The Dessert Wine glass has been designed to release the complex intensity and luscious flavours of wines such as Sauternes and Barsac, Vouvray Moelleux from the Loire, Auslese, Beerenauslese and Trockenbeerenauselese wines from Germany and the intense late harvest and ice wines from Austria and Canada.
Dessert wines, as their name suggests are most usually served at the end of a meal, but there is no reason to be hidebound by this convention. Sauternes, for example, is traditionally enjoyed im France both with foie gras and with Roquefort cheese. Elsewhere, it - and other similar late harvest wines - are just as delectable with any blue cheese, from Gorgonzola to Stilton.
Dessert wines are also delicious sipped by themselves as an aperitif or instead of a liqueur. When serving them with dessert, bear in mind that the fruitiest wines - the Rieslings and the Muscats -will go best with fruit based dishes, while creamier puddings will particularly suit the less overtly fruity style of Sauternes and Vouvray.