April 20, 2012
When it comes to wine, sweet is the new black
Hip young sommeliers are pushing sweet and off-dry wines at high-end restaurants. In wine-geek circles, Rieslings and gewurztraminers and Tokaji and sweeter styles of Madeira and sherry are all the rage.
Hip young sommeliers are pushing sweet and off-dry wines at high-end restaurants. In wine-geek circles, Rieslings and gewurztraminers and Tokaji and sweeter styles of Madeira and sherry are all the rage.