The Sweet Wines of Crete!

The Sweet Wines of Crete!
An article by Maria Titaki, oenologist - winemaker.

The distinctive charm of the sweet wines…

Over the last few years, there has been a redefinition of the Cretan Wines, and the Sweet Wines of Crete saw their quality raised, gaining a special part in wine-lovers hearts! Using special techniques to produce sweet wines in Crete, the Cretan winemakers are given the chance to use local grape varieties such as Liatiko, Kotsifali, Romeiko, Muscat of Spina and Malvasia Candia Aromatica, in a sweet, exciting way.

Types and processes of Sweet Wines of Crete

1) The Naturally Sweet Wines are made by grapes that are mature or over ripen in a natural way (they are harvested late and/or are laid under the sun for some days till they reach the satisfying concentration) and the fermentation of the sugars stops because of the alcohol produced.

2) The Fortified Wines, where the alcoholic fermentation is stopped by adding alcohol of agricultural origin.

3) Adding rectified grape juice (must) to a wine with not many sugars originally.

Most of the Naturally Sweet Cretan wines come from a unique process, where the grapes are harvested late and thus over-ripe and then are laid under the sun for 7-8 days – or more! The result is that the grapes end up with a juice very rich in sugar.

From the very first sip, you can tell the rich caramelized fruits, honey and the taffy taste with a chocolate aftertaste. The acidity of the wine balances the sweetness. These dessert wines are a special ending to a great meal that can be paired with fruits, nuts and sweets – or can be an ideal aperitif right since the beginning of a gathering.

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