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

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.

Warre?s Otima 10 Year-Old-Tawny balances the generosity of fresh, youthful fruit with the sophistication and elegance that a decade in seasoned wood brings to the wines. The Port displays amplitude, combining fruit-driven volume with the seductive mellowness and delicacy of wood ageing. 

Rich tawny colour, with an excellent nose of nuts and hints of mature fruit. On the palate light and delicate, beautifully rounded, with hints of dried fruits, and a long elegant finish.

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. 

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.

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.

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.

Niepoort is one of the oldest port families in the Douro in Portugal; the home of port and producers of a range of outstanding sweet ports, including this refreshing white. This is made the same way as ruby port, only using white grape varieties, all indigenous to Portugal. 

Serve on ice in a short glass or lightly chilled as an aperitif or late summer after drink. Surprisingly, deliciously different and very, very good. 

This sweet tawny port from Graham's is a blend of ports aged in old oak casks for an average of 10 years. This is where great tawny port starts as it is part of the reserve category of port. This classification includes 10, 20, 30 and over 40 year old designations. 

These age indications allow port producers the freedom to fine tune their wines, which are aged in seasoned oak casks of between 600 to 640 litres in size. This controlled oxidative aging process allows the wines to develop slowly into nutty flavoured, complex tawny ports as the colour fade and esters and acetals develop in the wines. 

Think of this as a great dessert wine or drink it in a more classic style as an accompaniment to an aged cheddar cheese board.