Top Sweet Red Wines to Sip All Year Long (2024)

"I wish people drank more Lambrusco," says Josh Nadel, a Master Sommelier and the Beverage Director of NoHo Hospitality Group in New York City. "It's fantastic with all kinds of fancy foods, antipasti, and pizza."

The slightly sparkling red from Emilia-Romagna in Italy, the same region as Parmigiano-Reggiano, is just one of a few styles of sweet red wines. There's also Brachetto d'Acqui, which comes from Piedmont and has notes of red fruits, like strawberry and cherry, as opposed to Lambrusco's darker fruit flavors.

Drinkers looking for something that packs more of a punch (i.e. higher alcohol content) can opt for port, fortified wine from Portugal's Douro Valley that pairs especially well with rich flavors like chocolate. Pro tip: When pairing sweet wine with a sweet dessert, choose a wine that's sweeter than the food, otherwise you'll run the risk of the wine tasting bitter.)

Here are 18 of the best sommelier-selected sweet wines to track down.

MORE: The Top Red Wines to Drink No Matter Your Taste

"Lini makes top-notch, ambitiousLambrusco in Metodo Classico. This is an entry into their range and made in Charmat, but why not go with the best? Bonus: They also make it in Rosato (and Bianco!)."—Josh Nadel,Master Sommelier andBeverage Director,NoHo Hospitality Group, New York City

"Medici Ermete makes classic Lambrusco; this one is made in the familiar 'sweeter' style, which, for so many of us, is a reference point of the category."—Josh Nadel

"This bottling from Chiarli is on the drier side (in fact it has far less residual sugar than many uber-popular'table' wines from California and Australia). It will also score you 'cool kid' points as it's made in a style called'methode ancestral,' which, in the parlance of our times, is also known as'Pet Nat.'"—Josh Nadel

"Thiswineis a more savory version of dessertwine. While it is made from white andredgrapes, it tends more towards the amber/gold persuasion. Lots of bitter orange and apricot make this a greatwineto pair with nearly any cheese on the board. Thiswinealso has huge potential for aging if you are looking to add to your cellar."—Colin Burke,General Manager,Knife & Spoon at the Ritz-Carlton Orlando, Grande Lakes

"This is100% Brachetto made in a lightly fizzy style. Two to threedays on the skins results in a brightredcolor. It's delicious on its own or with fresh fruit and cheeses."—Amy Racine,Beverage Director,John Fraser Restaurants

"Wonderfully unique dessertwineon the sweeter end of the spectrum from the super obscure Black Hamburgh grape. Thiswinehas unique characteristics like sour cherry liqueur, Earl Gray Tea, dried herbs, and fig. This one is best enjoyed alone, slowly, and with good company. Also great as a substitute for dessert."—Colin Burke

"Bugey-Cerdon is one of my favorite regions for off-dry sparkling reds. It's a tiny wine regionsandwiched between Savoie and the Jura. Mostly Gamay with a little Poulsard, it has elegant floral notes on the nose, juicy strawberry notes, and the perfect balancing acidity. "—Kenneth Crum, Beverage Director,Niche Niche, Air’s Champagne Parlor, Special Club, andTokyo Record Bar, New York City

"While this wine has a bit more residual sugar than the Lini, it has an earthy quality that I quite enjoy. Between the darker berry notes of ripe blackberry and the herbaceous, almost smokey, notes of rosemary, it has a complexity that many Lambruscos lack."—Kenneth Crum

"Recioto is what would be considered a dessert wine, meaning is has the most residual sugar of all the wines Irecommended for this list. Quintarelli is arguably one of the best producers of recioto. The wine is basically Amarone, but kicked up a notch. It has velvety notes of black cherry, winter spices, and an earthy complexity that only gets better with age (and these wines can age quite a while).Enjoy with Blue Cheese for an experience that will rock your world!"—Kenneth Crum

"This is one of my absolute favorite fortified wines. I love pouring it for people who only think about vermouth as another co*cktail ingredient. The MUZ is made by an Italian couple who moved to the Penedés region of Spain to make wine. Although they make many delicious wines, I amparticularly impressed with their vermouth. Unlike the base wines used for most other vermouths, the grapes for this wine are hand-picked and vinified with the same attention to detail given to all their other cuvée. With aromatic notes of bright red berries and a surprisingly bright acidity, this wine is perfect before, during, or after any meal."—Kenneth Crum

"Wonderful lighter version of tawny port that is not overbearing or unctuous. I like to pair it with some of the saltier cheeses on our cheese cart including The Roaring 40’s Blue from King Island Dairy in Australia. It also pairs well with less sweet chocolate or dark fruit desserts."—Colin Burke

"Classic old-school port. It is bigger and more assertive than the Otima and carries more sweetness and depth of fruit. I love to have it poured over our bourbon caramel ice cream or with our nuttier cheeses such as the Beemster XO 26-month aged gouda."—Colin Burke

"This refreshing sparklingredwinecarries notes of ripe strawberry,redfruit, raspberry, and ripe plum. Floral violet notes add depth to the nose. Medium-dry and full-bodied on the palate with a smooth, velvety texture; classically paired with charcuterie boards, it is perfect as an aperitif at a summer cookout."—Erin Swain, wine educator and sommelier,La Fin Kitchen & Lounge in Montauk

"This Pinot Noir is a dry style with brightredfruits that can come across as sweet on the palate. Pomegranate, sweetredcherry, andhints of orange zest and spice. I recommend trying thiswinechilled and bringing it to a picnic with cured meats, sliced fruit, and nuts."—Erin Swain

"Fruit-forward on the nose with aromas of brightredfruits and subtle hints of baking spices. On the palate, mellow tannins support the strawberry and cherry notes with bright acidity. Try this lovelyredwith poultry, meats, wild mushrooms dishes, and strong cheeses. Serve slightly chilled for optimal enjoyment."—Erin Swain

"This is a California ode to a ruby port. It is a blend of six Douro Valley varieties, perfect with chocolate or liver mousse with fruit compote."—AmyRacine,Wine Director,John Fraser Restaurants

"This off-dry fizzy summer crusher is made from organic grapes and has the perfect amount of acidity to match the sweeter notes. These attributes make this Lambrusco a perfect match for food. It’s also perfect to simply sip as an aperitif outside with a summer breeze."—Aaron Thompson, Owner/Operator, Brother Wolf and Osteria Stella, Knoxville

"This Vin Santo is a combination of Trebbiano and Malvasia comes from one of the oldest wineries in Tuscany. Although initiallysweetand rich, the encore gets swept away with this lovely acidity that leaves the mouth refreshed. We serve this every night at the restaurant and it gets rave reviews from newcomers."—Aaron Thompson