Inspired by the French Muscat de Beaumes de Venise, the fermenting juice is lightly fortified with a neutral grape spirit to keep it sweet. Perfectly paired with a dry cheese after a meal.
This Port is very much in the same mold as previous years though, perhaps just a little sweeter and richer than the ’14 version although that sweetness is balance by cleansing tannin and acidity.
My version of this dessert wine is made from Viognier juice fortified with pure grape alcohol. The base wine was made in 2007 and the wine is aged in older French oak barrels in the traditional Spanish Solera method.
