Category Archives: DESSERT WORLDWIDE

Pillitteri Vidal Icewine 2016

Pillitteri Estates Winery, Icewine, VQA Niagara-on-the-Lake, Ontario, Canada, 2016 On VQA Niagara on-the-Lake, and its parent appellation VQA Niagara Peninsula. On vidal. This wine: lot No. L210817, varietal (legally >=85%) vidal, icewine, coated natural cork closure, 11% abv, 375 ml, … Continue reading

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Tamar Ridge Riesling 2012

Tamar Ridge, Limited Release, Dessert Wine, Riesling, Tasmania, Australia, 2012 This wine: varietal riesling, screw cap closure, 7.5% abv, 375 ml, Vintage Wines, £18.90 (07/17) Consumer tasting note: a rich nose of exotic fruit, dark marmalade, dried citrus and honeyed … Continue reading

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Hermits Botrytis Semillon 2011

De Bortoli, Hermits Hill Botrytis Semillon, Riverina, New South Wales, Australia, 2011 This wine: varietal semillon, screw cap closure, 10.5% abv, widely available, 375ml, £9 (2016) Consumer tasting note: a good botrytised nose of thick orange marmalade, super-ripe yellow peach and … Continue reading

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Santa Cristina Vin Santo 2009

Santa Cristina, DOC Vin Santo della Valdichiana, Tuscany, Italy, 2009. See my Vin Santo entry for details of the typical production process. This wine: a blend of trebbiano toscano and malvasia, fully ripe grapes dried for 5 months, then gently pressed, the … Continue reading

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Rieussec Sauternes 2010

Chateau Rieussec, (GC Classe 1855 Sauternes), AOC/AOP Sauternes, Fargues, Bordeaux, France, 2010 This wine: a semillon dominated blend with sauvignon blanc and muscadelle, about 2 years in oak using about 50% new barrels, natural cork closure, 14% abv, BBR, £36 (2015) … Continue reading

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Tokajbor-Bene Tokaji Aszu 5 Puttonyos 2002

Tokajbor-Bene, Tokaji Aszu 5 Puttonyos, Hungary, 2002 Where is Tokaj and what is its special terroir? Tokaj is the name of the town and the region, which runs for 5o miles northeast to southwest along the southern face of the … Continue reading

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Mullineux Swartland Straw Wine 2013

Mullineux, Straw Wine, WO Swartland, South Africa, 2013 Grapes (varietal chenin blanc) harvested at normal ripeness level, then raisined in the open air on racks for 3 weeks, concentrating sugars, acids and flavours.  Then whole bunch pressed, and put to 5th … Continue reading

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