For The Love Of Port

If so, can someone give me an example of an actual port with an actual chocolate?

Well, according to this thread, Dow Nirvana "goes best with dark chocolate from Costa Rica with 64% cacao." How's that for specific.

I might have a glass of 2005 Dow LBV left that I'll try pairing with an Endangered Species Dark Chocolate with Raspberries this evening. I find the version with cranberries and almonds also works well with a young strong ruby Port.

Mind you, this is for enjoying. For evaluating, the chocolate might totally throw you off.

my honest opinion is no - even good quality dark chocolate - whether for enjoying or evaluating.

but i am willing to try again.

Ruby Port? No, I don't think it does.

However, I do think that tawny Ports - especially older ones - pair well with less sweet chocolates. Not necessarily bitter dark chocolates, but ones that have less sugar in them for whatever reason. I can't think of a specific example off the top of my head, but I have had pairings in the past that I enjoyed.

The key for me is that the Port should be sweeter than the chocolate, which isn't as common as you might think. Even dark chocolate has a lot of sugar in it.

Glenn E. wrote:The key for me is that the Port should be sweeter than the chocolate, which isn't as common as you might think. Even dark chocolate has a lot of sugar in it.

I'd agree with this.

though thinking it through, it doesn't explain why i like a glass of milk with chocolate or a cup of tea with my kit-kat!

mm milk choc != taylor lbv.

need to get me some tawnies now.

Sorry. Even port is no help for those of us who really dislike chocolate.

Peter W. Meek wrote:Sorry. Even port is no help for those of us who really dislike chocolate.

Wow, you guys must be a very exclusive club!

Seriously though, I've never felt that chocolate and port are a good match, at least not with Ruby/LBV/VP. I find milk chocolate too sugary for it and although I'm a big fan of dark chocolate, the dry/bitter quality of it really clashes with tannin. Perhaps an older tawny would be a better bet but I can't say I've ever tried it.

The thing that goes best with port for me is....more port!
While I like chocolate on it's own and I'm here so obviously I like port, the combination of the two lessens my enjoyment of both. I could perhaps see an old colheita working, but at the sort of age I'm talking about, I don't want anything interupting the flavours.
If I was looking for a fortified to go with chocolate I'd choose a pedro Ximenez, but I'd probably choose a coffee or a whisky first.
I'm a little more open to chocolate based deserts with port, but I still don't think I'd choose to match the two

Lamont Huxley wrote:

Peter W. Meek wrote:Sorry. Even port is no help for those of us who really dislike chocolate.

Wow, you guys must be a very exclusive club!...

Maybe it runs in the family. My sister's first "boyfriend" (3rd grade, so boyfriend really belongs in quotes) was a real chocoholic. She thought there might be something 'un-boyish' about him, since in her experience, males did not like chocolate. Of course, a little more experience set that notion straight.

Lamont Huxley wrote:

Peter W. Meek wrote:Sorry. Even port is no help for those of us who really dislike chocolate.

Wow, you guys must be a very exclusive club!.

I was in that club before I lived in Europe. Belgian chocolate changed me. I still don't like chocolate milk, pudding, ice cream, or mousse. But that chocolate I mentioned and the Dow LBV was quite tasty, IMHO.

My wife likes chocolate, and particularly favors high-cocoa-solids (up to 80% by weight) chocolates, sometimes with flavors like pepper or raspberry. Myself, I prefer NO cocoa-solids. I like so-called white chocolate, but only if the fats are 100% cocoa butter. No milk-fat, corn oil, palm oil, safflower oil - just cocoa butter. Sort of like Jack Sprat, but with the foods reversed: in my case, *I'm* the one who eats no lean (chocolate, that is). 100% cocoa-butter white chocolate is hard to come by around here, but Eva's relatives send me some from Germany occasionally, which is enough for me.

