Drink different - tawny port

The two months leading up to Christmas account for a significant proportion of all of the port sold in the UK during the year. As tastes have changed, tawny port in particular has become more popular – it is lighter and less heady than the ruby and vintage versions, and has the advantage of not needing to decanted (it loses its sediment during extended ageing in barrel).

Tawny is delicious served chilled, but it is not the only wine of this type which benefits from time in the fridge. Essentially red wine which has had brandy added so that the alcohol content rises to a level which kills the yeast before it has had a chance to turn all of the sugar into alcohol – which is where the inherent sweetness comes from.

One increasing good – and much better value – alternative to port is a red vin doux naturel (a sweet fortified wine) from the southern Rhône in France.  A popular example at The Last Brasserie is Domaine des Escaravailles, from the village of Rasteau, which stands comparison with most tawnies from Portugal.