Sweet Wines Aren't Just For Desserts

Sweet wine is a master of contrast. Sugar loves salt. Sugar tames heat. And a great sweet wine carries enough acidity to keep every sip fresh instead of syrupy. That is why the classics were never really about cake – think Sauternes with foie gras, Riesling with spice, honeyed whites with a wedge of blue cheese. The more dramatic the dish, the better the match.
Behind the great Sauternes and Barsac sits noble rot ( Botrytis – a friendly fungus that shrivels the grapes on the vine ). The water goes, the sugar and flavour stay. Hence the apricot, honey and saffron in the glass.

3 products