These 12 wines, made by vignerons and not grand estates, are classically refreshing and altogether inviting. The POUR By Eric Asimov Published March 31, 2022 Updated April 1, 2022 Sales of Bordeaux in the United States took off last year, rising by 24 percent in volume, according to the Bordeaux Wine Council, a trade group.
Long ago, sweetness in any form was far rarer than today, and it was prized thusly. In our era of ubiquitous corn syrup, junk food, and soda, it is difficult to imagine a world in which sugar was special, and the overall difficulty in selling sweet wines across all markets testifies to that. Still, sweetness in wine—real wine whose sweetness has not been coerced—remains one of nature’s rare gifts. Producing sweet wines requires a grower to be courageous, as she must wait to harvest and risk late-season vagaries of weather, or, in passito-style wines, assume the risk of air-drying fruit for upwards of half a year in her cellar. Sweet wine production requires prodigious effort for feeble yields, which generally then take longer to produce and longer to sell than their dry counterparts.