Organic ports are rarer than you might think. This full-bodied yet smooth one – which has been wood-matured for an average of five years – has ripe peppery tannins and all manner of rich fruits including cassis, blueberry, plum and dark cherry, and the flavours last well beyond the finish. Not too sweet, not too oaky, this is a fine example of a characterful port that’s a great crowd pleaser – and all the more so if you have eco-warriors at your dinner table. Reserve port at its finest. Port is the most recognizable name in fortified dessert wines. Hailing from the Douro River Valley in northwest Portugal, Port was created in the 18th century by the British who experimented with adding brandy to still red wines, fortifying them in an effort to stabilize them for the extended voyage across the Bay of Biscay and up the coast of France to England. Crusted Port – A blend of outstanding young ports from two or three harvests, these are left to mature in the bottle, forming a “crust” (natural sediment) as they age.

Styles of Port and Their Pairings | Wine Folly Styles of Port and Their Pairings | Wine Folly

This 20-year-old tawny port from Graham’s is warming and stylish. It has nuts, dried fruits and orange peel coming through in the aroma, then follows through in the rich, slightly sweet and very smooth taste. It has a silky texture and a hint of spiciness in the long finish. If you open it up among a group of friends, we would be impressed if the bottle lasts until the end of the night – this stuff is seriously moreish. Complex and concentrated, Tawny Ports aren’t nearly as fresh and fruity as their Ruby Port cousins (after all, they’ve had to age a minimum of seven years in oak). More reserved, sometimes serious, and often sweet, Tawny Ports have rich, smooth lines that support the yummy oxidized flavor profiles of age-designated bottles. Port is a fortified wine produced in the Duoro Valley, in the northern provinces of Portugal – one of the oldest wine-producing regions in the world. There are several different types, each with their own unique characteristics. These include: One of the beauties of Vintage Port is that the high-strung, abrasive tannins of youth will soften and mellow over time (…a long time: think decades). Happily, these older bottles remain full-bodied and range from sweet to semi-sweet in terms of residual sugar, while showing lower levels of innate acidity. With their sweet to semi-sweet character, nutty nuances, dried apricots, and spiced toffee aromatics, Tawny Ports are a natural pairing for all sorts of nutty delights. Think pecan pie, almond biscotti, or regionally-inspired Portuguese salted almond cake, or caramel covered cheesecake. This wine is also exceptional at bringing out the best in German Chocolate Cake, cinnamon-crusted apple pie, crème brûlée, and can even complement the fluffy, full-throttle flavors of coconut cream pie. While handling all sorts of sugar themes with ease and delicious determination, Tawnies are completely capable of partnering up with the savory side of smoked cheddar, Pecorino, and aged Manchego (yum!).

With often only half the alcohol content of vodka or gin, you’ll find a growing number of bar lists featuring port in all sorts of ways you had probably never imagined. Not all port only consists of the heavy, ruby-coloured stuff either. You can get all kinds, including white port (made from white grapes), each with different characteristics. Ruby Port – Aged for 2-3 years in barrels or vats, these are full-bodied ports that are meant to be drunk young. They are fruity, vibrant and a great accompaniment to the cheeseboard or with berry-based desserts. Spend a day living like the Portuguese locals and you’re bound to come face-to-face with Queijo da Serra, a vibrant, tangy, mild cheese made in the Serra de Estrela (“Star Mountain Range”) in Portugal. Crafted with sheep’s milk, the coagulating properties of the spiky purple Cardoon flower, and sea salt, this is the epitome of a regional pairing (local foods with local wines). The savory draw of aged Parmesan and the classic Stilton also cry out for the unctuous, sweet notes of a traditional LBV. Have a chocolate addict on your hands? LBV is there for you too. Heavy, rich, and dark, not unlike a slab of dark chocolate itself, this wine shows unabashed favoritism to all things chocolate. German chocolate cake, homemade chocolate sauce, molten chocolate lava cake, chocolate bread pudding and the like all claim some serious time in the LBV limelight.

port 2023: We round up the finest Ruby, Reserve, Single Best port 2023: We round up the finest Ruby, Reserve, Single

Aha” Pairing: Taylor Fladgate Late-Bottled Vintage Port 2010 with Flourless Chocolate Cake and Fresh Raspberry Sauce Showing a simple, fruity, youthful character, Ruby Ports are generally the least expensive of the Port wines available on the shelf. Typically aged in large oak casks for an average of two years, Ruby Ports are ready to drink as soon as they’re bottled. As the name implies, LBV Port is developed from a single-vintage Ruby Port and may enjoy up to six years in the barrel before being bottled and released.Today, you can find Port wine in a range of versatile styles including ruby, tawny, white, and rosé. Most Port has a semi-sweet to notably sweet taste profile and for this reason, Port has a reputation as a popular dessert wine. The sweetness in the wine comes from the brandy that is added during fermentation, which halts the fermentation process, leaving some sugar behind and increasing alcohol levels to up 20% ABV. Traditional Port Grapes The endearing characteristics that highlight a classic Vintage Port pairing involve buttery and tangy elements, ok… and probably the crazy stink of Stilton blue cheese. Dubbed by many as the “perfect pairing” and completely counterintuitive by most standards, you can easily substitute, Roquefort, Cashel Blue, the famous French Bleu d’Auvergne, or Gorgonzola to marry the rich, silky textures of a Vintage Port with the bold, snappy stench of odiferous blue cheese. As the classic sipping wine, Vintage Port is an excellent accompaniment for small plates that feature ingredients such as blue cheese, dark chocolate, figs, and walnuts (which add their own tannic tango to the mix). Tawny Port – After being aged in oak barrels, tawny ports are further aged in bottles for periods such as ten, 20, 40 years, etc. The name comes from the tawny colour they develop over time and they tend to be very smooth and mellow, with flavours of fruit and nuts. They go well with cheeses and some puddings.

Graham’s 20 Year Old Tawny Port | Master of Malt

Single Quinta Vintage Port – These ports are produced from a port house’s best vineyards in a great year, but may not be quite good enough for a declared Vintage Port. Great with cheese. Serving Tips: LBV is ready to be enjoyed as soon as you can open the bottle. Serve slightly chilled (shoot for 55-65°F). LBV Ports are capable of keeping for a few weeks after opening if kept refrigerated. Good Vintages: 2011, 2009, 2007, 2003, 2000, 1997, 1994, 1985, 1983, 1980, 1977, 1970. See old vintage list here. Serving Tips: Don’t decant. White Port is ready to pour as soon as the bottle is open. Serve slightly chilled (ideally 45-50°F).White Port often finds itself chilled and flying solo in a white wine or traditional port glass, playing the part of the willing aperitif. However, it is just as often dressed up with equal parts Port to tonic and garnished with a slice of lemon. Often served as an aperitif with the unforgettable large, blanched, and slightly salted almonds of the Douro, White Port is a versatile pairing partner. Drier styles of White Port shine brightly with everything from smoked salmon, shellfish, and sushi. It also works well alongside a tray of Gruyere, olives, and charcuterie. Prefer a sweeter style of White Port? Then, partner up with fresh fruit themes: angel cake with strawberries, lemon meringue, peaches in cream, or white chocolate covered strawberries. Vintage Port – Made from the best grapes of a single year, the “vintage” refers to an outstanding harvest. After being aged for around two years, vintage ports are further aged in bottles. The best ones can be aged for decades and are both powerful and elegant. They go well with dark chocolate, blue cheeses or on their own.