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Of course, producers could switch to making dry white wine or even red, but by an accident of geography and climate, Sauternes is one of the few areas in which conditions are more or less perfect for the production of that distinctive rich, nutty sweetness.
WSJ: Will Lyons on Wine: The Bitter Economics of Sweet Wines
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There are exceptions, of course, and two of my favorites are both produced in New York: the Channing Daughters Tocai Friulano, a crisp dry white made from a Friulian grape, and a minerally white Rkatsiteli, a Russian grape grown by Dr. Konstantin Frank Vinifera Wine Cellars in the Finger Lakes district.
WSJ: The Unique Charms of 'Miscellaneous Wines' | On Wine by Lettie Teague
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One of my favorites in the "interesting but not intellectually taxing" category is Vouvray, the dry, minerally white from the Loire Valley that's delicious when young but amazing with a few years' age, particularly made by great producers like Domaine Huet and Jacky Blot.
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