For the last thirty years or so, sweet wines have been cast aside, left to gather dust in the peripherals of our mind. While the renowned Château d'Yquem staked its claim as King long ago, the glory of other sweet wines was lost to a bygone generation of tastebuds. Dessert wines were deemed too saccharine, too expensive, and something your grandmother would serve at Christmas. Bone-dry alternatives were offered as the tradition of serving pudding wine at the end of a meal somewhat disappeared all together. This is the great shame of trends: an entire category of wine forgotten. However, while demand for these nectarous wines diminished, winemakers kept small underground productions ticking over, ready for the day when we would open our hearts to something sweet.