A New Look at Fortified Wine

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Maxwell Leer is a Southern California wine steward. His latest project is Wine to Vines and he writes a monthly column for Eater LA called Varying Hues. He recommends the following fortified wines:

For those looking for a dryer fortified wine, he recommends Hidalgo's La Gitana manzanilla or the Famille Dupont Pommeau de Normandie from Victot-Pontfol in France. For something in between sticky and sweet he suggests Joseph Filippi's Ruby Ruby from Rancho Cucamunga. For a surprisingly delicious sweeter fortified wine he opts for a Madeira.