Any number of varieties can go to make Tawny Port in Australia, most commonly Grenache and Shiraz.

The Grapes are crushed and part fermented before being pressed and the still-fermenting juice spiked with spirit. This kills the yeast and so stops the fermentation in its tracks. The wine is matured for many years in small oak barrels in a Solera system. This method of ageing involves bottling a small amount of wine from the oldest batch. This batch is then topped up with slightly younger wine, which in turn is topped with wine that is younger still. This technique freshens the oldest wine and, if done well, provides a continuous and consistent supply of wonderful aged wine.

Ideally sipped in front of a roaring fire with your toes still tingling from a day on the ski slopes. This idyllic setting aside it is great with hard cheeses and nuts, matches well with Panforte or a rich Christmas cake and can partner seriously dark, bitter chocolate. There's no need to save it for special occasions, as unlike table wines, an opened bottle will last months before starting to deteriorate.