But renewed interest in cocktail culture and anything beyond the simple red and white fermented grape juice has made fortified wines part of the vino vernacular again.

“[Fortified wines] are a category with growing interest,” says Leah Dedmon, wine manager at Brabo Restaurant in Old Town Alexandria.

Dedmon says tomorrow’s fortified wine class was the product of Brabo customers requesting more information about fortified wines intersecting with the winter season. “They’re great for the winter; it’s cold out, it just kinda makes sense,” she says.

The class tomorrow is lead by Jason Whiteside from the Country Vintner. Participants will learn how fortified wines are made and the importance of wine and food pairing.

One of the first pairings tomorrow is a Sherry paired with sardines stuffed with tomatoes and spinach accompanied by a quail egg. Dedmon is devilishly delighted as she explains the magic of food and wine pairing, “People are going to taste the Sherry and hate it; and then they’ll taste it with the sardine and love it.”

–Amy

Wines

Hidalgo “La Gitana” Manzanilla Sherry

Blandy’s 5 Year Old Verdelho Madeira

Cazes Muscat de Rivesaltes 2005

Domaine du Mas Blanc Banyuls 2006

Smith Woodhouse Late Bottled Vintage Port 1995