Sweet/Dessert Wines - I Own them, but Never Open them

[Sarah_Kirschbaum]

As to what to do about having hundreds of bottles you don’t see yourself drinking, I’d be curious to ask, “What would it be like for you to pull up a few bottles over the next month to check in on?” I’d encourage you to try opening a sauternes with something spicy…we make a spicy vegetable stir-fry that sweet wines work really well with…depending on your tolerance for heat/spice.

I know what it would be like: they’d get poured down the drain eventually, regardless of what I tried to pair them with. The issue isn’t my tolerance for spice, which I love, it’s my tolerance for sweet.

[Eric_White]

inspired in part by this thread - just unbelievably good.

[Larry_Stein]

For some of us, it’s not that we don’t appreciate them. Some of the greatest wines I’ve ever had were sweet wines. I’d certainly never turn down a pour of d’Yquem. It’s how it affects my body. I don’t sleep as well when I have a wine with that much sugar combined with the alcohol levels of Port and Sauternes. Sauternes tends to give me heartburn. Fortunately, when I was in the biz in the 80s (and 35 years younger!), I drank Port, Madeira, and Sauternes from most decades of the 20th century (19th for Madeira). I’ve been there and worn the t-shirt.

[Tomas_Costa]

For some of us, it’s not that we don’t appreciate them. Some of the greatest wines I’ve ever had were sweet wines. I’d certainly never turn down a pour of d’Yquem. It’s how it affects my body. I don’t sleep as well when I have a wine with that much sugar combined with the alcohol levels of Port and Sauternes. Sauternes tends to give me heartburn. Fortunately, when I was in the biz in the 80s (and 35 years younger!), I drank Port, Madeira, and Sauternes from most decades of the 20th century (19th for Madeira). I’ve been there and worn the t-shirt.

Sadly, as a 27 year old Portuguese kiddo on a budget, I haven’t been cellaring great Bordeaux, Burgundy and Barolo for the past few decades, so my experience of great wines is very limited. I will say, however, that the greatest wines I’ve had - not necessarily those that gave me the greatest sensory pleasure, but those in which I recognized the most complexity - were old ports and madeiras.

[Chris_Seiber]

Sweet wines can go well with some kinds of appetizers. Years ago Henry of Henry’s Evergreen introduced us to sweet Loire’s and his orange glazed shrimp appetizer. That concept can be extended.

Question though – if you have sweet wines with appetizers, does that alter or impair your taste for dry wines with the meal?

I’m not sure of the answer, but it would be a question of mine. We had a first growth dinner once, ordered foie gras as an appetizer, and on a whim jumped the Sauternes to go with it. But then several tasters wondered if it impaired their appreciation of the reds for the rest of the dinner.

[Chris_Seiber]

I don’t drink them often, but interestingly my highest rated wines on CT are all dessert wines. Maybe I should drink them more.

I know you’re talking about CT ratings specifically, but I’ve always noticed how much score inflation there is for sweet wines (including your Kabinett / Spatlese / Auslese type, not just true dessert wines) in the publications. It feels like 90 is the minimum score for any decently made German riesling, ice wine, Sauternes, or Port.

I don’t know why that is – I guess maybe the sweetness creates a high floor to the experience. Even a below-average Riesling, Sauternes or Port is still sort of tasty and impressive when you try it.

Also maybe because wine critics are just having one small taste of the wine. And sweet wines are kind of like donuts or something – the first bite/sip is the best, but then it gets tiring and less enjoyable as you have more and more bites/sips.

[Sarah_Kirschbaum]

Sweet wines can go well with some kinds of appetizers. Years ago Henry of Henry’s Evergreen introduced us to sweet Loire’s and his orange glazed shrimp appetizer. That concept can be extended.

Question though – if you have sweet wines with appetizers, does that alter or impair your taste for dry wines with the meal?

I’m not sure of the answer, but it would be a question of mine. We had a first growth dinner once, ordered foie gras as an appetizer, and on a whim jumped the Sauternes to go with it. But then several tasters wondered if it impaired their appreciation of the reds for the rest of the dinner.

