Wine Chat: Fortified Wines

It’s fair to say drinks like sherry and port are now days considered old fashioned. The drink of choice for grandma’s and less fortunate. Yet this style of wine making has a rich and complex history in Australia, but what do we actually mean by this, and why are they so unfashionable today?

To answer all this and more we are joined again this week by BSC: Wine Science student Cal Lee

Wine of the Week

NV, Valdespino ‘Tío Diego’ Palamino, Jerez, Spain
Cal Says: A great first step into the wild world of dry fortified wines. As illustrated above, the wine is aged in partially filled barrels allowing a veil of flor yeast to form on top, creating a slow oxidisation of the wine. Rich, nutty and intensely dry this wines loves to be paired with strong cheese, dried meats. Chill and drink now.

Find more information here

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