Messing Around With Fortification
My Society of Wine Educators study group has been moving along at a medium pace. Things like sickness and baby showers have been getting in the way. But we’re about to get back on track and address winemaking for still wine and sparkling production. Then the next class will be fortified wines. The study guide spends time on the different styles of Sherry, Port, Madeira, and several lesser-known wines.
We plan on tasting through a handful of fortifieds, and I’m wondering if anyone has suggestions on the most important ones to sample? Keeping in mind, we do have a budget…
I was thinking a couple different styles of Sherry: fino and oloroso. Port: tawny and ruby, which are both barrel-aged, and it would be nice to try a bottle-aged, but I’m scared vintage will be too expensive. Maybe Ryan and Gabriella can help here? For Madeira, I really have no idea where to start. Verdelho, Bual, Malmsey? And Marsala has only spent time in my food, not in my glass. The others seem less urgent: Malaga, Montilla, and Vins doux naturels.
Therefore, if we want to taste six or so, which ones do you think most important?
Image source: Farley Walker
Tags: fortified wine, Society of Wine Educators, wine study groupRelated Stories
POSTED IN: Society of Wine Educators, dessert
3 opinions for Messing Around With Fortification
Sonadora
May 8, 2008 at 1:19 pm
Dude, I had to read the title of this one 3 times to make sure I was headed to the right blog and not something that would pop up as “Content Filtered” at work…
john witherspoon
May 9, 2008 at 6:36 am
no real ideas to help you with our studies - but this is definitely an area of wine I need to work on as well.
And Megan - your comment made me laugh.
Cheers
John
Farley
May 9, 2008 at 10:51 am
Leave it to me to keep you guessing!
Thanks for the comments, guys. I’ll let you know what we learn.
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