Strong, Sweet and Dry: A Guide to Vermouth, Port, Sherry, Madeira and Marsala

by Becky Sue Epstein

Today, many fortified wines are flourishing again, revived by discerning drinkers and modern mixologists all over the world. Once popularly savored before or after dinner, fortified wines—vermouth, sherry, port, madeira, and the like—had fallen out of favor until recent times. But now, in pubs and wine bars, high-end restaurants and homes, these wines are finding their way into innovative cocktails, and they are being appreciated anew for their fine qualities and strong, complex tastes.

Strong, Sweet and Dry is the ultimate guide to these freshly rediscovered palate pleasers. In lively style, Becky Sue Epstein explores the latest fortified wine innovations and trends, along with their colorful history, including the merchants, warriors, and kings who helped bring these beverages into being. Featuring a plethora of enticing images, along with anecdotes, facts, and recipes, this is a superb tour through the long history of fortified wines and their global resurgence today.

240 pages, Hardcover

Published February 1, 2020

Reviews

[Mbgale · Rating 5 out of 5]

As cocktails become more popular, fortified wines are the basis of many new mixed drinks. Epstein’s book comes at a wonderful time to learn about the history, production, storage and serving suggestions of these special wines. These wines are good in cocktails, on their own as an apéritif, or as after-dinner drinks with dessert. The book is attractive with a bright orange cover and heavy, satin-like pages. It’s a book to pour over and savor, with many enticing photographs, illustrations, maps, and recipes. Not only is the book informative, it’s entertaining. For instance, a California winemaker makes a port-style wine, which cannot be labeled Port because of EU regulations, so they label their wine ‘Starboard.’
After the grapes are fermented into wine, a pure spirit, generally grape brandy, is added and then the wine is usually aged. Historically wines were fortified to preserve them. For 8,000 years, people have added everything from water to honey, herbs, and spices to increase flavor and palatability. Fortified wines have an alcohol level higher than table wine.
Many people know Vermouth as an ingredient in martinis, but it’s so much more. There are many varieties of vermouth, depending on what herbs, spices, aromatics, and sweeteners are added. Vermouth is not shelf-stable forever and should not be stored at room temperature with your spirits. Once opened, store it in the fridge.
Port is one of the longest-aging wines and was historically considered to be strengthening. When Americans started making cocktails, they used familiar wines and spirits (rum, brandy and port) as the base for these drinks. Like vermouth, store port in a wine cooler or the fridge after opening.
British households served sherry for centuries in late morning, early afternoon or at teatime. I’d love to have been a guest! Its popularity declined over the years but recently has become fashionable again. Amontillado, featured in Edgar Allan Poe’s famous short story: The Cask of Amontillado, is sherry.
The author also discusses Madeira, Marsala and Vin Doux Naturel (a French Wine that has no added sweeteners). The history, country of origin, winemaking process and serving suggestions are explained. Epstein includes many cocktail recipes at the end of the book, such as a delectable-sounding Sherry cobbler.
A nice addition to the selection of books on wine.

[Philip · Rating 4 out of 5]

In depth review of the most popular fortified wines in the world as well as quicker touches on many of the rest.

If you are a fortified wine fan and looking to learn more, I strongly recommend this book.