Semisweet wine

Semi-sweet wine: perfect for any occasion

Semi-sweet wines are among the most popular types of wine and delight with their harmonious interplay of delicate sweetness, fruity aromas and mild acidity. Whether as an accompaniment to desserts, Asian dishes or simply as a moment of pleasure for in between – semi-sweet wine offers an incomparable variety and wine enjoyment for every palate.

What is a medium-sweet wine?

A medium-sweet wine is defined by its residual sugar content of 18 to 45 grams per litre, which gives it a subtle to medium sweetness. Compared to dry or semi-dry wines, a medium-sweet wine tastes distinctly fruitier, which makes it very popular among wine lovers.

The balance between sweetness and acidity makes these wines not only easy to drink, but also versatile – from aperitif to dessert.

How sweet wine is made

The sweetness of a semi-sweet wine is the result of a controlled fermentation process. The fermentation of the grape must is stopped by cooling or filtration before all the fructose is converted into alcohol. This leaves a certain amount of residual sugar in the wine, which gives it its typical sweetness and aroma.

There are also wines in which the residual sugar content is increased by adding concentrated grape juice or must. This technique is used primarily for certain cuvées or fruit-forward varieties.

The characteristics of off-dry wines

Semi-sweet wines are characterised by their intense fruit aromas, ranging from citrus notes to ripe stone fruits. Their flavour is influenced by various factors:

• Grape varieties: Gelber Muskateller, Riesling or Blauer Spätburgunder are typical grapes for semi-sweet wines.
• Sweet and sour: the balance of sweetness and acidity gives these wines a refreshing lightness.
• Flavours: fruity notes such as peach, apricot or exotic fruits characterise the bouquet.

Semi-sweet wines for every occasion

Thanks to their versatility, semi-sweet wines are the perfect companion for many occasions. Here are a few recommendations:

• Aperitif: light, medium-sweet white wines are the perfect way to start an evening in style.
• Desserts: whether you are enjoying a fruity tart, crème brûlée or chocolate mousse, the sweetness of a medium-sweet wine goes perfectly with desserts.
• Asian dishes: the delicate sweetness softens the spiciness and seasoning of Asian dishes, while also emphasising their flavours.
• Cheese platters: blue cheese or mild goat's cheese, in particular, go well with a semi-sweet wine.
  

Semi-sweet red wine: fruity and velvety

There are also sweet varieties among the reds, which impress with their velvety fruit notes and soft tannins. Grape varieties such as Dornfelder, Blauer Spätburgunder or Cabernet Sauvignon are often vinified as sweet red wines.

Thanks to their sweet nuances, sweet red wines go particularly well with:

• roasted meat with sweet sauces.
• venison dishes with cranberries.
• chocolate desserts like brownies.
  

Semi-sweet white wines: fresh and elegant

Semi-sweet white wines are characterised by their freshness and the variety of their fruit flavours. Typical grape varieties here are Riesling, Gelber Muskateller and Sauvignon Blanc.

These wines harmonise wonderfully with:

• fish dishes like salmon or pikeperch.
• Light starters such as salads with fruity dressings.
• Fruit salads or lemon tarts.
  

The ideal drinking temperature for semi-sweet wines

The right temperature plays a crucial role in bringing out the aromas and sweetness of the wine:

• Semi-sweet white and rosé wine: 8 to 12 °C.
• Semi-sweet red wine: 14 to 16 °C.

A high-quality wine glass with a slightly curved rim helps to bring out the fine nuances of the wine.

The most popular grape varieties for semi-sweet wines

In Switzerland, semi-sweet wines are made from a variety of grape varieties, including:

• Riesling: known for its elegant acidity and notes of peach and apricot.
• Muscat: with its floral aromas and hints of nutmeg.
• Pinot Noir: a classic for semi-sweet red wines, velvety and harmonious.
  

Semi-sweet wine and food: perfect harmony for the palate

Semi-sweet wines are not only a pleasure on their own, but also the ideal companion to a variety of dishes. The natural sweetness and fruit-forward flavours of these wines offer a unique interplay of taste nuances that harmonise perfectly with certain dishes. They go well with everything from starters and main courses to desserts. Particularly in Swiss cuisine, with its diverse influences and regional specialities, off-dry wines are used in a variety of ways.

Why does off-dry wine go well with certain dishes?

The balance between sweetness and acidity

Off-dry wines are characterised by a balanced combination of sweetness and acidity. This balance makes them the perfect partner for dishes that are either sweet, spicy, hot or even salty. The sweetness of the wine can soften spicy or spicy dishes and add depth to sweet dishes.

Harmonious fruit flavours

The intense fruit flavours in sweet wines, such as apple, pear, apricot or tropical fruits, complement dishes that contain fruity components or are characterised by herbs and spices.

Gentle tannins and low bitterness

In contrast to dry wines, which are often characterised by strong tannins, semi-sweet red and rosé wines are softer and less bitter. This characteristic makes them particularly suitable for dishes that require a milder wine accompaniment.

Semi-sweet wine with starters

Cheese platters with semi-sweet white wine

A medium-sweet white wine, for example one made from the Humagne Blanc or Amigne grape variety, is an excellent accompaniment to a cheese platter with creamy varieties such as Brie or mild goat's cheese. The sweetness of the wine balances out the salty and fatty components of the cheese, while the fruity aromas of the wine enhance the flavour of the cheese.

