Other Fortified Wine
We’ve frequently had all manner of unusual wines in this category in the past, sent in from every corner of the globe. So geographically, at least, 2020 was a fairly quiet year – all our Golds, for instance, came from Spain or Portugal.
That said, there was plenty here among the other medals to intrigue the curious sommelier. Besides the usual superb Madeiras, Moscatels and Aussie Muscats, there were vermouths, Turkish sweeties and our first ever entries from Denmark.
From The Tasting Teams
‘We tried a fortified wine from Denmark, which was unusual. Rich in spice, dense and herbaceous, it was an after-dinner drink, or could be mixed in cocktails instead of vermouth.’ Emanuel Pesqueira, Edwardian Hotels London
‘Restaurants should have vermouths on as an aperitif. For me, these are more about feelings and occasion.’ Agostinho Leite, Bistrot Pierre at The Royal William Yard
‘I’d use these richer wines in a dessert flight or a cheese flight. I’ve had success doing unusual wines that don’t usually sell on their own with cheese and they work amazingly. People come back and ask for them.’ Tim Smith, Winesurfer Consulting
‘I work in an Italian restaurant, where people actually order vermouth, and we use it a lot in cocktails. It works well just over ice.’ Gaston Adolfo, Margot
‘Madeira works really well paired with anything rich. There’s just that great balance between nuttiness and clean acidity. Absolutely great value.’ Timothy Connor, Heddon Street Kitchen
‘We didn’t have to fight very hard for quality in the Madeira flight. These are under-recognised categories that sommeliers are really getting behind.’ Claire Love, Loves Consultancy
‘The Danish vermouth brought me back to my childhood of a very specific memory sitting in my room with a scratch-and-sniff book that smelled like blueberries!’ Tim Smith, Winesurfer Consulting