Port wines in general are fortified with grape spirit to stop fermentation. This results in a higher alcohol content (usually between 19% and 22%) and a sweeter profile (as opposed to a "dry" profile).
This helps explain why Port wines are commonly paired with desserts and intense cheeses, and usually served a bit colder and at the end of a meal.
But, what if we wanted to break "the rules" and explore other dishes to pair with Vintage Port?
Vintage Port is one of the most prestigious and exclusive categories of Port. It is only produced in years of outstanding quality. It remains in the vat for approximately two years, and then ages in the bottle. Vintage Port has intense fruit and floral notes and high concentration of tannins, which makes it the most structured and powerful of all Ports. Designed to age, Vintage Port is among the longest-lived of all wines. No wonder many Vintage Ports are prized by collectors around the world.
But of course, this doesn't mean they can't be enjoyed while young! That being said, as time goes by, it matures and develops complex flavors and softens its tannins. At its peak, it offers unique moments of hedonic pleasure, which is why it is the perfect drink for special occasions.
When it comes to pairing Vintage Port with food, we need to take into account the alcohol content, the degree of sweetness and the wine's depth and long finish, which is usually much higher than in non-fortified wines. It is also important to consider the ripe red fruits, floral, smoky and empyreumatic notes and, of course, the tenacity of its tannins.
A great approach to pairing Vintage Port is from the perspective of a powerful red wine, full of fruit and tannins. We will need the opulence and juiciness of a protein to cushion and support the wine's vigor and alcohol. It's also essential to "hide" some of the sweetness. Serving the wine at 16ºC / 61ºF is great start. Stews, the juices from meat or even some mushrooms can counteract the strength of the wine. Gratin dishes and carbs such as pies, pastas and rices are other great options.
For desserts, we will need ingredients with intensity, like chocolate. Keep an eye on the chocolate's bitterness since paired with the tenacity of the wine's tannins can create the sensation of (unpleasant) bitterness. Desserts with structure, like crumbles with red fruits, can be also a fantastic combination.
Ready to be inspired? Check out these "unconventional pairings" from the sommelier Manuel Moreira. Serving the wine between 15ºC and 17ºC (59ºF and 63ºF) would work well for most of these suggestions.
Appetizers | Beet cream with tuna teriyaki; barbecue sausage kebab with Port wine glaze; dates stuffed with chorizo and old balsamic vinegar; stewed kidneys with Port wine sauce. |
Fish | Octopus "Lagareiro"; codfish pie; roast swordfish with figs and dates; monkfish cassoulet with red wine; octopus stew |
Meat | Hare cassoulet; roast loin of wild boar; pepper steak; venison medallion with wine sauce; duck confit with liver sauce |
Vegetarian | Gnocchi, red wine sauce, Boletus edulis and São Jorge PDO cheese; lasagna with dried tomatoes, eggplant and fig pesto; Tofu pizza, dried tomatoes, beet, black olives and Gorgonzola |
Cheese | Gorgonzola; Coulommiers with jam; cured sheep's cheese; Serra da Estrela DOP Aged Cheese |
Charcuterie | Wild boar terrine with blackberry jam; blood sausage; black pudding with prunes and figs |
Desserts | Chocolate soufflé; Brownie; carob cake; fig cheese; honey cake; coffee cake with creamy berry sauce |
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