From concord. Customer testimonial: 'Simply the best sweet wine on the market. Has only natural sugars so the taste is clean and sweet. Interestingly, when served very cold, the wine takes on significant complexity and flavor. The perfect sweet wine.'

Mevushal. Good and crisp. Good acid. Clear and pleasing brachetto aroma of black and maraschino cherries. Fizzy, with sweet fruit. Nice and elegant, racy. Fabulously well crafted. 92/100.

Mevushal. Good and crisp. Good acid. Clear and pleasing muscat aroma, more floral than stone-fruity. Fizzy, with sweet fruit. Nice and elegant, racy. Fabulously well crafted. 92/100.

While a sweet and warm Med statement of cabernet sauvignon, this is also high pitched, suggesting Golan Heights origins. Wears its high alcohol well. A lot of give here. Dark, full, and well endowed in both power and texture. Plenty of varietal precision too. And eminently well balanced. Very impressive. 92/100.

2019: Grapes from Golan Heights and Upper Galilee. In tune. Fresh, with cool climate like brisk nature as well as low latitude warmth. Good acidity. Overall well balanced, well conceived, well crafted. 91/100.

Wine Enthusiast 90/100 - TOP 100 BEST BUYS: 'This dark garnet wine has aromas of black cherry, caramel and violet. It is very smooth in the mouth, with velvety tannins, flavors of blackberry, raspberry, butterscotch, lavender and juniper and a floral finish.'

2017: Wine Enthusiast 90 - BEST BUY: 'Aromas of blackberry and juniper berry prepare the palate for flavors of cassis, dark plum, mocha and anise with a hint of mint. It is juicy at first, but robust tannins make their presence known, eventually winding down to a pomegranate finish. Mevushal.'

AKA E-40. Essential complex of each ingredient. Kudos to the winemaker. Incredible. The whole is greater than the sum of the parts. Power, cut, sweetness. Almost too much to assimilate. Labrusca-like fruit intensity. 92/100.

Tart and spicy pie apple aroma. Sweet, full, nice. Sweetness balanced by peels extracts. Medium acid. Good. 90/100.

Oh, good and pure and dry and penetrating and fresh. Yes!/ Yes, indeed, sweet fruit that is made drier by the presence of a light measure of CO2. Full and pure pear flavor. What it's all about, at a bargain price. 92/100.

Very good. A lovely tart-apple aroma. Dry and balanced. Tells the tale. Ideal. 92/100.

Calvados & unfermented cider-apple juice. Light old gold. Fine display of both cider and spirit qualities. Good strength, dryness, penetration. Yes, Normandy cider and fine calvados impressions. The spirit shows the woodiness of well aged brandy. A first class example. 94/100.

The original Harry's Bar cocktail with white peach pulp. Good white peach and citrus aromas. Yes, white peach all the way. Balanced and delicious. 92/100.

80% 45 North White, 20% Leelanau Peninsula peach juice. Very nice, not overstated. Not a fruit wine. A fruit enhanced wine. More fizz than previous renditions. Up around three atmospheres' pressure. Nice and fizzy but still in standard bottle under screwcap. Attractive, creamy peach taste. Sweetness suppressed by acid, so well balanced. Total pleasure. Gotta have this. 92/100. The winery's best seller, most of it goes out the tasting room door.

True fruit qualities, very purple and deep. Nice dusty surface. Flavors confirm pomegranate. And the natural tartness is there too. 90/100.

Michigan Wine Competition Gold Medal. From danube, balaton, and montmorency. A beauty! Pure and crisp as crunchy fresh cherries. Added aromatic dimensions of a multi-variety cuvee. Consistently fine. Upholds its reputation. 93/100.

Deep and complex, revealing multiple cherry varieties: montmorency, balaton, perhaps morello too. Lots of cherry perfumes. Complex, vital, relatively dry, and moderate in alcohol. Bravo. 91/100.

