, there is no rule commanding that a dessert wine has to be sipped after you eat! It's a great treat to enjoy while relaxing by the fire with family or friends. Here, we break down the different types of dessert wines. Cheers!
Late Harvest Wine:
- This is a type of dessert wine in which grapes are left on the vine longer than usual, allowing them to naturally dehydrate.
- The water inside the grapes evaporates, so the sugar becomes more concentrated, which creates a sweeter wine.
- The grapes are harvested before the first frost, typically between October and November.
Ice Wine:
- It's another type of dessert wine that is made from grapes that have been frozen on the vine.
- The grapes are frozen before fermentation.
- Although Germany and Canada are well known regions for producing ice wines, there are several made in Missouri.
- Most of the juice inside the grape freezes, the remaining juice is then used to make the wine.
- The grapes produce a more concentrated, sweet wine.
- Ice wines are often more pricey because of the exhaustive production process.
- Harvest can be tricky: If the grapes stay on the vine too long or if the freeze is too harsh, the grapes can be lost.
Fortified Wine:
- A fortified wine is a wine of which additional alcohol, like sherry or brandy, is added.
- They are rich in flavor, a little heavier and have a higher alcohol content than most wines.
- The alcohol stops the fermentation process before the yeast has consumed all the sugar; that is why these wines are often so sweet.
Port Wine:
- A port, technically, comes from northern Portugal and is called "Porto."
- There are two different types of Port: tawny and ruby.
- Ruby, sometimes called Vintage, Ports are quite fruity and age well in the bottle.
- Tawny Ports are aged in oak (or other wood) barrels for years, sometimes up to 40, and are usually sold ready to drink.
To view this story on our website, click here. For more info on dessert wines, read this story on the Missouri Wines website.
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Comfort Food - Chili Edition
Find the recipe for this white chicken chili on feaststl.com.
During the cold, occasionally dreary, months of winter there is nothing better than a steaming bowl of chili: the ultimate comfort food. Chili is also one of the most versatile dishes in the book. The prep time can be long or short, and you can be as traditional or creative with the recipe as you please. Here are recipes for three different types of chili and our picks for the best Missouri wines to sip while you enjoy your hearty meal!
Lewis and Clark's White Chili: Chicken breast, beans and plenty of spices are the stars of this tasty dish. A semi-sweet Vignoles will blend nicely with the underlying heat of the green chiles and jalapeños.
Winter Vegetable Chili: This chili is packed with hearty winter vegetables. The slightly smokey and spicy dish will go great with Chambourcin or Vignoles.
Traditional Chili: This recipe goes back to the basics with fewer ingredients. A Chambourcin or rich Norton will go great with this long-standing favorite.
Be sure to use Missouri beef and local ingredients where applicable. Visit the Missouri Wine website for more tips on food and wine pairings. |
Books to Sip and Savor
 Brush up on wine your wine knowledge! For everything you ever wanted to know about wine and more, these books are guaranteed to have you sipping smartly and impressing your friends in no time. A Tour of Missouri Wineries If you're looking for the encyclopedia of Missouri wineries and vineyards, this is your book! The authors provide a "fun look into the history of Missouri's wine industry, Missouri wine varietals, and the winemaking process." ($15) The Wild Vine: A Forgotten Grape and the Untold Story of American Wine Author Todd Kliman tells the rich story of the Norton grape, which "rocked the fine-wine world of the nineteenth century and is poised to do so again today." Find out how Missouri's state grape has impacted the world. ($8 - $15, also available on Kindle) Missouri Wine Country: St. Charles to Hermann As the title suggests, this book takes a historical look at the first official American Viticulture Area and Missouri wine country between St. Charles and Hermann. ($13 - $22) The Wine Bible Described as "the most complete wine book ever," The Wine Bible is as entertaining as it is informative. A great find for the amateur or experienced wine drinker. ($7 - $20) What to Drink With What You Eat Yes, this landed on our holiday wish-list last month, but we love it so much, we couldn't leave it out! You put an effort into your meals, why not put an effort into what you drink with it? You might be surprised at how the right pairings can transform your dining experience. This book is also available on Kindle! ($17 - $35) World Atlas of Wine Map your way through international wine countries with this comprehensive guide. The latest edition includes more illustrations, maps and full-page photos. ($28 - $50) How to Taste: A Guide to Enjoying Wine What better way to learn something than by doing it? This book shows that "learning about wine can be just as engaging as drinking it." ($14 - $26) Oz Clarke's Pocket Wine Book 2012: 20th Edition Keep this handy guide with you while you're shopping for wine or tasting it! The "country-by-country index" includes charts, maps and more. ($7 - $15)
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The Winemaker's Connection
Andrew Meggitt in the vineyards at St. James Winery. Photo courtesy
of St. James Winery.
Andrew Meggitt is the winemaker for St. James Winery and President of the Missouri Wine Technical Group. We recently spent a few minutes with him for our latest newsletter addition: The Winemaker's Corner.
How long have you been making wine?
"Twenty-one years."
How and where did you learn to make wine?
"Everywhere," Meggitt says. "I think I started learning when I left school and went into a winery." Meggitt first learned to make wine in New Zealand, where he is from, then France and Australia. "It sounds cliché, but everyday I go to work, I learn something new," he says. What, if anything, did you do before becoming a winemaker? "I worked as a research scientist/tech for Ag research in New Zealand. I was straight out of winemaking school, but it paid a bit more." Describe yourself in three words.
"Windswept and interesting." What is your favorite wine to make?
"I like them all." Although, Meggitt says there are days when he enjoys making the more challenging wines more and days that he likes making some of the easier wines. He is also passionate about the research and development aspects of his job. "That is so much fun," he says of the experiments. "We're not trying to reinvent the wheel. Basically, we're looking at making better wine." What is the toughest challenge about winemaking in Missouri?
"The weather. The environment is the toughest thing we deal with."
What is your favorite food and wine pairing?
"I have three: Sauvignon Blanc & green lipped mussels, roast lamb and Pinot Noir, and roast beef and Norton." If you didn't make wine, what would you do? "Make whiskey."
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Passport Update - Level 5
Jan McCormack (left), her husband and two friends redeemed their level 5 reward at Belvoir Winery in December. Jan McCormack and friends enjoyed a private food and wine pairing at Belvoir Winery as a reward for 40 winery visits. She and her guests dined on quiche, savory pastries, meatballs and more while sampling six different wines. She says the tasting exceeded her expectations. " ... delicious food, great wines and a good time that was had by everyone in our party!" Jan also had this to say about the Passport Program: "I have thoroughly enjoyed the winery tour program, love finding wineries that I never knew existed, and loved finding so many delicious wines!" Take a look at our Facebook page to see all the fun that our level 5 passport participants are having. You might even spy yourself in a few of the pictures! To redeem your rewards or sign up for the passport program, please visit our website!
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LocapairIn fervent support of the locavore movement, each month we pair a Missouri wine varietal with a local food favorite. Hence: Locapair. Enjoy. Dessert Wines These scrumptious sweet wines are best enjoyed after a meal, with a dessert or simply on their own. Drink this with: Local chocolate Patric Chocolate of Columbia, Mo., Askinosie Chocolate of Springfield, Mo., Christopher Elbow Artisanal Chocolates of Kansas City, Mo., and Bissinger's of St. Louis, Mo., offer delicious locally crafted chocolate. A good rule of thumb to remember: Your dessert should never "out sweet" your dessert wine.
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Vino Vocab
Residual Sugar: Percentage, by weight or volume, of the unfermented grape sugar in a bottled wine. The higher the level of residual sugar, the sweeter the wine.
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