For The Love Of Port

I've never had a Churchill LBV and found one yesterday in a B&M shop. On the box was the following interesting info....nothing really new to us but it seemed accurate, easy and direct.

Very nice that some producers are finally putting solid info about their products in an easy to read and understand format. Bravo!

But brie with an LBV?

Eric Menchen wrote:But brie with an LBV?

That is odd, isn't it?

Does anyone use the sediment in their sauces/while cooking? I've heard the mythical story of the woman who owns lots of great VP she only uses to get to the sediment and throws the wine away....

Eric Menchen wrote:But brie with an LBV?

Works quite well, actually, provided it isn't an overly powerful brie.

Of course I think it works better with a tawny Port, but that's just me...

Perhaps OT, but I have a long opened bottle of Vallein-Tercinier Très Vieux Pineau des Charentes Reste des Anges 1997, and a piece of Brie that was nearly creeping off the plate.
Those two in combination was very good.

We drink LBVs with dinner, so brie would work.

We discovered Churchill by accident while visiting Vila Nova de Gaia and loved their tawnies so were excited to discover an LBV at one of our local bottle shops when we got home. I believe it was the 2005. We liked it enough that we bought a case. I just picked up a bottle of LBV 2011 that I'll try over Christmas and hope it's at least as good.

As far as sediment goes, we have tried using it in the kitchen because I'm working with a local ice cream maker to come up with a port ice cream. The sediment really wasn't anything special. It wasn't flavorful enough to do much. At least that was our experience. (We tried three different bottle's sediment.)

i just found their Reserve Ruby in PA's [state owned] liquor stores for the first time. they were packaged the same way.

i mostly drink Reserve Rubies, so no subtle flavors, and i love them with brie. then again, i love brie with anything.