18%; fortified with Fontaine's cherry eau-de-vie. Power, cherry, spirit, kirsch. Balanced and sweet on the nose. Yes, sweetness and strength in balance on the palate too. Full cherry flavor. While working in tandem, spirit and wine each make a distinct and lovely statement. 95/100.

Est. 1841. Morello cherry aroma. Full cherry flavor concentration. Full sweetness balanced by quality fortifying spirit. Adheres to its longtime high standards. 91/100.

20% alcohol. Producer at Saint Verand. Intense and syrupy. Black currant, basil, laurel. Essence of black currant, cool and racy, almost minty, as it should be. Rich, spiritous, penetrating, and very expressive of black currant essence, while offering some intriguing monastic liqueur herb and spice extras. Coats the tongue, fills the mouth. Bring on the aligote! 97/100.

Michigan Wine Competition Double Gold Medal, Best of Class Trophy. Really fabulous concentration. Total fruit definition and purity. Wow! 97/100.

I think the berries come from Maine. Real blueberry aroma without the added sweetness. One of the purest blueberry wines I've tasted. 92/100.

Michigan Wine Competition Silver Medal. Spicy, peppery, briary berries and seeds. Sweet and good.Yeah, full blackberry flavor. Full bodied. Really delivers. 91/100.

Michigan Wine Competition Gold Medal. Intense, pure, powerful, loaded, balanced. 100/100.

With natural rhubarb flavoring. Fresh strawberry nose, crisp, cool, and white fleshed. Great strawberry taste. Light sweetness. Soft acid. Strawberry leads the way. 92/100.

17%. Quality spirit. Cafe au lait sort of taste. Balance of spirit and sweetness. 92/100.

80% Cotes de Provence rose, 20% ruby red grapefruit juice. Quite the rage in Paris these days. Sweet ruby red grapefruit aroma. Very attractive. Burst of flavor supercharged by the fizz. Unique, well conceived, well crafted. 90/100.

Organic. 8.5%. Pomegranate, blueberry, acai, blood orange and other citrus. Wild and enticing. Nothing else like it. Citrus lift, fruit plumpness, cool pomegranate and acai ventilating qualities. The full range of fruit component flavors. Citrus race. Just the right level of sweetness. Thoroughly delightful! 92/100.

Tasting Panel 90: 'Festive notes of sweet berries and a dry finish, accompanied by a string of cinnamon and orange zest, are part of the rhythm of this superb Sangria. The recipe dates back two generations. Made from Monastrell and Bobal grapes in DO Cuenca with local Valencia oranges and azahar (orange blossom).'

Handy swing-top liter bottles. Abundant and attractive red fruit. Not citrus dominant like many. Good sweet red grape and citrus characters. Ready to serve. 91/100.

Wine Enthusiast 92; Tastings 92 - BEST BUY: 'Pale golden yellow color. Aromas of vanilla honey ice cream, sweet grass, and pressed flowers with a supple fruity sweet medium-to-full body and a rich, creamy peach, honeycomb, and spice accented finish. Excellent complexity, vibrancy and structure.'

'Very nice, beautiful dark amber color, very smooth not biting. Interesting white wine with honey and spices. Some would quarrel about using the word Meade, as it is not fermented honey, But an apt description in any case for the combination. Highly recommended.'

According to Irish tradition, following marriage the bride and groom were given enough mead for one full moon (month). Thus the origin of honeymoon.

Linden, forest, and raspberry honey. Clear and cool and briary. Cedar note. Polleny, dusty, with linden lime note and a woodiness. Sweet and tawny. Like tawny port. Balanced, flavorful, long. 92/100.

Round Barn: 'Notes of Mocha, Chocolate, Toffee, Espresso, & Black Walnut. If you love Irish Cream, you'll love this! Three years and countless attempts finally culminated in this decadent wine. This rich cream wine has a distinct black walnut flavor and a long finish.'

