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Moscato d’Asti – A slightly sweet and effervescent white wine ALWAYS ROOM FOR that’s low in alcohol (and not nearly A NIGHTCAP as sweet, bubbly or high in alcohol continued from previous page as its commercial counterpart, Asti Spumante), Moscato d’Asti is one of the more versatile dessert wines on the market. “It’s sweet but not sickeningly sweet,” Tuverson says, “and it goes as well with dark chocolate as it does with raspberry mousse cake or cookies and ice cream.” Brachetto – Like the Moscato d’Asti, Brachetto is handmade, typically from the Piedmont region of Italy, and is slightly effervescent. The biggest difference, however, is that the Brachetto is a “black” grape, and thus produces a red dessert wine. Essence of fresh raspberries and strong floral notes make this wine perfect for a pairing with berries or chocolate, according to Tuverson. Sauternes – Sweeter than the first two wines mentioned, Sauternes is a white dessert wine, wherein the grapes used in the winemaking process have been infected with botrytis, or “noble rot.” When a crop of the grapes is left hanging on the vines, this gray fungus begins to take over, and eventually produces a very sweet and concentrated juice that, after being picked, can be turned into what is often called a late harvest wine. “Sauternes is produced in southwest France, where there is more moisture in the air, and it can basically stand on its own as a dessert course,” Tuverson says. Ice wine – The grapes in ice wine—another late harvest wine— also get affected by botrytis, which results in intense sweetness, high acidity and balanced flavor. “These grapes typically hang on the vines into December, so the term ‘ice wine’ is almost a literal denotation, in that ice crystals can sometimes form on the grapes themselves,” Tuverson says. Another versatile after-dinner drink, ice wine pairs well with many flavors, including apple, honeydew, peach and apricot, and can accompany a sweet soufflé, crème brûlée or even dark chocolate.
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YOUR NEXT PORT OF CALL Red wine drinkers who have yet to venture into the world of port are really missing out on a delectable way to cap off a meal, whether you’re pairing the fortified wine with dessert or sipping it by itself. John Murray, of State Line Liquors in Elkton, Md., says that although there are about five or six varietals when it comes to port, the best place to start is with a tawny or ruby port from a recognizable port “house.” “Dow’s, Graham’s, Warre’s, Taylor Fladgate and Fonseca: those are some of the names—or houses that make port—that non-port drinkers might even be familiar with, and those are usually the good places to start your port tasting,” Murray says. He recommends a tawny port, which is typically aged in oak barrels and will have a sort of brown-reddish, or tawny, coloration, as a basic blend that goes well with dark chocolate or even an afterdinner cheese plate. “A nice 10- or 20-year-old tawny port is good for beginners,” Murray says. “It’s approachable and versatile, and makes a great dessert wine. In fact, my preference with a tawny is a nice, robust cigar, with a small plate of blue cheese and walnuts. That way you get smoky, salty and sweet flavors all combined into one experience.” As for the ruby ports, Murray says they’re typically a bit sweeter and lighter, in terms of mouth feel, and are a good next step after trying the tawny. Whether you go with port, bitters, a liqueur or dessert wine really depends on your palate and your preference. But the next time you’ve dined out on a good meal, pick the after-dinner drink that’s best for you and enter the wonderful world of the nightcap.
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