Why Do So Many Never Order or Serve Dessert Wine?

Dessert wine – a category within the world of wine that is often overshadowed by the more popular types such as red wine, white wine and rosé. Although dessert wine has a rich history and an ability to turn a simple dessert into a complete experience, many people never order or serve it. Why is that? Let's dive into some of the reasons.

1. Lack of knowledge

For many, dessert wine is an unknown quantity. Most people have heard of port or maybe even sauternes, but many don't know what dessert wine is or how it can be enjoyed. Without a clear understanding of how dessert wine complements and elevates a dish, it is often left off the table.

Solution:

A simple introduction to dessert wine, for example by tasting it with a dessert or as part of a wine tasting, can open many people's eyes.

2. Reputation for being too cute

One of the most prevalent myths about dessert wine is that it's "too sweet." Many people associate sweetness with something that can quickly become overwhelming, especially after a big dinner. But the truth is that dessert wine is more complex, and the sweetness it brings is often balanced by acidity and depth of flavor.

Solution:

Choose dessert wines with a balance of sweetness and freshness, such as a riesling spätlese or a good tokajer. Introducing guests to a suitable dessert wine can change their perception.

3. Lack of Focus on Dessert

In many modern dinners, dessert is skipped in favor of a final coffee or cognac. Of course, if dessert is not served, the dessert wine also slips off the menu.

Solution:

Make dessert a central part of the meal. A well-chosen dessert with the right dessert wine can create a memorable highlight for guests.

4. Price and Availability

Dessert wines can be expensive, as they are often produced in smaller quantities and require special methods such as late harvest, botrytis (noble rot), or freezing grapes (ice wine). For many, it's an investment that feels unnecessary for the end of a meal.

Solution:

Try smaller bottles or dessert wines from lesser-known areas. These can often deliver great quality without breaking the budget.

5. Lack of food pairing

Many do not know how to match dessert wine with food. This often leads to the wine remaining on the shelf – or being omitted from the table altogether.

Solution:

Give simple recommendations: a sautés for crème brûlée, a ruby port for chocolate cake, or a muscat for fruit desserts. These pairings can inspire both chefs and guests.

Conclusion: The Renaissance of Dessert Wine?

While dessert wine today may not have the same popularity as other wines, there is a lot of potential for rediscovering its joys. By sharing knowledge, creating positive taste experiences and showing how dessert wine can be part of a perfect dinner, we may be able to bring this overlooked treasure back to the tables.

So next time you're planning a dinner, why not try serving a little dessert wine?

Maybe for Christmas dinner this year? It could be the most unforgettable detail of the evening. 🍷