I buy a French brand of dry vermouth for dry white wine cooking, Noilly Prat. It is not too expensive, is widely available, and keeps on the shelf after it is opened, since it is a fortified wine. It has a slightly herbal flavor... (8 replies, last updated by ryan February 13, 2006)

wine, such as any fortified wine (port for instance), and an ice wine would also be a bit heavy. However, a light muscat would do it for me. I’d probably get the best Moscato D’Asti I could find. (13 replies, last updated by tdo ca January 11, 2007)

I have used sweet wines for poaching pears, most often port. Using leftovers is a good idea, but how often does one have leftovers of pricy sweet wines? I never do, except for fortified wines. (8 replies, last updated by saucyknave September 21, 2002)

wines including fortified wines. The results were amazing. Private Preserve did definitely help keep wines longer than doing nothing, but the argon system held wines for many days longer and often in perfect condition. Also,... (19 replies, last updated by monday July 5, 2006)

airhead that I often am, I forget to ascertain their assumed stores of Xiaoxing wine. At Sam’s Wine and Spirits recently, on a whim, I asked after Xiaoxing only to recieve blank stares and a half-hearted gesture towards the... (16 replies, last updated by RST October 31, 2003)

OK, for the moment . . . I would avoid reds and sparkling wines — most of which are dry (the opposite of sweet). I’d also avoid fortified wines, due to the increased alcohol. Stick to whites first. Try some California... (34 replies, last updated by Cinnamon April 28, 2007)

in the fortified dessert wines. (14 replies, last updated by Chris Weber August 28, 2008)

to drink cheap champagne, period. i’d rather have the orange juice with the waffles and have fortified wine with the gorgonzola. "Tastes are so individual that even if it frustrates you that someone doesn’t share your... (153 replies, last updated by Maria Roche August 23, 2000)

but I’d like to try using a white wine. I’m thinking of using a dry white since the Marsala called for is dry, not sweet, but since Marsala is a fortified wine I’m wondering if that would make a big difference... (3 replies, last updated by ozhead August 2, 2007)

Port is a fortified wine. Fortified means that it is 'fortified' with a neutral spirit, commonly brandy. Since no winery’s specifically make dessert wines (with the exception of some port houses) “good” dessert... (17 replies, last updated by newhart06 March 28, 2009)

Any restaurant with a bring your own wine liscense is allowed to sell you anything off their list. Only wine though. No beer, booze, or fortified wine. Simply open the bottle, taste the wine, and re-cork the bottle! Happy... (10 replies, last updated by Googs October 11, 2009)

What is the correct serving temperature for fine dessert wines like ice wine, Sauternes and very sweet rieslings? Right now, I’m not discussing fortified wines. But are we talking ice cold (like champagne) or cool/cold (like... (3 replies, last updated by carswell November 24, 2006)

also find them amazing, and they’re cheap. Lastly sherry is a fortified wine made from white grapes, not a red wine. Good luck. (4 replies, last updated by estufarian October 22, 2009)

I’m charmed whenever I hear the Italian wine term, Vino da Meditazione or meditation wine. It describes wines meant to be savored alone unaccompanied by food, such as Marsala, other dessert wines and after-dinner fortified... (0 replies, last updated by Melanie Wong August 25, 2001)

Pommeau de Normandie is a fortified wine from France made with apple juice and Calvados. It tastes like autumn and packs quite a punch. It’s lovely before or after dinner, excellent with blue cheese. I’m been craving... (8 replies, last updated by tommio June 26, 2007)