Est. 1740. Well, this really penetrates in a genuine and strong ginger fashion. Not a sweet nose. Pure ginger and spirit. Indeed, total ginger plus good sweetness on the palate to sooth its nip. So it's balanced and ideal. Many holiday applications. 94/100.

Mmm. A potpourri of brown spices wells up even before the wine is warmed for punch-cup service. Add a fireplace and roomful of holiday guests, and you'll be ready to enjoy the indoor season. Fruitcake and plum pudding recommended. 91/100.

Mistelle (barely fermented wine fortified with brandy) infused with quinine, gentian, and herbs of the Grande Chartreuse mountains. Sweet, fresh, unique. Sercial madeira like aspect. A sweet foundation cut with quinine bitterness. Monastic herbal flavors. 91/100.

At Canelli. Cardoon, the artichoke thistle. Sweet cardamom aroma, or is it my word-association imagination-!/ Both sweet and bitter. Chocolate caramel taste. Unique. 92/100.

The original recipe made at Thuir in Pyrenees Orientales since 1873. Amazing combination of sweetness and tonic. Very intense, well balanced, lovely. Right balance of sweetness and astringency. Good power at 18%. All elements in harmony. 96/100.

20%. Old gold color. Definitely amaro and high strength on the nose. The cortese basis gives lighter body and sweetness than many an amaro. Plenty sweet on the palate, with that amaro bitter foil. So balanced. I have a spot on the shelf for this one. 93/100.

Sweet and surging red fruits and vermouth botanicals. Wow, sweet and mouthfilling. Rich, spicy fruit. Sweet-bitter harmony at close. 97/100.

From berries and herbs the grow on Mt. Pasubio. Light red orange. Fine bitter, tonic, rooty, sandalwood nose. Sweet too. The blueberry juice component is unique. Brown spices. Complex of spice, root, herb. Rich in pine, bitters, blueberry. Sweet. 17%. 93/100.

Big blast of Chartreuse and black and brown herbs. Sweet and surging red fruits and vermouth botanicals. Wow, sweet and mouthfilling. Rich, spicy fruit. Very bitter, concentrated. Really like Chartreuse elixir. Sweet-bitter harmony at close. 97/100.

Est. 1906. Glowing deep pink. Singular. Different from the rest of the range. Med herbs, tonic aspects, floral overtones. Even more tonic on the palate. Countered by sweetness. This firm sure knows how to make aperitifs. 95/100.

17%. Strong sense of bitter botanicals. Fine bitter-sweet balance and quinine tonic properties. Cappelletti's so good at everything that I doubt you could make a better negroni at your home bar. 95/100.

At Asti. Citrus, gentian, cinchona. Can smell all three, for sure. Quinine bitterness and quite a bit of sweetness. Intriguing mixer. 91/100.

Wine Enthusiast 94/100. My notes: Brachetto base. Soft and replete with baking spices like nutmeg, mace. Quinine too. Rose and nutmeg. Powderpuff. Bitters., sweetness, quinine, all. 95/100.

Barolo and botanicals. Smooth, sweet, amaro, red fruit. 16%. Very well conceived and executed. 92/100.

A very old recipe and concept harkening back to the era when Barolo was a sweet wine. Quinine, wormwood, rhubarb root, cardamom, and a host of other botanicals and spices. This works. Prominent warm spices , cardamom and cinnamon especially. Orange peel, clove, dried fruits. Well, it's quite a treat having this classic available once again. Highly recommended with 70% dark chocolate. 97/100.

Wine Enthusiast 94: 'Made with a base of Corsican white wine (Vermentino and other varietals), this sunny-hued aperitivo mixes fuity and floral notes for an ideal warm-weather sipper. Crisp apple and white blossoms entice the nose, while the palate offers breezy hints of melon and honeysuckle sweetness, finishing slightly drying with mild grapefruit pith bitterness. $21.'

18%; from the cabernets & merlot; aged 5 years in oak cooperage. What it is: a red fruited pineau. A good source as indicated by well aged cognac component and a nice, custardy verjus sweetness. Beaulon is a pineau destination. Very popular with the group. 93/100.

