Natural sweet wines (vdn)
This very old name dates back to 1898. At a time when we are talking more and more about natural wines, it is important to specify that natural sweet wines have nothing to do with the latter.
Where do you find natural sweet wines?
These sweet wines come essentially from the Languedoc and Roussillon departments (90% of French V.D.N.). A few examples in white: all the appellations of Muscat de Rivesaltes, Frontignan, Mireval, Lunel, St-Jean de Mirevois. In red: Banyuls and Maury.
A small part of the production is made in the southern Côtes-du-Rhône: Rasteau or Beaumes de Venise, as well as in Corsica (e.g. Muscat du Cap Corse).
How are these wines made?
Grape varieties
These VDN are obtained only from a few grape varieties: grenache, malvoisie, macabeo and muscat with a 10% tolerance of other grape varieties. For Muscat wines (Muscat de Rivesaltes or Muscat de Frontignan), only Muscat grape varieties are allowed.
Development: the changeover
The (grape) musts must have a sugar content of 252 g/litre or more. And, during fermentation, an addition of alcohol of at least 95° and only in a proportion of 5 to 10% of the volume of the must.
It is indeed this addition of alcohol that stops the yeasts from fermenting. This operation is called mutage; it allows to keep all the fruity aromas of the grape.
Characteristics of natural sweet wines
Wines made from this mutation must have at least 21.5% total alcohol*, of which at least 15% must be acquired alcohol. Acquired alcohol is the degree stipulated on the label.
*Total alcohol: alcohol acquired (by fermentation) + potential alcohol (X times 17g of sugar)
Please note: the sugars come solely from the grapes.
Alcohol has 2 origins: added alcohol and alcohol obtained naturally by fermentation.
A few words on the tasting of sweet wines.
These are wines extremely rich in alcohol and sugar. Making a successful natural sweet wine is much more complex than it sounds. It is necessary to find that perfect balance which avoids falling into heaviness. The finish must therefore remain on the freshness (acidity).
A sweet wine should therefore be served at the right temperature, rather cooler than not cool enough.
The aromatic palette of sweet wines is wide, depending on the grape variety (red or white), the youth of the wine or old vintages. Red Vins Doux Naturels are ideal companions for desserts. Maury, Banyuls, Rasteau for chocolate desserts, walnut desserts or blue-veined blue cheeses.
For the whites (Muscat), it works well with the following dishes: red fruit tarts, pear tarts, apricot tarts... But also with foie gras and why not with a beautiful galette des rois.
Natural sweet wines offer magnificent matches and exceptional tasting moments.
