If you've never tried De Bartoli's fabulous Marsala, now is the time to rectify that. It's fiercely traditional in its vinification and aging (via perpetuum, the Italian equivalent of solera), yet it's finely balanced and much lower in alcohol than more pedestrian versions of Marsala. And it's not just for the end of a great meal; it pairs well with cheeses and can even be served with a roast of pork. Organic.