tag:blogger.com,1999:blog-6745824333843276309.post1487155324594580650..comments2023-08-10T03:46:17.650-07:00Comments on Just JoeP: "Desserty" Wine BasicsJustJoePhttp://www.blogger.com/profile/02882794348703779345noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6745824333843276309.post-28098729808784028852010-12-15T12:27:05.021-08:002010-12-15T12:27:05.021-08:00I think you mean dessert wines, although at first ...I think you mean dessert wines, although at first I was curious to hear about local vineyards. <br /><br />Some comments:<br />Port does not have to be all that sweet. Tawny ports (10y or older) tend to be less sweet than ruby port or generic port. Late-bottled vintage can be a mixed bag -- at best fantastic value for money. True vintage can be very expensive but also beyond belief. Or, of course, a waste of money. I think a decent brand of 10-yr tawny is usually the best bet.<br /><br />Rieslings: some reislings are not at all sweet, especially, I find, the ones from the french side of Alsace. They can be quite spicey and floral and better as a starter or with food than dessert. But the Germans do seem to do the sweeter rieslings quite well. If you want to go for the full dessert experience with this grape, go for a Late Harvest Riesling.pykerhttps://www.blogger.com/profile/06845984235403387118noreply@blogger.com