Fortified WinesDuring the fermentation process, yeast cells continue to convert sugar into alcohol until the must reaches an alcohol level of 16%–18%. At this level, the alcohol becomes toxic to the yeast and kills it. If fermentation is allowed to run to completion, the resulting wine will (in most cases) be low in sugar and will be considered a dry wine. The earlier in the fermentation process that alcohol is added, the sweeter the resulting wine will be. For drier fortified wine styles, such as sherry, the alcohol is added after the end of fermentation or shortly before the end.

"Port is not for the very young, the vain and the active. It is the comfort of age and the companion of the scholar and the philosopher." -Evelyn Waugh

History

• Established in 1756, the Port Wine-producing Douro region is the third oldest protected wine region in the world.

• Port became very popular in England after the Methuen Treaty of 1703, when merchants were permitted to import it at a low duty, while war with France deprived English wine drinkers of French wine. The long trip to England often resulted in spoiled wine; the fortification of the wine was introduced to improve the shipping and shelf-life of the wine for its journey.

• The continued English involvement in the port trade can be seen in the names of many port shippers: Cockburn, Croft, Dow, Gould, Graham, Osborne,Offley, Sandeman, Taylor and Warre being amongst the best known.

Port Types• Tawny ports are wines made from red grapes that

are aged in wooden barrels, exposing them to gradual oxidation and evaporation. As a result, they gradually mellow to a golden-brown colour. The exposure to wood imparts "nutty" flavours to the wine,

• Ruby Port After fermentation it is stored in tanks made of concrete or stainless steel to prevent oxidative aging, and preserve its rich claret color. The wine is usually blended to match the style of the brand to which it is to be sold. The wine is fined and cold filtered before bottling, and does not generally improve with age.

• White port is made from white grapes. There is a range of styles of white port, from dry to very sweet.

• Late Bottled Vintage (often referred to simply as LBV) was originally wine that had been destined for bottling as Vintage Port, but because of lack of demand was left in the barrel for longer than had been planned.

• Vintage port is made entirely from the grapes of a declared vintage year and accounts for about two percent of a year's total port production. Not every year is declared a vintage in the Douro.

Tio Pepe

Tío Pepe ("Uncle Joe") is a brand of Sherry, the best selling brand in the world. It is best known for its fino style of dry sherry made from the palomino grape. The Tio Pepe brand is owned by the Gonzalez Byass Sherry house. Tio Pepe has based its recent success on promoting itself as a very dry white wine to be served with food, in doing so aiming to differentiate itself from poor quality sherries and their downmarket reputation. The Tio Pepe soleras were established in 1844 and have run uninterrupted since that time.

$32.99

Tyrells Aged Tawny

Special Aged Tawny is showing medium amber/brown colour and is in brilliant condition. The raisin-like nose is given more intensity by a slight spirit lift. The palate has rich fruit and good acid, which provides a well balanced finish. The raisin-like nose is given more intensity by a slight spirit lift. The palate has rich fruit and good acid, which provides a well balanced finish. A blend of Shiraz and Grenache which has been aged for a minimum of 5 years in small oak (barriques).

$27.42

Taylors 10 Year Tawny

• An exceptionally fine old tawny blend, aged for 10 years in oak casks. Elegant and smooth, combining delicate wood notes and rich mellow fruit, it is bottled for immediate drinking. A superb dessert wine, particularly with dishes made with chocolate, coffee or almonds, Taylor's 10 Year Old Tawny may also be served at the end of the meal in the same way as Vintage Port. TAYLOR 10 YEAR TAWNY PORT- was $44.50, now $36.50 375ml- 93/100 Parker -in my opiinion Taylor is the best of this type with more aromatic personality,greater fruit and ripeness with wonderful sweetness and lehgth. A bargain for this genre.

$36.50/375

Fonseca LBV 2003 Unfiltered

• A robust, old-fashioned LBV with exceptional body and grip produced primarily from foot-trodden wines from Fonseca's vineyards.

It is intense, firm and long on the finish, with impressive depth and complexity in the rich Fonseca style.

• Poor mans Vintage Port for enjoying over the next 10 years-sweet, intense and full-bodied with attractive, supple, spicy, chocolately, blackberry and cherry flavours.Velvety and well structured,with a lovely intense finish

$39.95(was $65)

Taylors 2003 Vintage Port

• Taylor's Vintage Port 2003: Lovely nose, with a typical Taylor's feminine, elegant style, alongside dark fruits and beetroot notes. Concentration here, but with finesse. A slightly raw edge to the tannins, but with good firm acids, and a feminine fruit style. Has the style, and the structure to go the distance. Good potential. 18+/20

• 98+/100 Parker-Remniscent of a stellar vintage of Ch Latour,it is full-bodied,hugely dense immensely  rich as well as thick. Armed with exceptional power, depth and purity this Taylor is equal to the finest ever crafted!

$134.50 (was $225)

Warres 1985 Vintage Port• 18.5 out of 20 Points• "Very very dark. Sweet, spicy, liquorice• nose. Very broad start to the palate and• then dried fruits on the finish. Lots of firm• tannins still. Still relatively embryonic.• Heat on the finish. Lovely spice on the• finish. Not the most stereotypically• feminine Warre style of wine. Powerful• finish. Almost brawny with some wild• fruit and flower flavours on the nose. Still• chewy."• Jancis Robinson, 18th September 2006

• Wine Spectator retasted in 2008- 91/100 – still mellowing

$125