Fortified Wine

[coloradoclyde]

Port, Sherry, Golden sherry, Tawny Port, Sac, etc......
What's your favorite fortified wine....

 

[tenngun]

For the most part I use port or sherry in cooking. When an old recipe calls for sac I use sherry.
I have been known to take a glass of port in the evenings or with dessert. For the most part a mild sweet wine like a Riesling or libermilch is as sweet as I go. My go to wine is a chianti, a light or a heavy, (with or with out fava beans :haha: )or a pinot.

 

[coloradoclyde]

Agreed, I usually cook with sherrys and ports....but enjoy a glass of golden sherry or Tawny port now and again......
Normally my wine tastes start with a Cabernet and end with a pinot noir.....
But sometimes I love a fortified sweet wine....
I really love a good B&B on occasion..

 

[George]

I'm not much of a drinker, wine or otherwise, but I do enjoy a glass of Madeira occasionally. Very HC/PC, you know. :grin:

Spence

 

[coloradoclyde]

Madeira... :hmm: in the same family as the rest of the fortified wines......but I have not had it.
I will have to add that to my list of things to try.... :thumbsup:

 

[George]

I like Sandeman Fine Rich Madeira.

Spence

 

[coloradoclyde]

Haven't had it....it sits on the shelf above my usual choices....

 

[BullRunBear]

I used to enjoy vintage port on occasion but as I get older the sweet wines aren't as appealing. These days it's basically pinot noir or a fairly dry Chablis for drinking and cooking. I'm not familiar with Madeira. Have to check into it.

Now if they would just come up with a wine that tastes like bourbon. :grin:

Jeff

 

[coloradoclyde]

Now if they would just come up with a wine that tastes like bourbon. :grin:

Jeff

Robert Mondovi has a bourbon barrel aged Cabernet sauvignon...
There are some others too.....

 

[Loyalist Dave]

I like Penfield's Tawny Port , and Sandeman's Fine Tawny Port.

If you like Madiera for a taste of what "they" might have had "back then", I like Blandy's Rainwater Madiera.

Another wine, made from "American" grapes is Scuppernog.

AND..., Don't like Rum? Want something other than bourbon? Maybe somebody has a gluten problem? I like this for a change from time to time, although this is a spirit, not a wine, so is off from the OP: Laird's Apple Jack, which is apple brandy, not really Apple Jack, but it is good.

LD

 

[Shooey]

I love a glass of Madeira in the evening. I also enjoy the Sandeman Port. :thumbsup:

 

[tenngun]

Just as an aside, in "The Fighting Kings Of Wesex' the author argues that the history of Western Europe is a contest between beer drinkers and wine drinkers. It's tounge in cheek but after reading it you go hmmm.

 

[Silky921]

I make a potato wine that has hints of vodka, and a sweet corn wine that has hints of clear whiskey.

You can add french or English oak chips to the carboy to give it a more wood and smokey flavor.

 

[satx78247]

Would you care to share your recipes for potato & sweet corn wine??

I make a few dozen bottles of peach wine each year, out of "over-ripes" which are often available at Camp County commercial orchards for as little as 3.oo per bushel.

yours, satx

 

[Silky921]

I don't have strict recipes that I use, mostly just guidelines from resesrch/past experience and how I want the finished product to taste.

With vegetables wines, I don't ferment the veggies like I do with a fruit. I boil them to get the flavor, sugar and starches, then usually add lemon and orange, or lime for for some acidity and tartness, plus more sugar to feed the yeast.

Ed Kraus has some very good recipes for both novices and experienced folks.



Potato wine, from what I've read, was commonly made on the frontier because of the lack of fruit. My version of it, surprisingly, is close to a red like merlot, just a tad sweeter.

 

[satx78247]

THANKS.

yours, satx

 

[coloradoclyde]

Thanks Silky for the tip about Kraus...I never knew they existed...

I always have tons of left over potatoes. so a good potatoes wine recipe intrigues me.... :thumbsup:

I'm all ears....

What does it taste like?

 

[omarick1948]

Someone once said, "Heck I ain't no wineo!...I'll drink anything!" :rotf:

I like my homemade Rhubarb wine and hitting Trader Joe's and like most of their $3 Buck Chuck wines! Cheap and very drinkable.

Rick

 

[Silky921]

I believe Kraus has a recipe and I followed pretty closely to his. Turned out sweet, earthy, dark as I used brown sugar, very palatable.

Then you can use the boiled potatoes for dinner in the form of mashed potatoes.

 

[coloradoclyde]

I looked on Kraus....couldn't find the recipe.. :idunno: