Roy Hersh wrote:The first time Robert Bower was here in Seattle (that I knew of) was in 2002 or 2003 and at a swank restaurant downtown, with a group of my tasting group buddies, we had a dinner entirely paired with Port. We had pheasant with a Tawny as the entree and it was fantastic!
In recent times, probably my own favorite pairing has been a powerful young Reserve Ruby with char-grilled Baby Back Ribs and BBQ sauce. Love that tangy pairing. The mild sweetness of the sauce interplays with the Port beautifully and the pork is the near-perfect foil.
Sounds like a great pair Roy. Could you give a couple of example of relevante ruby ports (brands)?
I remembered on other amazing pairing I had some years back, it was a fantastic goose liver pate with Port. Delicious and our host served it with a German Trockenbeerenauslesen and also a Croft "Distinction" back then. I loved both nips of wine with it.
