What is a vin moelleux (dessert/sweet wine)?
Vin moelleux is translated into English as a sweet wine or dessert wine. Vins moelleux are sweet white wines with a sugar content between 10 to 45 grams per litre. Beyond this limit, the wine falls into the category of vins liquoreux, which is also translated as sweet or dessert wine. In terms of tasting, the vin blanc moelleux is recognised by its velvety softness and its smoothness which leaves a truly velvety sensation on the palate.
How is a vin blanc moelleux produced?
To obtain such aromatic richness and velvety sweetness, sweet white wines are made from white grape varieties which, at harvest time, already have a very good concentration of sugar. It is this search for sugariness and balanced sweetness that guides the development of a sweet wine.
Selection of Grains Nobles (botrytis cinerea)
To obtain a good sugar content, it is possible to let the grapes reach a stage of ripeness where botrytis appears. In other words, a noble rot develops on the grapes, thus indicating perfect ripeness for this type of white wine. This selection of grains nobles (noble grapes) makes it possible to obtain a good aromatic richness.
Passerillage
This wine-growing technique, sometimes referred to in English as raisining, consists either of thinning the leaves at the grape bunches, or of letting the harvested grapes ripen on straw racks in order to enrich the sugar content of the fruit. It is used in particular in the Jura for vins de paille and in the Veneto region of Italy under the name of apassimento.
Late harvesting (Vendages Tardives)
Late harvesting is a process used in particular in Alsace but also in Germany under the name Spätlese. It consists of harvesting the so-called noble grape varieties, namely Pinot Gris, Gewurztraminer, Muscat and Riesling, several weeks after the official start of the harvest. Indeed, thanks to this process, the grapes reach a level of over-ripeness. These grapes, riper than normal, reach an extremely high level of sugar and therefore subsequently a good level of alcohol. Often, this process gives rise to sweet wines.
Addition of sugar
To obtain the right sugar content, adding sugar is also a method practiced mainly in Champagne. Known as “dosage” in the region, this process consists of adding a small quantity of liqueur at the end of vinification to reach the sugar content that will define the type of champagne that one wishes to obtain. It takes more than 50 grams of sugar per litre for a sweet champagne, between 32 and 50 grams of sugar for a demi-sec, between 17 and 32 grams for a dry and between 12 and 17 grams for an extra dry. Beyond the sweetness, this method also makes it possible to add aromatic nuances to the wine.
The case of naturally sweet wines or fortified wines
This process consists in obtaining a sweet wine thanks to the addition of alcohol (generally wine-based eau-de-vie) which stops the fermentation. The yeasts generally survive at 16% and thus the natural sugar is preserved and not transformed into alcohol. In France, the most famous natural sweet wines are located in Languedoc-Roussillon with Maury and Banyuls but also in Côtes du Rhône with Beaumes de Venise and Rasteau.
What is the difference between a blanc moelleux wine and a liquoreux?
The confusion between the two categories is frequent: Sauternes moelleux, Barsac moelleux, Loupiac moelleux... These AOPs are often sought after by lovers of sweet white wines and yet they do not actually exist. Sauternes or Barsac are indeed famous for their sweet white wines - but they are liquoreux, not moelleux.
A vin liquoreux has a higher sugar content than a vin moelleux, in excess of the moelleux’s limit of 45 grams of sugar per litre. Thus, a vin moelleux is softer on the palate, offering a real sensation of velvet, while a vin liquoreux is richer in alcohol and releases a more sugary aromatic expression.
For how long can a vin blanc moelleux be kept in the cellar?
Unlike their cousin, the vin liquoreux, which can be laid down for many years, these sweet white wines are best appreciated when young. In general, it is advisable to drink this style of cuvée between one and five years after the date of the vintage. However, the great vins moelleux keep beautifully for decades. We therefore advise you to inquire about each cuvée.
Food and wine pairing: what to serve with a vin blanc moelleux?
This sweet wine is particularly appreciated as an aperitif or to accompany desserts. It is also the perfect companion to many dishes and will delight your taste buds throughout the meal.
