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43
EN
Dessert wines and fortified wines
These two types of wine generally both
contain a high alcohol percentage and
they are both often also sweet. However,
there are dry dessert wines, such as
Marsala, with a sugar content so low as to
be almost imperceptible on the palate. For
these wines, the serving temperature
depends on which features you wish to
emphasise. If you prefer to accentuate the
wine's sweetness, the complexity of its
bouquet and its austerity, it should be
served at a high temperature, between
14°C and 18°C. Remember that in this
case its alcohol content will also be more in
evidence.
If you require a fresher sensation, or to
reduce the sweetness of over-sweet wines,
serve at a lower temperature, between
10°C and 14°C.
Young, fresh, dry dessert wines can be
served at colder temperatures, below
10°C. This makes the alcohol content
considerably less noticeable. However,
remember that as the temperature is
reduced the bouquet also becomes less
evident. One of these wines' key
characteristics is the charm and complexity
of their bouquet; serving them too cold also
means sacrificing this important feature.
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