Wines which have spirit added to them to raise the alcohol volume are known as fortified wines. Port (from Portugal), sherry (from Spain) and Madeira (from the eponymous island in the Atlantic Ocean) are the main styles, with a supporting role from Marsala (from Sicily) and the French fortified wines, Pineau des Charentes and Ratafia. Read More »
A bottle of Cremovo Marsala from Daniello. The cremovo designation indicates that egg yolks were added during the production process, producing a richer and sweeter style of Marsala than standard 'Fine'.
Most people think of sweet red wine when Port is mentioned, but here's a dry white one from Taylor's. White port is rare, and good white port even more so, making this rather toothsome effort from one of the finest houses all the more welcome.
There's something special about Fonseca's Terra Prima Reserve port - it's made with organically grown grapes. Enhance your green credentials at the Christmas table with this medium-weight, sweetly silky after-dinner tipple.
Champagne producer Goyard use their leftover juice to make this Ratafia. A blend of grape musts and wine eaux-de vie aged in oak barrels, this is delightful as an aperitif. Alternatively use it to make an Allegrata by adding 5cl to 3cl of orange juice and a dash of lime.
A rich and full bodied fortified wine from the island of Madeira, aged for 10 years in oak. Blandy's Malmsey is named for one of the many names for the wine, mostly known in the UK for being the contents of the barrel that the Duke of Clarence drowns in in Richard III.