This is a column that I’ve looked forward to writing for a long time because I hope to convince you that Port (or perhaps I should say the range of Ports) is a very special wine displaying at its best, an extraordinary depth of aromatics and flavor that is matched by none.  Still better, many of these wines are extraordinarily affordable and with the finest offering aging potential of one hundred years plus.  You can learn the details about the history, terroir and production of Port here.  Now, let’s get into the fun……………….. pairings.

Ruby Port is considered to be one of simplest and least expensive styles, aged in concrete or stainless steel tanks for two or three years, bottled young and displaying a strong, fiery peppery character, pleasant warmth, berries and plums.  Subtle aromas of caramel, chocolate, raisins or prune, even nuances of grilled meats often lie just under the surface.  These wines are best enjoyed while young, no advantage gained from further bottle aging.  This style blends at least a few if not more vintages in a single Port.

As Ruby is a lighter style, brighter fruit desserts of cherries and berries, lighter styles of dark chocolate and blue cheese work superbly.  Suggestions might include pie, chocolate covered cherries or berries and a blue cheese dip.  You can enjoy this style of port and not have to pay over $20.