A large amount of residual sugar makes me dizzy. Dessert wine tends to remind me of childhood cough syrup albeit with new and improved flavors. I hated that god awful faux cherry elixir. When the New York Cork Report gets together once a year to taste the best New York State has to offer, I sit the sweet flight out. On tasting menus in fancy pants restaurants, I bargain away my last wine pairing in the name of ‘something sparkling.” The nuance of late harvest anything is generally lost on me. Is the aversion in my head? Bias left over…