POLL: Sweet wines I've never tried

Apropos of exactly nothing but idle curiosity, I'd like to get an idea of the relative consumption of sweet wines by people on the forum.

To indicate wines you HAVEN'T had, check them off. If you have had them, don't check the box. You can check all or none. And you're allowed to go back and change your vote if you desire. And comments are graciously appreciated.

Which of these sweet/dessert wines have you had?

(I have a kind of personal bet on which might score the least and which might score the most, but we'll see.)

And hey, if you want to was poetical on your particular orgasmic favorite sweeties, you just go right ahead.

So, not three seconds and I already realized I forgot to put in Rasteau from the Rhone, and I probably coulda mentioned Austrian sweeties from the Neusiedlersee. But I knew I wouldn't be getting them all, so what the heck

I've had more ice wine than anything else. All from either Ontario or NY State, and mostly Vidal, but I've had some Riesling as well. One of the local wineries is making a Cab Franc ice wine, which I am anxious to try.

Are we supposed to vote for the wines that we have had, or the wines we haven't had? I did the former, but the thread title suggests I should have done otherwise?

Ditto Rahsaan's question. I voted for those I have tried.

[Robin Garr]

I thought the question seemed clear: Sweet wines I've NEVER tried.

What surprised me is that I've tried all but about two of the more obscure ones, which is odd given that I don't really like sweet wines very much. (Except Port. I love Port!)

I thought the question seemed clear: Sweet wines I've NEVER tried.

Sure, but then Hoke says: "You can vote as often as you'd like on this poll. If you've had them all, check them all."

[Robin Garr]

Sure, but then Hoke says: "You can vote as often as you'd like on this poll. If you've had them all, check them all."

Oh.

Well, what does Hoke know?

I thought the question seemed clear: Sweet wines I've NEVER tried.

Sure, but then Hoke says: "You can vote as often as you'd like on this poll. If you've had them all, check them all."

You expect consistency? From me?

I've been hanging out on this board for about two decades, and this is the funniest thread I've ever seen.

Clairette de Die and Malaga for me (at least I don't remember trying)

Clairette de Die and Malaga for me (at least I don't remember trying)

Yes, the ones I haven't tried are Malaga and Madeira. Again, at least that I can remember.

Clairette de Die and Malaga for me (at least I don't remember trying)

Yes, the ones I haven't tried are Malaga and Madeira. Again, at least that I can remember.

Hmm. Don't know whether traditional Malaga would be that appealing to you, but I imagine some of the Madeiras might be comfortably within your wine aesthetic.

A few of these I've never even heard of.

But as to "orgasmic," the 1971 Toro Albala PX still haunts me. I'm one of those who really enjoys this particular 'black' white wine (I know when I was told the first time this was a white wine, I was shocked and didn't believe it). And it lasts forever, as it can't be damaged. I definitely prefer this end of the Sherry/Jerez spectrum to the drier end.

Sorry, Jenise.

[Jenise]

What surprised me is that I've tried all but about two of the more obscure ones, which is odd given that I don't really like sweet wines very much. (Except Port. I love Port!)

Identical reaction, and similar result. I've not had three, and those three are currently 1st, 2nd and 4th in the voting. Rivesaltes, at #3, I've indeed had and even have a bottle in the cellar next time I think someone's worth blowing something from the 1920's on.

My problem with sweeties is I want only a tiny bit, then I'm satisfied. And most of them come in 750ml bottles, so I rarely open a bottle unless I have enough people around to enjoy the entire bottle, which I can't do.

Plus, the good ones are expensive, so not casually served out to guests who might not appreciate them.

Some of the best now, for me, are the wines of the Rousillon and such---Maury, Banyuls, Rivesaltes---because they are generally available in smaller bottles and they have a lighter, less treacly nature than say Malaga or Jerez PX. They are delicious with cheeses, nuts, and not-overly-sweet desserts. The Ambre and Rancio styles are awesome good.

And when I can, the four great sweeties of the Loire Chenin Blancs.

When I want unctuous, which isn't often, it's the Aussie Stickies that fit the need.

Clairette de Die and Malaga for me (at least I don't remember trying)

Yes, the ones I haven't tried are Malaga and Madeira. Again, at least that I can remember.

