Viscosity in Wine: Understanding the Thickness and Mouthfeel
Grapes used in high viscosity wines are harvested late and have high sugar content. Aging these wines in new oak barrels can further enhance their taste and tannin profile.
Wines high in alcohol, sugar, and tannins are usually more viscous. Late-harvest dessert wines, fortified wines like port, sherry, and full-bodied red wines like Cabernet Sauvignon and Syrah are some examples of high viscosity wines.
Viscosity wine is produced all over the world, but some regions, such as California, Australia, and Portugal, are renowned for producing high viscosity wines.
Winemakers use specific techniques, such as leaving the grapes on the vine for a longer duration, or adding spirits to increase its alcohol level to concentrate the sugar and tannin content in grapes to produce high viscosity wine.
Viscosity wine has a full-bodied flavor, and the sweetness level can range from slightly sweet to extremely sweet, depending on the wine's sugar content. Expect flavors of dark fruit, chocolate, and coffee in these wines with a lingering finish.
Viscosity wine pairs well with rich, sweet desserts like chocolate truffles and cheese platter. It can also go well with savory dishes like roasted meats, stews, and hearty pasta dishes.
Viscosity wines can range from slightly sweet to very sweet. However, there are some dry viscosity wines in the market too.
Typically, viscosity wines are served at room temperature or slightly cooler than that. However, some fortified wines like port and sherry are better served slightly chilled.
The alcohol content in viscosity wine can vary, but it is higher than other wines, ranging from 14-20% by volume.
