El Capitan says,

>
>Oh, please. Like you can have any of your tastebuds functional after
>the extreme sugar hit of an icewine. Those things run at a brix level
>of around 36-46. Sugar cane juice averages less than 20 brix.
>You can go into sugar shock just sniffing the stuff.

I think that's why icewein, and other very sweet, late-harvest wines, and 6
puttonyos Tokaji, are called dessert wines, and served up in small quantities.
They are an appetite-suppressing, palate demolishing, after-dinner ritual.

To each his/her own tastes, but I find that a truly great dessert wine can be
almost a religious experience. The aromas and flavors, depending on the wine,
can range from honey to apricots to (in the case of riesling) apple blossoms.
The rich textures can also be very exciting.

When one considers how hard these wines are to make, and their scarcity, it
adds to the mystery.

Also, many of these wines are cellared for years before consuming them. I
personally have lost interest in cellaring dry table wines, prefering to drink
them young, but a fine old Sauternes can be an amazing experience.

Cheers,
---Bob