Here's a dessert nectar from central Italy made from botrytized grapes. It offers notes of dried apricot, honey, saffron, sage and a hint of maple syrup. Pair this with sharp, seasoned cheeses.
Italian Editor Kerin O’Keefe reviews all Italian wines for Wine Enthusiast. Previously she wrote regularly on Italian wine for Wine News, World of Fine Wine and Decanter. She is the author of Franco Biondi Santi: The Gentleman of Brunello (2005), Brunello di Montalcino: Understanding and Appreciating One of Italy's Greatest Wines (2012) and Barolo and Barbaresco: The King and Queen of Italian Wine (2014).Email: firstname.lastname@example.org.