Gentle peach, tropical fruit, citrus-confectionary and cough syrup like notes emerge on the nose. Pours a luminous aqua blue colour with a very fine bead that shows good persistence. Produced from the Glera grapes, the same variety used to make Prosecco, after secondary fermentation according to the Charmat method, a hint of sweet peach flavouring is added to create a distinctively fruity taste. They love celebrating key events and have a soft spot for wedding concept." Having had considerable success in China and the United States (much to the chagrin of traditional Italian winemakers), it's now available in Australia! Despite being disparaged in his homeland, Matteo Saraceni, a member of the family behind Fratelli Saraceni, comments "Anglo-Saxon drinkers are more open to innovation and particular twists than Italians, they like to experiment. These Marsalas, especially those with five or more years in wood, offer tremendous richness and complexity to rival that of fine tawny Ports and oloroso Sherries.Blumond: the eye-popping neon blue Sparkling Sensation, finally available in Australia!īlumond - a mix of blue curacao, peach and prosecco – is the world’s first blue wine. Production methods can also vary, but the most impressive types are made via a fractional blending process that is similar to the Sherry solera system. Another key variable is the amount of barrel aging, ranging from one year to ten. The color also varies, with the three types being golden, amber and ruby – the latter actually quite rare. It is made from a variety of indigenous grapes grown near the Sicilian port city of Marsala and can be dry, semi-sweet or very sweet. ![]() While commonly thought of today as a cheap cooking wine, Marsala at its best is remarkable. Beautifully aromatic as well as bursting with jammy flavors of figs, dates and apricots, this is lusciously sweet, and also about 14% alcohol.įinally, we have to mention the fortified Italian dessert wine, Marsala. But here the grape is Zibibbo, also known as Muscat of Alexandria. This of course is made in a similar manner as Vin Santo, although the passito juice is blended with fresh juice just before fermentation. Fortified examples do exist, but the finest are not fortified, coming in at 13%-14% alcohol.Īnother passito Italian dessert wine option is Passito di Pantelleria, from the island of the same name. But the best known versions are rich, complex and sweet, offering delectable notes of caramel, hazelnut, honey and dried apricot. Typically, a blend of Trebbiano and Malvasia, Vin Santo can be made in dry or off-dry styles. Vin Santo is a passito wine, meaning it is made from grapes that have been dried for several months before fermentation, which can last for years. One of the best-known Italian dessert wines is Vin Santo (“holy water”), produced in many parts of Italy but most widely in Tuscany, where it is commonly enjoyed after a meal with a type of biscotti called cantucci. The country in fact produces hundreds of different sweet wines, but we will limit our focus to the following three classics. ![]() We will also pass on sweet Vermouth and Barolo Chinato, both of which more typically serve as an aperitif or an ingredient in various cocktails. For this look at Italian dessert wine, we will omit sweet sparkling options like Moscato d’Asti and Asti Spumante, which are covered in our discussion of Italian sparkling wine.
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