The NV Pedro Ximenez Solera 1927 is non-vintage, but does have some 1927 material in it. This is totally dark brown/amber with notes of figs, toffee, caramel syrup, molasses and coffee. It is dense, super sweet, intense...

The NV Rainwater Medium Dry is an attractive wine, displaying aromas of fresh walnuts, dates and orange peel. On the palate, it's full-bodied, satiny textured and delicately sweet, with succulent acids, excellent...

We ended the meal with a Piedmontese classic, the always exceptionally good NV Cappellano Barolo Chinato. From the house that invented it, this is a Chinato of real pedigree: long, suave, complex and rich, featuring...

The NV Extra Brut Blanc de Blancs is mostly based on 2018 (65%) along with 30% of 2017 and 5% of 2019, picked in Chouilly, Cuis and Epernay. An immediate hit of saltiness on the nose announces that this is not about fruit...

The non-vintage Dry Amontillado Los Arcos Solera Reserva reveals a medium amber hue along with a nutty honeyed dry personality with great acid. -Robert Parker

The dark amber-hued non-vintage East India Solera is essentially an old Oloroso blended with an old Pedro Ximenez which gives it a sweet character. It offers more mature notes of maple syrup brown sugar spice box raisin...

The scent of green olives introduces this light and elegant Fino. It's briny and fresh with nutty flavors and a hint of iodine. Chill it for jamón Ibérico.

If you are looking for a dry sherry made in a slightly more oxidized style the non-vintage Dry Oloroso Don Nuno Solera Reserva is your choice. Again a nuttiness (in this case walnuts) intermixed with a hint of Chinese...

With its notes of almonds, white flowers, ripe pear and quince fruit, this non-vintage Ambonnay blend is silky and rich, dense but not heavy. Rodez explains: ‘It's about Ambonnay; there is nothing to do with the...

The bubbles magnify the blueberry and cherry fruit in the NV Out of the Park Sparkling Shiraz. It's a fun, fruit-forward bubbly that's fairly dry, picking up attractive hints of dark chocolate on the finish. I like to...