Other Fortified Wine

This is a blend of Cognac and grape juice which was actually produced in Cognac, where it was aged for 18 months, with 12 of those spent in oak casks. It's simply stunning with a cheese board, so do yourself a favour and pick one up for next gathering which requires one (which should be all gatherin

A tasty tipple from the Jules Gautret Cognac House, Pineau des Charentes is made by blending grape juice with Cognac in oak barrels. It is said that this method was first discovered by mistake in the 16th Century, when a French winegrower added grape must to a barrel of Cognac by accident! A happy a

A Pineau des Charentes Blanc from Jean Fillioux, a Cognac house based in the Grande Champagne region. We reckon this'll be good on a warm summer afternoon with plenty of ice.

A tasty fortified wine from Maxime Trijol, this is made by mixing cognac with the unfermented grape must used to make cognac. A particularly good summer quaff when chilled!

Pineau des Charentes is a kind of fortified wine made with Cognac eau de vie and grape must, in this case by Jules Gautret. Serve chilled.

A Pineau Des Charentes from Cognac producer François Voyer in the Grande Champagne region. This is their Vieux Blanc expression, a step up from their regular Pineau Des Charentes, as after they blend the grape musts and Cognac together, they age it in oak barrels for 5 years, rather than the standar

Another Spanish fortified wine here from Scottish indie bottler North Star Spirits! A rather rich and jammy expression here, perfect for enjoying after a hearty meal, we reckon. A release of only 270 bottles.

Pineau des Charentes Blanc here from the Cognac de Pradière team, combining Cognac eaux de vie with fresh grape juice. A delicious treat in the summer, with bright fruit, delicate florals, and rounded vanilla notes all the way through. Serve it well chilled, and accompany it with some charcuterie if

A Pineau Des Charentes from Francois Voyer, made with approximately two thirds grape fruit juice and one third Cognac, blended just after the grape harvest. Following that, it's aged in oak for over 18 months and then bottled. Rather vibrant, sweet and enjoyable.

This sweet, fruity Pineau Des Charentes is made with around two thirds Merlot grape juice and one third Cognac, blended just after the grape harvest and matured in oak for at least 18 months.

This aperitif is made using unfermented grape juice and Armagnac from renowned Armagnac Maison, Sempé. This makes a change from the more usual wine-based aperitifs, and is best enjoyed chilled over ice. Although there's plenty of scope for cocktails with this.

Traditional French aperitif, this Floc de Gascogne Blanc is made with unfermented grape must and Armagnac from Maison Sempé, a similar process to the likes of Pineau des Charentes and pommeau. Enjoy this chilled, over ice. Although this would make an intriguing swap from wine-based aperitifs in all

A French aperitif here from Folle Envie, produced from organic grapes from the Charentine wine region, no less! Lemon and cardamom pods are added to the wine base, so it's a fresh and thoroughly aromatic affair. Get yourself some tonic water and a slice of lemon, and you're set.

Dì Wine hails from Italy, and the fortified aromatised wine is made from a secret family recipe dating back to the late 1800s in Florence! The wine is infused with fresh Sicilian citrus fruits and Madagascan vanilla beans. This is certainly one to whack into a Florentine spritz.

Floc de Gascogne is a fortified apéritif from France’s Gascony region, made with partially fermented grape juice and Armagnac. It is similar to Pineau de Charentes, another apéritif that is made with Cognac. This rosé version, made with red grapes, is produced by Delord, an historic Armagnac produce

A lip-smacking French tipple here from Cognac de Pradière – it's a rosé Pineau des Charentes, combining fresh grape juice with Cognac eaux de vie. This expression is enjoyably rich, with notes of dried fruit and a smidge of spice appearing along the way. Ought to make for a delicious post-dinner tre

A classic apéritif from the Gascony region in France, made from partially fermented grape juice and Armagnac. This blanc version uses Gros Manseng, Ugni Blanc, Colombard and Sauvignon grapes, which are blended with Delord Armagnac – an historic producer founded in 1932. It’s then aged for a minimum

From the fabulous ABK6 comes this beautifully aged Vieux Pineau des Charentes, which was created by blending freshly pressed grape juice and young Cognac, then ageing the blend for a minimum of 10 years in old oak casks.

Impressive stuff from French producer Jules Gautret, a rosé Pineau des Charentes produced with merlot grapes. This sweet wine is created by adding grape spirit, in this case, Cognac, to unfermented grape juice. The blend is rested for at least a year in oak barrels resulting in a rewardingly soft te

Produced in Spain's Montilla municipality, this fortified wine from Alvear was produced from Pedro Ximénez grapes. It was drawn from a solera system which was first started in 1927, hence the name! A wonderfully Christmassy bottling.

A lusciously sweet fortified wine from Bodegas Alvear in Montilla, north east of Jerez in Spain. It’s made from Pedro Ximénez grapes that are dried on mats in the sun to concentrate their sugars and intensify the flavours to create a truly memorable wine.

A sublime 2015 vintage Pedro Ximénez de Añada from Alvear over in Montilla! The grapes for this fortified wine were naturally sun-dried and twice pressed, before being blended and aged for 12 months. While boasting oodles of rich flavours, it still manages to remain deliciously fresh.

A 2007 vintage from Château Rombeau. Muscat de Rivesaltes is a fortified wine made in the Roussillon region. Muscat de Rivesaltes differs only to the more generic Rivesaltes AOC in that it is made solely from Muscat d'Alexandrie and Muscat Ó Petits Grains. Goes exceptionally well with Foie Gras.

This is an Australian fortified wine from Grant Burge, made from Grenache, Mataro and Shiraz grapes and blended to an average age of 10 years in a Solera system. Juicy, rich and well-balanced with touches of vibrant fruit and herbal oak throughout.

A sweet dessert wine from Cyprus, produced by KEO way back in the 1970s. This fruit-forward, subtly spicy wine is still produced and enjoyed even today. This bottle was part of a private collection - if you'd like more detailed photos just get in touch!