Here in Ontario, the “Vintages” division of the LCBO (the state-owned liquor merchant which enjoys a virtual monopoly) puts its wares on the shelves in bi-weekly releases.
As is typical, the release planned for August 19th contains premium versions of the usual suspects (Kiwi Sauvignon Blanc, Burgundian Pinot Noir, German Riesling, etc) and a handful of interesting diversions.

In the first category, are two Argentine reds. Those with a taste for big, ripe dark-fruit & spice, full-flavoured red wine will looking forward to the chance to acquire the newest editions of “Catena Malbec” and “Clos de los Siete”. Both have an impressive track record; both were born in excellent vintage conditions. Both are generally enjoyable upon release – some, however, may prefer the “Clos de los Siete” after some time in the cellar.

The second category (handful of interesting diversions), begins with Lustau “East India Sherry”. This unusual wine is certainly sweet – meant for slow sipping. It is a lovely brown colour, generously scented, richly textured, and (just short of) decadently flavoured... raisins, nuts, molasses, with some lovely acidity for balance. To recall history – when fortified wines suffered a journey by sea to India – this wine is exposed to heat during its creation. This unusual technique (common to Madeira, but very unusual for a Sherry) tilts the wine’s flavour towards caramel.
Next is “La Spinetta” (producer: Rivetti). Moscato d’Asti, like this one, are very fruity, medium-sweet, lightly sparkling wines from the Piedmont. These wines are made by interrupting fermentation before all the grapes’ sugar is consumed – as a result, a Moscato d’Asti is only modestly alcoholic (5-6%). Not serious, to be sure... but often delightful.
Off in left field is “Baron Noir Sparkling Sweet Cider”. This lightly alcoholic sparkling apple cider comes from Normandy, France (producer: Cidrerie du Val de Vire). Apples (and pears) are the specialty of the Bocage Normand (woods of Normandy). Ciders like this one, along with apple-based spirits like Calvados, are an important part of the orchard tradition.

Finally, between our two categories, I’d place Tedeschi’s 2004 Ripasso “Capitel San Rocco”. To understand Ripasso, we begin with Amarone: a red wine made from Coriva grapes which have spent several months in drying racks (loosing about 1/3 of their weight). These grapes are then crushed and the juice is fermented, producing a powerfully flavoured, and strongly alcoholic, tasting of black cherries and bitter (amarone is Italian for bitter) dark chocolate. To make Ripasso, regular Valpolicella (the traditional cherry fruited red wine made from freshly harvested Coriva grapes), is poured over the skins left over from making Amarone. This process passes on an echo of Amarone’s character. Tedeschi’s Ripasso has been reliable over past vintages, and 2004, excellent weather in the Veneto region, can be expected to please.