Semi-Sweet Wines

The difference lies in the palate. While the main flavor element of dry wine is its astringent character, in a semi-sweet wine the sweet taste prevails. For numbers lovers, we can mention that dry wines have a sugar concentration of up to 4 g/L, while semi-sweet wines range from 12 – 34 g/L. The truth is that the acidity of the wine also plays its role at the range of concentrations, but let's not confuse things...

It depends on the dessert. If this features white cream, such as a fruit tart, a cheesecake or a millefeuille, then a semi-sweet white wine would go well. We would recommend Tataki's Symposium or Monsieur Nicolas Estate's Hit the Road. Conversely, if the dessert is covered in chocolate (for example chocolate pie, black forest, etc.), then a red one would do the difference. This is where Λευκοί Λαιμοί Πουλιών of Skiouros Winery fit perfectly. Similarly, Lafazani’s Πρόρωγος would accompany something more traditional, e.g. walnut pie or baklava. Finally, a semi-sweet rosé wine would be an ideal accompaniment to ice cream, especially if it contains mastic cream. Barafaka’s Three Witches, with their bubbly texture, are ideal in this case.

The grape variety or the blend of grape varieties plays an important role. In general, however, a semi-sweet red wine has a strong body. Its aroma and taste are dominated by sweet cherry and sour cherry. Strawberry elements are also present, while some hints of rose flowers, chocolate, pepper and dried nuts appear as well. Its aftertaste is also quite strong.

Beyond the obvious, i.e. the color, the differences are found in the taste and aroma. Rosé semi-sweet wines have elements of strawberry, rose flowers and red apple. White ones are dominated by tropical fruits, citrus fruits and green apple elements.

The first places at Konstantakopoulos liquor store are occupied by the still Hit the Road by the Monsieur Nicolas Estate and the semi-sparkling Deus by Cavino.

The sweetness of semi-sweet wines is a strong organoleptic characteristic. Accompanying food should be also intense. Oriental food with lots of spices, poultry with plum or orange, salads with forest fruits, bbq with tomato or olive chutney, as well as pies with white cheese and honey go well with semi-sweet red wines.

Tataki's Rosalia is ideal. The aromatic character of Moschato grapes "breaks" the tannins of Mandilaria grapes and the result is great. Bubble lovers would also appreciate Palivou's Bee.

In a red semi-sweet wine we will discover sweet cherries, sour cherries and chocolate. In a rosé wine, strawberries and roses have the first word. In a white one, tropical, citrus and white-fleshed fruits mainly set the "pace".