Dessert
Dessert
Aydie 2016/21 Pacherenc Du Vic Bilh Swee
French Dessert
A silvery yellow, this wine is perfectly brilliant and clear. Exotic fruits and honeyed notes on the nose, a combination of delicacy and strength. The lively attack on the palate is in complete balance with the rich, fat structure. The finish is a caress of citrus fruits and a long vanilla sweetness, typical of grapes dried on the vine. This sweet wine has enormous potential. To be drunk cold at 8° to 10°C and pairs perfectly with foie gras and cheeses.
This product is 500mL.
Château Roumaud 2016 Loupiac
French Dessert
Beaumont 2013 Pinot Noir Icewine
Canadian Dessert
Lush without losing shape, with ripe strawberry, raspberry and black cherry layered alongside apricot, orange marmalade and honey. The palate is rich and concentrated, while a bright line of acidity keeps the sweetness poised. Hints of caramel, hazelnut and honeysuckle deepen the finish. Serve lightly chilled with berry desserts, soft cheese or dark chocolate truffles.
Moulin Touchais Coteaux du Layon 2007
French Dessert
Unctuous yet vibrant, with honey, baked apple, saffron, guava and mango lifted by dusty lemon, dried herbs, grass and fresh mint. The palate is generous and layered, balancing tropical sweetness with the high, graceful acidity that gives mature Chenin its poise. Long and luscious without becoming cloying, it suits blue cheese, baked apple or lightly spiced pâté.
d’Arenberg The Nostalgia Rare Tawny NV
Australian Dessert
Walnut, toasted almond and mature rancio notes open into dried pear, apple and fig, with cinnamon, toffee and marmalade adding warmth. The palate is sweet, concentrated and velvety, balancing caramel richness with seasoned oak and a savoury nutty edge. Long and layered through the finish, it works beautifully with blue cheese or almond desserts.
Moulin Touchais Coteaux du Layon 1998
French Dessert
Brilliant gold in the glass, with rich apricot, baked apple and dried fruit joined by honeyed spice and a subtle botrytised complexity. The palate is luscious yet disciplined, balancing mature sweetness with a bright seam of acidity and gently savoury depth. Long and poised on the finish, it is excellent with blue cheese, tarte tatin or fruit-based desserts.
Alvear Pedro Ximénez de Añada 375 mL
Spanish Dessert
Luminous amber in the glass, this naturally sweet Pedro Ximénez is rich with raisin, date, fig, honey, quince and citrus preserve. Its dense, silky texture is refreshed by gentle acidity, leaving a broad and persistent finish without heaviness. Made from sun-dried fruit from a single harvest in Montilla-Moriles, it is rewarding with foie gras, blue cheese, nuts, vanilla ice cream or fruit-based desserts. Serve lightly chilled.
Primitivo Collantes Los Cuartillos Moscatel Viejo
Spanish Dessert
Amber-gold and naturally sweet, this Moscatel offers orange peel, honey, dried fruit, stone fruit and toasted almond. Fresh acidity balances the rounded, silky texture, leading to a long and gently nutty finish. The fruit comes from Moscatel de Grano Menudo grown near Chiclana de la Frontera, and the wine spends two years in American oak. Pair it with blue cheese, cured meats or chocolate and fruit desserts.
Elephant Island Framboise 375 mL
Canadian Dessert
Ripe raspberry, blackberry and rhubarb-jam flavours fill this fortified fruit wine, balancing generous sweetness with a vivid tart edge. Made entirely from fresh raspberries, it is rich and concentrated without losing its lively berry character. Pour a small glass after dinner, drizzle a little alongside dark chocolate desserts, or serve with cheesecake, vanilla ice cream or blue cheese.
Elderton 2012 Golden Semillon 375 mL
Australian Dessert
This Sémillon from the Barossa Valley is a sweet, medium-bodied dessert wine. Dried pear, apricot and fig shape the aroma, while dried pear and apricot marmalade define the flavour. Acidity balances the finish, and alcohol is 10.5 percent. The 375 mL bottle provides a compact format for serving with desserts or at the end of a meal.
