<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Moscato on Sommo — AI Wine Scanner, WSET Prep &amp; Wine Journal App</title><link>https://sommo.app/tags/moscato/</link><description>Recent content in Moscato on Sommo — AI Wine Scanner, WSET Prep &amp; Wine Journal App</description><generator>Hugo</generator><language>en-US</language><copyright>Sommo</copyright><lastBuildDate>Wed, 17 Jun 2026 00:00:00 +0000</lastBuildDate><atom:link href="https://sommo.app/tags/moscato/index.xml" rel="self" type="application/rss+xml"/><item><title>The Beginner's Guide to Sweet Wines: From Moscato to Tokaji</title><link>https://sommo.app/blog/beginners-guide-to-sweet-wines/</link><pubDate>Wed, 17 Jun 2026 00:00:00 +0000</pubDate><guid>https://sommo.app/blog/beginners-guide-to-sweet-wines/</guid><description>&lt;p&gt;If you like sweet wine, the wine world has spent the last forty years quietly telling you that you should not. Modern wine culture worships dry wines. Sweet wines have become the category to apologise for. Beginners who genuinely enjoy a sweeter glass often hide it, picturing themselves as somehow unserious or unsophisticated.&lt;/p&gt;
&lt;p&gt;The truth is the opposite. Sweet wine is the older, more historically prestigious category. For most of wine&amp;rsquo;s 5,000-year history, the most expensive and revered bottles were sweet. Roman emperors paid fortunes for Tokaji. Russian tsars treasured Hungarian dessert wines. Bordeaux&amp;rsquo;s Sauternes was a luxury commodity centuries before its dry red wines were taken seriously. The dismissal of sweet wine is a modern, mostly North American phenomenon, and it is starting to fade.&lt;/p&gt;</description></item></channel></rss>