Single malts and cognacs are great, but for cozying up by the fire with a book on a cold March evening, I prefer winter wines—that is, heady ports, sherries, tokays, vin santos and vins doux naturels lightly fortified up to 20 per cent. They’ve fallen out of fashion in this fast-paced, calorie-counting age. We scarcely have time to eat dinner at the table, let alone savour a smooth glass of port afterward. Happily, the lack of buzz is keeping their prices ridiculously low for the quality. Many are classic, complex wines, aged for years (even decades) in barrels or bottles—a process that adds greatly to the cost of production. Seriously, I don’t understand how some producers are making money on them, and perhaps they aren’t, which is why fortified wines like marsala are teetering on extinction. Stock up on the bottles below before they disappear from LCBO shelves.
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