Of semillon and sauvignon blanc. 18%. Exciting, vigorous. Fine, fine well aged cognac soars. Plus the lovely, creamy sweet juice base. Wonderful balance of fine spirit and fine fruit, plus wood and barrel time enhancements. Which don't diminish the fruit freshness. Delicious drink. 98/100.

Est. 1850; fortified with 10 year old Cognac from Grande Champagne; barrel aged 2 years. That's a good one. The fruit is sweet and the Cognac is oaky and well matured. That's what makes the set work. Yes, sweetness balanced by wood and spirit. Exceptionally generous and harmonious example, one of the best in its class. 95/100.

Est. 1777. Certainly attractive grape must aroma and sweetness. The cognac is not as well aged as in the top Pineaus, so, while woody and harmonious, it's not as deep seated and complex. Drier and woodier and more powerful than the nose suggests. Rallies well on the palate. Flavorful, balanced, and reasonably complicated aftertaste. Reasonably priced. 91/100. 'Candied pineapple, not too sweet, great length, with some pure orchard fruit appearing on the finish.'

17%; aged in oak barrels. Wow! This is good! Heady spirit in Taster glass. Well aged Cognac impression, like Deau's VS solo. Sweet red fruit. Ideal. All over again. Pineau sweet grape juice. No red fruit tannin as in some. Just red fruit character combined with fine, aged spirit. Altogether rich and balanced. 94/100.

17%. Fine, sweet, grapey, intense. Well aged spirit. Really good, and the red is even better in its class. Impressive power, oak, aged cognac. Fine. 94/100.

Rich and heady, with luxuriant aromas of toasted nuts, buckwheat honey, caramel, and fine old cognac. Clinging noseful. Sweet grape juice meets aged cognac, with its power and woodiness. Yes, the sweet and the 'serious'. Nicely aged spirit. Well balanced delivery as always. Plenty of sweet, barely fermented fruit. Woodiness of well aged cognac to balance. Soft sweetness, balanced by spirit, altogether enticing. 93/100.

Sweet, honied, grainy. The real deal. Yeah, carries through. Fruity VS cognac base and plenty of sweet grape juice. Good product. 93/100.

Sweet and grapey, with cognac lacings. Classic taste. Fine effort. Shows quality base spirit. 94/100.

Est. 1872 at Podensac, Graves. Oh, boy. The fresh red fruits: cherry, currant. I was expecting this to be tawnier. Not a bit. Plus the tonic aperitif aspect. Yes, sweet and vital, with tonic cut. Fresh red fruit indeed. I'm surprised and pleased. The whole Lillet range is impressive. 93/100.

Light aromas of citrus and rose. Sweet citrus. Cool herbs and flowers. 92/100.

Wine Enthusiast 90-95 - SUPERB: 'The rounded bouquet features tropical fruit notes of banana and guava, smells of ripe grapes and kiwi and a subtle spiciness. The palate entry is luscious, gently fruity and keenly acidic; midpalate flavors include kiwi, white grapes and raisins. Finish is ripe, delicately spiced, and delicious. An old favorite.'

Grand Gold Cup - Trophy of Honor - Rome Fair 1962. Unusual vermouth nose features menthol at first, followed by green herbs, botanicals, apple and peel. Good vermouth botanicals on the palate. Racy, texture, grip. Lots of personality. 90/100.

Lots of citrus tang and sweet spices to balance. Asian spices. Pretty exciting stuff. Great quality. 95/100.

Wine Enthusiast 93: 'This golden-hued vermouth offers peach nectar and ripe pear aromas. The palate is sweet and honeyed, showing stone fruit and vanilla, finishing moderately long and mildly sweet. Pleasing to sip or mix.'

Delicate, herbal, grassy. Very pretty floral aspects. Fabulous lift. 92/100.

