Asked about my favourite type of wine, the closest I get to a definitive answer is "wines defined by their production method".
It is a somewhat counter-cultural response - there is nothing artisan about a replicable industrial production method - and yet these wines, including sherry, port and Champagne, have an underappreciated classic quality.
When done well, of course.
Most production-method wines are, I suspect, happy accidents, turning underwhelming base materials into something more complex through the addition of a further process.
Serve the Champagne as an aperitif, with light starters or even roast chicken; the sherry will match with roasted almonds and olives or roast beef; drink the port with cherry and chocolate torte.
Champagne Taittinger Brut NV orchard fruit, leesy richness, biscuitiness and fresh citrus acidity with a mineral backbone. Complex, elegant and adept with a fine mousse. Good.
Harvey's Medium Dry Amontillado golden with wood spice and roasted hazelnuts; off-dry with roasted spices.
Graham's 10 Year Tawny Port roasted nuts, raisins and figs with herby-eucalyptus and red fruits. Good.
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