Vesta's beverage director, Michael Casey, knows his stuff.  Wine, beer, spirits, he's got the lowdown on every one.  With an extensive background and the credentials to back it up, he's our go-to guy for all things drinkable.  Which is why it only makes sense that 5280's Ruth Tobias reached out to him first when writing her new article on dessert wines.  Dessert wine often goes over looked at the end of a meal: it can be a bit pricey, the pours aren't as big as a normal glass of wine, and sometimes we prefer to eat sweetly rather than drink it.

However, Ruth make a compelling argument to the contrary of those preconceptions.  Dessert wine has a much lower yield than traditional grapes, mostly because the fruit is picked later in the season and has either been consumed by the elements, or because the first frost has reduced the amount of juice that the fruit yields.  But that only intensifies the aromas and flavors that these wines have to offer.  It gives more leeway to the winemaker to augment the final product.  For a true wine connoisseur, it gives a different perspective on otherwise traditional varietals, and deepens the respect and appreciation for a smaller glass of wine.

Michael always keeps a sharp eye on our ever-changing after dinner selections.  From port to sherry, from France to Italy, our sweet treats at the end of the meal are some of the best selections in town.  And if it all looks good, get a little bit of it all.  Michael has put together some fantastic flights of dessert wines for the end of each meal.  Of course, coupled with the desserts of pastry chef Nadine Donovan, we always have the perfect pairing for those bites at the end of the meal.  Thank you, Ruth, for taking note of Michael's efforts here, and we hope to see you down for a sip soon.