Sweet wines are mainly made by encouraging the growth of Botrytis cinerea, a type of fungus that shrivels wine grapes, also known as ‘noble rot’. Port, Madeira and Sherry are fortified with spirits, arresting the fermentation before all the sugar has been converted, thus retaining a level of sweetness, although Sherry is usually fermented dry. Although many styles of these wines are well enjoyed after a meal or with cheese and dessert, they often work well as an aperitif.

INTRODUCTION TO SWEET WINE