The winery I work for produces a late harvest Riesling that makes me realize how wholly unappreciated dessert wines are. On any given day I can expect to encounter a visitor that claims to not like “sweet wine,” and opts to skip the last taste in the flight. I can’t help but think that these folks are seriously missing out because they are thinking about dessert wines in the wrong context—as something that might be sipped casually on the patio, coating the palate with sugar. Instead I like to encourage folks to think of dessert wine in a different context. And one of my favorites is in terms of blue cheese.