By now, woollen scarves and heavy coats will be free of mothballs and polka-dot dresses, string bikinis and Bermuda shorts stowed away until spring. The wardrobe is in order.
But what of the drinks cabinet and cellar? There will be cold winter evenings when a glass of fresh Sauvignon Blanc is an invigorating prospect, or a steaming seafood paella and a chilly Albarino is more fortifying against a howling wind than any fireside glass of red.
On the whole, however, you are likely to be drinking a lot less white and rose wine than you did throughout the Indian summer. Now is the time to take stock of all those wines best drunk in the first flush of youth - vinho verdes, Sauvignon Blanc, virtually all roses - and see that you do not buy any more until you actually need them. You should also take most out of the fridge: they will not benefit from being stored for long weeks at such a cool temperature. You do not want to have the old stuff hanging about when the new vintages begin to filter through.
I am equally pernickety about the spirits cabinet. I know it is very British to have a sideboard stuffed with ancient, sticky bottles containing a bit of this and a bit of that. I like to have a healthy turnover, keeping on the go only things that are actually being used. Just now, that means drinking through the vodka (its only use in winter is in vodka, lemon and mint risotto served with prosciutto-wrapped trout - and for this, miniatures can be used) and also the light rums.
Then you can restock for winter. A house that has a cooking brandy, a decent Cognac and two sorts of whisky (your favourite blend, plus a peaty malt from Islay) will be perfectly well prepared for the months of frost. I also like to have Calvados and a good tawny port, but those are luxuries. There is one other drink I may also have to buy this year, but I am rather embarrassed to admit it. Gentlemen and ladies of traditional taste, and alcohol snobs, should look away now. It is this: Dooley's Original Toffee Liqueur. I was sent a tiny press sample last year and I sneered at it. Vodka-toffee! Sticky and sweet! Pah! How naff! Then one Saturday morning I decided to try a spoonful. It was dreamy. The caramel appealed to all my basest taste fetishes; the vodka finish was pleasingly clean. I gorged myself on it. It was very good.
Toffee liqueur occupies the Bailey's slot - and that's another drink I've noticed that every woman secretly likes but pretends not to. It is delicious in lieu of pudding at the end of a girlie dinner. It is scrumptious when poured over ice cream. The only difficulty with having it in the house lies in remembering that it is alcohol, not a chocolate substitute. You should at least try not to drink it for breakfast.
