It is not often that we write up a port, but after tasting this treasure I knew we had to let others know. The aromas were so powerful that as soon as I poured the first glass I could smell them. It was like they were jumping from the glass into the air. Toasted almonds, toffee, and carmel filled the nose and got my taste buds jumping for the first sip. The flavors were out of this world; vanilla, burnt sugar and creme brulee filled the mouth, with hints of almonds and nutmeg finishing out the taste experience. The finish just kept going and going, letting the warm flavors slowly dissipate. It was not overly sweet and had a terrific balance. One sip of this and you will be a port lover forever.

Ports are very versatile with regards to menu ideas, they can work with almost any course if you put your taste buds and imagination to work. If you enjoy crab or lobster bisque this will work perfectly. Thinking about salad you could use it with a mixed green topped with walnuts, figs and goat cheese. Veal in a creamy tarragon or sage sauce would pair magnificently with this wine, and of course dessert with chocolate or a cream dessert would be a match made in heaven. For a fun twist put a slight chill on the port and enjoy.

Port is a fortified wine meaning that brandy is added to the wine to stop fermentation which results in a fruity wine that is higher in alcohol content. Ruby ports are bottled young and have a bright red color and are very flavorful. Tawny ports are aged for longer and in wood to take on a amber brown or tawny hue, hence the name. The age 10 years on this bottle means that the wine has aged for that amount of time in wood casks and blended to create a house style. This wine is 20% Alcohol by volume.

Cheers!