Fortified Wines

Notes of apple compote, toffee, figs, and grapes, with a silky, creamy finish reminiscent of sweet citrus flesh. There’s still a bright freshness holding everything together. A beautiful dessert digestif perfect for the Thanksgiving table.

The “Pope of Arbois” retired in 2015. There appears to be a secret library of back vintages hidden in some alternative dimension, so when the portal opened, we reached through…and found these. To be labeled Vin Jaune, the cantankerous Savagnin is late-har

Vin Muté is a mistelle: unfermented grape juice is fortified with local brandy. Very obscure but very delicious, with sweet notes of macerated cherries, toffee, and a lingering finish. The Château de Léberon is a very old estate that’s been in the Rozès f

The puttonyos system for Tokaji Aszú essentially denotes the sugar level in the wine; in this case, a whopping 168 g/L. Opulent nutty texture, characteristic apricot skin, pepper notes, and acidity that’s still singing. The finish is profound and complex.

A beautiful, elegant port. Fruity, sweet and soft with a lovely, delicate toffee character and a warming embrace of wood aging underneath. While the sophisticated flavors of aging are definitely present, it still maintains a wonderful freshness.

Txakolina’s characteristic minerality and vibrancy show through, along with a great balance of bitter, sweet, and herbaceous notes. Complex enough to drink on its own, or as an awesome negroni upgrade.

8 to 10 years under flor and several more years aging oxidatively gives this gorgeous sherry notes of crème brûlée and macadamia nuts. The finish is persistent and bright, yet deep. Allow the wine to open up over hours, if not days. This new project is th

Method’s sweet vermouth is modeled after Carpano Antica Formula. The profile is similar, with subtler hints of clove and less overt vanilla tones. Marzipan and brûléed citrus shine through as well.

This is a really cool dry vermouth; there’s a waxiness to the texture, and fascinating notes of green olive and dried herbs, such as thyme and coriander. The finish has hints of white pepper and pineapple.

The Cappellano estate claims to have essentially invented Chinato; “benchmark” is the word that comes to mind. The recipe is top secret. Seductively complex, with hints of mint, cloves, musk, and generous dark fruits.

A deep, complex red vermouth, with notes of smoked cherries, baking spices, and hints of vanilla. Tximista is the first vermouth line from the Basque to be imported to the US.

Basque vermouth! Deliciously bright and pleasantly sweet, with notes of star fruit, dried nettle, and a long finish. Simply enjoy over the rocks or put a new spin on your Manhattan.