Other Fortified Wine
2019 GOLD: 6 SILVER: 6 BRONZE: 0 COMMENDED: 3
2018 GOLD: 4 SILVER: 5 BRONZE: 3 COMMENDED: 6
From oddball Turkish aromatised wines and high-class Vinsantos to aristocratic Madeiras and super-intense Aussie liqueur Muscats the colour of engine oil, all manner of life is here in what must be one of the most fascinating sections of the competition.
It’s very easy to throw Golds around like confetti here, but our teams restrained themselves admirably this year – six is about average. And, crucially, they mixed it up a bit stylistically, with half a dozen really interesting – and very different – wines.
One category to look out for in the future: vermouth. Five years ago, we had none. Now we’re starting to get a few every year. But it’s a growing trend in the on-trade, and we’d expect to see more of them going forward. On this evidence, our tasters would be super-happy about that.
FROM THE TASTING TEAMS
‘[Liqueur Muscats] are an exciting category of underrated wines. There’s great value here. You can put these on by the glass, and you can keep them almost forever, and use them for cocktails as well.’ Alan Bednarski, Texture
‘Liqueur Muscats are not old fashioned. There’s a good market for them, not only to pair with dessert, but also after coffee to finish a dinner.’ Chiara Sieni, Bottles Group
‘When these wines are good, it’s not about how good they are, but how well you can integrate them and get them in front of people in the restaurant. That sweetness and fortification gives it that length.’ Hamish Anderson, team leader
‘The price points are never going to be cheap, but you can serve them by the glass. Of course, if you’re only serving one glass it has to be really good.’ Nigel Lister, team leader
‘It [the Anatolian aromatised wine] was just fantastic. It had caramelisation and cola as well as a herbal flavour, while being earthy but elegant. You could see it in a tall, thin glass, with lots of ice, maybe at the end of a meal. Unusual, balanced and not what you’re expecting.’ Antoin UaRuairc, UK Midland Sommelier
‘The vermouths were wonderful – and we sell more and more of them. We would definitely have a market for these. I’d put some of these on as a pairing with dessert.’ Sue Jones, The Harrow at Little Bedwyn
‘The Madeiras were interesting, from the entry level up to the high-end wines. They were very concentrated, balanced and practical.’ Markus Dilger, Dilger Sommelier Selection