Talk to any sommelier or wine industry insider about sweet wines, and they will sing the praises of an Auslese Riesling, the inherent pairability of an off-dry Gewürztraminer or Pinot Blanc, or their favorite Sauternes. But mention a sweet red wine that isn’t fortified? You’ll likely get the side eye.
“People tend to equate sweet wines with lower-quality [and] dry wines with higher quality, thinking that the sweetness is there to mask some kind of flaw in the wine,” says Zakai Arnowitz, a sales representative for JVS Imports whose portfolio includes wines from Georgia, a wine region known for its sweet and semi-sweet reds.
Sweet red wine is more popular than you might think
“The stigma around sweet reds says more about the industry than it does about drinkers,” says Eric LeVine, founder and CEO of CellarTracker. “Wine culture has spent decades signaling that ‘dry equals sophisticated,’ when, in reality, people are just looking for something they’ll enjoy with dinner or friends.”
Sweet red wines have long been the punchline of serious wine people, but they continue to be some of the most popular. In Wine Market Council’s 2023 U.S. Wine Consumer Benchmark Segmentation Study, 36% of U.S. wine drinkers selected sweet red as a favorite style, and 31% selected semi-sweet red. The preference for this style also skews younger, with 44% of Millennials and 40% of Gen Z choosing sweet red, compared with 27% of Baby Boomers. “If there wasn’t market demand for such wines, producers would stop making them, and I still see them crossing my desk,” says Rich Cook, wine competition director and reviewer at WineReviewOnline.com.
The disconnect may be cultural: Riesling, Moscato, and demi-sec Champagne are taken seriously, but sweet reds still get treated like a shameful indulgence. And yet the best examples — Lambrusco and Brachetto d’Acqui, juicy off-dry Australian Shiraz, and Georgia’s structured, semi-sweet reds — can be well-balanced and extremely food-friendly, especially with dishes that are notoriously tough to pair.
Why are sweet red wines having a moment?
Beyond pairability, sweet and off-dry reds align with the way Americans are choosing to drink now. Younger generations tend to be less tied to old wine rules and more likely to gravitate, quite simply, to what tastes good. There’s also the issue of ABV. Many sweet and off-dry wines are lower in alcohol, which means they’re more quaffable and less punishing on a weeknight. Plus, these wines are versatile enough to handle the bold, global flavors that define how people actually eat: Korean BBQ, Mexican mole, Thai curries, wood-fired pizza, and more.
“One misconception I’d want to correct is that sweet or off-dry reds are somehow ‘less serious’ wines, or that enjoying them is a sign you haven’t developed your palate yet,” says LeVine. “For many people, especially those earlier in their wine journey, sweetness isn’t a flaw, it’s an on-ramp.”
And the world of wine can always use more on-ramps.
What makes a good sweet red wine?
It’s important to understand what distinguishes a well-made sweet red wine from the syrupy stuff that earned this category a bad reputation. The best examples aren’t manipulated or cloying. They’re naturally off-dry to semi-sweet, with residual sugar that often comes from stopping fermentation early, with the characteristics of the grape or blend kept front and center. These aren’t dessert wines or mass-market confections, but structured reds with enough balance and freshness to hold their own at the table.
Teliani Valley Kindzmarauli
Food & Wine / Teliani Valley
Georgia’s semi-sweet red wines are having a moment, and for good reason: they’re not what most people expect. Made from 100% Saperavi, a variety known for high acidity, firm tannin, and dark fruit, Kindzmarauli comes from a cool, river-influenced sub-zone that preserves freshness even at full ripeness.
“Sweetness is just a component, not the point,” says Shota Natroshvili, export manager for Teliani Valley. “Balance is the point.” The wine finishes nearly dry despite 35 grams per liter of residual sugar and offers enough of a tannic bite to grab protein and cut through fat. “Unlike many sweet reds, Kindzmarauli retains real phenolic grip. This dries the finish and keeps the palate clean. The goal is juicy and vibrant, not plush.”
Cleto Chiarli Lambrusco Grasparossa di Castelvetro Amabile
Food & Wine / Cleto Chiarli Tenute Agricole
Lambrusco has worked hard to overcome its past reputation as the cheap, fizzy, soda-pop wine that flooded U.S. shelves decades ago. Producers like Chiarli, founded in 1860 and still family-run, have led the charge. “Lambrusco is a red grape with a white grape profile,” says Tommaso Chiarli, fifth-generation co-owner. “Residual sugar is very important to balance the acidity, which is naturally very high.”
