Top 10 Best Dessert Wines from France

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This Coteau du Layon Saint Lambert is the most emblematic wine of the historical know-how of our estate, that of over-ripe Chenin sorting, concentrated by Botrytis, the famous “noble rot” and the production of sweet or sweet wine. Domaine Ogereau is here in Saint Lambert du Lattay on the left bank of the Layon, on sandstone shale soils. The very stony soils, the autumn mists on the Layon make our hillsides a magical place for the development of Botrytis or noble rot.

Here a whole know-how is implemented. Domaine Ogereau harvest by sorting by cutting out the overripe grapes from the bunches, concentrated by noble rot. For this mellow wine, the objective is not a very high concentration of grapes but a balance full of freshness and aromatic radiance. For this, they multiply the passages, the sortings, about one per week throughout the month of October and they harvest grapes at the beginning of concentration.

Brand: Domaine Ogereau

Key Feature: This wine has a very nice mellow balance. The sweetness of botrytiq is balanced by the acidity of chenin and the great bitterness of our shale terroirs. The end of the mouth is thus digestible and pure.

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• Vivino

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Harvested in the middle of November, this wine is poised between layers of botrytis and aromatic honey, and the freshest lemon and apricot flavors. The wine still bursts with energy as well as sweetness. Wait to make it even better, so drink from 2022.

Brand: Domaine Cauhapé

Key Feature: Intense on the nose, aromas are a perfect blend of exotic citrus fruits and delicate oak, with notes of resin, spices and toast. The palate is smooth and aromatic, lifted by ripe fruit flavors, and note of pineapple, quince and chestnut.

This wine is perfect for food pairings, it will accompany any kind of cheeses and desserts. The most famous pairing is with a foie gras mi-cuit. It also pairs well with chicken, fish, prawns or shellfish.

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• Vivino

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The côte Vermeille’s soil is made of schist rock with a thick soil layer. In this mediterranean climate, the vine has to develop some powerful roots to extract water and nutrients it needs. With only 5000 to 6000 stocks/hectare, the exposition to the sun and Tramontane, the vine produces healthy and concentrated fruits. The vineyard is organized by low dry-stone walls that draw terraces and gave the traditional architecture. Terraces and steep hills make impossible any mechanization and requires to work exclusively by hand.

Banyuls are dessert wines, they are sweet thanks to the natural sugar of the grape that they kept by alcohol addition during the fermentation.

Brand: Domaine La Tour Vieille

Key Feature: Very close to the grenache identity, the nose is made of fresh red berries : strawberry, blackcurrant and raspberry with a spicy hint. The mouth is dynamic and round while not hot. Generally enjoyed as an aperitif, Rimage goes well with desserts too or as a dessert on its own thanks to its freshness and fruity mouth. They say that a Rimage has to be drunk young (1 to 3 years old) or very old (20 years or more).

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• Vivino

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Chateau Pineau du Rey 2002 originates from Sauternes, a subarea of Bordeaux that specializes in crafting the most renowned Sweet Wines. Sauternes is predominantly made of Semillon. A sweet wine, it will pair very well with deserts. Best served at 8 degrees. Sauternes has this ability to age gracefully for decades hence this 2002 vintage is very drinkable now but could be kept for many more years.

Brand: Château Filhot

Key Feature: This wine is perfect for food pairings, it will accompany desserts and blue cheese.

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• Vivino

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A beautiful golden color and reveals a powerful nose. You will find notes of white fruits, but also exotic fruits such as mango and pineapple. The mouth has a great freshness but stays delicately smooth. It is perfectly well balanced, with hints of citrus peel, orange marmelade and a spicy finish (ginger, saffron…) This wine has a great structure and body, and it ends with a very pleasant tension.

Brand: Château Bastor-Lamontagne

Key Feature: A great richness in the mouth with notes of white fruits (peach, pear) and candied apricots.

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• Vivino

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The wine smells of apple from the oven. The bouquet is concentrated and harmonious, with a complex pallet. Aromas of honey and citrus fruits provide a fresh touch thanks to the Sauvignon. This wine is very versatile. This Sauternes is light and less sweet than other colleagues from the Sauternes. Four ‘tries’ were needed for this harvest in September and October to select the grapes with ‘noble rot’.

Brand: Château Coutet

Key Feature: Serve it with various cheeses: Rocquefort, Fourme d’Ambert, Bleu des Causses, Bleu d’Auvergne and Comté cheese. It also goes well with desserts with lemon, mango, meringue, pear, apple and pineapple. Or with a dessert with mascarpone, whipped cream or honey.

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• Vivino

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Montlouis moelleux is vinified in indigenous yeasts in demi-muids, the malolactic fermentation is not done systematically and aging is carried out on fine lees, always in demi-muids and for eleven months. For this cuvée, the grapes are harvested when over mature, with raisining or affected by botrytis cinereal rot. When tasting, this cuvée offers up aromas of citrus fruit and white flowers, notes of honey, quince, candied and exotic fruit. On the palate there is a fine balance between sweetness (about 40g / l of residual sugars) and freshness. The wine stands out for its roundness, its magnitude and very good persistence.

Brand: François Chidaine

Key Feature: Montlouis-sur-Loire Moelleux François Chidaine (Domaine) serve at a temperature of 12°C. It will pair perfectly with the following dishes: Tajine de poulet aux olives et au citron confit, Poulet au citron, Bleu de Bresse.

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• Vivino