Part of Blandy's 'Dukes' range, this Cumberland is a medium rich madeira that has undergone 3 months of heating and cooling, to simulate the effects of a sea voyage, before being finished in American oak casks.
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.
A luxurious plum liqueur made by preserving the fruit in premium sake, softening the spirit and enhancing the plum flavour. Akashi-tai suggest that it is drunk on ice or mixed with a little hot or cold water.
A remarkable Cabernet Sauvignon-based dessert wine, made by storing sour cherries with sugar in the sun, then drawing off the juice. The cherries are then added to barrels of red grape must before fermentation, before being drained off and the sugared cherry juice returned to the wine barrels to vinify for another 6 months before bottling. Fantastic stuff on its own, and works particularly well in cocktails.
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.