Some of the sweetest wines in the world
Within the style of sweet wines or dessert wines, there are different levels of sweetness that correspond directly to the amount of residual sugar in the wine. Remember that "residual sugar" is that content of sugars that remain in the wine once the alcoholic fermentation is finished. There are different making methods of sweet wines, the execution of the one or the other depends on the climatic conditions, wine styles, grape varieties among other factors.
Here you have some of the sweetest wines in the world:
Tokaji Essencia
Country: Hungary
Minimum residual sugar: 450 g/l
Main grape variety: Furmint
Winemaking method: bleeding
Rare Rutherglen Muscat
Country: Australia
Minimum residual sugar: 270 g/l
Main grape variety: Moscatel
Winemaking method: Fortified
Jerez Pedro Ximenez
Country: Spain
Minimum residual sugar: 212 g/l
Main grape variety: Pedro Ximenez
Winemaking method: Air dried, fortified
Trokenbeerenauslese y/o Icewein
Country: Germany
Minimum residual sugar: 200 g/l
Main grape variety: Riesling
Winemaking method: Icewine, Botrytised
Alsace Grand Cru Selection des Grains Nobles
Country: France
Main grape variety: 148 g/l
Main grape variety: Gewurztraminer
Winemaking method: Over-ripeness, Botrytised
Muscat de Lunel
Country: France
Minimum residual sugar: 110 g/l
Main grape variety: Moscatel
Winemaking method: Fortified
Passito di Panteleria
Country: Italy
Minimum residual sugar: 100 g/l
Main grape variety: Zibbibo (moscatel)
Winemaking method: Air-dried
Marsala Dolce
Country: Italy
Minimum residual sugar: 100 g/l
Main grape variety: Nerello Mascarese, Catarratto
Winemaking method: Fortified, Concentrated
Muscat Beaumes de Venise
Country: France
Minimum residual sugar: 100 g/l
Main grape variety: Moscatel
Winemaking method: Fortified
Canada Icewine
Country: Canada
Minimum residual sugar: 100 g/l
Main grape variety: Vidal
Winemaking method: Icewine
Sources: INAO, Politiche Agricole, Tokaji, Wine Australia, Canadian Vintners Association