I have this trouble. It’s one of the many reasons I stopped eating dessert years ago, especially on tasting menus - once I’ve had something sweet (food or wine), the dry wine tastes wrong to me. I know many people do not have this issue, though, and can switch back and forth.

[R_Frankel]

So Sarah, after this discussion and so many good ideas, do you have a plan?

[Kirk.Grant]

So Sarah, after this discussion and so many good ideas, do you have a plan?

Based on what she’s shared…maybe there will be a list of goodies in CC for trade or sale??

[Sarah_Kirschbaum]

So Sarah, after this discussion and so many good ideas, do you have a plan?

Who said I was looking for one? Certainly not me!

As I have said up-thread - I wasn’t asking for advice. My question was about what others have experienced. No where in the OP or after have I asked for any “help” dealing with my “problem,” or said that I was trying to figure out what to do. In fact, I said what I’m going to do: let them sit, they’ll last forever.

I really don’t mean that to sound as snippy as it probably does. Knowing this board, myself often included, cannot help but offer advice whether or not one asks for it, it didn’t surprise or bother me when it came flowing. But I don’t need it. As I have already said: I know how I feel. I don’t like them or really want to drink them anymore, so advice on how and when and with what to drink them is irrelevant. I also don’t see much upside in selling them.

[Marshall_Manning]

I know you’re talking about CT ratings specifically, but I’ve always noticed how much score inflation there is for sweet wines (including your Kabinett / Spatlese / Auslese type, not just true dessert wines) in the publications. It feels like 90 is the minimum score for any decently made German riesling, ice wine, Sauternes, or Port.

I don’t know why that is – I guess maybe the sweetness creates a high floor to the experience. Even a below-average Riesling, Sauternes or Port is still sort of tasty and impressive when you try it.

Also maybe because wine critics are just having one small taste of the wine. And sweet wines are kind of like donuts or something – the first bite/sip is the best, but then it gets tiring and less enjoyable as you have more and more bites/sips.

Chris, I was thinking about this too. I think it’s because so many reviewers consider power and intensity as a big part of their rating. Yes, they’re intense and have powerful flavors and often a long finish…but are they delicious, do they have balance and acid and do they make you want another glass? It’s the flaw of the absolute 100 point system (really about a 20 point system) . You can have the best Muscadet made, but it will never have the intensity of d’Yquem, so reviewers knock the scores back. But which would you rather have with oysters?

[brodie_thomson]

I’m curious what other people who’ve been in this game for a while have found when it comes to sweet wine. Has your interest waned? Grown? Stayed the same?

Hi Sarah, great thread topic and lots of interesting replies. Your experience is quite common with wine friends I know as well. Really it is only at wine dinners where there are 8-10 people present tha a 750ml bottle of Sauternes can get consumed.

I love sweet wines but like many here don’t find the opportunity to open very often. Interest has not waned but consumption has. I would probably open about 6-8 bottles per year so have about a 40 year supply

Sauternes and Vintage Ports were some of my earliest cellaring choices. Buying 1983 Rieussec and 1970 Fonseca for around UKP15 at auction in London 30 years ago. They have a special place in my wine history.

cheers Brodie

[R_Frankel]

So Sarah, after this discussion and so many good ideas, do you have a plan?

Who said I was looking for one? Certainly not me!

As I have said up-thread - I wasn’t asking for advice. My question was about what others have experienced. No where in the OP or after have I asked for any “help” dealing with my “problem,” or said that I was trying to figure out what to do. In fact, I said what I’m going to do: let them sit, they’ll last forever.

I really don’t mean that to sound as snippy as it probably does. Knowing this board, myself often included, cannot help but offer advice whether or not one asks for it, it didn’t surprise or bother me when it came flowing. But I don’t need it. As I have already said: I know how I feel. I don’t like them or really want to drink them anymore, so advice on how and when and with what to drink them is irrelevant. I also don’t see much upside in selling them.

