I had an excellent partially fermented wine last weekend at a one of those wine tasting parties, but I want to be able to purchase the wine at my leisure. Does anyone know of any commercially available partially fermented wines I might be able to find at my local wine store or even grocery store?

Any help is appreciated.
Original Post
I don't understand. To me a partially fermented wine is a wine that is still fermenting; it's cloudy and slightly fizzy. They are interesting only as a stage in the wine's development; the wine changes continually.

If you're looking for a wine that's slightly sweet and sparkly look for an Italian Prosecco.

Alternatively if you're looking for a wine that's finished fermenting but still has a little sweetness (technically known as "residual sugar") your best bet are wines that say "off dry" "extra dry" "demi-sec" or "spatlese".

If you're looking for wines that are downright sweet look for words like "late harvest", "botrytis", "sauternes", "auslese" or check out the dessert wines section of your local store.

Hope this helps. If you clarify what you're looking for we can probably guide you better.
Generally, wines are either fermented completely dry (all of the sugar in the grapes turned to alcohol) or in a semi-sweet or sweet style, where some of the sugar is left over (thus known as "residual sugar".)

The only wine I can think of that actually calls itself "partially fermented" is the 2002 Kracher Trockenbeerenauslese #12. That's an Austrian dessert "wine" made from grapes shriveled by a kind of rot, where the grapes had such a concentration of sugar, and so little water, that the winemaker was only able to get the alcohol up to 4%.

Under Austrian law, a beverage with less than 5% alcohol cannot be legally labeled as "wine". So if you look at the label of the Kracher TBA #12, you'll find that it doesn't say "wine" anywhere, but rather "partially fermented grape must".

Acesup, I'm not sure if this is what you tasted at your tasting. It's really rare and expensive stuff (about $100 for a half-bottle).
Technically, Port, banyuls, and other similarly produced wines are "partially fermented", in that the fermentation is intentionally halted in order to retain residual sugar. I doubt this is what you are looking for however, can you describe what your "partially fermented" wine was like?

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