Port

[foodie52]

Port and ????

I need suggestions, please!

[KNorthrup]

How specific? My general practice is dark chocolate based desserts with ruby and nut based desserts with tawny. But we have a zillion pastry chef professional types who will be far more qualified.

[Craig Camp]

Port and ????

I need suggestions, please!

Which and what kind of port? It makes a difference!

[Mark Sommelier]

I need suggestions, please!

Port and ????

I like:

10 year old Tawny port with nutty and mocha desserts

20 year old Tawny with caramel desserts

Ruby and vintage port with chocolate desserts.

[ctgm]

Being a traditional Englishman, vintage port is best served with cheese and coffee and continue drinking it by itself once dinner is finished.

Never with desert.

[NewYorkTexan]

Vintage port, homemade biscotti and truffles….at least that is usually how I end my dinner parties.

[Marlene]

Cheese. Blue cheese, stilton, a sharp cheddar, grana padana

[Mark Sommelier]

Being a traditional Englishman, vintage port is best served with cheese and coffee and continue drinking it by itself once dinner is finished.

Never with desert.

When does the grappa get served?

[ctgm]

When does the grappa get served? 

Uurrrrm!

You've got me there!

[Dhosilyk]

Port and ????

I need suggestions, please!

Stilton. Walnuts. Port. In other words...heaven on earth.

P.S. This combo will probably be best with an aged vintage port or a 10 yr plus Tawny. Cheers!

[KNorthrup]

Then there's always port IN dessert, coincidentally in a recent paper.

Warm Berries & Port Sauce Over Shortbread

[rdailey]

I recently had a 4-year old gruyere that would be perfect with a nice 10 year tawny.

[Carolyn Tillie]

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!

["T"]

When does the grappa get served? 

Uurrrrm!

You've got me there!

I've always had grappa after dessert, cheese, fruit, you name it. Grappa last. Then I stumble home.