Sweet wine or dessert wine is something I don’t drink a lot of, not that I don’t enjoy it, I do but for me the big dilemma is when to open a bottle. Often drunk at the end of a meal with pudding or cheeses although there’s no reason why you shouldn’t drink it on its own.
This particular 50cl bottle is from the Spanish island of Gran Canaria is a blend of Malvasia (grown historically in the Mediterranean region, Balearic Islands, Canary Islands and the island of Madeira) and Moscatel.
Desentidos Soditnesed Vino Dulce Natural
I often hear people say that dessert wine is just too sweet and obviously it is but it doesn’t have to be syrupy or cloying and this is a perfect example of how a sweet wine should be. When poured it was surprisingly dark in colour with heady aromas of ripe tropical fruits, peach, pineapple and honeydew melon, there was also a hint of caramel toffee. On first sip there was an initial hit of sweetness but moments later the bright acidity takes over subduing that sugary rush and coating your mouth in a soft creamy fruitiness without that sticky cloying syrupy texture you sometimes get.
Served well chilled it’s a fabulous wine and you may well be surprised to find that I paired it with a Chinese takeaway and it worked superbly. The golden rule for dessert wines with food is that generally it should be as sweet or sweeter than what you are eating. I go as far as to say that it probably paired with the food as good as anything I’ve had for a while. Spanish wine and Chinese food now there’s a strange match but it just worked, especially with the myriad of sweet flavours in the food, neither overpowering the other.
Think I may well consider dessert wine with Chinese food again, something I haven’t tried before but I would recommend it heartily, worked for me!
So get yourself over to Gran Canria ( when we can travel again) and grab a bottle, it’s a little gem.
NB: Took ages to get that wax seal of the top, goodness it was stuck on well