Every enophile knows the big guns of dessert wines: the intense Vintage Ports and silky Sauternes. Yet the world offers a far more diverse selection of sweet wines—all of which can make an after-dinner treat even more special or make a fantastic end to a meal on their own. (But also, who says that sweet wine should be confined to the end of the meal? Ever tried Sauternes or Barsac with oysters? Or ruby Port with steak?) For dessert wines that shouldn’t be overlooked, Wine Spectator surveyed top U.S. sommeliers, whose picks included everything from passitos to late-harvest Rieslings to a South African collectible. Embrace your sweet tooth!
Wine Pros’ Picks for Sweet Wines You Should Know
- Brachetto
- Jurançon
- Madeira
- Malvasia delle Lipari
- Marsala
- Moscato d’Asti
- Other Italian Sweet Wines
- Pedro Ximénez
- Riesling Auslese
- Sweet Chenin Blancs
- Tokaji Azsú
- Vin de Constance
Brachetto
"I have actually begun to work with Brachetto again, and am finding it pairs perfectly with so many desserts. Especially those with chocolate and warm spices. My favorite version, although I’m not sure there are so many, is Bigaro by Elio Perrone. I think many write this wine off as a simple rosé version of Moscato, but it has pretty fruit, finessed sweetness, and a lovely light mousse. It’s a crowd pleaser that does the job."— Pamela Walton, wine director for Best of Award of Excellence winner, l'abeille, New York City
Jurançon
“My choice is a style that is fresh with acidity that complements food effortlessly. It’s very difficult to pick just one style, but I would say Jurançon [from Southwest France] is very underrated. The vibrancy, elegance and balance of Jurançon is what draws me to this style. Petit Manseng and Gros Manseng are beautiful, separately or together. Stand out producers are Clos Guirouilh and the legendary [Loire Valley winegrower] Didier Dagueneau.”—Andrew Hurley, wine director for Grand Award winner Restaurant Guy Savoy, Las Vegas
“Jurançon is an incredible category that most people haven’t had much exposure to, if at all. Clos Joliette is the benchmark in many ways, and its sister property, Clos Cancailloux, is something we’re currently pouring by the glass.” — Cory Holt, beverage director and general manager of Zimmi’s, New York City
Madeira
“Far and away the most underrated sweet wine on the planet is Madeira. In the grand scheme of things, there is so little of it made and we’re lucky to have as much as we do. The wines develop on their own schedule and they can seem at times like they’re completely indestructible. After 100 years of age, they tend to blossom into something special and transformative and enhance a wider spectrum of food.”— Steven McDonald, executive wine director for Grand Award-winning Pappas Bros. Steakhouses in Dallas and Houston
“Old Boal from Madeira is definitely underutilized with food. I was fortunate to be able to work with the crew at [Best of Award of Excellence winner] Beckon in Denver a bit throughout 2024, and I loved pairing older vintages of D’Oliveira Boal with their Wagyu beef course. I like the vibrancy of the wine with anything that touches a grill—the sweet and savory combination is wonderful.”— Tyler Potts, wine director for Grand Award winner Press in St. Helena, Calif.
Malvasia delle Lipari
“One of the most underrated dessert wines in my opinion is Malvasia delle Lipari, a passito from the Aeolian Islands near Sicily. This wine is crafted from partially raisinated grapes, which gives it a rich yet vibrant character. The island’s abundant sunshine imparts flavors of wildflowers like broom and honey, while the volcanic soils bring a refreshing acidity that balances its natural sweetness.
What’s truly remarkable about Malvasia delle Lipari is how it manages to be both rich and fresh at the same time—a balance that’s rare in many dessert wines. At Bar Sprezzatura, we particularly enjoy the 2012 vintage from Antichi Vinai, which stands out for its depth and complexity. The wine undergoes a low-temperature fermentation process that enhances its exotic aromas, creating a unique and elegant dessert wine experience, especially for those who crave a wine with a bit more acidity to complement the sweetness.”—Danny Mastropierro, general manager of Bar Sprezzatura, San Francisco
Marsala
“Most underrated dessert wine: Marsala. While the majority of the world thinks of Marsala as a cooking wine for one of the world’s timeless chicken dishes, Marco de Bartoli winery [in Sicily] produces Marsala that seeks to revitalize the long and prestigious history of the wine. Intense, savory and age-worthy, these wines are decadent and singular expressions of dessert wine from Italy.”—Jason Alexander, wine director for Award of Excellence winners Che Fico and Che Fico Pizzeria, San Francisco, and Best of Award of Excellence winner Che Fico Parco Menlo, Menlo Park, Calif.
