Comments on: Port Prandial

By: Charles Metcalfe

Charles Metcalfe — Sun, 20 Dec 2009 23:13:56 +0000

You’re so right, Nick. Aged tawny is great with Stilton (with or without the apple).
I’d go a step further than you have, and say aged tawny, 10 year old, or, even better, 20 year old, is a better match for Stilton than vintage port. There’s something about those, creamy, nutty, dried fruit flavours that complement the creamy, salty flavours of Stilton perfectly.
Save the mature vintage port for the walnuts and brazil nuts. Or a young vintage port for raspberry and chocolate torte, maybe.
Great blue cheese demands 10 or 20 year old tawny.
(Unless you’re talking Roquefort and Sauternes, of course!)

By: Penelope

Penelope — Sun, 20 Dec 2009 21:40:47 +0000

Having spent the better part of the afternoon shoveling, I think that a reward is my due. Sadly, I have an apple–and a cheese nearly as good as Stilton–but lack the Port. I will lay in a bottle of the very one you have suggested so when the next Nor’easter hits, I am ready. I will let you know.

By: Stuart Aarons

Stuart Aarons — Sun, 20 Dec 2009 17:54:04 +0000

If you have not, try it!
For those trying to get acquainted with Port and not (yet) up for jumping into the more expensive vintage territory, there is another reasonably priced point of entry: Late Bottled Vintage Port.
It is offered by most of the major houses and sells for around $20 a bottle.
In the not too distant past it was often uninspiring if not frankly disappointing, but has seen much improvement in recent years.
(The learned Nick may have a different view on this!)
Unlike vintage port, it does not have to be decanted nor drunk within a day or so of being opened.