To find the best port, the GHI’s panel of 10 WSET-trained experts and consumers tried 32 bottles – from white to ruby – from the leading supermarkets and big brands. Each was tasted blind to prevent brand bias, and they were looking for easy-drinking styles that would work well with a classic cheese board and desserts.

You can avoid paying all interest for both periods by paying the cash price before the end of the delayedRuby: aged for no more than three years in barrels or stainless steel vats and meant to be drunk young. They can be quite tannic and give strong notes of fruits, which make them perfect with berry based desserts.

These are the port wines that the Portuguese most like to drink themselves and differ from ruby ports in that they are aged in smaller barrels. These allow the wine to oxidise giving it a "tawny" colour, their spicy, almost leathery smell, and a distinctive taste reminiscent of dried fruits and nuts. As the outstanding balance, plus the interest now form part of your payable balance they will attract interest Ruby port – These tend to be inexpensive, deep ruby-coloured, and often associated with the cheeseboard. Within this category, you’ll find your slightly more premium reserve ports, late bottled vintage port (otherwise known as LBV, these are aged for longer but still designed to be drunk young) and vintage ports. How we test portTawny port – The name refers to the colour the wine turns after ageing. To have this label, they must be at least two years old, but you’ll also find much older examples, such as our winning 10-year-old (below). The age statement means the liquid is a blend of vintages with an average barrel ageing. Flavours here tend to be nuttier, and can include caramel, cinnamon and chocolate. They form a sediment when they are stored and the bottles should be kept laying down. The bottle should be turned upright one day before drinking, decanted two hours before serving and drunk within two days of being opened. They are best drunk at 17C and work wonderfully when served with dark chocolate or with good stilton. However, I think they are at their best on their own, allowing appreciation of the full complexity of the flavour. Tawny ports Finally, and to confuse matters, you may see mention of tawny ports called Colheitas. These are made from the grapes of a single outstanding year and will carry that year on their label.

For almost two hundred years W & J Graham’s has been an independent family business renowned for producing the finest Port wines. Graham's has recently been voted the World's Most Admired Port brand by Drinks International. Rosé port – Just like rosé wine, here you can expect to find notes of strawberries and raspberries, alongside a caramel sweetness. Cheese, chocolate, fruity puddings and sorbet are all excellent pairings – serve ice cold for maximum enjoyment.Ruby is the most widely produced style of port and is aged in large barrels known as Tonel (if they are laid down) or Balseiro (if they are upright). The large barrels prevent the wine from becoming oxidised so they retain the rich, dark red colour which is so often associated with port. They can be separated further into: