How to serve sweet wines

There was a time in Australia’s drinking history when almost all the wines we consumed were sweet. Today, they’re often overlooked in favour of their drier counterparts, but sweet wines are downright delicious when served correctly. Plus, they’re an easy

Whether you’re enjoying a luscious dessert wine, a late harvest riesling, or a rich port, here are some essential tips for serving sweet wines to get the best out of your bottle.

TEMPERATURE MATTERS

The temperature at which you serve sweet wines can significantly impact their taste. Generally, sweet wines are best enjoyed when chilled, but not excessively cold. Aim for temperatures ranging from 7°C to 13°C, which allows the wine’s natural sweetness to shine.

GLASSWARE SELECTION

Selecting the right glassware can make a significant difference in how a sweet wine is perceived. Look for glasses with a tulip-shaped bowl. This shape helps concentrate the wine’s aromas and directs them toward your nose, enhancing the wine’s bouquet.

SERVING SIZES

Aim for about 75ml per glass – as sweet wines are rich and syrupy, less is more. Unlike dry wines, sweet and fortified wines keep for up to a week after opening.

Feel free to experiment over a variety of mealtimes and cuisines, if you’re not up for entertaining a crowd.