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[quote=Anonymous]That's cute. I think one of the professor characters in the Phillip Pullman kids' books set in 19th century Oxford was always having a nip of Tokay.

Although the region does make some dry whites, it's best known for sweet, white dessert wines that are a lot like sauternes or a riesling TBA. (And to geek out for a moment, like those ones part of the really concentrated honey and raisen notes are because they're often affected by a mold called bortrytis which dehydrates them a bit on the vine.)

It's a golden amber colored wine, syrupy like a port and best drunk in relatively small glasses. Honey and raisin notes predominate but with maybe a hint of cloves and baking spices.

Now that it's getting cold, it would be nice to sit with a glass after supper in front of a roaring fire.

Most good wine shops should have some and it'll usually come in half or quarter bottles, which is fine since it's a dessert wine and a little goes a long way (and it's expensive). In DC, try Bassin's MacArthur beverages, Calvert Woodley, etc[/quote]

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