Hmm. Don't know whether traditional Malaga would be that appealing to you, but I imagine some of the Madeiras might be comfortably within your wine aesthetic.

I don't know, I love sweet wines (and sugar in general), so I'm sure I could find something to like about Malaga.

As you mentioned, I rarely buy or open them, but in my case it's not because I get tired after a glass. For me it's because I'm not going to have them with dinner, and then after having had something else with dinner we don't need to open another bottle post dinner. Plus, even when I do have dinner parties and there are more people around, so many of the people I know seem not to love sweet wines they way I do.

Oh well.

[James Roscoe]

I enjoy sweet wines, especially with cheese. However, I do not recall ever having Malaga, Rivisaltes, or Maury. I have probably had them. I just don't recall having them.

I have cooked with Madeira--does that count? I don't recall having Rivesaltes or Malaga or Clairette but I do like a good Maury probably more than Banyuls.
When I lived in Germany I used to be able to afford the occasional Eiswein and sampled BA and TBA Rieslings. Usually preferred Eiswein over the TBA.

So, not three seconds and I already realized I forgot to put in Rasteau from the Rhone, and I probably coulda mentioned Austrian sweeties from the Neusiedlersee. But I knew I wouldn't be getting them all, so what the heck

Yes, I think you'd go crazy trying to do complete list. I think all the possibilities would have been longest poll in WLDG, and then there would be division questions- are you including vin santo in the passimento category, or just the Veneto wines? And what about Greek vin santo and French vin de pailles?
There's TBA, but style also include BAs and even Goldkap Auslese. Or Alsace SGN.
Where's Tokay? Pretty much impossible.

I've never particularly felt like I wanted to try Malaga. I just searched in NY, most hits are for Kedem Kosher Malaga, but a few real Malagas (I see Chambers Street carries a Sierra des Malaga, but doesn't sound like a dessert wine), mostly a Jorge Ordonez import. Do you think worth trying?

Clairette de Die sounds more interesting to me, spurred by this thread I'll include one with my next order from Astor or Grapes/Posner. Thanks for push.

I'm surprised so many people have not tasted real Madiera.

[Jenise]

I think the one that surprises me most is how many people haven't had a sweet Loire Chenin.

Yeah, Dale, the whole list would've been impossible.

But Tokaji was in there. Not Tokay---but I think the only one of those still around is the Aussie "Tokay" (which is pretty remarkable.

The Passimento gave me a little trouble---I thought about the Veneto wines, yes, but wanted actually to go more towards the Pantelleria and Lipari styles...and just ended up saying, what the hell, "passimento". Shoulda just gone with the vin santo, I think, since passimento doesn't have to be sweet necessarily. Could've added a vin de paille as well.

On Malaga: it's actually tough to find traditional malaga any more. There are some fresher, more vibrant styles coming out of that area now, and they're pretty good. I've never been a big fan of the treacly, molasses-thick black malaga...although when I visited Malaga and spent a day there I did taste some pretty impressive wines, I'll say that.

Jenise: Loire CB sweeties---yeah, that's interesting. Especially since I firmly believe that the creme de la creme of those are quite possibly the best and most compelling (unfortified and relatively non-interventional/manipulated) dessert wines in the world. Quarts, Bonnezeaux....I'd put them above even Sauternes/Barsac in my own pantheon.

Re the German styles: in my dotage, I've actually become less and less interested in TBA, BA, and even many Eiswein/Icewines. Too thick and heavy, and most of them are clumsy and lacking in all varietal character, honestly. To my old guy mentality, nothing really ever got significantly better than the old "Feinste Auslese" or Goldkapsule wines. They retained, amidst the rich sweetness, varietal specificity and structural acids, and were not in the least cloying or thick or turgid.

Clairette de Die and Maury are the two I don't think I've ever tried. Can't really claim to know many of the others well - there are a number on the list that I've only had on one or two occasions.

My favorites would probably be good PX and the sweet Loire wines, but I have a pretty solid sweet tooth and will enjoy good examples of just about any of them.

I don't think I've had Clairette de Die

I love glass of dessert wine with dessert.

Tonight we are finishing with some artisan 'bean to bar' chocolate with Campbell's Rutherglen Muscat NV