Wine Wednesday ~ Fruit Wines and Dessert Wines

Fruit & Dessert Wines              by Marty Cook

The topic for our next Wine Wednesday on July 28^th at 7:00 p.m. (Eastern/New York time) may initially be off-putting to some, as “Fruit & Dessert Wines” raises the suggestion that our discussion will revolve around sweet wines.  I like to think of it as “sweet wines with a purpose!”  Yes, it is true that most dessert wines are sweet or sweeter, and many also carry a higher percentage of alcohol by volume.  But, who’s to say that you cannot drink a dry sparkling wine with your dessert item?  Even more importantly is the fact that one’s initial impression of “sweet” upon hearing the words “fruit and dessert wines” completely neglects the inherent food pairings that are enhanced by such wines.  My rule of thumb for dessert wines is that the wine should be as sweet or sweeter than the dessert. But, you may enjoy something less sweet, which is your prerogative.

True, there is a bias among most “dry” wine drinkers by the implication of “sweet” wine.  But, during this episode of Wine Wednesday, I ask that you put that bias aside and consider the possibilities.  There is an entire genre of delicious, albeit, sweet or sweeter wines that you really should consider.  And, during this discussion, I am not including the slushie crowd from one of those sweet wine-producing wineries.  Although it is undeniable that there is a market for such swill (because you can hide a multitude of sins, i.e. bad wine, with enough sugar), that will not be our focus during this event.

We will rise above the cotton candy-flavored wines to such types of wines as Port, Sherry, Sauternes (and, not that California invention of “Sauterne”), Ice Wine, Riesling, Gewürztraminer, and well-made Moscato (and, not industrial grade bulk Moscato).  There are also sparkling wines that are served as dessert wines.  My favorite is a nice Asti, although you could go in another direction and choose a Brut or Extra Dry Champagne or Prosecco. Remember that I said in the onset that “most” fruit and dessert wines are sweet.  There are also a number of very delightful and inexpensive fruit-based varietals or blends with which to explore.  I will try to have some of those on hand to discuss during our upcoming Wine Wednesday on July 28^th at 7:00 p.m. Eastern/New York time.

I have attached a brief article (or see it here at Usual Wines ) to this announcement that will give you some additional detail on dessert wines and perhaps more ideas as to the wine you wish to select for Wine Wednesday.  So, give it some thought and join us next Wednesday to discuss “Fruit & Dessert Wines”!  Oh, and, as always, please photograph the front and back labels of your bottle and email them to WineCat@pa.net  by 11 p.m. Tuesday for inclusion in our Wine Wednesday PowerPoint lineup of wines to be discussed.  Thanks!

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