Pairing Port.
Port is not only a Dessert Wine
Let’s be honest: Port wine has been typecast. It’s stuck playing the role of grandma's dusty afterthought, opened last Christmas...
However, Port isn't just versatile, it's absurdly complex, with basically infinite possibilities, the only limit is your imagination!
We'll share with you, some of our favorite combinations so use it wisely. Or don't. JUST USE IT!
The "not just for Dessert Grandma" Guide
Port & Cocktails
Throw Port into a cocktail shaker and suddenly the rules go out the window. White Port with tonic? Yes. Ruby Port in a margarita? Don't knock it 'til you've tried it. Tawny stirred into bourbon with a twist of orange? That's not a drink, that's a revelation. The possibilities are as endless as your willingness to experiment — and your tolerance for your friends saying "you're putting what in my glass?" Bottom line: Port cocktails are chaos, but the delicious kind.
soon...
Port & Cheese
Port and cheese aren't just a good pair — they're a celestial power couple, like peanut butter and chocolate if they both went to finishing school. Blue cheese and Ruby Port (or maybe Tawny)? That's a flavor explosion with fireworks. Aged Tawny and a nutty Comté? You'll hear angels humming. White Port and fresh goat cheese? Suddenly you're in a French meadow, but make it party. The combinations are endless, and every single one tastes like the universe looked at you and said, "Yeah, you deserve this." Just don't blame us when your fridge contains nothing but cheese and three open bottles of Port.
Port & Starters
Port either a Main Course
Forget what the snobs say: Port doesn't need to wait for the pudding course. Slap a glass of white Port next to some briny olives or a blob of paté, and suddenly your starter just stole the show. Ruby Port with cured ham? That's a salty-sweet tango. Tawny with spiced nuts? You'll forget the main course even exists. The truth is, Port works with pretty much anything that isn't breakfast cereal — and honestly, don't tempt me. Endless starters, endless pours. Your dinner party just got promoted from "fine" to "legendary."
Main course? Oh yes, Port showed up and it's not leaving. Drizzle Ruby Port into a beef stew and you'll weep tears of umami joy. Glaze a ham with Tawny and watch your guests suddenly become very, very quiet — that's the sound of pure bliss. White Port in a creamy mushroom pasta? Forget about it. The haters will say "Port is for dessert" — those people are wrong and they eat their steak well-done. From roasted chicken to spicy sausage to a simple veggie lasagna, Port finds a way. Infinite mains, infinite pours. Just don't blame us when you start putting Port on everything, including (maybe...) your Tuesday night frozen pizza.
Port & Dessert
Okay, fine — we admit it. Port with dessert is the most obvious match since socks and shoes. But here's the thing: it's obvious because it's spectacular. Pour Ruby Port over vanilla ice cream and suddenly you're a five-star chef who did zero work. Sip Tawny next to a dark chocolate tart and watch your soul leave your body in the best way. Meringue Lemon Pie? White Port. Fruit crumble? LBV. The combinations are still infinite — we're just taking the scenic route through sugar town. So go ahead, be basic - or not. Dessert and Port works. Always has, always will. Just don't forget to save room for both.
