So what Port goes best with pumpkin pie

[Roy Hersh]

Inquiring minds want to know your thoughts on this!

[Bradley Bogdan]

A good 20 year or youngish Colheita, I'd be relying heavily on a good high acidity and relatively lighter profile to juxtapose a reasonably sweet and heavy custardy textured pie. Plus, the lemon and nutty flavors of a fresh tawny are a perfect match.


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[Paul Fountain]

A good 20 year or youngish Colheita, I'd be relying heavily on a good high acidity and relatively lighter profile to juxtapose a reasonably sweet and heavy custardy textured pie. Plus, the lemon and nutty flavors of a fresh tawny are a perfect match.


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+1
Personally, I'm not a fan of pumpkin, so pumpkin pie isn't really my thing, but the acidity in a 20 year old tawny cuts through the richness of the pumpkin filling, while the nuttiness works with the pastry

[Eric Ifune]

I'd also go with a tawny, 20 year old or a good 10. Something with a brown sugar thing going.
But personally, I'm a pecan pie sorta guy.

[Roy Hersh]

Admittedly, we have both pecan and pumkin pies baked for later on. So feel free to comment on either style, but pairing of Port with it/them is the question.

[Eric Menchen]

I pulled 1970 Grahams because I wanted to drink it, but grabbed 1996 Quevedo Colheita to go with the pumpkin pie and pecan pie.

[Moses Botbol]

First thought is a younger LBV or VP that is fruit forward and big.