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Vin doux naturel
FortifiedPartly set by law
The same stopped fermentation as port, applied to aromatic white grapes. Muscat de Beaumes-de-Venise is the archetype: grape aroma preserved intact under alcohol.
The numbers
Each bar drawn against all 30 styles
Alcohol
15-18%
15% - 18%
Titratable acidity
4.5-6.5 g/L
4.5 - 6.5
pH
3.2-3.6
3.2 - 3.6
Residual sugar
90-140 g/L
90 - 140
Serve at
8-12 C
Worth opening after
1 years
and it keeps improving to roughly 10 years
Sulphite at pH 3.40
32 mg/L
free SO2, for 0.8 mg/L molecular
What goes wrong
Losing the aroma before you fortify. The terpenes that make it worth doing are gone if the ferment ran warm.
Usually made from
At least one of these figures is set by an appellation or labelling rule somewhere. The rest are typical published analyses of commercial examples.