Well, howdy there! Let’s gab a bit about them fancy sweet wines, the ones they call “dessert wines”. I ain’t no expert, mind you, but I’ve tasted a thing or two in my day, and I know what I like. So, let’s get down to it, shall we? This here’s all about brands of dessert wine, though I reckon I’ll mostly be talkin’ ’bout the kinds rather than the actual brands, you see. Them brands, they change faster than the weather, but the types, well, they stay put mostly.
First off, we got them strong wines. They call ’em “fortified”, which just means they poured some strong liquor in ’em to make ’em pack a punch. The most famous one is Port. Yep, that dark, sweet stuff that warms you right up. But there’s more than just Port, you know. There’s Banuyls, Riversaltes, and Maury, all from France. Sound fancy, don’t they? Then there’s Licor de Tannat from somewhere called Uruguay, and Mavrodaphne from Greece. Oh, and can’t forget Ridge’s Zinfandel Essence from California. That’s ‘Merica for ya!
- Port
- Banuyls
- Riversaltes
- Maury
- Licor de Tannat
- Mavrodaphne
- Ridge’s Zinfandel Essence
Now, some folks like their sweet wines with somethin’ sweet, like them creams and custards and puddings. For that, you got lots of choices. Them bubbly wines that ain’t too sweet, the ones they call “demi-sec sparkling wines,” them’s good. Or you got them wines made from grapes picked late, like late-harvest Riesling and Muscat. And then there’s them ice wines, made from grapes froze right on the vine. Sounds crazy, but they’re mighty tasty. These same wines are good with cakes and cookies too, and so are things like Sauternes, vin santo, and Malvasia di Lipari. Lots of fancy names, I tell ya.
But what about chocolate? Ah, chocolate! That needs somethin’ special. I reckon most of them sweet wines would go good with chocolate, but some are better than others. You gotta find the right one, the one that makes the chocolate taste even better, and the wine taste even better too. It’s all about findin’ that perfect match, like findin’ the right shoes for your feet.
Then there’s this one wine, they call it the King of Dessert Wines. That’s a big title, ain’t it? It’s called Tokaji Asz�. Don’t ask me how to say it, I just call it “that fancy Hungarian stuff”. They make it from grapes that got all shriveled up and sweet, they call it “noble rot”. Sounds kinda gross, but it makes the wine somethin’ special. They pick them grapes one by one, then they soak ’em in juice or young wine, and that’s how they get it so sweet and flavorful.
Sauternes and Riesling, now them’s two wines that are kinda sweet but also kinda tart, you know? They got a good balance, like a seesaw that ain’t tipped too far one way or the other. Them’s good with fruit, too, if you like that sort of thing. Or you got them sweet bubbly wines, or the ones they call “semi-dry cavas.” Them’s kinda like the bubbly ones I talked about earlier, but maybe not quite so sweet. They’re good for just about anythin’, I reckon. Refreshing, they call ’em.
Choosing a dessert wine, well, it ain’t rocket science. It’s all about what you like. Don’t let nobody tell you what you should drink. If you like it sweet, go for somethin’ sweet. If you like it kinda tart, go for somethin’ kinda tart. And if you like it strong, well, go for somethin’ strong. That’s my motto, anyway. Drink what you like, and don’t worry about what nobody else thinks. And that’s about all I gotta say about types of dessert wine.
There are so many different kinds and brands of dessert wine out there. Some folks like the red dessert wines, some folks like white dessert wines. Some are light and fruity, some are rich and heavy. Some are sweet, some are not-so-sweet. It’s enough to make your head spin! But the important thing is to find what you like. Don’t be afraid to try new things. You might just discover your new favorite wine. And that, my friends, is the best kind of discovery there is.
