Dessert

Dessert · Full-bodied · Medium acidity · Elegant

Botrytised Gewurztraminer at near-Sauternes ripeness, made only in noble-rot vintages. Saffron honey, candied rose and an apricot-jam palate.

Dessert · Full-bodied · High acidity · Contemplative · Elegant

Weinbach's noble-rot Pinot Gris from the Altenbourg lieu-dit. Honeycomb, candied apricot and saffron honey; a multi-decade dessert wine made only in exceptional vintages.

Dessert · Full-bodied · Low tannin · High acidity · Elegant · Contemplative

Tenuta Lieselehof's hyper-rare passito dessert wine from air-dried Piwi-variety grapes with approximately 300 grams residual sugar. The cellar's Quintessenz bottling sits at the apex of the dessert wine range; tiny allocations of around 800-848 bottles per vintage.

Dessert · Full-bodied · High acidity · Elegant · Festive

Premier Cru Classe Sauternes (1855), with an exceptionally high Semillon content (up to 100% in some vintages) that delivers a concentrated, pure expression of noble rot. Pineapple, candied citrus, honeycomb, and powdered ginger with vivid acidity; the 2013 renaissance under Silvio Denz transformed quality.

Dessert · Full-bodied · High acidity · Elegant · Contemplative

One of the most consistent Premier Cru Classe Sauternes, with Rieussec's distinctive high Semillon content yielding a wine of great concentration and rich tropical fruit. Honey-drenched pineapple, orange, mango, and caramel with vibrant acidity and a very long finish.

Dessert · Full-bodied · High acidity · Contemplative · Elegant

Botrytised sweet Sauternes; the sole Premier Cru Superieur in the 1855 Sauternes classification. Semillon-dominant with intense noble-rot character: beeswax, saffron, apricot, and honey balanced by electric acidity. Ages for decades and improves for 50 or more years in great vintages.

Dessert · Full-bodied · High acidity · Elegant · Festive

The second sweet wine of Lafaurie-Peyraguey, sharing the estate's Bommes terroir and high Semillon content. White peach, apricot, and lemon cream notes lead a direct, energetic palate with mellow sweetness balanced by lively acidity. More accessible in youth than the grand vin.

Dessert · Full-bodied · High acidity · Elegant · Festive

The second sweet wine of Chateau Rieussec, named after the Carmelite monks who founded the estate. Shares the same high-Semillon blend and botrytised character as the grand vin, with apricot, candied ginger, saffron, and orange blossom in a sweeter, more approachable style.

Dessert · Full-bodied · Low tannin · High acidity · Contemplative · Elegant

Late-harvest Verduzzo Friulano from cult Bressan. The cellar's dessert bottling from air-dried grapes.

Dessert · Full-bodied · Low tannin · High acidity · Contemplative · Elegant

Late-harvest Picolit from Dario Coos in the Colli Orientali. Picolit is one of Italy's rarest grapes thanks to its floral abortion, which leaves clusters with very few berries.

Dessert · Full-bodied · Low tannin · High acidity · Contemplative · Elegant

Late-harvest Verduzzo Friulano from the Ramandolo amphitheatre at Nimis. Dario Coos is the village reference and Il Longhino is the cellar's flagship Ramandolo DOCG.

Dessert · Full-bodied · Low tannin · High acidity · Contemplative · Elegant

Late-harvest Picolit from Ronchi di Manzano. The cellar's DOCG dessert wine made from the historically rare grape.

Dessert · Full-bodied · Low tannin · High acidity · Contemplative · Elegant

Foreau's most rarefied Moelleux. Produced only five times in the domaine's century-long history (1947, 1990, 2011, 2015, 2020).

Dessert · Medium-bodied · Racy acidity · Festive

A rare Eiswein from the Mulheimer Helenenkloster, a site Richter reserves for ice wine: piercing acidity carrying intense concentrated frozen-grape sweetness.

Dessert · Full-bodied · Racy acidity · Contemplative

The most expensive young white wine on earth in great vintages: a tiny-production, intensely botrytised Scharzhofberg TBA of liqueur-like concentration and electric acidity.

Dessert · Full-bodied · Racy acidity · Contemplative

Eiswein from frozen Riesling berries: candied lemon, frozen peach and razor-sharp acidity.

