For The Love Of Port

Nowadays, I try to limit my Port consumption to just two times per year.

The first time is January through June. The second tasting begins in July and ends after New Years Eve.

Andy Velebil wrote:Though if you're able to keep an open mind, do try pairing some younger red Ports with different main dishes. Not saying all will work out for you, but I'd bet you will find at least some that you enjoy together.

I do have an open mind, and do not follow rules. One of my fond memories, from not too many years ago, is of a very presentable young lady asking if she might sit with me at a dinner for about 40 people without place settings. She asked because she had found out (I did not ask how) that I did not follow the rules, and she told me she intended to drink a rather big South Australian Shiraz with her chicken. I was intending to drink the same with steak. There was a reasonable range of whites and reds on offer. The lady had decided I would defend her right to choose the wine she liked when "knowledgeable" people objected. She was right.

Since last posting I have tried more Ports than I would normally open, trying them with dinner every night and several lunches - I have not had Port every lunchtime. My wife accommodated my experiment and I have had beef, pork and chicken in various guises along with a wide range of vegetables, drinking several red, white and tawny Ports. She would not even try Port on most occasions, knowing instinctively that she would not like it.

Nothing I tried suited anything I ate. I could have accepted the sweetness, despite it being alien to my normal main course drinking, but I could not take the fortification. That to me is the stumbling block. Unfortified table wines are made to accompany main courses, and pre main course dishes too, whilst fortified wines are made for after the main course. That is not a "rule" it is just the way things are because it suits the palate of the majority of people over several centuries. An exception, which I enjoy, is a dry White Port or Sherry with soup.

I have given it a fair trial and decided it is not for me, but I would never say it is "wrong" to accompany any food with any drink. Whisky with sheep meat and turnips sounds terrible, but Haggis and Neeps absolutely must have a dram to wash them down. So, for those who like Port with their main courses, have you considered Moscatel? I prefer the Setúbals to Douros, but again have no objection to someone preferring the Douros. I suggest you all give that a trial, and I am interested to hear your opinions.

Alan McDonald wrote:

Andy Velebil wrote:Though if you're able to keep an open mind, do try pairing some younger red Ports with different main dishes. Not saying all will work out for you, but I'd bet you will find at least some that you enjoy together.

I do have an open mind, and do not follow rules. One of my fond memories, from not too many years ago, is of a very presentable young lady asking if she might sit with me at a dinner for about 40 people without place settings. She asked because she had found out (I did not ask how) that I did not follow the rules, and she told me she intended to drink a rather big South Australian Shiraz with her chicken. I was intending to drink the same with steak. There was a reasonable range of whites and reds on offer. The lady had decided I would defend her right to choose the wine she liked when "knowledgeable" people objected. She was right.

Since last posting I have tried more Ports than I would normally open, trying them with dinner every night and several lunches - I have not had Port every lunchtime. My wife accommodated my experiment and I have had beef, pork and chicken in various guises along with a wide range of vegetables, drinking several red, white and tawny Ports. She would not even try Port on most occasions, knowing instinctively that she would not like it.

Nothing I tried suited anything I ate. I could have accepted the sweetness, despite it being alien to my normal main course drinking, but I could not take the fortification. That to me is the stumbling block. Unfortified table wines are made to accompany main courses, and pre main course dishes too, whilst fortified wines are made for after the main course. That is not a "rule" it is just the way things are because it suits the palate of the majority of people over several centuries. An exception, which I enjoy, is a dry White Port or Sherry with soup.

I have given it a fair trial and decided it is not for me, but I would never say it is "wrong" to accompany any food with any drink. Whisky with sheep meat and turnips sounds terrible, but Haggis and Neeps absolutely must have a dram to wash them down. So, for those who like Port with their main courses, have you considered Moscatel? I prefer the Setúbals to Douros, but again have no objection to someone preferring the Douros. I suggest you all give that a trial, and I am interested to hear your opinions.

I thought your post was really well written. You've considered others' thoughts and given them a fair try and decided that while you respect that others make a different decision, port with food is not for you. Thank you for being open minded enough to give it a try and also for accepting that I feel differently.

Your question about the Moscatel did make me grin though. I am an ardent port drinker...but I find Moscatel too sweet to enjoy. I am still trying to figure out how I can possibly come to that conclusion given their levels of residual sugar.

Al B. wrote: I thought your post was really well written. You've considered others' thoughts and given them a fair try and decided that while you respect that others make a different decision, port with food is not for you. .

Thanks for the kudos, but I NEVER drink Port except with food. White with paté or similar savouries, Red with sweet cheeses, and Tawnies, although rarely, since I prefer Moscatel, with herbed cheeses and nuts.

My experiment was with main courses, several different meats and methods of cooking, as that was what others were drinking Port with.