Question about Aperitif's...

[stevebody]

Read all the previous and wanted to offer a few other suggestions:

For sheer lightness, refreshment, clarity and a totally different flavor curve, try an Italian recioto. My favorite is the ANSELMI Recioto di Soave (about $16 for the 375) This stuff is the Nectar of the Mediterranean Gods. It's feathery on the palate but mouth-coating, long finish, slight sweetness, and the most wonderful flavors/nose of orange rind, almonds, lime, melon, figs, honeysuckle, and butterscotch. I poured it at my restaurant last summer and people actually swooned over it.

Australia isn't a place people look for Port (and Port is a questionable term for Aussie wine, anyway. Port is from Portugal. Call me a stiff-ass) but Hardy's has been making one of the smoothest, most consistent, most luscious "Ports" in the world for the past decade or so: Their Whiskers Blake. Spectator gave it a 94 in 2001 and it's hard to argue with that. It packs intense nut, cassis, butter, brown sugar, and citrus notes onto a long, elegant frame. And what a freakin' value: $14 a bottle! On sale a LOT at maybe $12.

Another is an Obscure Spaniard called Don PX. I can't recall the name of the winery right now but it's about $12 for a 375 and just heavenly. Same basic flavor range as the Hardy's but MORE - more viscous, more richness, more intensity. Not for the faint of heart.

Last but not least, I tasted the full line of American "Ports" from a fledgling company called Belo Wines in the summer of '00 at a trade tasting. Astounding stuff. The vintner is a young guy just out of Cal-Davis who makes Ports from Zinfandel, Barbera, Cabernet, and a couple of other odd choices, as well as a flawless trad version from Touriga Nacional. They'll offend purists and my subversive nature really digs that but they're great wines if you can do without labels or expectations.

Good Topic!