I had the opPORTunity to try some Dow's Nirvana with chocolate on the weekend - and that really is a good combination. My impression was that Nirvana has more acidity and "taste" and less pure sweetness than Midnight (from my memory) or Six Grapes (tasted along). The chocolate, btw, was a 70% Ecuador by Zotter.

-hannes

I like Madeira more with chocolate than port. Port is just too flabby with chocolate for my tastes. Perhaps a tawny, but not ruby. I am a certified chocoholic too. Taking chocolate from me is like taking away food from a fat kid; you just don't do it

you know what doesn't go with 70% cocoa lindt chocolates.

91 vesuvio.

bleh

now i taste nothing but dark chocolate instead of the vesuvio!

I've tried this a few times, but find that the chocolate tends to foul up your palate and spoils your appreciation of the port, so no..

Similarly for Stilton. I don't know where this pairing orginated from, but the pale acidic Stiltons that get gift packed with bottles of port are truly horrid, and ruinous to anything better than the cheapest ruby. A decent matured Cropwell Bishop or similar is a very nice cheese, but it has no real fraternity with a decent port IMO.

In my book, the best food to pair with port is steak, pork, lamb or chicken; served either hot or cold, but off the bone and diligently trimmed of all fat. The use of peppercorns when cooking is a definite no-no (although I like their use on other occasions) and hot garnishings such as mustard or horseradish should be resisted. New potatoes should be preferred over fries, as the latter tend to rough up your mouth if too crisp..

..just my !

Tom

Tom Archer wrote:I've tried this a few times, but find that the chocolate tends to foul up your palate and spoils your appreciation of the port, so no..

Similarly for Stilton. I don't know where this pairing orginated from, but the pale acidic Stiltons that get gift packed with bottles of port are truly horrid, and ruinous to anything better than the cheapest ruby. A decent matured Cropwell Bishop or similar is a very nice cheese, but it has no real fraternity with a decent port IMO.

In my book, the best food to pair with port is steak, pork, lamb or chicken; served either hot or cold, but off the bone and diligently trimmed of all fat. The use of peppercorns when cooking is a definite no-no (although I like their use on other occasions) and hot garnishings such as mustard or horseradish should be resisted. New potatoes should be preferred over fries, as the latter tend to rough up your mouth if too crisp..

..just my !

Tom

my thoughts exactly. I can't stand Stilton and I think it's a horrible match for Port (or almost any other wine). But I regularly have Port with dinner so long as the food isn't too spicy.

Tom Archer wrote:Similarly for Stilton. I don't know where this pairing orginated from, but the pale acidic Stiltons that get gift packed with bottles of port are truly horrid, and ruinous to anything better than the cheapest ruby. A decent matured Cropwell Bishop or similar is a very nice cheese, but it has no real fraternity with a decent port IMO.

In my book, the best food to pair with port is steak, pork, lamb or chicken; served either hot or cold, but off the bone and diligently trimmed of all fat. The use of peppercorns when cooking is a definite no-no (although I like their use on other occasions) and hot garnishings such as mustard or horseradish should be resisted. New potatoes should be preferred over fries, as the latter tend to rough up your mouth if too crisp..

On the subject of Stilton, there seem to be many varieties of the stuff. Generally speaking I'm not fond of stinky cheeses, and the stinky varieties of Stilton definitely fall into this group, but I have had a couple of other very mild Stiltons that I thought did pair pretty well with Port. One was a Stilton with fruit in it (mango, IIRC) and the other was just a young Stilton that to me tasted more like a white cheddar than anything else.

But the blue kind? Ew. Keep it out of the room, please.

I concur with your meat recommendations, especially the trimming. Fat is juicy and tasty... but it coats your mouth and interferes with tasting the Port!

Andy Velebil wrote: my thoughts exactly. I can't stand Stilton and I think it's a horrible match for Port (or almost any other wine). But I regularly have Port with dinner so long as the food isn't too spicy.

Not a fan of Stilton either with port. Milder, semi-soft and harder cheeses are more fitted to port. Medium flavor and not too stinky. Don't want either competing with each other.