Forget the old stereotypes—fortified wines are shedding their outdated image and making a vibrant comeback in today’s wine scene. No longer just for grandparents or those in smoking jackets, fortified wines are reclaiming their place as trendy, sophisticated beverages that appeal to modern tastes and preferences.

Port wine, hailing from Portugal's scenic Douro Valley, is making a major comeback with its rich, complex flavours that appeal to modern tastes. These fortified wines are famous for their depth and versatility, catering to wine enthusiasts worldwide.

Tawny ports, aged in oak barrels for extended periods, develop a deep amber colour and boast flavours of caramel, dried fruits, and nuts. The aging process gives them a smooth, velvety texture and a complex taste that keeps evolving with every sip. You'll find options like 10, 20, and 40-year-old tawnies, each offering a different level of flavour intensity and maturity for every palate.

Ruby ports, on the other hand, are bold and youthful, with a bright red colour and fruity aromas of berries and cherries. They're aged for a shorter time to maintain their fresh, lively character, making them perfect for pairing with a variety of dishes, from cheeses to chocolate desserts.

Vintage ports are a real treat, only produced in exceptional years with the best grapes. They're briefly aged in barrels before spending decades maturing in bottles. Known for their intense flavours, robust tannins, and the potential to age beautifully, vintage ports are highly prized by collectors and anyone who loves a good story with every sip.

Madeira is a fortified sweet wine made from a number of varieties. The four main qualitative grapes, from driest to sweetest, are Verdelho, Sercial, Boal and Malvasia. The mainstay, producing the majority of the volume, is Tinta Negra. When the desired sweetness level is reached, alcoholic fermentation is stopped via the addition of a neutral grape spirit.

At this point, the wine is either selected for natural or artificial heating, with the natural process producing the finest quality, where the wines are put into casks and left in the rafters of the Madeira lodges for maturation. Used for entry-level Madeira, the artificial process involves sealing the wines in stainless steel vats, where it imparts a caramelised character.

The volcanic, subtropical extremes on the island of Madeira, the varieties planted and the time of harvest collectively produce grapes with high acidity, a characteristic of the Madeira wines largely veiled by the sugar. Fortified, the wines will be around 19-20% abv.

The sweetness levels range across styles and varieties, as do the characters, from the salty tang of Sercial to the rich, nutty character of Malvasia. Madeira makes a wonderful aperitif, the drier styles chilled to around 12C. Sweeter styles can be served cooler and are a perfect way to finish any meal; they match very well with desserts. The versatility of Madeira makes it an amazing addition to a degustation menu. Time to get experimenting.

Sherry, coming straight from Spain's sunny Jerez region, is a star in the world of fortified wines for its diverse styles and exceptional quality. Made primarily from Palomino, Pedro Ximénez, and Moscatel grapes, sherry undergoes a unique aging process called the solera system, which gives it that distinctive flavour and consistency.

Fino sherry, the lightest and driest style, develops under a protective layer of yeast called "flor," adding a crisp, nutty character and a pale, straw-like colour. It's a refreshing choice that pairs perfectly with tapas, seafood, and light bites.

Amontillado sherry starts its life as fino but gets more aging, resulting in a deeper amber colour and richer flavours of toasted almonds, caramel, and dried fruits. It's a bit more complex than fino but still has that refreshing touch, making it great with both savoury and sweet dishes.

Oloroso sherry skips the flor and goes straight to aging, resulting in a deep mahogany colour and bold flavours of nuts, spices, and caramel. Its full-bodied texture and rich aromas make it a perfect match for hearty dishes like grilled meats, aged cheeses, and game.

Pedro Ximénez (PX) sherry stands out with its intense sweetness and velvety texture, made from sun-dried Pedro Ximénez grapes. It's bursting with flavours of raisins, figs, and molasses, making it a decadent choice for desserts or sipping as a luxurious digestif.

Australia's warm climate and innovative winemaking techniques have led to a fantastic range of fortified wines that rival their Old-World counterparts in quality and complexity. Tawny ports, made from traditional Portuguese grape varieties like Touriga Nacional and Tinta Roriz, are aged in oak barrels to develop rich flavours of caramel, toffee, and dried fruits. They're smooth, with a lingering finish that's perfect for sipping after dinner.

Muscat, especially from Rutherglen, is known for its intense sweetness and complex aromas of raisins, orange peel, and spices. Made from Muscat à Petits Grains Rouge grapes, these wines are aged to perfection, resulting in a luxurious dessert wine that pairs beautifully with chocolate desserts, blue cheeses, or enjoyed on its own as a special treat.

Topaque, formerly known as Tokay, is another standout in Australia's fortified wine scene. Made from Muscadelle grapes, Topaque offers a unique blend of flavours ranging from toffee and caramel to citrus zest and toasted nuts. Its balanced sweetness and aromatic complexity make it a versatile choice for pairing with desserts, cheese platters, or enjoying solo as a sophisticated aperitif.

Australian fortified wines showcase the country's winemaking expertise and dedication to quality. Whether you're exploring the rich history of port, the diverse styles of sherry, or the innovative twists found in Australian fortified wines, each glass offers a taste of unique terroir and craftsmanship that defines these iconic beverages.

Fill the glass with ice. Add Taylor's LBV, Amaro, Red fruits Vinegar and cherry jam. Stir well. Then, add the champagne and the soda.

Run a lemon wedge around the rim. Dip the rim in yellow sugar and cinnamon. Add Taylor's Chip Dry White Port, lemon juice, apple cider and ginger beer. Add ice and stir gently. Garnish with a thin slice of apple.

Stir all the ingredients over ice and strain into a old-fashioned glass over one large ice cube.

Dry shake all the ingredientes, then shake again with ice. Double strain into a chilled coupe. Finish with garnish. 5cl Taylor's Chip Dry, 3cl Fresh Lemon Juice, 1.5cl honey, 3 egg white, 5 mint