Tasting notes, varietals, grapes - anything related to wine
26 posts • Page 1 of 1
I'd put Loire CB as a close second, but the above-mentioned seem to be the finest and most complex to me. I'm leaving out German Spatlese, since I really don't think they are stickies, but I might even have to pick them over Sauternes. In any case, does anyone else feel this way about them?
I would love more experience with german rieslings. I think they are more flexible than sauternes, but a top tier sauternes is incredible in my experience.
In short,no. There are just SO MANY wondrous stickies around the world.
É prohibido prohibir!
I'd put Tokaji-Aszú first, and please NOT essencia, then maybe some of the Loire wines, then maybe the Germans, then Sauternes/Barsac. And of course a lot depends on the producer. And I do love the Sauternes.
I'd put all of the botrytized wines ahead of the fortified wines, but even there, you can find some fantastic wines from the south of France that nobody really cares about and some of those are really delicious.
I'm not truly in love with many of the straw wines or the vin santos, although I'll drink them if you pour them.
G . T a t a r
Yes, but Vintage Port is a close second....
German Riesling makes my answer an easy "no." If not for German Riesling, however, I'd have to think about it long and hard ... does Madeira count as a dessert wine? richer styles of Sherry?
“All these characters spend their time explaining themselves, and happily recognizing that they hold the same opinions … how important they consider it to think the same things all together.” --- A.R.
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No; of course a good Sauternes can be very satisfying but sometimes it has a burnt quality to the flavor I'm not wild about (burnt caramel, maybe.)
IMO, dessert wines really start at the Auslese level on up -- Eiswein, BA and TBA. I prefer those, plus Loire Valley Chenin Blanc, to Sauternes, if I had to choose.
For me the Germans at BA, TBA and Eiswein level are the pinnacle. If we are including fortified, then Australian Rare level Tokay and Muscat would come next. After that it isn't so clear cut, but Sauternes would definitely be high in my second tier.
In order: Madeira, Port, Setubal, German BA, Alsace SGN, Loire, then Sauternes.
German TBAs are by far my favorite.
I'd edit this quickly before you get perma banned....
I'm glad you're bringing the Port next month as I'm not letting you have any of the wonderful old Sauternes I've got on the chopping block!
There are, of course, other excellent sweet wines. But as a category, none can, in my opinion equal the "seriousness", subltety and depth of Sauternes.
I would qualify that by saying there are, of course, examples of other wines that are equally striking.
But these are exceptions.
Furthermore, I don't see Sauternes as just a dessert wine.
Great post. I agree that Sauternes wins on subtlety and depth. But personally, I love the acidity/sweetness that I get from the more cool climate regions, Loire, Germany, and Canada. But Port is the King of Desert Wines. (Sauternes/Barsac might be the Queen.)
I'm not sure how anyone who has tried german dessert wines or aged port could say this with a straight face.
The complexity of Madeira blows away what I find in Sauternes, even great ones with age. The diversity of Port categories also provides me with more drinking pleasure than does great Sauternes. I own lots of Sauternes and enjoy drinking it, especially 20-40 year old versions from top producers, but I never find the complexity that I find in some other dessert wine types.
I've had bad luck....every single Madeira I've ever had has been cooked
"Build a man a fire and he will be warm for a day. Set a man on fire and he will be warm for the rest of his life."
"Well, wine only turns into alcohol if you let it sit" -- Lucille Bluth
"The Packers f'n suck" -- Todd French
German TBA takes it for me.
That said i do think Sauternes is the leader for value in non-fortified dessert wines, and the best examples are clearly world class.
I love Sauternes, and I drink it often.
Do I like it "above" all other dessert wines? It's quite different from TBA German Riesling and Tokaji, which I also really like, but tend to drink less of those because they are harder for me to find in my price range. I'm not sure how you can even compare any of those with vintage and tawny Ports. If I feel for Port, I can't just turn around and grab a Sauternes and say, "Well, this is better than Port anyway." Of course, I can't do the reverse, either. They serve completely different functions for me, and I want them at non-overlapping times.
So I guess my answer is that I love Sauternes, but I'd like a wide variety of dessert wine selections on hand, please.
All the wines mentioned are wonderful, but if I could have only one on a desert island (dessert island?) it would be a red Recioto della Valpolicella, preferably Quintarelli or Bussola.
IMO, this is Tony Bennett at his
Surprise, suprise Seriously, I have had some really nice examples of these, but have never really explored in depth. I'll have to have a few more.
Have to agree with Frank here. I enjoy Sauternes, but feel I am limited to when I can drink them: many times, the alcohol shows through and the burnt-bitter flavors are difficult to match, unlike riesling and Loire stickies which can pretty much go with everything. I also enjoy the vin pailles from the Rhone as well, but those are pretty expensive and rare.
Mark $ v € ® e ¡ k @
well, I just had a 2005 Baumard QdC aand it has spun my head a bit. i like the briny character of Sauternes, if that makes sense, but I'm glad to be able to have them all.
26 posts • Page 1 of 1