Graham’s 20 Year Old Tawny Port 75cl

Product Information

Complex and concentrated, Tawny Ports aren’t nearly as fresh and fruity as their Ruby Port cousins (after all, they’ve had to age a minimum of seven years in oak). More reserved, sometimes serious, and often sweet, Tawny Ports have rich, smooth lines that support the yummy oxidized flavor profiles of age-designated bottles. As the name implies, LBV Port is developed from a single-vintage Ruby Port and may enjoy up to six years in the barrel before being bottled and released. With their sweet to semi-sweet character, nutty nuances, dried apricots, and spiced toffee aromatics, Tawny Ports are a natural pairing for all sorts of nutty delights. Think pecan pie, almond biscotti, or regionally-inspired Portuguese salted almond cake, or caramel covered cheesecake. This wine is also exceptional at bringing out the best in German Chocolate Cake, cinnamon-crusted apple pie, crème brûlée, and can even complement the fluffy, full-throttle flavors of coconut cream pie. While handling all sorts of sugar themes with ease and delicious determination, Tawnies are completely capable of partnering up with the savory side of smoked cheddar, Pecorino, and aged Manchego (yum!).

Styles of Port and Their Pairings | Wine Folly Styles of Port and Their Pairings | Wine Folly

One of the beauties of Vintage Port is that the high-strung, abrasive tannins of youth will soften and mellow over time (…a long time: think decades). Happily, these older bottles remain full-bodied and range from sweet to semi-sweet in terms of residual sugar, while showing lower levels of innate acidity. The endearing characteristics that highlight a classic Vintage Port pairing involve buttery and tangy elements, ok… and probably the crazy stink of Stilton blue cheese. Dubbed by many as the “perfect pairing” and completely counterintuitive by most standards, you can easily substitute, Roquefort, Cashel Blue, the famous French Bleu d’Auvergne, or Gorgonzola to marry the rich, silky textures of a Vintage Port with the bold, snappy stench of odiferous blue cheese. As the classic sipping wine, Vintage Port is an excellent accompaniment for small plates that feature ingredients such as blue cheese, dark chocolate, figs, and walnuts (which add their own tannic tango to the mix).Approximately three out of every ten years will rank as an officially designated “vintage” Port year, which occurs only when the harvest conditions are truly exceptional. Vintage Port is best drunk old (15–30 years of age), however, young Vintage Port (up to 5 years of age) can also deliver an excellent drinking experience.

Graham’s 20 Year Old Tawny Port | Master of Malt

White Port – Briefly aged before bottling, these are meant to be drunk young, and range from crisp dry wines, best served with tonic, ice and lemon, to sweeter versions, which go well with puddings. There are some aged white ports, too.Showing a simple, fruity, youthful character, Ruby Ports are generally the least expensive of the Port wines available on the shelf. Typically aged in large oak casks for an average of two years, Ruby Ports are ready to drink as soon as they’re bottled.

for Christmas | BBC Good Food 10 best ports 2023 – top bottles for Christmas | BBC Good Food

Vintage Port – Made from the best grapes of a single year, the “vintage” refers to an outstanding harvest. After being aged for around two years, vintage ports are further aged in bottles. The best ones can be aged for decades and are both powerful and elegant. They go well with dark chocolate, blue cheeses or on their own. White Port often finds itself chilled and flying solo in a white wine or traditional port glass, playing the part of the willing aperitif. However, it is just as often dressed up with equal parts Port to tonic and garnished with a slice of lemon. Often served as an aperitif with the unforgettable large, blanched, and slightly salted almonds of the Douro, White Port is a versatile pairing partner. Drier styles of White Port shine brightly with everything from smoked salmon, shellfish, and sushi. It also works well alongside a tray of Gruyere, olives, and charcuterie. Prefer a sweeter style of White Port? Then, partner up with fresh fruit themes: angel cake with strawberries, lemon meringue, peaches in cream, or white chocolate covered strawberries. Aha” Pairing: Taylor Fladgate Late-Bottled Vintage Port 2010 with Flourless Chocolate Cake and Fresh Raspberry Sauce

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Good Vintages: 2011, 2009, 2007, 2003, 2000, 1997, 1994, 1985, 1983, 1980, 1977, 1970. See old vintage list here. Spend a day living like the Portuguese locals and you’re bound to come face-to-face with Queijo da Serra, a vibrant, tangy, mild cheese made in the Serra de Estrela (“Star Mountain Range”) in Portugal. Crafted with sheep’s milk, the coagulating properties of the spiky purple Cardoon flower, and sea salt, this is the epitome of a regional pairing (local foods with local wines). The savory draw of aged Parmesan and the classic Stilton also cry out for the unctuous, sweet notes of a traditional LBV. Have a chocolate addict on your hands? LBV is there for you too. Heavy, rich, and dark, not unlike a slab of dark chocolate itself, this wine shows unabashed favoritism to all things chocolate. German chocolate cake, homemade chocolate sauce, molten chocolate lava cake, chocolate bread pudding and the like all claim some serious time in the LBV limelight. Flavor: Expect citrus and stone fruit to carry over into the glass and Port’s trademark nutty, raisin, and spice influences will surface front and center. Honeyed character reveals a rich, smooth texture that is most often made in a dry to off-dry (and occasionally sweet) format.