Spain is a great producer of an extensive variety of sweet wines. In general sweet wine is fermented in such a way that the process allows the components containing sugar, to be enhanced. The yeast consumes these sugar components, turning them into alcohol. Once the fermentation has ended, the amount of sugar left, will determine the level of sweetness the wine will have.

Fortified wines, have special features in their elaboration process to enhance their stability and increase their alcohol content. The most common technique is “encabezado”(header,) which involves adding Brandy to the wine during its fermentation process, to increase the alcohol content, and provide texture and stability to the wine. Fortified wines were born around the 16th and 17th centuries, as a result of research done to preserve wine, while it was transported from producing countries to consumers.

Some of the sweet wine grapes we have available at Paladar Plus are; Moscatell, Monastrell, Pedro Ximénez and Merlot. They are ideal to accompany a great dessert.

“Wine is the milk of the elder” –  (Plato)