Few pairings are more evocative of cold nights by the fire, with festive tunes playing in the background, than Port and cheese. Indeed, most Port sales happen in the lead up to Christmas – a real shame as Port surely deserves a place at the table all year round, not least as the refreshing, and utterly delicious, Port & Tonic combination.
One of the most fascinating aspects of Port wine is its complex diversity; the multiple styles, the intricate terroirs along the meandering banks of the Douro and the identity of each Port house are translated into an incredible array of wines.
This in turn means that there isn’t a glass of Port suitable for all cheeses – if you want to enjoy the full gamut of flavours and textures in both or either you’ll need to embark on a pairing journey.
As we’ve highlighted in other pieces on cheese & wine pairing, one of the main enemies of milk-based foods are tannins… (That the go-to pairing for cheese platters is often a powerful red is one of the wine world’s most palate-damaging myths.) A Vintage Port, with its luscious fruit and assertive tannins, will easily overpower the delicate aromatics of a brie or the creaminess of a Camembert.
So what goes? Does one need to forego that special bottle of Port saved for Christmas dinner? Absolutely not. It’s all about embracing complexity and enjoying the fun of exploring both Ports and cheeses. Use it as an excuse to open
