Fortified Wine

Light, pale, fresh, crisp, a delightful summer aperitif, and like the Inocente, should be tried with fish, which it accompanies much better than many of the classic matches (Chablis, Sancerre etc...).

Ruby Dum and Tawny Dee - the Niepoort 'twins' as reflected on the bottles. These wines come from the same lot, but over a five year period are aged differently so that the one is rich and ruby in style, while the other b...(read more)

Relatively pale for an Oloroso. Rich and round on the attack but in fact totally dry. Notes of green olives, turning to a nutty and very long and intense finish. Delicious. (This is the base wine for GB's Mathusalem)

Ruby Dum and Tawny Dee - the Niepoort 'twins' as reflected on the bottles. These wines come from the same lot, but over a five year period are aged differently so that the one is rich and ruby in style, while the other b...(read more)

A bright aromatic white Port - lifted floral nuanced bouquet, and a Goldilocks palate that's just sweet enough, just fresh enough with orange citrus notes on the finish. A delight before or after dinner.

Unfiltered and unclarified, this vibrant Fino presents as pale gold with a naturally hazy appearance. On the nose, it features an expressive mix of chalk, iodine, toasted almonds, and lemon zest, accompanied by fresh not...(read more)

The best Fino on the market, single vineyard (Macharnudo district) and barrel-fermented, a bit fuller bodied than most. A perfect accompaniment to smoked fish (and almost any other fish dish) as well as being a delightfu...(read more)

This year’s En Rama release of the legendary Manzanilla La Gitana beats last year’s, and I could have sworn last year that the bar could never have been lifted any higher! Of course, this means that this twenty-pound win...(read more)

Very dry Amontillado, aged fifteen years with complexity and intense rich flavours on the dry finish. Among the Jerezanos this is the most popular of the Valdespino wines. Fabulous with 'jamon serrano'.

Aged eight years under a natural layer of 'flor' yeast, and given a further eight years of 'oxidative' ageing prior to being blended with a small amount of Pedro Ximenez before bottling. This superior Amontillado is inte...(read more)

The best PX available. So rich, so sweet and yet so moreish. (Must be tried poured over ice cream with raisins soaked overnight in PX)