Editing Dessert wine (section)

==Methods of production==
[[Image:Yquem99.jpg|thumb|Château d'Yquem 1999. A dessert wine from [[Sauternes (wine)|Sauternes]] made by so-called "noble rot"]]
Makers of dessert wines want to produce a wine containing high levels of both [[Sugars in wine|sugar]] and alcohol. Since all winemaking creates alcohol from fermentation of sugars they are typically traded off. However, there are many ways to increase relative [[Sweetness of wine|sugar levels]] in the final wine:
*grow grapes so that they '''naturally''' have sugar to spare for both sweetness and alcohol.
*'''add sugar''', either:
**before fermentation as sugar or honey ('''[[Chaptalization]]''')
**after fermentation as unfermented [[must]] ('''[[Süssreserve]]''').
*'''add alcohol''' (typically brandy) before all the sugar is fermented ('''[[Fortified wine|fortification]]''' or '[[mutage]]').
*'''remove water''' to concentrate the sugar:
**In warm climates, by air drying the grapes to make '''[[raisin wine]]'''
**In frosty climates, by freezing out some of the water to make '''[[ice wine]]'''
**In damp temperate climates, by using a fungal infection, ''[[Botrytis cinerea]]'', to desiccate the grapes with '''[[noble rot]]'''