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April/May
2008
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Wine Review
Archive - Italy, Dessert Wines
($30, 375
ml). Luscious apricot, mandarin, honey
and cream are sweet, ripe and full-bodied
in this dessert wine, with a long, complex,
lingering finish. Ready to drink now and
over the next couple of years. (Winery
Spotlight, 04/06)
($N/A). Moderate initial sweetness is
quickly replaced by a burnt sherry character
and dry, alcoholic finish. Not a classic
Vin Santo. Better as an aperitif than
at dessert. Ready to drink now. (Italian
Connection, 02/04)
($50). Luscious
honeyed fig character, with racy acidity
and enchanting floral accents. A beautiful
wine that has a finish that never ends!
Ready to drink now. For a cheese course,
pair with Gorgonzola Dolce (the younger,
creamier version of Gorgonzola -- it's
not literally sweet) served with dried
apricots and dates. (Weekend Wine, 05/03)
($35). Loved this wine. Loads of dried
fig fruit flavor with toasted almond and
caramelized brown sugar accents. Lovely
finish. Ready to drink now. (Robyn's Picks,
06/01)
($17,
375 ml). An incredibly good wine at
an astonishingly good price. Loved the
delicate orange blossom accents to the
honeyed peach and candied orange rind
flavors that linger on the rich, sweet
finish that includes a mouthwatering
burst of acidity. Ready to drink now.
(Italian Connection 10/06)
($30, 375 ml).
Aromatic fig, honeycomb and spices introduce
a rich, intense wine, with honeyed fig
and orange zest flavors that linger on
a focused finish. A sexy wine - rich and
exotic and lush. Ready to drink now and
over the next two or three years. (Italian
Connection 10/06)
($45, 375 ml). A
new red dessert wine from Maculan, made
from Cabernet Sauvignon and Marzemina,
a local Veneto red variety. Leather, smoke
and eucalyptus aromas add complexity and
interest to the smooth blackberry jam
and chocolate flavors, finishing with
smooth spices and a hint of coffee. Ready
to drink now and over the next two or
three years. (Italian Connection 10/06)
($22, 375ml). Aromatic candied orange
peel and an array of spices introduce
concentrated dried apricot and fig flavors
as well as spice, caramel and toasted
nut notest that linger on the long finish.
Ready to drink now and over the next couple
of years. (Weekend Wine 02/08)
– This is a dessert wine made from
an ancient recipe that combines visciola
fruit (similar to a prune in flavor and
intensity), red wine, and sugar. It is
produced in the Morro d’Alba region
of Italy, near the city of Jesi which
is located in central Italy near the Adriatic
coast. The wine is intense violet red
in color, with a heady fragrance. It is
full bodied and quite sweet, and it is
wonderful when paired with plain biscotti
or other not-too-sweet cookie or cake.
Learn more about this historical wine
at www.aesit.com.
(Weekend Wine, 01/01)
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