Kaassaegsete

Kaassaegsete are a type of fortified dessert wine originating from the Estonian islands of Saaremaa and Hiiumaa. The term "kaassaegsete" translates to "fortified wines" in English, referring to the wine's high alcohol content achieved through the addition of a neutral grape spirit.

The production of kaassaegsete dates back several centuries and is closely tied to the local tradition of winemaking. The wines are typically made from a variety of grape cultivars, including varieties such as Riesling, Müller-Thurgau, and Cabernet Franc. The grapes are harvested and fermented separately, before being fortified with the neutral grape spirit and left to mature in oak barrels.

During its maturation period, the wine undergoes a process known as solera, where a small portion of the wine is removed and replaced with the new wine from the current harvest, thus blending the multi-year products together. This technique is similar to that used in the production of sherry and port wine.

Kaassaegsete is known for its rich, complex flavor profile typically featuring notes of dried fruits, caramel, and toasted oak. The wine's high alcohol content can range from 15% to over 20% ABV, depending on the specific production methods used. In Estonia, kaassaegsete is often served as a dessert wine, either on its own or paired with sweet pastries and traditional Estonian desserts. It is also sometimes enjoyed as an after-dinner drink or as a digestif. The popularity of kaassaegsete is largely limited to Estonia and surrounding countries, where they are considered a traditional and cultural component of the local wine scene.