The main organoleptic difference between "normal" wines and sweet wines, consists in the quantity of sugar dissolved in the wine and not transformed into alcohol by means of quenching, in other words, by the so-called "residual sugar". The greater the quantity of residual sugar in the wine, the greater its sweetness.
Sweet wines generally offer aromatic qualities of enormous complexity, however sweetness is the main quality that distinguishes them.
Pairings for sweet wines:
- some cheeses;
- spicy or spicy foods;
- fruit, with for example figs and melon.