Moscato d’Asti
“Without a doubt, Moscato d’Asti is the most underrated dessert wine. Unfortunately, Moscato has gotten a bad rap because American and Australian producers have flooded the marketplace with fruit-infused, boring, overly sweet bubbles that just happen to contain some Moscato grapes (maybe). The real deal—from Piedmont in Italy—is bright, clean, slightly fizzy and has a perfect balance of sweetness and acidity. It is low-alcohol by nature and is one of my favorite ways to end a great meal. It makes any fruit components in your desserts shine, and it has a cleansing, refreshing, lifting effect on the palate. Buy from a high-quality wine shop, and make sure it’s from Asti in Piedmont.”—Dan Davis, wine director of Grand Award winner Commander’s Palace, New Orleans
Other Italian Sweet Wines
“There are so many hardly known Italian sweet wines. From Veneto, you have incredible options like Ronchi di Cialla’s Picolit or Borgo del Tiglio’s Verduzzo. I’ve also had some incredible old bottles of Zibibbo from Pantelleria—over 40 years old—that were just perfect. Many of those properties today are largely defunct, but what people like Marco de Bartoli are doing there is incredible work.”— Cory Holt
Pedro Ximénez
“Pedro Ximénez Sherry. Why? Because it is ridiculously indulgent! I feel like a naughty consumer every sip I drink—and I love that! Bodegas Tradición is the best.”—Virginia Philip, wine director of Grand Award winner HMF at the Breakers, Palm Beach, Fla.
Riesling Auslese
“Riesling Auslese is a late-harvest style of Riesling famed in Germany that marries the piercing acidity of the grape with the ripe attack of stone fruit, tropical notes and exotic florals that come from the unique terroir and superlative winemaking necessary to produce this style. Rather than reaching for a Port or Madeira, a Riesling is rich in flavor but light in body and alcohol, offering the palate a refreshing sensation after a rich meal—additionally, the elevated acidity will help cleanse the savory flavors from your palate and allow you to approach the sweet notes of your dessert. Germany has a bevy of top-tier producers but a personal favorite is H. Dönnhoff based out of the Nahe.”—Thomas Kakalios, lead sommelier for Award of Excellence winners Andros Taverna and Asador Bastian, and Mano a Mano, Chicago
Sweet Chenin Blancs
“I think nearly all sweet Chenin Blancs are undervalued, except for a select few. You can still get bottles of Moulin Touchais or François Pinon Vouvray Moelleux from the ’90s for surprisingly reasonable prices.”— Cory Holt
Tokaji Azsú
“Hungarian is not an inherently intuitive language, even for polyglots. Challenging pronunciation aside, Tokaji Azsú is not only underrated, it is one of the most versatile dessert wines around. It complements citrus, berry and chocolate desserts, as well as cheese and charcuterie. Royal Tokaji Co. is the best-in-class producer; we love to share one of our barrel select five puttonyos [the indicator of level of sweetness].”— Jaime Pinedo, corporate wine and beverage director for Bacchus Hospitality Management, including Grand Award winners Spruce and the Village Pub, and Best of Award of Excellence winner Selby’s
Vin de Constance
“Klein Constantia Vin de Constance, made from Muscat de Frontignon in Constantia, South Africa. The wine pairs very well with an assortment of desserts containing late spring and summer tropical fruits and stone fruits. Because the wine is affected by botrytis, it makes an excellent alternative to Sauternes.”—Mike Lee, wine director for Grand Award winner La Toque, Napa, Calif.
Keep up with the latest restaurant news from our award winners: Subscribe to our free Private Guide to Dining newsletter!