Well then to you Sarah . My training as an engineer often leads me into dark corners trying to solve problems nobody wants solved. The large number of experiences like yours means that supply massively exceeds demand and I can comfortably buy just a few inexpensive-but-excellent bottles a year as I want to drink them. Just like Burgundy !

[alan_weinberg]

So Sarah, after this discussion and so many good ideas, do you have a plan?

Who said I was looking for one? Certainly not me!

As I have said up-thread - I wasn’t asking for advice. My question was about what others have experienced. No where in the OP or after have I asked for any “help” dealing with my “problem,” or said that I was trying to figure out what to do. In fact, I said what I’m going to do: let them sit, they’ll last forever.

I really don’t mean that to sound as snippy as it probably does. Knowing this board, myself often included, cannot help but offer advice whether or not one asks for it, it didn’t surprise or bother me when it came flowing. But I don’t need it. As I have already said: I know how I feel. I don’t like them or really want to drink them anymore, so advice on how and when and with what to drink them is irrelevant. I also don’t see much upside in selling them.

but you did start a great thread.

[Craig_G]

I also drink these at a glacial pace but I’m patient and I don’t buy a whole bunch. I have about 35 bottles of sweet whites and 15 Ports. I probably drink a couple whites a year and a Port every couple of years, so I can just let them mature.

I have two friends (including Ashish) who are big fans, so I drink sweet wines considerably more often than I open my own.

[Ron_Slye]

So Sarah, after this discussion and so many good ideas, do you have a plan?

Who said I was looking for one? Certainly not me!

As I have said up-thread - I wasn’t asking for advice. My question was about what others have experienced. No where in the OP or after have I asked for any “help” dealing with my “problem,” or said that I was trying to figure out what to do. In fact, I said what I’m going to do: let them sit, they’ll last forever.

I really don’t mean that to sound as snippy as it probably does. Knowing this board, myself often included, cannot help but offer advice whether or not one asks for it, it didn’t surprise or bother me when it came flowing. But I don’t need it. As I have already said: I know how I feel. I don’t like them or really want to drink them anymore, so advice on how and when and with what to drink them is irrelevant. I also don’t see much upside in selling them.

but you did start a great thread.

Yes I have been torn by pointing out that Sarah was asking for something different than what many have provided, but have enjoyed the ideas that have been presented here as a result. Thank you Sarah for prompting, even if unintended, this discussion, and for your patience!

[Ken_B_r_o_w_n]

I have the answer to y’all’s problem: a saujito. That would be a Sauternes equivalent of a mojito. Recipe is simple: take a mojito, replace the rum with your favorite Sauternes and voila! It turns out the ‘what the heck do I do with this sweet and sticky stuff’ is not a problem unique to this thread. It also happens that mill…ahem, younger folks also live in France and (quelle horreur!) want to be ‘entertained’. That translates to mixology in a social setting.

On one side of the saujito phenomenon are the producers and the rest of the supply chain, they want to sell more stuff, bien sur. Thomas Déjean (Rabaud-Promis) is all for it. Count Alexandre de Lur Saluces, d’Yquem’s former owner, is resolutely against it. He wrote a letter to Terre de Vins that can be summarized in one line: “Off with their heads!”.

Having tried the saujito, I quite like it. Felt so good that I blasted La Marseillaise to the detriment of the neighbors.

[Herwig_Janssen]

Point well taken : you say you don’t like them and also see no upside selling them .
So the Sauternes in your cellar will age and become very different from how they taste today : acidities become more pronounced after 30-40 years .
So let’s talk again in 2040 .

[billnanson]

I simply love a great PX but it’s one bottle per year - at Christmas - for me. And it was only finished a few weeks ago! Such a shame, but it was robust enough to tolerate, seemingly without a care, 4 months stoppered, in the fridge…

[David_Glasser]

I simply love a great PX but it’s one bottle per year - at Christmas - for me. And it was only finished a few weeks ago! Such a shame, but it was robust enough to tolerate, seemingly without a care, 4 months stoppered, in the fridge…

People joke about it but I like PX on pancakes, waffles, and ice cream. A good thing or I’d never get through a bottle.