Many of the world’s most coveted wines, historically, were highly concentrated in sugars, often earning names such as ‘liquid gold,’ ‘liquid sunshine,’ and ‘The Wine of Kings.’ The names don’t lie; a bottle of any one of these delicious juices will leave you feeling like you’re privy to a secret, something so many others will never experience. There are several explanations as to why wines were traditionally made in this way when, today, it is sometimes viewed as ‘primitive’ to enjoy sweeter wines (think White Zinfandel). In areas of Germany, it would often become too cold in the wine cellars, essentially stopping fermentation before all the sugars could be converted to alcohol. Some wines were made sweet primarily because they would travel better on ships (sugar is a natural preservative). Some people say, and they’re probably right, that sweet wines were made because they’re just what people liked to drink. [...]