The Grasparossa style offers more tannin and structure than softer expressions, but it’s still light (around 11% ABV), pleasantly fizzy, and made for food. Chiarli recommends Lambrusco with smoked salmon and oysters, pizza, and spicy Asian foods like Thai and Indian cuisine. “High residual sugar levels cover the spice, the acidity creates a mouthwatering sensation that prepares your palate for the next spicy bite,” he says.
Braida Brachetto d’Acqui
Food & Wine / Braida di Bologna Giacomo
Brachetto is the delicate, aromatic cousin in the sweet red wine family. It’s lightly sparkling, very low in ABV (like a Moscato d’Asti, around 5-6% ABV), and beautifully floral with notes of strawberry, rose, and red berry fruit. While you’ll often see it offered as a dessert wine, it also works well with soft cheeses, charcuterie, and spicy dishes.
Braida, one of Piedmont’s most iconic producers, makes an elevated version that is the standard-bearer for the category. It’s sweet but perfectly balanced by racy acidity and a lively fizz that keeps it refreshing. “It’s always balance that sells a wine for me,” says Cook. “Brachetto d’Acqui is a great example of finding the place where acid and sugar meet.”
Umano Kindzmarauli Semi-Sweet Red
Food & Wine / Umano Wines
Also from the historic Kindzmarauli microzone, this fruit-forward, naturally semi-sweet Saperavi clocks in at a modest 11.5% ABV but is still packed with brooding dark fruit and purple floral notes all wrapped up in that signature balance of sweetness, firm structure, and bright acidity.
“The sweetness simply comes from stopping fermentation before the yeast has consumed all the available sugars from the grapes,” says Arnowitz. “No added sugar, just natural grape sugar balanced by acidity and tannin.” Umano’s approachability makes this wine a perfect introduction to the style, especially for skeptics. With soft tannins and a juicy finish, it’s a delicious accompaniment to Georgian chashushuli, spicy barbecue, and, of course, dark chocolate.
Sonoroso Rosso Dolce
Food & Wine / Sonoroso Wine
Sometimes you don’t want to have to overthink what’s in your glass. You just want something joyful, uncomplicated, and crushable, and that’s exactly what this wine is. At a mere 7% ABV and 100 grams per liter of residual sugar, Sonoroso is definitely sweet, but it’s got crunchy fruit, juicy freshness, and a light effervescence that keeps it from being one-dimensional.
“I think the sleeper trend is the normalization of lightly sweet, chillable reds as everyday wines, especially among newer and younger drinkers,” says LeVine. “These aren’t dessert wines, and they’re not trying to be novelty bottles. They’re food-friendly, flexible, and forgiving.”
Oliver Winery Sweet Red
Food & Wine / Oliver Winery
Indiana’s best-selling wine for nearly 20 years, Oliver Winery’s Sweet Red doesn’t apologize for what it is. Made from Concord grapes (of Welch’s fame) blended with other local varieties and free from flavoring and coloring (and high-fructose corn syrup), it wears its naturally sweet profile proudly.
This is a gateway wine at its best. “If someone likes fruit-driven cocktails, sweet or off-dry reds can be a great introduction to a world of discovery,” says Cook. Oliver’s Sweet Red lives in this judgment-free zone — accessible, affordable, and refreshing. It’s the perfect picnic selection and best served with a chill.
Paringa Sparkling Shiraz
Food & Wine / Paringa Wines
Australian sparkling Shiraz is such an underappreciated category, but it deserves the spotlight. It’s generally full-bodied and plush, with a touch of sweetness, and the perfect amount of fizz. Paringa’s take doesn’t disappoint, with a backbone of acidity that has you reaching for another glass.
While this wine isn’t technically labeled “sweet,” most sparkling Shiraz wines carry noticeable residual sugar (between 15-30 grams per liter), which balances the weight and structure of the Shiraz grape. This give-and-take makes Paringa a wonderful partner for heavier dishes, like sticky or smoky barbecue, peppery steak, and even game meat. It’s also festive enough for an offbeat take on a celebration wine, but equally at home with a Tuesday night burger or veggie lasagna.
Passion Feet by Three Brothers Winery Va Va Voom
Food & Wine / Three Brothers Wineries and Estates
Passion Feet is a winery-within-a-winery concept at Three Brothers in the Finger Lakes region of New York. Part of the Women of Distinction series that shines a light on iconic female voices, Va Va Voom was inspired by the “Queen of Soul,” Aretha Franklin, whose bold, unapologetic voice set the tone for generations of artists and remains a symbol of confidence that still resonates today.
Indeed, this sweet red wine has soul. Made from a blend of high-acid Italian powerhouse Barbera, along with hybrid varieties Dechaunac, Vidal, and Noiret, this fruit-forward crowd-pleaser has a hefty 80 grams per liter of residual sugar and is full of personality and freshness.