However, each appellation produces a different moelleux style and each lends itself more or less to a type of dish. For example, a Jurançon is better appreciated with chilled dishes or a cheese with character than with foie gras. On the other hand, a Coteaux-du-Layon has enough acidity to bring out the best in fruity desserts, foie gras or a terrine.
The best vins blancs moelleux
The moelleux of the South-West of France: Côtes-de-Bergerac Moelleux
The white AOC Côtes de Bergerac brings together a wide variety of wines, including vins moelleux, which make up the vast majority of those produced in the appellation. The terroirs on which the vines that produce Bergerac sweet wines are grown are located on an area of 13,000 hectares in the south-west of the Dordogne department. The grape varieties present are the same ones used to produce the dry white wines of the appellation, with a majority of Sémillon in particular. The harvest takes place when the noble grapes have reached an optimal level of over-ripeness. On the palate, Bergerac moelleux can be recognised by their round, subtle and refreshing aromatic expression carried by notes of candied fruit. Very pleasant to drink in their youth, they also reveal great ageing potential.
The moelleux of the Loire: Vouvray and Coteaux-du-Layon
The Vouvray appellation extends over hillsides along the right bank of the Loire and in the valleys to the east of Tours. The soils are perfectly drained and store heat well, which allows the Chenin grape variety to develop to perfection. The vins moelleux of this appellation generally keep for 10 years and are distinguished by their delicate balance between sweetness and liveliness which extends into the very lovely finish.
The Coteaux-du-layon appellation brings together twenty-seven municipalities, six of which are very famous: Faye-d'Anjou, Beaulieu-sur-Layon, Rochefort-sur-Loire, Saint-Aubin-de-Luigné, Saint-Lambert-du-Lattay and Rablay-sur-Layon. The soils are shallow and composed of pebbles and the vineyard enjoys a position sheltered from the wetter oceanic influences. The wines of this appellation, in particular the Coteaux du Layon Chaume, can be laid down for more than 40 years in the great vintages and reveal a very good balance between a delicious acidity and sweet character carried by notes of dried and candied fruits and citrus fruits.
The moelleux of Alsace : Late harvesting of Alsace Pinot Gris et Alsace Gewurztraminer
In Alsace, the Alsace Pinot Gris and Alsace Gewurztraminer appellations can produce dry white wines, vins moelleux and vins liquoreux. The vin moelleux is obtained thanks to Late Harvesting while the liquoreux is obtained thanks to the Sélection de Grains Nobles (noble grape selection).
The Pinot Gris grape variety gathered in late harvesting gives very famous wines of the AOC Alsace Pinot Gris. Known for a very long time under the name of Tokay (which suggests Hungarian origins), Pinot Gris is actually native to Burgundy and was established in Alsace in the 17th century. This appellation produces exceptionally powerful vins moelleux with great ageing potential.
The Alsace Gewurztraminer gathered in Late Harvesting also makes the reputation of Alsatian vins moelleux. Appeared at the end of the 19th century, this appellation offers wines from late harvests that are acidic, sweet, floral and fruity at the same time. It is this inimitable bouquet of great density that delights the greatest lovers of sweet wines.
The Jurançon moelleux
Legend has it that during the baptism of Henry IV of France, his lips were moistened with Jurançon. These wines, with their royal connection, are found in the Jurançon appellation, nestled on the heights facing the Pyrenees.
It is the local grape varieties, like Petit Manseng, that make the vins moelleux of Jurançon special, famous for their honeyed and spicy notes combined with aromas of flowers and exotic fruits.
Where to buy vin blanc moelleux?
A wide range of vins blancs moelleux is circulating on the wine market today. It can seem difficult to find the wine that corresponds precisely to your tastes among those available. This is why Millésima selects for its customers the best vins blancs moelleux from renowned producers. These sweet wines come directly from the stocks of the estates or châteaux and then rest in our cellars. A range of choices bringing together the most refined moelleux is available at Millésima and, with our fast delivery, our wines are delivered to your home directly from our cellars.
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