Discovery
Explore by taste
Describe the wine you want rather than naming one. Leave anything you do not care about unset — an unset axis is genuinely unconstrained, not quietly defaulted.
Wine is not two-dimensional. Plotting it on a plane produces a picture that looks explanatory while hiding the fourteen axes the designer discarded to make it fit, and two wines that end up adjacent may have nothing in common. So this sets the dimensions you care about, leaves the rest alone, and tells you for every result which of your requirements it actually meets. See the taste model.
Or just say what you want
Each of these sets the axes below for you, and says what it took you to mean.
White
Sparkling
Start from a common request
Or set it yourself
54 wines fit
Looking for: sweetness sweet; acidity crisp.
Showing the 24 closest of 54.
Port
meets everythingFortified sweet wine from the Douro, made by adding grape spirit mid-fermentation — and a family of quite different styles.
- Sweetness: can be medium-plus
- Acidity: can be medium-plus
Tawny Port
meets everythingCask-aged Port that turns amber and nutty through slow oxidation — and, with an age indication, one of the great value propositions in fine wine.
- Sweetness: can be medium-plus
- Acidity: can be medium-plus
Vintage Port
meets everythingThe pinnacle: Port from a single exceptional year, bottled young and matured in bottle for decades.
- Sweetness: can be medium-plus
- Acidity: can be medium-plus
Late Bottled Vintage Port
meets everythingSingle-vintage Port aged four to six years in cask before bottling — Vintage character without the decade of waiting.
- Sweetness: can be medium-plus
- Acidity: can be medium-plus
Moscato d’Asti
meets everythingLightly sparkling, grapey and sweet at around 5.5% alcohol — one of the few genuinely low-alcohol wines that tastes complete.
- Sweetness: can be medium-plus
- Acidity: can be medium-plus
Ruby Port
meets everythingThe entry tier: young, dark, fruit-driven Port aged briefly in large vessels to preserve primary fruit.
- Sweetness: can be medium-plus
- Acidity: can be medium-plus
Vin Santo
meets everythingTuscany’s dried-grape dessert wine, aged for years in small sealed barrels — nutty, oxidative and traditionally drunk with cantucci.
- Sweetness: can be medium-plus
- Acidity: can be medium-plus
Sémillon
A thin-skinned, botrytis-prone variety essential to Sauternes and to a unique long-lived dry style in the Hunter Valley.
- Sweetness: can be medium-plus
- Acidity: can be medium-plus
Touriga Nacional
Portugal’s most prized red variety: intensely floral, deeply coloured and firmly structured.
- Sweetness: can be medium-plus
- Acidity: can be medium-plus
Asti
The fully sparkling Muscat of Piedmont — sweet, grapey and frothy, and much improved since its Asti Spumante days.
- Sweetness: can be medium-plus
- Acidity: can be medium-plus
Auslese
"Selected harvest" — individually selected very ripe bunches, often with some botrytis. Usually, though not always, sweet.
- Sweetness: can be medium-plus
- Acidity: can be medium-plus
Lambrusco Grasparossa
The most tannic and structured member of the Lambrusco family, producing dark, dry sparkling red.
- Sweetness: can be medium-plus
- Acidity: can be medium-plus
Recioto della Valpolicella
The sweet original from which Amarone accidentally descended — dried Corvina grapes, fermentation stopped early.
- Sweetness: can be medium-plus
- Acidity: can be medium-plus
Sagrantino
Umbria’s ferociously tannic variety, with among the highest measured tannin levels of any wine grape.
- Sweetness: can be medium-plus
- Acidity: can be medium-plus
Touriga Franca
The most planted variety in the Douro, contributing perfume, colour and elegance to Port and dry reds.
- Sweetness: can be medium-plus
- Acidity: can be medium-plus
Trebbiano Toscano
A high-yielding, neutral variety planted across Italy and France, where it is called Ugni Blanc.
- Sweetness: can be medium-plus
- Acidity: can be medium-plus
Vin de Constance
A revived eighteenth-century Cape sweet wine from Muscat de Frontignan — historically among the most sought-after wines in Europe.
- Sweetness: can be medium-plus
- Acidity: can be medium-plus
Vin Doux Naturel
Roussillon’s fortified sweet wines — Banyuls, Maury and Rivesaltes — and among the few wines that genuinely work with chocolate.
- Sweetness: can be medium-plus
- Acidity: can be medium-plus
Albana
An Emilia-Romagna variety with thick skins, well suited to skin contact and to sweet passito wines.
- Sweetness: can be medium-plus
- Acidity: can be medium-plus
Bual
A medium-sweet Madeira variety producing raisiny, smoky fortified wine.
- Sweetness: can be medium-plus
- Acidity: can be medium-plus
Hárslevelű
Tokaj’s second variety, contributing perfume and honeyed richness to Furmint blends.
- Sweetness: can be medium-plus
- Acidity: can be medium-plus
Scheurebe
An aromatic German crossing with a pronounced grapefruit and blackcurrant character.
- Sweetness: can be medium-plus
- Acidity: can be medium-plus
Tinta Negra
The workhorse variety behind most Madeira, now increasingly acknowledged on labels.
- Sweetness: can be medium-plus
- Acidity: can be medium-plus
Tinto Cão
A low-yielding Douro variety prized for finesse and ageing capacity in Port blends.
- Sweetness: can be medium-plus
- Acidity: can be medium-plus
What the results mean
A wine matches an axis when its recorded range covers the level you asked for, not when its midpoint happens to land there. Asking for a medium-bodied red returns every red capable of being medium-bodied, which is the honest answer: a category genuinely spans a range, and pretending otherwise would hide most of what you could actually buy.
Where a wine misses one of your requirements it is still shown if it is close, with the miss marked. A near-match presented openly is more useful than a shorter list that quietly drops it — or, worse, one that includes it and says nothing.