Beyond Portuguese Dessert Wines ...

[Roy Hersh]

What appellation makes your favorite dessert wines after Port, Moscatel de Setubal & Madeira?

[Gary Richardson]

My wife and I have become serious fans of Vin Santo. They will never replace Port for me, but I have become fond of them.

-- Gary

[Frederick Blais]

Definitively Tokaji!

[Eric Ifune]

Tough question, but I'm going to answer Rhine wines, BA and TBA's.

[Glenn E.]

Tokaji and TBA... to which I would probably add Sauternes if I'd ever had a really good one!

[Andy Velebil]

What appellation makes your favorite dessert wines after Port, Moscatel de Setubal & Madeira?

Is there really any other

Seriously though, I enjoy Sauternes, tokaji, and Sherry. And some Ice Wines too, but they are kinda few and far between

[Joerg M]

Although my own flagship is Tokaji, I do not want to miss Massandra wines, especially the White Muscat from the Red Stone, Prince Golitzin´s 7th Heaven (great name right?) and the Black Doctor.

[Moses Botbol]

Tokaji and Quebec Ice Wine.

[Paul Fountain]

It probably isn't that suprising that it is Rutherglen for me. It is the region that started me on fortifieds. My proximity to the region means I can get some quality wines at a very good price. Conversely, because I'm so far away from everywhere else we often pay a hefty premium for anything that is brought in from Europe. I do like a good Sherry though

[Ray Barnes]

I don't really have a clear favourite among non-Portugese dessert wines, although I am becoming very partial to botrytised wines from Alsace, the Loire and Germany. My last sweet treat was the Domaine Weinbach 2004 Riesling Grand Cru Schlossberg Cuvee Ste. Catherine L'Inedit! (sic), which had just under 30g/l residual sugar, 13.5% alcohol, intense acidity, and was absolutely sensational. Its exquisite balance was oddly reminiscent of a Terrantez madeira much enjoyed last December.

It is amazing how a great dessert wine can be balm for the soul and body in very challenging times.