Sweet doesn’t mean simple. In this episode, I break down the world of dessert wines—what they are, how they’re made, and how to actually serve and pair them. We’ll hit the major styles (sparkling, lightly sweet still whites, rich & honeyed, sweet reds, and fortified wines) and the methods behind the sweetness: stopped fermentation, late harvest, noble rot (botrytis), passito/straw-dried, and ice wine. I’ll walk you through hallmark bottles—Moscato d’Asti, Riesling Spätlese, Sauternes, Tokaji Aszú, Vin Santo, Recioto della Valpolicella, Port (Ruby, LBV, Vintage, Tawny), PX Sherry, and Madeira (Bual/Malvasia)—plus serving temperatures, small-pour tips, how long they keep after opening, and easy pairing rules (hello, chocolate, blue cheese, and fruit desserts). If you’ve ever wondered which sweet wine to bring for dessert—or to pour as dessert—this is your friendly, no-jargon guide to sipping smarter.→ Learn more and get more content at ⁠⁠⁠⁠⁠⁠⁠https://hopp.bio/wineacita⁠⁠⁠⁠⁠

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