“Stickies” are the affectionate name Australians give to their sweet wines. Though sticklers (so to speak) reserve the term specifically for late harvest wines and wines affected by the noble rot known as botrytis, other Aussies include the country’s phenomenal fortified wines under the sticky umbrella. The most wickedly delicious of these are the sweet fortified muscats and topaques (formerly known as Tokays) from the Victoria region. Reminiscent of toffee, brown sugar, roasted nuts, vanilla, honey, and chocolate syrup, these are wines not to be missed.

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