Early this year I managed to get on to the international wine diploma.
Quite a bit of theory to start, then the real tastings.
First up, fortified wines. 6 weeks later, an exam (blind tastings x 3 and a theory paper). Plus a visit to the dental hygienist and doctor tooth himself. 16 - 20% ABV is tough. Tough on the teeth, tough on the calories (not as much as champagne), tough on one’s sanity and clearly not advisable on the eve of those early morning meetings. Notwithstanding those aspects, wow madeira.
From Sercial (driest) to a Malmsey (luscious sweetness), these are simply heaven.
Look out for Henricks & Henricks or a Blandys. And the vintage 10 yo, 20 yo.
The mouth feel is juicy, mouth-watering, gushing of balanced acidity and flavours of caramel, burnt sugars, orange marmalade and sometimes dried fruits and a wonderful nuttiness.
Heaven. I mean simply divine.
