{"id":19918,"date":"2021-08-26T14:57:19","date_gmt":"2021-08-26T13:57:19","guid":{"rendered":"https:\/\/www.vinispi.com\/what-is-a-vin-doux-naturel\/"},"modified":"2024-04-08T16:56:50","modified_gmt":"2024-04-08T15:56:50","slug":"what-is-a-vin-doux-naturel","status":"publish","type":"post","link":"https:\/\/www.vinispi.com\/en\/what-is-a-vin-doux-naturel\/","title":{"rendered":"What is a vin doux naturel?"},"content":{"rendered":"

[vc_row][vc_column width=”2\/3″][vc_single_image source=”featured_image” img_size=”full” css=”.vc_custom_1587119329817{border-radius: 5px !important;}” el_class=”border-round”][\/vc_column][vc_column width=”1\/3″ disable_custom_paddings_tablet=”true” disable_custom_paddings_mobile=”true” css=”.vc_custom_1587718178266{padding-right: 0px !important;padding-left: 80px !important;}”][vc_column_text]Contents<\/strong>[\/vc_column_text]

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\n <\/div>\n <\/div>[\/vc_column][\/vc_row][vc_row][vc_column width=”2\/3″][vc_empty_space][vc_column_text el_class=”block-text”]A vin doux naturel, or VDN, is a wine rich in sugar and alcohol. It is mainly produced in the south of France, in the Languedoc-Roussillon region.<\/span><\/p>\n

A special kind of winemaking<\/h2>\n

This wine, so different from the others, is obtained by a different winemaking method. During fermentation, wine brandy is added to stop the process, preserving the sugars. Although some of the sugars are not transformed into alcohol, the titration of a VDN remains higher than that of a classic wine, due to the mixture with eau de vie. This phenomenon is explained by the action of the 90% alcohol, which kills the yeasts in the must that are responsible for fermentation.<\/span><\/p>\n

The addition of alcohol during fermentation is called mutage, and the resulting wines are called “mut\u00e9s”.<\/span><\/p>\n

Thanks to its particularly warm, sunny climate, Languedoc-Roussillon has become France’s favorite VDN region. Climatic conditions allow us to obtain grapes with a high concentration of sugar during ripening. The grape varieties grown here are emblematic of the region, including red<\/a>, grey and white grenache<\/a>, malvasia, maccabeo, muscat petits grains and muscat d’Alexandrie.<\/span><\/p>\n

VDNs are also distinguished by their generally long ageing period. They can be aged in foudre or demi-muids, and sometimes even in glass carboys exposed to the sun. This type of ageing allows the development of special tertiary aromas called rancios.<\/span><\/p>\n

VDNs around the world<\/h2>\n

Most VDN is produced in southern vineyards.<\/span><\/p>\n

In France, they are found mainly in the Languedoc-Roussillon region, and more specifically in the Pyr\u00e9n\u00e9es-Orientales: Muscat de Rivesaltes, Maury, Banyuls and Rivesaltes. There are also a few in the Rh\u00f4ne Valley(Rasteau VDN<\/a> and Muscat de Beaumes-de-Venise) and Corsica (Muscat du Cap-Corse).<\/span><\/p>\n

In Portugal, the king of VDNs is Porto. Most of Porto’s vineyards are located on the slopes of the Upper Douro, with ripening taking place in Gaia on the left bank of the Douro, opposite the city of Porto. Port generally falls into two categories: ruby and tawny. The ruby is aged in casks and has a youthful character with a dark color, while the tawny has a more mature character with more intense aromas and an amber color following ageing in small casks. Some Ports are vintage wines, made from grapes from the same harvest and vinified in a highly controlled manner, and are a testament to their high quality.<\/span><\/p>\n

There are also VDNs in Italy (Marsala, Primitivo Dolce Giordano, Recioto di Soave Classico) and Greece (Muscat de Samos), but they are less famous than the vins doux naturels from France and Portugal.<\/span><\/p>\n

In Switzerland, sweet wines are “liqueur wines” and “wine specialties”, distinguished from other wines by their sweetness and higher alcohol content.<\/span><\/p>\n

VDN and gastronomy<\/h2>\n

Renowned for their softness and sweetness, VDN wines boast a varied, fruity aromatic palette. Rancio aromas (cocoa, cold tobacco, sweet spices…) are also present in older vintages. These aromas make it a perfect match for chocolate and nut desserts.<\/span><\/p>\n

VDNs can also be enjoyed with blue-veined cheeses. Depending on the strength of the wine, we choose different cheeses. A Bleu d’Auvergne will go well with a milder wine, while a raw-milk Fourme d’Ambert will be a good companion for a fuller-bodied wine.<\/span><\/p>\n

Last but not least, VDNs go well with savory dishes. Foie gras with fresh roasted figs has a richness and aroma that pairs perfectly with a natural sweet wine. Alain Senderens’ “canard Apicius”, a duck breast roasted with oriental spices, honey and dates, and Asian or North African cuisine can also be enjoyed with a natural sweet wine.<\/span><\/p>\n

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Photo: Wolfgang Hasselmann \/ Unsplash[\/vc_column_text][vc_empty_space][vc_empty_space][vc_empty_space]

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