Tugwell Creek Meadery 2020 Harvest Melomel Mixed Berry Mead
Canadian Dessert
An off-dry melomel combines local honey with a blend of berries from the farm. The palate is clean, crisp and distinctly fruity, followed by a soft honey finish. The berry mix includes marionberry, loganberry and gooseberry. The honey and fruit are tied to the producer’s farm near Sooke on Vancouver Island. Salmon is a suggested pairing.
Elephant Island Winery 2025 Blackberry Wine
Canadian Dessert
Blackberry, strawberry, plum and cinnamon shape this fruit-wine profile. The finish is tangy and clean. Produced as a table wine from blackberries, it is part of a British Columbia orchard-wine range. Savoury pairing suggestions include grilled quail or fried chicken. The winery launched from its Naramata farm in nineteen ninety-nine, and the farm remains its home.
Le Sourire de Cyrano 2024 Côtes de Bergerac Moelleux
French Dessert
Clear, golden and bright in colour, this sweet white shows orchard fruit and vine peach. The palate balances peach sweetness and roundness with the freshness and liveliness of citrus, followed by lychee on the finish. The wine is light and fruity. It belongs to a four-colour range that also includes red, rosé and dry white wines.
Château Moncontour 2016 Vouvray Moelleux
French Dessert
This still white is made from Chenin Blanc and classified as moelleux. Alcohol is twelve percent. The château stands at the western entrance to Vouvray and overlooks the Loire. Built in the fifteenth century and renovated in the eighteenth, the property includes more than one hundred hectares of vines and a cellar beneath the hillside.
Château Saint-Michel 2011 Sauternes
French Dessert
Sémillon leads the estate plantings at eighty percent, joined by fifteen percent Sauvignon and five percent Muscadelle. The two-and-a-half-hectare property lies on the heights of Illats, on the Bel Air plateau, where clay-limestone and gravel soils support Sauternes production. Careful, balanced viticulture is practiced across the parcels. Golden colour accompanies honey, apricot and exotic fruit, with an unctuous texture and a balance of sweetness and acidity.
Vignalta 2004 Alpianæ Fior d’Arancio Passito 375 mL
Italian Dessert
Orange Muscat grapes are dried in a sheltered room for about four months before crushing and pressing. The concentrated must ferments slowly in oak barrels for almost two years. Amber in colour, the wine carries apricot and orange-peel aromas. The variety ripens later than Canelli Muscat and has a thick skin, with pronounced aroma and flavour.
Château d’Armajan des Ormes 2020 Sauternes 375 mL
French Dessert
Semillon, Sauvignon Blanc and Muscadelle form the blend. Mango, dried apricot, honeyed yuzu, vanillin and candied ginger appear with luscious sweetness and citrus acidity. Tea leaf and cinnamon are present on the finish. The fruit is harvested in five vineyard passes, and the wine matures for twenty-four months in barrel. It contains fourteen percent alcohol.
Bodegas Hidalgo La Gitana Triana Pedro Ximénez
Spanish Dessert
Dark mahogany with iodine reflections, the wine combines dried fruit, mature fruit, raisins and toast. Its palate is velvety, structured and dense, with plum and raisin flavours and a persistent finish. Made entirely from Pedro Ximénez, the wine reaches fifteen percent alcohol and comes from Jerez-Xérès-Sherry. The fruit is dried in the sun for several days before vinification.
Château Suduiraut 2010 Sauternes
French Dessert
Harvesting ran from late September to early November in five vineyard passes. The blend combines ninety percent Semillon with ten percent Sauvignon Blanc. Maturation lasts twenty months, split evenly between new barrels and barrels used for one previous wine. The finished wine has fourteen percent alcohol, 145 grams per litre of residual sugar and 3.6 grams per litre of total acidity.
Château Suduiraut 2010 Sauternes 375 mL
French Dessert
Deep golden yellow with amber reflections, the profile carries candied fruit, acacia honey and roasted apricot. Air reveals plum, saffron, almond and green Chartreuse. The palate is opulent, with wood, while the finish is creamy. Cocoa bean, ginger and vanilla bring energy, and the wine is powerful without heaviness. The blend is ninety percent Semillon and ten percent Sauvignon Blanc.
