Dessert Wine Education?

[cbarre02]

I would like to eduacate my self on the subject of dessert wines. I was wondering if any one could recomend some books that would lead me in that direction.

Thanks

[Gifted Gourmet]

How about this from Wine Diva?

Four books to educate yourself on dessert wines! Enjoy both the learning and the pleasures of the wines....

[Busboy]

Books about wine are kind of like books about sex. They can be pretty informative but they're no substitute for actual experience. I'd suggest that, given the people who post to this board, you ask as well for reccommendations for reasonably priced, representative wins that will reward a newcomers affection without breaking his bank. (I'll be taking notes, as well).

A good half-bottle of Muscate de Beaumes de Venice can likely be found for less than $20; this would give you something to sip on while you read.

[cbarre02]

ok... so i am new to wine in general, what is a good way to dive into this ocean.

[Jason Perlow]

Have a look at some of our existing threads on ports and sherries:

http://forums.egullet.org/index.php?showtopic=37189

http://forums.egullet.org/index.php?showtopic=38100

http://forums.egullet.org/index.php?showtopic=19986

http://forums.egullet.org/index.php?showtopic=37396

http://forums.egullet.org/index.php?showtopic=34501

http://forums.egullet.org/index.php?showtopic=25751

Sherries of course can be sweet or dry -- the type of most interest is probably Pedro Ximenez which made from the sweet P.X. grape. Amontillados can also be on the sweet side.

Sauternes (And Saussignac/Monbazillac, all sweet wines made with the Semillon grape)

http://forums.egullet.org/index.php?showtopic=19578

This of course is just scratching the surface, but its a good start.

We've also had many threads on Icewine, dessert Rieslings (Auslese, Beerenauslese, TBA, Eiswein), Muscats, etc. Just use the search engine or the Google eG button.

[cbarre02]

thanks

[Brad Ballinger]

Diving into the ocean of dessert wines is a tall (or deep) order. They tend to be more expensive on average than table wines. They also tend to be less versatile. And there are good and bad ones alike. I've had some that have blown me away and others that are nothing more than sugar water. The following applies to non-fortified dessert wines.

Some things to keep in mind. The wine should be sweeter than the food with which you a pairing it. This is a general rule, which means exceptions exist, but still a good one to follow for starters. If the food is markedly sweeter, the wine will taste more astringent when paired with the food.

Another generalization. As the age, the sugar in dessert wines loses its sweetness. The sugar is still there in the same amount, it's just that how it presents itself changes. Often it takes on a caramelized quality (versus a honeyed quality) and can even take on a burnt (in a good way) character like the topping of a creme brulee. This is for white dessert wines.

Many dessert wines are great partners for strongly flavored cheese, especially bleus.

The list of books provided above is good background reading. But, of course, the real learning is in the tasting.

[Steve Klc]

Cory--here's a very basic trend piece I wrote for Food Arts maybe 5 years ago, but you still might find it helpful:

http://www.pastryarts.com/Articles/Sweet%2...tWineIntro.html

I explored pastry chefs and their relationship with dessert wine, in a longer piece in the January 2000 issue.