After Dinner and Dessert wines

Often referred to as dessert wines, sweet wines are produced globally. A myriad of techniques can be used to coax residual sugar into the finished wine. The ‘Noble Rot’, Botrytis, occurs when growing conditions are just right. The Portuguese create sublime age-worthy wines in the Douro Valley by adding brandy to partially fermented grape juice. And, closer to home, Canada produces the gold standard of Icewine, a luxurious, viscous wine made by crushing frozen grapes. Favorite sweet styles of oenophiles always display a balance of sugar & acid, and are nimble, not cloying.
Mike Burns

Best In Class

Inniskillin Niagara Estate 2017 Vidal Icewine

Niagara Peninsula, Canada

$55-60
CSPC 551085     

Paradise Ranch 2014 Sauvignon Blanc Icewine

Okanagan Valley, Canada

$60-65
CSPC 830844

Judges Selection

Takasago Plum Sake Ume

Japan

$38-40
CSPC 768497

Zenato 2011 Recioto della Valpolicella Classico

Veneto  Italy

$55
CSPC 755343

Fortified Wines

Best In Class

Kopke 10 Year Old Tawny

Douro,  Portugal

$38-42
CSPC 775949

Judges Selection

Adega de Favios 2007 Moscatel Reserva

Douro, Portugal

$29-32
CSPC 808950

Porto Monge Tawny 10 Anos

Douro, Portugal

$35-38
CSPC 799314

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