This sustainably-farmed wine is produced by Didier Champalou, a Loire Valley-based vigneron who’s been farming vineyards since 1983. Region: Vouvray, Loire Valley, France | ABV: 13% | Tasting notes: Canned pears, Tropical fruit, Honey “There is nothing quite like the taste of a fresh and fruity ruby port paired with a chocolate-covered strawberry or a rich and nutty 20-year-old tawny port paired with creme brûlée.” “You can enjoy drinking it young or old, ruby or tawny, and not just on its own, but also in cocktails,” he explains, citing that Port not only pairs well with many foods but also enhances them.

Zach Mazur, Port Specialist for Taylor Fladgate, Croft, & Fonseca notes that port’s dynamism is what makes it so great. Ruby-hued in color, the wine shows flavors of red and dark fruits, plums, cherries, and a touch of dried fig. The wine ages in large wooden vats for three years prior to release and is meant to be consumed young. This youthful and expressive wine is produced from low-yielding old vines in the Cima Corgo region of the Douro. Region: Douro, Portugal | ABV: 19.5% | Tasting Notes: Red and dark fruits, Cherries, Dried figįorget the mass-produced ports you’ve tasted in the past-this organic gem from Niepoort is as game-changing as it gets.

Sweet white wine