Dried-Grape Wine

Dried-grape wine is a broad category of wine made from grapes that have been dried after harvest or, in some cases, partially dried on the vine. Removing water concentrates the grape sugars, acids and flavour compounds. The method is used in several countries and can produce dry, sweet or fortified wines depending on the grape, fermentation and regional tradition.

Common drying methods

Grapes may be dried on straw mats, racks, trays or in well-ventilated rooms, or left to shrivel on the vine under suitable conditions. Drying time, temperature, humidity and airflow affect the concentration and quality of the fruit. Careful monitoring is necessary to prevent unwanted mould or spoilage.

Examples of dried-grape wines

• Amarone della Valpolicella: a dry red wine made from partially dried grapes using the appassimento method.
• Recioto della Valpolicella: a sweet red wine made from dried grapes, with fermentation managed to retain sugar.
• Vin Santo: a traditional Italian wine often made from dried grapes and aged oxidatively.
• Vin de Paille: a sweet French wine, especially associated with the Jura, made from grapes dried after harvest.
• Passito di Pantelleria: a sweet Sicilian wine made from dried Zibibbo (Muscat of Alexandria) grapes.

Food pairing

Sweet dried-grape wines pair with fruit desserts, nuts, pastries and blue cheese. Dry or savoury styles such as Amarone can accompany braised meats, game and aged cheeses. Always identify the wine’s sweetness and alcohol before pairing.

Example: pair Amarone with braised beef and aged Parmigiano-Reggiano, or serve Vin Santo with cantucci biscuits.

Chef’s note: dried-grape wine describes a production technique, not a single flavour or sweetness category. Some are dry, while others are intensely sweet.