Dessert · Full-bodied · Racy acidity · Contemplative

Muller-Catoir's late-harvest Rieslaner Auslese from the Mussbacher Eselshaut: candied apricot, honey, racy slate acidity and a profoundly long close.

Dessert · Full-bodied · Racy acidity · Contemplative

Schloss Johannisberg's gold-foiled Trockenbeerenauslese from individually selected botrytised berries: liqueur-like, candied stone fruit and saffron over racy slate acidity.

Dessert · Full-bodied · Racy acidity · Contemplative

Robert Weil's Graefenberg Eiswein from frozen Riesling berries: crystalline concentration of yellow stone fruit, candied citrus and razor-sharp acidity.

Dessert · Full-bodied · High acidity · Romantic

Schloss Johannisberg's pink-foiled Beerenauslese from selected botrytised berries: candied peach, dried apricot and honey balanced by Rheingau Riesling acidity.

Dessert · Full-bodied · Low tannin · High acidity · Contemplative

Antoniou PDO Vinsanto: long oak-aged in rock-cut chambers of the historic Megalochori cellar.

Dessert · Full-bodied · Low tannin · High acidity · Contemplative

Art Space PDO Vinsanto: long oak-aged sweet wine from the 1861 family canava at Exo Gonia.

Dessert · Full-bodied · Low tannin · High acidity · Contemplative

Karamolegos Vinsanto: sun-dried Assyrtiko-led blend with caramel, dried fruit and high-acid lift.

Dessert · Full-bodied · Low tannin · High acidity · Contemplative

Boutari PDO Vinsanto: sun-dried Assyrtiko-led blend with caramel and dried-fruit depth, high-acid lift.

Dessert · Full-bodied · Low tannin · High acidity · Contemplative

Historic Canava Roussos Vinsanto: long-aged sun-dried Assyrtiko-led blend; older 20 and 25-year aged bottlings available occasionally.

Dessert · Full-bodied · Low tannin · High acidity · Contemplative

Sun-dried Assyrtiko-led Vinsanto with long oak ageing. Dried fig, caramel and apricot with high acidity preserving lift.

Dessert · Full-bodied · Low tannin · High acidity · Contemplative

Long-aged Vinsanto: 12 years in oak gives oxidative depth, dried fruit and walnut character with persistent acidity.

Dessert · Full-bodied · Low tannin · High acidity · Contemplative

Two-decade oak-aged Vinsanto with deep oxidative complexity, candied orange and saffron lift. A long-aged PDO Vinsanto.

Dessert · Medium-bodied · Low tannin · High acidity · Festive · Fruity

Younger-release Vinsanto from Argyros. Bright dried-apricot and honey character with acidity preserving lift through the sweetness.

Dessert · Full-bodied · Low tannin · High acidity · Contemplative

Long-aged Gaia Vinsanto: oxidative depth with caramel, walnut and dried-fig core lifted by Santorini's high natural acidity.

Dessert · Full-bodied · Low tannin · High acidity · Contemplative

Gavalas PDO Vinsanto: sun-dried Assyrtiko-led blend with caramel and dried-fruit depth, high-acid lift.

Dessert · Full-bodied · Low tannin · High acidity · Contemplative

Long-aged cooperative Vinsanto. Twelve years in oak yields oxidative toffee and walnut depth with persistent acid.

Dessert · Medium-bodied · Low tannin · High acidity · Festive · Fruity

Cooperative entry-tier PDO Vinsanto. Dried apricot and honey with high acidity preserving lift.

Dessert · Full-bodied · Low tannin · High acidity · Contemplative

Venetsanos PDO Vinsanto from the restored Megalochori cliff cellar. Long oak ageing produces oxidative caramel and dried-fruit depth.

Dessert · Full-bodied · Low tannin · High acidity · Contemplative

Volcan Wines PDO Vinsanto: long oak-aged Santorini sweet wine from the historic Vothonas cellar.

Dessert · Full-bodied · High acidity · Contemplative · Elegant

One of Italy's greatest botrytised dessert wines. Acininobili (noble berries) is produced from 100% botrytis-affected Vespaiola grapes, selected berry by berry in the best vintages. The Sauternes influence is explicit: Maculan was inspired by a trip to Bordeaux in the late 1970s and applied the Trockenbeerenauslese selection principle to Vespaiola.