A top quality dessert wine is among the most difficult and expensive of wines to make, and yet they remain under appreciated and underpriced. There are many different ways of making a dessert wine, but these usually consist of finding a way to concentrate the juice in the grapes. This might involve allowing them to be affected by a kind of rot (botrytis), drying them in the sun, or even waiting for them to freeze, crushing them and removing the frozen (water) element. Whatever the method, the key to a great dessert wine is to balance the sweetness with high acidity, so they remain fresh, drinkable and never cloying.

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