An aperitif, an after-dinner drink, with blue cheese or in a rich American-style baked cheesecake, Port is making a comeback, baby. Our editor, Trudi Brewer, shares a traditional spirit that appeals to him and her.
When you think of Port, the legendary brand Taylor’s springs to mind, a best-seller in the UK, it’s fully matured in oak casks, in tranquil cellars (known as ‘lodges’) in Oporto on Portugal’s Atlantic coast. This style of winemaking ensures the Port gradually takes on its characteristic amber ‘tawny’ colour. Taylor’s 10-year-old Port is every bit as mellow as it is luscious, with all the hallmarks of a quality Tawny-style Port. Another plus is that this style of wine does not require decanting. However, it needs to be stored upright in a cool cupboard, and is best served between 12°C and 16°C. It’s ready to drink anytime, in any season, either added to a cocktail or sipped leisurely after a meal.
So, what’s the appeal?
It is wine. But not to be gulped; rather savoured with food, especially blue cheese, salty walnuts, or roasted almonds. Added to a dressing, it pairs well with zesty tuna carpaccio, or as an ingredient in a rich pork belly or decadent baked cheesecake. Port elevates a recipe to add a sweet, nutty flavour like no other. Enjoyed by the glass, it has the aroma of ripe berry fruits, followed by a hint of warm nuttiness and a subtle aftertaste of chocolate or butterscotch, thanks to the fine oak wood in which it spends a decade maturing. Who knew we would become converts to such a sophisticated wine, steeped in 17th-century history?
Our version of a Silky Spring COCKTAIL
Ingredients:
A nip or two of Taylor's Port
A nip of Saint Germain Liquor (elderflower liqueur)
A tiny splash of apple cider vinegar
Top up with soda
Honey to taste, rosemary flowers, or mint leaves.
Prep:
Pour Taylor's Port, Saint-Germain liqueur, and ice. Stir for 5 seconds
Brush the inside of the glass with honey, decorate with mint leaves and flowers.
Garnish and serve in a tall glass.
An aperitif, a cocktail in a dressing or in a baked cheesecake. We love the versatility of Port.