Fortified wine dates from the days when table wine really didn’t travel well, the fortifying spirit bringing the alcohol level up to a level that kills vinegar-producing bacteria. The British, surprise, surprise, were instrumental in setting up a string of fortified wine producing areas conveniently placed for re-supply, such as Madeira on the way over to the Americas or Marsala where Nelson’s fleet was victualed in 1798. By and large these wines are sweet with the spirit stopping the fermentation before the natural sugar has been used up. This makes their consumption more of a challenge in these days of drier tastes. Whenever we show them at tastings however, customers rave about them and delight in suggesting food pairings or recipes that their addition would improve. We suggest just pouring glasses and handing them out, no questions asked!
Marsala Fine IP, Cucina, LombardoGrillo 17.0% Vol
