Greetings fellow wine enthusiasts! Regardless of the degree to which you identify with the term, whether you like to enjoy a glass every now and then, or, like me, re-evalute your romantic relationships when your significant other says they don’t like Riesling, won’t drink anything they can’t pronounce, or thinks $60 a bottle retail is far too much for village level Burgundy, we here at The Goat would like to foster your love for the drink by offering wine every week that we will showcase here in the blog, and have available for tasting on Fridays from 6~7 p.m.
This week fortified/dessert wine will be the focus of our tasting, with three different styles being presented. Fortified/Dessert wines comes in many shapes, sizes, colors, and flavors, from almost every continent in the world (…who knows…there might be some daring researcher producing ice wine in Antarctica…). These wines also serve many different purposes, from after dinner Sherries to Ports served with chocolates for dessert.
Cesar Florido’s Fino Sherry is dry (Gasp!), light, and generally consumed as soon as possible after bottling. “Fino” style Sherries differ from most others as they are not allowed to oxidize, and typically drink similarly to white table wine.
Broadbent’s Rainwater Madeira is a Portuguese fortified wine that, while there are differing opinions as to how it was named, produces a lighter and drier style of Madeira, with it being used mainly as an aperitif. Oxidation is a defining characteristic of Madeira, contributing to its almost limitless aging potential.
While Chateau Loupiac-Gaudiet’s Loupiac is not “fortified,” I’ve thrown it in the mix to give a sweeter option for our tasting pleasure. This white Bordeaux is an example of a Botrytized (made using grapes affected by Botrytis Cinerea) wine akin to its much more widely recognized neighbor Sauternes.
See you Friday!!!