Sweet Wine

'Sweet wine' usually means everyday-drinking wines with noticeable residual sugar — Moscato d'Asti, sweet Riesling, Lambrusco Dolce, White Zinfandel. 'Dessert wine' usually means higher-alcohol, higher-sugar wines served in small pours after a meal — Port, Sauternes, Tokaji, ice wine and late-harvest. We stock both.

Start with a Moscato d'Asti — lightly fizzy, low in alcohol, peachy and forgiving. A sweet German Riesling (look for 'Spätlese' on the label) is the other easy entry point. Both are food-friendly and approachable.

Spicy food is the best match — Thai, Indian, Korean barbecue — because sweetness tames heat. Salty cheeses like blue cheese and aged Gouda work beautifully, as do fruit desserts and brunch dishes. Avoid pairing sweet wine with rich savory meats.

Longer than dry wine — sugar acts as a preservative. Most sweet whites keep about a week refrigerated, and fortified wines like Port stay good for several weeks. Re-seal and keep them cold.