From Port to Vermouth, the Resurgence of Fortified Wines, Between Growing Markets and Mixology

For decades, they were synonymous with dusty cupboards and consumption relegated to sporadic occasions or after-dinner drinks. Today, fortified (or liqueur) wines—a broad family that includes Port and Madeira in Portugal, Sherry in Spain, Marsala and Vermouth in Italy, to name just the most well-known—are undergoing a profound rethink, taking them off the shelves and into the world's most sought-a