Shriveling. Rotting. Dousing with alcohol. Wineries will put their grapes through almost anything to satisfy a wine lover's sweet tooth. Dessert wines, often rare and expensive, are unique wines and the most difficult to make; but when successful, they earn some of the highest ratings given by our editors.
For the full article, check out the new issue of Wine Spectator, on newsstands October 31, 2002.
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