Valais dried meat and apricot slices

Sweet white or rosé wines, such as a Petite Arvine with delicate fruit aromas, are the ideal companion to dried meat and fruit. The slight sweetness of the wine harmonises with the spiciness of the meat and the fruity notes of the apricots.

Sweet wine with main courses

Sweet white wines and poultry

A sweet white wine with notes of ripe apples and pears, like a Swiss Riesling, goes very well with roast poultry in a honey or fruit sauce. The sweetness of the wine complements the caramelised flavours of the poultry, while the acidity balances out the fatty components.

Game dishes with a sweet red wine

Venison dishes, such as saddle of venison with cranberry sauce, are wonderfully complemented by a medium-sweet red wine such as a delicate Humagne Rouge. The fruity flavours of the wine, such as dark berries or cherries, mirror the fruity sauces, while the slight sweetness rounds off the game's earthy notes.

Pumpkin dishes with a medium-sweet rosé wine

Dishes such as pumpkin risotto or pumpkin soup with a hint of ginger go perfectly with a medium-sweet rosé wine. The fruity freshness of the wine contrasts pleasantly with the sweetness and creaminess of the pumpkin.

Medium-sweet wine with Asian cuisine

Balancing sweetness and spiciness

Asian dishes, which often feature a mixture of sweet, spicy and savoury flavours, are particularly suited to a medium-sweet wine. The sweetness in the wine softens the spiciness of the food, while the acidity brings freshness and balance.

Examples of pairings

• Thai red curry: a medium-sweet white wine like a Heida with notes of tropical fruit goes perfectly with the spiciness and coconut flavours of the curry.
• Sweet and sour wok-fried chicken with pineapple: an Amigne is the ideal match for the sweet, fruity and slightly acidic notes of this dish.
• Dim Sum with shrimp filling: A fruity, sweet rosé wine goes well with this dish, complementing the salty and slightly spicy flavours of the dim sum.
  

Sweet wine for desserts

Perfect companion for sweet delicacies

Sweet wines are classic dessert wines that perfectly round off sweet dishes without overpowering them. It is important that the wine is at least as sweet as the dessert so that there is no imbalance of flavours.

Examples of dessert pairings

• Crème brûlée: a medium-sweet Muscat with notes of honey and apricots complements the caramelised flavours of crème brûlée.
• Apricot tart: A Petite Arvine or Amigne with a subtle residual sweetness goes extremely well with fruity desserts.
• Chocolate soufflé: A sweet red wine with notes of cherries and dark berries, like a Humagne Rouge, forms a delicious contrast to dark chocolate.
  

Sweet wine and cheese

The harmony of sweetness and salt

The sweetness of a medium-sweet wine balances the salty and creamy components of many cheeses. Swiss cheeses such as raclette or Vacherin Mont d'Or harmonise wonderfully with medium-sweet white or rosé wines.

Examples of cheese and wine pairings

• Raclette: a medium-sweet Fendant brings freshness and sweetness that complement the melted cheese texture.
• Aged Gruyère: a lovely white wine with pronounced fruit notes, such as an Amigne or a Heida, goes well with this.
• Blue cheese: a lovely red wine with intense fruit notes, such as a Humagne Rouge, offers a balanced contrast to the salty flavour of the cheese.
  

Summary

Sweet wines are versatile food companions that can be enjoyed with a wide range of Swiss dishes. From starters to main courses, cheese to dessert, their harmonious balance of sweetness and acidity, as well as their fruity aromas, make them the ideal partner for enjoyable dishes. Their adaptability to a wide range of flavours makes them an indispensable part of any culinary journey.

Storage and shelf life of off-dry wines

Off-dry wines should be stored in a cool place, protected from light. White and rosé wines retain their freshness for about two to three years, while reds often keep longer thanks to their tannins.

Why are off-dry wines so popular?

The combination of delicate sweetness, fruity flavours and mild acidity makes semi-sweet wines a versatile pleasure. They appeal to both experienced wine connoisseurs and beginners who prefer lighter and more accessible wines.

With their wide range of flavours and uses, semi-sweet wines are a delight for any occasion – an indispensable highlight in any well-stocked wine selection.

Frequently asked questions about medium-sweet wines

What is the difference between medium-sweet and sweet?

A medium-sweet wine has a residual sugar content of between 18 and 45 grams per litre, while a sweet wine has a residual sugar content of over 45 grams per litre.

What are the best foods to pair with medium-sweet wines?

Semi-sweet wines are excellent with desserts, Asian dishes or mild cheeses. They also go well with fruity starters.

What is the best way to store semi-sweet wine?

Semi-sweet wines should be stored in a cool, dark place at a temperature of around 10 to 15 °C, ideally in a horizontal position.

Are there any semi-sweet sparkling wines?

Yes, semi-sparkling wines offer a sparkling alternative to still wines. Spumante or Demi-Sec varieties are particularly popular.

How does a semi-sparkling red wine differ from a dry red wine?

Semi-sparkling red wines are fruitier and have a smoother tannin structure than dry red wines, which are often stronger and more complex.