Port Wine

Different port styles have different pairings.

You can pair a Tawny with nuts, a pecan pie, almond and caramel ice-cream, or wild strawberries.

If you choose a Vintage port, try dark chocolate or a Roquefort Cheese.

Classic pairings include blue cheeses, dark chocolate, and rich desserts like crème brûlée.

You can also enjoy port with savory dishes like foie gras, spicy Asian cuisine, or even smoky barbecue for a surprising and delightful pairing.

Here are the main differences between styles: Ruby Ports are fruity and vibrant, Tawny Ports are nutty and complex, White Ports are light and versatile, Rosé Ports are fresh and aromatic, Vintage Ports are rich and structured, and LBVs are robust and approachable.

Ruby Port: Bright and fruity, Ruby Port is aged for a shorter period in large oak casks, preserving its vibrant color and fresh flavors.

Tawny Port: Aged in smaller barrels, Tawny Port develops a tawny color and complex flavors of dried fruits, nuts, and caramel.

White Port: Made from white grape varieties, White Port ranges from dry to sweet and offers flavors of citrus, stone fruits, and almonds.

Rosé Port: A newer style, Rosé Port is light and fruity with flavors of red berries and floral notes.

Vintage Port: Produced in exceptional years, Vintage Port is bottle-aged and can develop for decades, offering deep, concentrated flavors and aromas.

Late Bottled Vintage (LBV): LBV Port is aged longer in casks than standard Ruby Port but not as long as Vintage Port. It offers a balance of rich flavors and drinkability.

• Ruby and Rosé Port: Serve slightly chilled at 55-60°F (13-16°C).
• Tawny Port: Serve slightly cooler at 50-55°F (10-13°C).
• White Port: Serve well-chilled at 45-50°F (7-10°C).
• Vintage and LBV Port: Serve at 60-65°F (16-18°C).

Vintage Ports can age for decades, while Tawny and LBV Ports are typically best enjoyed within a few years of purchase. White and Rosé Ports are best consumed young.

Wood-aged Ports, like Tawny and LBV, develop flavors in casks, gaining complexity from oxidation. Bottle-aged Ports, like Vintage, mature in the bottle, developing deep, concentrated flavors over time.

Wood aging adds nutty, caramelized notes, while bottle aging enhances the wine’s depth and complexity. Both methods significantly impact the final quality and character of the Port.

Consider the occasion and your taste preferences. For a rich, complex experience, choose a Vintage Port. For something lighter and more versatile, try a White or Rosé Port.

Port labels provide important information about the style, aging process, and vintage. Look for terms like “Vintage,” “LBV,” and “Reserve” to understand the quality and characteristics of the Port.

Store Port wines in a cool, dark place with a consistent temperature. Bottles should be stored on their side to keep the cork moist.

Port can be used to create delicious cocktails. Try a classic Port Tonic with White Port, tonic water, and a slice of lemon, or a Ruby Port Sangria with fresh fruit and soda.

Use Port in cooking to add depth and richness to sauces, marinades, and desserts. It pairs well with savory dishes like roast meats and sweet treats like poached pears.