Among them is the pleasure of a warm, aromatic glass shared indoors, bringing comfort and conviviality in equal measure. Taylor’s Mulled Port is a refined take on a winter classic - a comforting seasonal indulgence, ideal for enjoying at home by the fire or at the end of a long dinner with friends.

Prepared with Taylor’s Select Reserve Ruby Port - or, for a fuller and more structured expression, Taylor’s Late Bottled Vintage - this gently spiced wine blends citrus and warming spices to create a rich, enveloping drink that warms both glass and spirit.

Preparation

30 minutes

Ingredients

(Serves 6 to 8)

• 1 bottle (750 ml) of Taylor’s Select Reserve Ruby Port

(or Taylor’s Late Bottled Vintage)

• 1 orange, sliced into rounds

• 1 small lemon, sliced

• 3 cinnamon sticks

• 6 cloves

• 3 star anise

• 6 cardamom pods, lightly crushed

• 1 piece of fresh ginger (approx. 3 cm), thinly sliced

• 3 tablespoons brown sugar (adjust to taste)

• 1 small glass (100 ml) of Taylor’s Chip Dry White Port or brandy (optional)

Method

Combine all the ingredients in a heavy-based saucepan.

Warm gently over a low heat until just below the simmering point (around 70 °C). Do not allow the mixture to boil, in order to preserve the wine’s balance and elegance.

Maintain this gentle heat for 20 to 25 minutes, stirring occasionally.

Taste and adjust sweetness or acidity with a little more sugar or lemon, if required.

Strain through a fine sieve and serve in heatproof glasses, garnished with a cinnamon stick or a slice of orange.