For The Love Of Port

In 2017, whilst doing a comparison of all twenty of my 2011 vintage ports (using Coravin), I noticed that the Sandeman’s had the incredible aroma of a Bordeaux on steroids and the taste didn’t disappoint either. Therefore, shortly afterwards I paired it with a featherblade steak and a few months later with a fillet. Both times, it went down a treat.

One big problem with drinking port with steak is the volume required doesn’t change compared to normal reds, so the amount of alcohol consumed is a great deal more. Thus, driving isn’t an option afterwards.

I'm a firm fan of having a lean steak when attending a tasting event as it doesn't corrupt the palate at all.

Although expensive, you can't beat an aged grass fed Aberdeen Angus fillet - the bigger the better..

The one that is in your glass!