WASHINGTON — Americans have a sweet tooth. We crave doughnuts, candy bars and nearly every conceivable flavor of ice cream. So it’s surprising that many wine consumers ignore dessert wines.
Identical to their dry cousins, sweet wines come in many distinct styles with a myriad different flavor profiles. Sweet wines have a higher residual sugar after fermentation than “dry” wines. When integrated with other distinct flavors and appropriate acidity for balance, the best sweet wines move beyond cloying and syrupy and into the realm of enchanting and profound.