Sweet smelling, with cool botanicals. An unguent; a balm. Yeah, sweetness cut by fine tonic astringency. Good example of a sweet white vermouth. 91/100.

Delicate, with quinine overtones. Full of thyme flavor. Neat. Lightly sweet. Fabulous again. 92/100.

Wine Enthusiast 94 - BEST BUY: 'The producer jokingly calls it 'Bone White Boissiere,' but it's indeed bracingly dry, with mouthwatering acidity. The aroma has a faint earthiness but no sweetness to it, while the palate adds mild pear and elderflower, finishing with just a squeak of citrus. Sip with a curl of lemon peel, or substitute it for dry Sherry in food pairings or cocktails.'

Wine Enthusiast 91 - BEST BUY: 'This is a full-bodied vermouth, with plenty of jammy blackberry and dark cherry fading into an appropriately bitter-edged finish.'

Wine Enthusiast 90-95 - SUPERB - BEST BUY: 'Extremely pale yellow. Wonderfully alive in the nose, as subtle, woodsy scents of juniper, thyme and laurel make an impression. It's clean, dry and refreshing at palate entry; midpalate shows traces of citrus, pine and berries. Aftertaste is harmonious and medium-long. The finest dry vermouth money can buy.'

'Macerated with botanicals, including saffron from Greece, lavender from France, cloves from Madagascar and cocoa beans from Venezuela. Rich ruby mahogany. Complex herbal notes with aromas of clove, spice and hints of lavender. Light to medium sweet and spicy, with a subtle notes of bitter cocoa and a wealth of botanicals.'

Red amber color. Sweetish and savory nose. The sweetness and the aromatic set, including the tonic and sweet spice harmony, rolls my socks up and down. Good balance of sweetness, warm spices, tonic, and red fruit basis. Nose fully up to snuff. Let's say, 92/100. It's on the exceptional palate that the fireworks really begin. Sweet and spicy and herbal. Superb balance. Everything lies just right. Spot on. 94/100. And that's what will distinguish it in a cocktail. Though you don't have to mix it to enjoy it straight away.

15%; base wine from Lacuesta's Rioja vineyards; 22 aromatic herbs and spices added. A bit lighter (and less expensive) version of Lacuesta's regular rojo, which involves even more botanicals. Not to diminish it. This will have its fans. Stylistically, it's similar to the Aperol versus Campari. Sweet enough for sure, and clearly not as barrel influenced as the top Spanish rojo vermouths. A pleasant, non-challenging rojo for drinking by the glass. I'm afraid it would get lost in classic sweet vermouth cocktails. 90/100. Popular with attendees for drinking on its own.

Boy, a sweet, candied orange peel aroma. With quinine and other botanical overtones. Striking and singular. Expounds on those themes. Sweet and quite red. Lovely sweetness. Great served cool or on the rocks. Amazing elixir. Super Manhattan ingredient. 97/100.

Wine Enthusiast 92: 'An interesting newcomer to the U.S. market, the base of this vermouth is rich, nutty Sherry -? 80% amontillado and 20% Pedro Ximenez, to be precise. It has a coffee-brown hue and a bright dried-herb scent. The palate wows with sticky toffee, dried apricot, orange peel and cocoa. Ideal for adding complexity to drinks featuring dark spirits.'

Pale red brown. BEAUTIFULLY spicy aroma. Tea, tobacco, cinnamon, clove. Lift and levity. Botanicals and brown spices. Not overly heavy, dark. Its own thing. Again, lifted. Fine red-wine basis. Sweet and gentle; full of warm spices and botanicals. Fresh and right. The alcohol is moderate (14.8%) and so are the tonic properties. Very useful. Nice sweetness level. Unique and delightful. 92/100.

Wine Enthusiast 96: 'Ruddy orange in hue, this Catalonia vermouth offers earthy aromas. The deep, intriguing palate has plenty of bittersweet interplay, flitting between hints of melon and white floral freshness to orange peel and almond bitterness, accented with rosemary and vanilla. Complex and delicious. $31.'

