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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

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

Marsala has been in danger of extinction, often relegated to cheap cooking wine, but De Bartoli has been at the forefront of keeping alive the tradition of serious Marsala. Notes of grilled pineapple, roasted salted almonds, and baked apple tart; luxuriou

Think of this as a Virginia version of an Italian Chinato. The grapes ferment with their stems, cinchona bark, gentian, rose petals, Virginia juniper, chamomile, myrrh, ginger root (& more). A touch of brandy stops the fermentation leaving just a kiss of

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.