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What counts as dessert wine? Depending on the country, different guidelines are used to classify dessert wines—in the U.S. for instance, dessert wines are defined as any wine with 14% alcohol content or higher. But in the most simple terms, dessert wines are any wines that have a dominant sweet flavor. These include:
• Fortified wines, or wines that have added alcohol on top of any produced during fermentation. Port is one example.
• Trocken, or raisin wines, made from grapes that have been dried so that their sugar level concentrates. Many German Rieslings are trocken wines.
• Ice wines, made from grapes that have been frozen and then are pressed to remove excess water. Canada produces a large range of ice wines; one of the most popular is made from the Vidal Blanc grape.
• Botrytis wines, made from grapes that have been inflicted with a type of fungus, botrytis cinerea — also known as the 'noble rot' — that dehydrates the grape. The most famous include Sauternes.
• Late harvest wines, made by grapes left on the vine for longer so they are riper and naturally sweeter. Many German Auslese and Spätlese wines fall into this category.
• Orchard wines, or wines that are made from other fruits besides grapes — apples, apricots, blackberries, for example. North American vineyards have increasingly produced more orchard wines.
The golden rule for food pairing. Think of the dessert wine as the main event and the dessert as the accompaniment — not the other way around. Make sure that the flavor of the dessert is milder and less sweet than the wine. (Dessert wines need not always go with sweet bites and in fact, can be a great match with savory items — Sauternes classically pair with foie gras.)
Serve it right. Dessert wines are best served slightly more chilled than white or red wines. Mr. Caines suggests keeping the wines below 10° Celsius. And rather than a full glass — roughly five ounces is a standard pour at many restaurants — dessert wines, many of which come in half-bottle size, or 375 milliliters, are usually poured in two-ounce servings.
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什么样的酒才算是甜酒呢？这方面的标准因国家而异：举例来说，在美国，甜酒指的是酒精含量超过14%的葡萄酒。不过，用最简单的话来说，甜酒就是味道以甜为主的葡萄酒，其中包括：
加烈葡萄酒，也就是在发酵过程中添加过酒精的葡萄酒，波尔图葡萄酒（Port）便是其中一例。
特罗肯酒（Trocken），也称葡萄干酒，这种酒所用的葡萄经过干制，糖分由此提高。德国酿制的许多雷司令（Riesling）都是特罗肯酒。
冰酒，这种酒的酿制方法是待葡萄冰冻之后再行压榨，以此除去多余的水分。加拿大出产品类繁多的冰酒，最受欢迎的品种之一是威代尔白葡萄酒（Vidal Blanc）。
贵腐葡萄酒（Botrytis wine），这种酒用的是受过灰霉菌（botrytis cinerea）——这种真菌也称“贵腐霉”（noble rot），会让葡萄变干——感染的葡萄。最出名的贵腐酒之一是法国的苏岱白葡萄酒（Sauternes）。
晚收葡萄酒，这种酒用的葡萄收得比较晚，因此就更成熟，味道自然也更甜。德国出产的许多Auslese和Spatlese葡萄酒都属于这个类别。
果酒，也就是用苹果、杏子、黑莓之类的其他水果酿成的酒。北美地区的葡萄园越来越喜欢酿制这种类型的酒。
用甜酒搭配食物的黄金准则是甜酒为主、甜点为副，绝不能主次颠倒。甜点的味道一定得比甜酒淡，甜度也得比酒低。（甜酒不一定要用甜味的点心来配，实际上，它可以跟一些美味的菜肴形成完美的搭配——苏岱白葡萄酒和鹅肝就是一对经典搭档。）
采用正确的喝法。甜酒的最佳饮用温度要比白葡萄酒和红酒低一点，Caines先生的建议是让它的温度保持在10摄氏度以下。许多甜酒都是半瓶装，也就是375毫升，饮用时通常应该一次倒2盎司，不能倒满杯——许多餐厅的满杯容量都是5盎司左右。
