Fortified Wine Selection
muscat • port • sherry • tokay

Fortified wines begin with red or white wine made from ripe and sweet grapes. During the fermentation, brandy or neutral spirit is added to the wine, raising its alcohol content and preserving the wine so that it can last for decades. These wines have warm, complex and concentrated flavours.

What's FORTIFIED at Eaglehawk Inn ...

Muscat
A classic variety from the Rutherglen region of north-east Victoria, muscat grapes make liquid sunshine - deep golden amber, rich and luscious. Enjoy with sweet desserts or after dinner with nuts.

Port
Ruby port is cask-aged and usually enjoyed young. Tawnys stay in the casks for longer, developing a deeper colour and more concentrated flavour. Vintage port should be made from a single vintage of the original wine. A classic after-dinner drink, port is wonderful with cheese, nuts and rich coffee.

Sherry
The word comes from 'Jerez', the Spanish city where the wine originated. Varieties include fino (pale, light and fresh); amontillado (dry, darker in colour); and oloroso (rich, dark, sweeter). Sherries are traditionally enjoyed as a pre-dinner aperitif.

Tokay
Made from very ripe grapes, partly sun-dried on the vines - another specialty of north-east Victoria. Superbly rich - match it with rich desserts like sticky date pudding or sip with full-flavoured cheeses.