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[dananne]

d'Yquem would probably be as close as you'd get to one that could go that distance, but I've never heard anyone having anything that old that was still drinkable. So, I'd side with you as WW did.

You should have no problem locating local wineries that produce semi-sweet whites in your new neck of the woods. If not in Conn, then certianly NY. I know that most Finger Lakes wineries will make whites across the sweet/dry spectrum.

Welcome to the Wine Board from another Wisconsin native (our home was in Cambridge, near Madison, though my father has a place on Lake Geneva, most of my family was from Beloit, and I have family in Appleton, too).