1970 Dow - Decanting and cheese pairing advice

mwaters · Post by **mwaters** » Wed Mar 01, 2006 7:19 am

I'll be opening a 1970 Dow this Friday evening and would appreciate some advice on Decanting time.

Any suggestions for a good cheese to accompany it? Stilton is the usual pairing but are there any others you feel goes well.

Being an older VP would the Stilton be too much?

Thank you all for your help.

Stuart Chatfield · Post by **Stuart Chatfield** » Wed Mar 01, 2006 8:36 am

I'd say it's a matter of taste.

If you are going to sit back and just enjoy the evening and the port, I'd have stilton. However, if you are going to be scientific and take notes, I'd accompany it with no more than a dry biscuit (Carrs or Bath Oliver) and a glass of water. Stilton masks your ability to really evaluate it objectively but tends to give you a bit more of a rosy glow. However, if any 70 could stand up to stilton, Dow could.

I'd decant about 2 hours before the main drinking starts (with maybe a little taster of one glass after 1 hour

). However, I know there are some serious decanting-time anoraks on this site who will now tell me I'm a heretic.

Ronald Wortel · Post by **Ronald Wortel** » Wed Mar 01, 2006 9:45 am

I love this port, and from a good bottle, it is still a youngster. If you can find it, try it with Portuguese Queijo da Serra (gooey sheep's cheese) or something alike (there is a variety of other Portuguese and Spanish cheeses that have more or less the same characteristics). You'll be in for a treat.

mwaters · Post by **mwaters** » Wed Mar 01, 2006 11:27 am

Thank you for the recommendations. Being fairly new to VP and especially older VPs I appreciate your thoughts.

Ronnie, I've taken a note on the cheese you mentioned. Hopefully I can find it here in Toronto. I am going to one of the best cheese shops in the area so hopefully they have this or something similar.

Cheers,