Originally Posted by TMOliver

As noted above, there's a whole world out there. I'm fascinated by some of the available Madeiras, and although I think of Marsala as an ingredient in Zabaglione, I've friend's mother, once a young Italian post-War Bride who treats it as the nectar of the Gods. I seem to recall a sweet Lacrima Cristi from near Naples and at least one sweet red from Greece.

Of course, those of us around when wine was almost unknown in the US beyond emptying Chianti bottles for candle holders atop red checked table cloths, recall the drinking explosion among young women introduced to two wines still on shelves (but never to pass my lips)...Mateus Rose and Lambrusco from Riunite. I knew women who, had their sides been pierced by the legionnaire's lance, would have bled Lambrusco.