Château de Cérons 2016 Cérons 375 mL
French Dessert
The colour is bright yellow. Restrained apricot, peach and lemon-zest notes appear with candied orange peel and vanilla. The wine is sweet and medium-bodied. Botrytis spice, mushroom powder, tension and length are also present. Botrytised berries are selected in successive passes, pressed slowly and fermented naturally in barrel. Sémillon, Sauvignon Blanc and Muscadelle form the blend, and maturation in barrel lasts two to three years.
Moulin Touchais 2005 Coteaux du Layon
French Dessert
Yellow fruit, honey and a dry botrytis core are present. The palate has richness, acidity and a rounded texture. Chenin is the sole grape. The wine comes from Coteaux du Layon in the Loire Valley, contains ninety grams per litre of residual sugar and thirteen and a half percent alcohol. Candied-fruit notes are also present in this still white dessert wine.
Moulin Touchais 1996 Coteaux du Layon
French Dessert
Orange-bronze colour shows green at the rim. The nose is broad and open, with honeycomb in a rich, concentrated profile. The palate is clean and pure, with fresh acidity balancing the sweetness. Old Cognac, toast and vanilla appear on a persistent finish. Toffee apple and minerality are also present. The vintage developed without botrytis influence.
Château d’Arche 2010 Sauternes
French Dessert
Pear, apple and floral notes are present. The palate is fresh and sweet, with candied orange, apricot jam and subtle smoky notes. The blend is ninety percent Sémillon and ten percent Sauvignon Blanc. Harvest ran from September 30 to October 31, with grapes picked by hand in three to five successive passes. Vinification took place in temperature-controlled vats. Oak maturation lasts twelve to eighteen months, with one third of the barrels renewed.
Moulin Touchais 1985 Coteaux du Layon
French Dessert
Gold colour accompanies sweetness, intense richness and acidity in a full, opulent texture. Baked apple, apple jelly, pink pineapple, flowers, honey and grapefruit are present. Confit peach, pear and toast add further detail, alongside a savoury hint and a phenolic finish. The wine is made from Chenin Blanc in Coteaux du Layon, Loire Valley, and contains 13.5 percent alcohol.
Gustave Lorentz 1989 Pinot Gris Sélection de Grains Nobles
French Dessert
Mahogany colour and a deeply candied character accompany balanced sweetness and preserved-fruit notes. The fruit came from the Altenberg de Bergheim vineyard. This sweet white is made from Pinot Gris in Alsace and bears the Sélection de Grains Nobles designation. Successive selections of noble-rot-affected berries are part of the production, and this Pinot Gris style has extreme concentration.
Château Coutet 2000 Barsac
French Dessert
Golden colour with subtle patina accompanies beeswax, gingerbread, candied fruit, peach liqueur and dried hazelnut. The supple profile includes mineral notes, sweet spice, vanilla and stewed mirabelle, with moderate sweetness and a medium-length finish. The blend is ninety percent Sémillon, nine percent Sauvignon Blanc and one percent Muscadelle. Pronounced acidity is present in this Barsac sweet wine.
Château Rieussec 2009 Sauternes 375 mL
French Dessert
Citrus and fresh fruit appear with candied apricot and green almond. Honey and acacia blossom are also present, together with length, freshness and vivacity. The blend is eighty-four percent Semillon, twelve percent Sauvignon Blanc and four percent Muscadelle. Individual lots were pressed separately, followed by cold settling and barrel fermentation. Maturation lasted twenty-four months in barrel. Alcohol is listed at 13.5 percent.
Château Rieussec 2010 Sauternes 375 mL
French Dessert
Medium-intensity yellow colour carries green tinges. Pineapple, vanilla, sweet spice, orange peel and peach appear with concentration, sweetness and balancing acidity. The blend is ninety-two percent Semillon, five percent Sauvignon Blanc and three percent Muscadelle. Harvest ran from mid-September to early November in five selective passes. Fermentation took place in barrels, and maturation lasted twenty-six months in new oak.