A meal around Port ?

Ray Queally · Post by **Ray Queally** » Wed Sep 14, 2005 11:41 am

Has anyone here ever prepared a meal around a bottle of VP ?
and if so what worked well ?
or is this not advised...should it really be appreciated on its own ?

Jay Woodruff · Post by **Jay Woodruff** » Wed Sep 14, 2005 1:01 pm

Having had many meals where the main meat course is served with a rich, dense California Cab or an Aussie Shiraz, I don't see why a VP could not be used in this case. Not a 40 year old bottle, but a younger one certainly.

I think a dinner around port would be great. Start off with some white port for an apertif and with all the styles of port and various makers, plus ages of bottles, should be easy to do.

Richard Henderson · Post by **Richard Henderson** » Wed Sep 14, 2005 7:02 pm

At our Friday wine group here in Ft Worth, which meets 1st and 3d Fridays, I once hosted a port, Madeira, Australian Sticky luncheon.
I served a 1985 Ferreira with a veal scalopine in gorgozola sauce. What a food wine match!!

I also served a Dow 1995 with the veal and the Chambers sticky went with a lobster bisque.

We finshed with an 1870 Solera Bual can't remember the house.

Yes it works and it is fun.
I say go for it!

Ray Queally · Post by **Ray Queally** » Thu Sep 15, 2005 1:50 am

Thanks for the suggestions.

Harris Ueng · Post by **Harris Ueng** » Thu Sep 15, 2005 9:31 am

On the less gourmet side of things, but darn good nonetheless, I recently had a nice, thick, grilled ribeye steak with a '97 Quinta do Noval LBV. Thought it went perfectly well together!