Other

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 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.

The white Vin Muté is sent through a solera system that’s been in use since 1987. Consisting of a single 4,000 litre foudre, they draw up 15-20% of the fortified juice for bottling and replenish it with the current year’s harvest. A profound vin de liqueu

Szamorodni is a unique category of Tokaj in which botrytized grapes are pressed & aged under a natural layer of yeast, causing oxidization similar to sherry. This batch was a happy accident originally marked “throw away” by Samuel. Fully dry, with perfume

Long a staple in Piedmont, served on ice with a splash of soda and a slice of orange, think of it as a zestier version of Lillet. Bright fruit, a touch of spice and bitter undertones create vibrant refreshment.

Marco Moccia found this recipe, which dates back to the 1500s, among his grandmother’s old recipes. Aglianico wine, from vines well over 100 years old, is infused with cherry leaves and fortified. Bright, dark, cherry (surprisingly, since it’s just the le