Sweet and full-bodied. We could be describing a Port wine, but no, we're talking about late harvests.
As the name suggests, these wines are made from grapes that are harvested later and undergo a process of dehydration, concentrating the sugar and modifying the aromas.
There are various techniques for dehydrating the berries. The simplest is to let the grapes dry on the vine, another way is to pick them earlier and let them dry in the sun, they can also be left on the vine until they freeze, or they can be affected by the fungus Botrytis cinerea, called ‘noble rot’, one of the most astonishing phenomena in the world of wine.
In Portugal, most producers choose to produce late harvests with grapes picked later and the most commonly used grape varieties are Sémillon, Arinto, Fernão Pires and Encruzado.
The sugar content of Late Harvest wines in Portugal varies between 80 and 160 g/l approximately. Thus, acidity plays a crucial role in ensuring balance.
Perfect for lighter desserts, such as fruit or cream, cheeses such as Roquefort or aged goat's cheese.
If you haven't ventured out yet, then join us in this marvellous world of late harvests.
