How sweet it is?

By The weekly winer 30 October 2007 03:43:00

Sweet things come to those who are patient.  Leaving grapes to be picked late in the harvest, can mean a real treat for all you sweet tooth's out there. Allowing the grapes to shrivel a bit, residual sugars are concentrated and preserved, and with a touch of Brandy, creates a wine that is richer, thicker, and sweeter than ordinary table wines.  These fortified wines, also known as dessert wines, are not only enjoyable after dinner, but could also be enjoyed in your dinner as well. 

That's right, dessert wines such as Sherry, Port and Marsala are very popular for making delicious cuisine.  Usually, if speaking of dessert wines in a glass, most wine lovers tend to be a bit skeptical, preferring a type of wine that is more dry than sweet.  Though I can appreciate a fine glass of dry Merlot or Cab, I must admit that the first time I tasted a glass of port, I was simply hooked.  I don't know if it was because of the sweet aromas, but I do know that it was heavenly. 

Common flavors for dessert wines include peach, almond, oak and herbs, but for me it took me back to my favorite childhood candy that of toffee.  Since then, it sort of expanded my horizon as far as wine was concerned.  I was in California's Wine country at the Geyser Peak vineyard that I had the honor of tasting their award winning Tawny Port straight from the Oak barrel.  It's an experience that I could never forget and I would definitely recommend this wine to everyone.  Just let the awards speak for itself:

Geyser Peak Tawny Port, Cucamonga Valley 1999 vintage

Winona Daily News

4/6/2005

"won "Best New World Port""

-- John Breitlow

4/1/2002

88 Points

"This wine has burnt orange in color with aromas of toffee, coffee, dry orange zest, and roasted nuts with hints of berries. The flavors of pralines, coffee, brown sugar and dry citrus zest are concentrated with good depth followed by a fruity, nutty finish. "

-- Joseph L. Sullivan

Best of Class

2006 San Francisco Chronicle Wine Competition

1/1/2006

Best of Class

2005 New World International

6/1/2005

Sweepstakes

2005 Monterey Wine Competition

6/1/2005

Gold

2005 West Coast Wine Competition

6/1/2005

Sweepstakes

2005 San Diego Wine Competition

6/1/2005

Gold

2005 Tasters Guild International Wine Judging

6/1/2005

Gold

2005 Orange County Fair Wine Competition

6/1/2005

Best of Class

2004 Los Angeles County Fair

6/1/2004

Best of Class

2004 California State Fair Wine Competition

6/1/2004

Gold

2004 Riverside International Wine Competition

5/1/2004

Gold

2003 New World Competition

6/1/2003

Gold

2003 Orange County Fair Wine Competition

6/1/2003

One of the luxuries of being a wine enthusiast is that the possibilities are endless, and there are literally thousands of types and ways to enjoy wine.  So the next time you're at dinner, make life a little sweeter by trying a glass of dessert wine instead of the usual coffee or tea. Or to make life a lot sweeter, try it with dessert as well because they tend to compliment each other.  Just remember, that the wine should be sweeter than the dessert it's paired with.  This is because they are all acid balanced. This acid will become more pronounced when you have a sweet dessert. If the dessert wine is sweeter than the dessert you don't notice the change in the wines acidity as much.

Many times it is assumed that a sweet wine will combine with the sweetness of the dessert but actually it is just the opposite. The wine will generally be perceived as less sweet or crisper. 

Speaking of wines for dessert, there are some less practical methods to enjoy our beloved grape juice.  Less conventional ways can give a little added fun and style to your dining experience.  For instance, Champagnes can be served in the form of sherbet or blended as a tropical treat. 

So whether it's wine for dinner, for dessert, or for fun, keep in mind that some things can be extraordinary if we're up for it and that this is just another excuse of how sweet life really is.

"Port is not for the very young, the vain and the active. It is the comfort of age and the companion of the scholar and the philosopher."

-Evelyn Waugh

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