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40

Percentage of residual sugar in some of southern Spain’s fabled Pedro Ximénez dessert wines, making them among the sweetest wines in the world. As syrupy as molasses and dark mahogany colored, “PX” is an unreal sensual experience. By comparison, French Sauternes is about 10 to 15 percent residual sugar and German trockenbeerenauslese (TBA), about 30 percent.

The Swing is the Thing

“It’s like Audrey Hepburn in the perfect little black dress. It’s not just a black dress—it’s a perfectly-lined black dress, with the perfect strand of pearls, the wrap, the whole thing. It’s not fancy, it’s not overdone. In winemaking, I do that. I don’t make blousy wines. I don’t make wines that are heavily out front. I make wines that you need to pay attention to.”

—Eileen Crane, CEO and Chief Winemaker at Domaine Carneros who retired after 33 years, on her winemaking style.

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