16.5%. 1/3 each grillo, inzolia, catarratto. 30 botanicals here. Floral and sweet. Spice aromas of ginger, anise, brown spices, including cinnamon and nutmeg. Tonic, rosy, herbal, spicy, unique, creamy, sweet, balanced. Yikes! Hugely complex! 95/100.

Wine Enthusiast 93 - BEST BUY: 'Versatile and crisp, this vermouth has the palest straw tinge and a mild scent that suggests honey, white peach and dried herbs. The palate is juicy with stone fruit, finishing clean.'

Wine Enthusiast 92 - BEST BUY: 'Raspberry jam and dried fig scents mingle in this dark plum-hued vermouth. The palate is mouthwateringly tart, with juicy dark fruit, berry and dried cherry flavors and a tinge of cocoa on the finish.'

'On the occasion of the 120th anniversary of the House of Cocchi, we have resumed production of Giulio Cocchi's original recipe Vermouth di Torino, previously produced in 1891.This Storico Vermouth di Torino adheres to a long if seldom followed tradition, notably in the selection of its fine wine Moscato of local origin, the botanic formulation and production in the historic Asti region, outside Torino. The flavor profile is unmistakably of Cocchi, with rich and vibrant notes of citrus, cocoa, rhubarb and a balanced bitter undertone. Vermouth di Torino stands apart as one of only two protected geographical indications of origin for vermouth (Chambery is the other one).'

Est. 1884. Smells of red wine, quinine, cinnamon, clove, garrigue herbs, and additional goodies I wish I had time to sort through. Good balance of sweet and bitter. Just the right level of alcohol. Welcome, lingering, complex finish. Quality product, for sure. 92/100.

Wine Enthusiast 94: 'New to the U.S. market, this dry vermouth smells fresh and fruity. It's well-structured, too: sweet at first, with fleeting pear and tropical fruit flavors, a trace of minerality on the finish and a faint bitterness. An excellent choice for martinis and other cocktails calling for dry vermouth, but unlike most dry vermouths, this one would be pleasing on its own, with ice and a twist of orange peel.'

'The most elegant and richly perfumed of the Carpano vermouths. Ideal served cold, straight, on the rocks with a slice of grapefruit. Carpano Bianco has a light yellow color, a fresh and complex aroma and an easily identifiable winey note, in addition to citrussy and exotic fruit flavors. Fresh cocoa beans and almonds complete the bouquet of this delicious vermouth. An initially smooth and velvety palate is rounded off by a complex winey note with mineral tones. Persistent and delightful, this vermouth is perfect for any occasion.'

Wine Enthusiast 93 - SUPERB: 'This sweet vermouth is deep and intriguing, from the dark winy color to the plummy, raisin-like fragrance. A fleeting sweetness, redolent of dried fruit and juicy prune notes, gives way to a dry, bitter finish, which saves it from becoming cloying. Medium to heavy in feel. Very easy drinking, especially with ice, and it's easy to imagine sipping this, well chilled, on a hot day. Highly Negroni-worthy.'

Wine Enthusiast 95 - SUPERB: 'This dark, mysterious vermouth is rich, complex and layered, boasting aromas of mint and other herbs, plums and figs, reminiscent of Madeira. The rich flavors are hard to pin down: cocoa, red wine, almonds, bitter marmalade, hints of spice and toffee all play across the palate, finishing with a bracing bitter edge. This delectable sweet vermouth would shine in a Manhattan.'

Wine Enthusiast 95 - SUPERB: 'This dark, mysterious vermouth is rich, complex and layered, boasting aromas of mint and other herbs, plums and figs, reminiscent of Madeira. The rich flavors are hard to pin down: cocoa, red wine, almonds, bitter marmalade, hints of spice and toffee all play across the palate, finishing with a bracing bitter edge. This delectable sweet vermouth would shine in a Manhattan.'