Dessert/Port/Sherry/Mead

From the oldest Port company (Est. 1638!), here's a 10-yo Tawny that's actually aged 15 years - a great value and also cute-looking. Sweet but not cloying with fruitcake, baking spice, bitter almond and cocoa-caramel flavors. Great with citrus or nut dess

Tawny Port is barrel aged, so it's mellower and has less tannin than Ruby... but it's not as good with chocolate! try it instead with nut, cream, caramel desserts. Flavors of strawberry jam, caramel, cherries. This will keep for 3 weeks in the fridge afte

Regans' Orange Bitters no.6

Peychaud's Aromatic Cocktail Bitters

Wagner Vidal Ice 375ml

Arnaud De Villeneuve Vin Doux Aop Muscat

Bodegas Barbadillo La Cilla Pedro Ximenez

A vermouth for Manhattans ( and a zillion other cocktails) or for sipping neat. Not as sweet as some of the major brands and definitely more complex. Made in the french alps.

Madeira is a fortified wine produced in styles ranging from dry to sweet. This style is called Rainwater, the grape variety is Tinta Negra and the sweetness is soft with a light tangy acidity for balance. Dried fruit aromas of yellow figs and apricots. Ma

A biodynamic Sauternes with a biscuity aroma, full-body and apricot jam and citrus (fresh blood orange) flavors, then a long finish with a little bit of fennel or wildflower pollen to it. This vintage is a little less sweet, but the wine pairs beautifully

Dirk Niepoort is a revolutionary in the Port region, whose wines tend to emphasize terroir. This ruby has full-body and sweetness but edged with acidity and a touch of tannin. Brandied cherries, black tea and a long black cherry finish. Good with chocolat

This is what chicken/veal marsala recipes usually call for (check for sweet; not dry). But it's nice drinking quality too, with caramel and apricot flavors, and only light-ish sugar. Pair with creamy sweets.