18 Best Sweet Red Wines 2021

“Lini makes top-notch, bold Lambrusco in Metodo Classico. That is an entry into their vary and made in Charmat, however why not go along with the very best? Bonus: Additionally they make it in Rosato (and Bianco!).”—Josh Nadel, Grasp Sommelier and Beverage Director, NoHo Hospitality Group, New York Metropolis

“Medici Ermete makes basic Lambrusco; this one is made within the acquainted ‘sweeter’ fashion, which, for thus many people, is a reference level of the class.”—Josh Nadel

“This bottling from Chiarli is on the drier aspect (in truth it has far much less residual sugar than many uber-popular ‘desk’ wines from California and Australia). It would additionally rating you ‘cool child’ factors because it’s made in a method referred to as ‘methode ancestral,’ which, within the parlance of our occasions, is also referred to as ‘Pet Nat.”—Josh Nadel

“This wine is a extra savory model of dessert wine. Whereas it’s constructed from white and pink grapes, it tends extra in the direction of the amber/gold persuasion. A lot of bitter orange and apricot make this an important wine to pair with almost any cheese on the board. This wine additionally has large potential for ageing if you’re trying so as to add to your cellar.”—Colin Burke, Basic Supervisor, Knife & Spoon at the Ritz-Carlton Orlando, Grande Lakes

“That is 100% Brachetto made in a frivolously fizzy fashion. Two to 3 days on the skins leads to a vibrant pink coloration. It is scrumptious by itself or with contemporary fruit and cheeses.”—Amy Racine, Wine Director, John Fraser Restaurants

“Splendidly distinctive dessert wine on the sweeter finish of the spectrum from the tremendous obscure Black Hamburgh grape. This wine has distinctive traits like bitter cherry liqueur, Earl Grey Tea, dried herbs, and fig. This one is greatest loved alone, slowly, and with good firm. Additionally nice as an alternative choice to dessert.”—Colin Burke

“Bugey-Cerdon is considered one of my favourite areas for off-dry glowing reds. It is a tiny wine area sandwiched between Savoie and the Jura. Largely Gamay with just a little Poulsard, it has elegant floral notes on the nostril, juicy strawberry notes, and the proper balancing acidity. “—Kenneth Crum, Beverage Director, Niche Niche, Air’s Champagne Parlor, Special Club, and Tokyo Record Bar, New York Metropolis

“Whereas this wine has a bit extra residual sugar than the Lini, it has an earthy high quality that I fairly take pleasure in. Between the darker berry notes of ripe blackberry and the herbaceous, nearly smokey, notes of rosemary, it has a complexity that many Lambruscos lack.”—Kenneth Crum

“Recioto is what can be thought of a dessert wine, that means is has probably the most residual sugar of all of the wines I beneficial for this checklist. Quintarelli is arguably top-of-the-line producers of recioto. The wine is mainly Amarone, however kicked up a notch. It has velvety notes of black cherry, winter spices, and an earthy complexity that solely will get higher with age (and these wines can age fairly some time). Take pleasure in with Blue Cheese for an expertise that may rock your world!”—Kenneth Crum

“That is considered one of my absolute favourite fortified wines. I really like pouring it for individuals who solely take into consideration vermouth as one other cocktail ingredient. The MUZ is made by an Italian couple who moved to the Penedés area of Spain to make wine. Though they make many scrumptious wines, I’m notably impressed with their vermouth. Not like the bottom wines used for many different vermouths, the grapes for this wine are hand-picked and vinified with the identical consideration to element given to all their different cuvée. With fragrant notes of vibrant pink berries and a surprisingly vibrant acidity, this wine is ideal earlier than, throughout, or after any meal.”—Kenneth Crum

“Great lighter model of tawny port that isn’t overbearing or unctuous. I wish to pair it with among the saltier cheeses on our cheese cart together with The Roaring 40’s Blue from King Island Dairy in Australia. It additionally pairs nicely with much less candy chocolate or darkish fruit desserts.”—Colin Burke

“Traditional old-school port. It’s larger and extra assertive than the Otima and carries extra sweetness and depth of fruit. I like to have it poured over our bourbon caramel ice cream or with our nuttier cheeses such because the Beemster XO 26-month aged gouda.”—Colin Burke

“This refreshing glowing pink wine carries notes of ripe strawberry, pink fruit, raspberry, and ripe plum.  Floral violet notes add depth to the nostril.  Medium-dry and full-bodied on the palate with a clean, velvety texture; classically paired with charcuterie boards, it’s excellent as an aperitif at a summer season cookout.”—Erin Swain, wine educator and sommelier, La Fin Kitchen & Lounge in Montauk

“This Pinot Noir is a dry fashion with vibrant pink fruits that may come throughout as candy on the palate. Pomegranate, candy pink cherry, and hints of orange zest and spice. I like to recommend attempting this wine chilled and bringing it to a picnic with cured meats, sliced fruit, and nuts.”—Erin Swain

“Fruit-forward on the nostril with aromas of vibrant pink fruits and refined hints of baking spices.  On the palate, mellow tannins help the strawberry and cherry notes with vibrant acidity.  Do this pretty pink with poultry, meats, wild mushrooms dishes, and powerful cheeses. Serve barely chilled for optimum enjoyment.”—Erin Swain

“This can be a California ode to a ruby port. It’s a mix of six Douro Valley varieties, excellent with chocolate or liver mousse with fruit compote.”—Amy Racine, Wine Director, John Fraser Restaurants

“This off-dry fizzy summer season crusher is constructed from natural grapes and has the proper quantity of acidity to match the sweeter notes. These attributes make this Lambrusco an ideal match for meals. It’s additionally excellent to easily sip as an aperitif exterior with a summer season breeze.”—Aaron Thompson, Proprietor/Operator, Brother Wolf and Osteria Stella, Knoxville

“This Vin Santo is a mix of Trebbiano and Malvasia comes from one of many oldest wineries in Tuscany. Though initially candy and wealthy, the encore will get swept away with this pretty acidity that leaves the mouth refreshed. We serve this each night time on the restaurant and it will get rave opinions from newcomers.”—Aaron Thompson