Sweet Surprises

Dessert wines are unique, alluring and too often overlooked
Bruce Sanderson
Issue: October 31, 2002

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.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Free Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories