Taylor’s Fine Ruby a blend of full bodied Port wines aged for around two years in large oak vats in Taylor’s cellars, or ‘lodges’, in Vila Nova de Gaia.  

As they age, they gain smoothness and elegance while retaining their fruitiness, intensity and youthful ruby colour.  They are then blended together for balance and consistency. With its firm tannins and concentrated fruitiness, Fine Ruby is perfect for the classic port-and-cheese combination.

It is particularly good with blue-veined and richly flavoured soft cheeses.  It also pairs well with berry fruit and dark chocolate flavours and, like all red Ports, makes an excellent after dinner drink.

source - www.taylor.pt

Taylor’s Fine Tawny is aged for up to three years in large old oak in Vila Nova de Gaia at the mouth of the mighty Douro River; home to port. 

It is a sweet, medium ruby coloured wine with medium body and finish; a lighter style of port and bottled ready to drink. It does not require any further ageing in bottle and will not evolve in flavour further. 

Drink lightly chilled with tasty cheese and dried fruit or as an aperitif on its own.

Sercial is one of the traditional Madeira grape offering the driest style from the island. The base wine is fortified to 17-20% and stored in “estufas” which are heated to 45 degrees celsius for no less than 3 months.

This wine is then aged oxidatively in casks called Canteiro, usually on the top floor of the wine cellar, where the temperature is higher. Serical is the lightest, most acidic and delicate expression of Madeira that takes the longest to mature.

Madeira comes from the Atlantic island of the same name, which is part of Portugal and is nearly 1000 kilometres south, situated off the African coast. This wine is fortified (as are most Madeiras) and has rich caramel flavours balanced by a touch of saltiness. It is ready to drink now and will not evolve further in the bottle. This Madeira is, like many fortified wines, extremely good value for money. 

Madeira comes from the island of the same name which is part of Portugal, despite being situated 1000 kilometres south west, off the coast of Africa. Its grapes grown on volcanic soils in a warm, relatively high rainfall climate and the wines were traditionally transported in barrels on ships, where the wine warmed up and baked in the heat, so that it maderised, hence the name. Today, Madeira comes in a wider range of defined styles than ever before. This wine is a sweet style and would typically contain between 78 and 100 grams of residual sugar per litre of wine, putting it firmly in the sweet/ luscious style. Drink it chilled as a beautifully complex dessert wine or use in cooking - it works well in both sweet and savoury dishes.

Madeira is a wine and the name of the Portuguese island it comes from, 1000 kilometres south west of Portugal, off the coast of Africa. The soils here are volcanic and the climate has a high rainfall. Wines made here were historically shipped in barrels in the hills of ships where the heat baked (maderised) them, hence the name Madeira came into being. Today the wines are baked in the wineries to emulate the style. This one is medium sweet with rich flavours of caramel, dried apricots, walnuts and spice. Fresh acidity adds balance and this is an ideal Madeira for cooking with or sipping lightly chilled.

Deep, brilliant old gold in the glass offering aromas of toffee, honey and cold tea. On the palate we find toffee, dried fruits and tea leaf, with a cleansing hint of spirit and old oak on the finish.

Garibaldi Dolce is a sweet, fortified wine is made from grapes grown in the western part of Sicily. This wine spends two years minimum in wooden casks, which lends complexity and depth. The palate offers notes of vanilla, caramel, dried fruit and figs.

This is a semi-dry, complex dessert wine. The palate offers notes of orange peel, quince and raisin. 

Garibaldi Dolce is a sweet, fortified wine is made from grapes grown in the western part of Sicily. This wine spends two years minimum in wooden casks, which lends complexity and depth. The palate offers notes of vanilla, caramel, dried fruit and figs.