Vin Santo

Vin Santo or “holy wine” is a rare dessert wine found mostly in Tuscany. The grapes are first dried on straw mats to concentrate the sugars and can take as long as 4 years to ferment.

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Vinsanto

Confusingly, not Italy’s Vin Santo, Vinsanto is a Greek sweet wine made in a passito style (sun-dried grapes) and known mostly from Santorini where it’s made with Assyrtiko.

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Sauternais

A group of rare dessert wines from Bordeaux made with Sémillon, Sauvignon Blanc, and Muscadelle grapes infected with a special kind of rot called Botrytis cinerea that concentrates the grape sugars.

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Tokaji Aszú

A notable Hungarian sweet wine made mostly of Furmint grapes that are affected by a special rot called Botrytis cinerea. The rot concentrates the grape’s sugars and adds distinct aromas of ginger and saffron.

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Port

Portugal’s flagship; an aged, sweet fortified wine that comes in a wide range of styles, largely based on ageing techniques. Commonly seen styles include Ruby and Tawny.

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Port (White)

The most important fortified sweet wine of Portugal is made in a range of styles including white, rosé, red and tawny, each with a unique taste profile.

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Pedro Ximénez

The Andalucían grapes responsible for some of the world’s sweetest fortified wines are often dried in the sun to further concentrate the sugars. PX sherry on your pancakes, anyone?

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Moscatel de Setúbal

A rich and honeyed fortified dessert wine made primarily with Muscat of Alexandria grapes grown on the Setúbal peninsula in Southern Portugal.

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Ice Wine

A sweet, late harvest wine that can only be made when grapes naturally freeze in the vineyard at a minimum -8°C/17.6°F. Popular varieties include Riesling, Vidal, and Cabernet Franc.

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Maury

An appellation for the production of vin doux naturel (fortified wine) in the southern Roussillon of France. Wines must be made with a minimum 75% Grenache noir, among others.

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