For a ruby port, try a combination of dark chocolate with pears. I stumbled on this several years ago when I was preparing a cheese plate (soft, semi-sweet cheeses like Brie can work well with port). I assembled the cheese plate and decided to also cut up a Bosc pear. As the evening wore on, the pear was left and I brought out some dense, dark chocolate (Valhrona). The combination of dark, bittersweet chocolate, Bosc pear, and port was amazing. I have since gone on to experiment with the pairing by making miniature flourless chocolate cakes with a pear compote and a port-wine reduction glaze. Astonishing!