Raspberry Tart

California or Pacific Northwest late-harvest white — usually Riesling or Gewürztraminer, picked overripe for concentrated sweetness. Honey, peach, ginger.

Works with Raspberry-chocolate Tart · Raspberry Sour Cream Tart

Austria's late-harvested whites — Riesling or Grüner Veltliner, often with the laser acid that defines the country. Sweet, but never cloying.

Works with Raspberry-chocolate Tart · Raspberry Sour Cream Tart

Sparkling · Light · Sweet

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

Works with Raspberry Tart · Lemon Tart With Raspberry Coulis

White · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

Works with Raspberry Tart · Lemon Tart With Raspberry Coulis

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 Raspberry Tart · Lemon Tart With Raspberry Coulis

Fortified · Full · Sweet

Port aged in cask for years, taking on nutty, caramel, dried-fruit character. The 10-, 20-, 30-, and 40-year designations are the most reliable indicators of style.

Works with Raspberry Tart · Lemon Tart With Raspberry Coulis

Fortified · Full · Sweet

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

Works with Raspberry Tart · Lemon Tart With Raspberry Coulis

Fortified · Full · Sweet

California fortified wines — port-style and sherry-style bottlings (legally called something else now), often outstanding values from old-vine producers.

A specialty bottling we haven't documented in detail. Treat the first sip as research — note the body and acidity, then choose food that matches.

White · Medium · Off-dry

The Loire's most versatile grape — bone-dry and steely from Savennières, honeyed and ageless from Vouvray. Naturally high acid keeps every style food-friendly.

Red · Medium · Dry

Chile's reds — Cabernet, Merlot, Carménère, blends — riper than Bordeaux, less brawny than Napa, often great value with notable green-pepper character.

Fortified · Full · Sweet

Fortified red from Portugal's Douro Valley — sweet, warming, and surprisingly versatile. Ruby and LBV are for everyday; Vintage and Tawny are for serious occasions. Pair with blue cheese, walnuts, or just a fire.