Dessert wine is perhaps the oldest style of wine. Pre-dating biblical times and modern fermentation techniques, dessert wines were made around the world from a magnitude of different grapes. From muscat, to grenache, to ferment these wines have been about creating versatile, luscious styles that not only have a place at the dessert table but all throughout the meal, complimenting a myriad of cooking styles and dishes. In this class we will examine major styles of dessert wines including production methods, historical relevance, geographical locations, grape varietals, sugar scales and wine assessment, serving techniques, and pairings. A few highlights include Champagne, Tokaji, Sauternes, Sherry, Banyuls and Maury, Chenin Blanc, Riesling, and Ice Wine. Also included will be the various styles of muscat including Australian examples, Samos, Constantia, Moscato d’Asti, and Muscat d’Rivesaltes.

Materials: Wine Folly The Essential Guide (Avery Press)

Wine: Please choose a varietal from the varietals listed above to bring to class.