Pear And Chocolate

Dessert · Full · Sweet

Bordeaux's legendary sweet white — Semillon and Sauvignon Blanc hit by noble rot, then patiently fermented. Honey, apricot, candied citrus, and a finish that lasts a small eternity. Pair with foie gras, blue cheese, or a fruit tart.

Works with Pear And Chocolate · Banana, Pear And Chocolate Crumble

White · Medium · Dry

Lychee, rose petal, and a touch of ginger; medium-bodied, low-acid, and unmistakable. The wine for any cuisine where the spice cabinet did the heavy lifting.

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

Loire Chenin Blanc with measurable sweetness — apricot, honey, balanced by the grape's signature acid. Drinks like a quieter Coteaux du Layon.

A California crossing (Semillon × Gewürztraminer) — perfumed, lightly floral, mostly used in late-harvest dessert styles. Rare but charming.

Dessert · Medium · Sweet

A perfumed Muscat variant grown in California and Australia — orange blossom, mandarin, dried apricot. Almost always made as a dessert wine.

Sparkling · Light · Sweet

Asti's more refined sibling — gently frizzante, only 5-6% alcohol, all peach and orange blossom. The perfect summer dessert wine.

Historical English name for Tokaji — Hungary's noble-rot sweet wine. Apricot, marmalade, ginger, centuries of pedigree.

Fortified · Full · Sweet

Port from a single declared year, aged in bottle for decades. Dense, structured, ageless; the pinnacle of fortified wine.