There is a contemporary misconception that sweet wines are somehow frivolous than dry table wines, unworthy of detailed description and contemplation. However a glance at the history of the western palate reveals a longstanding preference if not outright obsession with the sweet wines of Jerez, the Douro, and Barsac among many others. It is no coincidence that almost every major table wine region has a corresponding sweet style of wine: Chinato for Barolo, Vin de Paille for Hermitage, and Quarts de Chaume for Savennieres. These are never the sort of cloying, one-dimensional sticky that is only suitable for sipping in small glasses after a meal; they are fully capable at the table, utilizing their refreshing acidity and depth of flavor to compliment rich meat or to round out a bland side dish. Traditionally, they are one-half of some of the most celebrated wine and cheese pairings known to the human tongue. So please join us for an aptly timed pre-valentine discussion and sampling of the many dessert wines of the world. 2/5. Be there. 10 - 25 USD