SOMMELIERS’ PICKS

Fortified Wines

Winter’s snowy mountains and sub-zero temperatures invite comforting restoratives to sip and savour around the fire. What better fits this category than fortified wine? From port and sherry to vermouth and Marsala, fortified wines are made by adding a distilled spirit to wine either before fermentation is complete — which yields sweet, high-proof fortified wine — or near the end, or after fermentation, for a dryer style. The next time you’re dining out in Whistler, take the advice of these three sommeliers and think about pairing port with cheese or a decadent dessert, or perhaps enjoying a vermouth-based cocktail. Cheers!