Impossible Wine and Food Pairings? Wine and Shoe Pairings?
Does the title sound familiar? Over the past few months, Dr.Vino has been posting articles with the header: Impossible Food and Wine Pairings, asking readers to suggest wines that fit the niche food, or comfort food, that we typically don’t think pair with wine. I’ve thoroughly enjoyed reading the suggestions and combinations people have come up with, and am always on the look out for something new that I might not have thought of before.
But today, I am going to ask you to do the reverse. I want to know your Wine and Food pairings for port wine! However, I want to add few qualifiers to make it more challenging and entertaining.
Remember, think outside the box!
- Dessert with a dessert wine makes sense, but who says you have to do this? What have you drank port with that wasn’t sweet? Maybe you can’t marry port with savory foods, but then again, maybe you can. Tell us your thoughts and any experiences that you might have had.
- Appetizers are usually served before the meal, but can you pair them with port? Discuss!
- What is the perfect tune for an aged tawny? A virile vintage? A cocky crusted? Check out Bill’s example in the comments section of this post.
- In my world, port wine is for wooing women. What is the perfect pairing of moods with port for a romantic evening?
- Hell, let’s have fun, what should you wear? What is an LBV’s perfect ensemble?
Post your thoughts in the comments. If anyone wants to do a post on any, or all the above, we’ll reprint it here or just link back to us and your trackback will be logged in the comments of this post. Above all, have fun with this! And remember, we’re not joking when we say that we honestly want to know if you’ve ever had the perfect 5 course meal paired solely with port wine!
Cheers,
Ryan Opaz
Check out Alder’s ideas for pairing wine with experiences!
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I'm just learning about Port, so I'm going to leave it to others and take some recommendations as I experiment! I could use help with my shoe choices as well.
I’m just learning about Port, so I’m going to leave it to others and take some recommendations as I experiment! I could use help with my shoe choices as well.
[...] all the details here [...]
My Abuelo Ramón, Great-Aunt Carmiña & Great-Uncle Joaquín from Galicia (La Guardia, nor far from El Rosal & its Albariños) always had Port for aperitivo– often a Ferreirinha, Ruby or Tawny I forget– along with peanuts, olives, 'Zamburiñas' (cockles?) & octopus…
My last visit to Galicia was in '96 & I ended up having Port with the stews I cooked for myself in the now-demolished old house because that was the only thing left in the cellar apart from some Jumilla Rosés…
My Abuelo Ramón, Great-Aunt Carmiña & Great-Uncle JoaquÃn from Galicia (La Guardia, nor far from El Rosal & its Albariños) always had Port for aperitivo– often a Ferreirinha, Ruby or Tawny I forget– along with peanuts, olives, ‘Zamburiñas’ (cockles?) & octopus…
My last visit to Galicia was in ‘96 & I ended up having Port with the stews I cooked for myself in the now-demolished old house because that was the only thing left in the cellar apart from some Jumilla Rosés…
I meant 'Ferreira', of course– -inha being a diminutive suffix used as 'term of endearment–
like, tía Carmiña/Carminha…
Thanks David for sharing your family's tradition serving port with us! Out of curiosity, how did your great aunt and uncle serve the cockles and octopus? And can you give us an example of a stew you would prepare for yourself while drinking port?
I meant ‘Ferreira’, of course– -inha being a diminutive suffix used as ‘term of endearment–
like, tÃa Carmiña/Carminha…
Thanks David for sharing your family’s tradition serving port with us! Out of curiosity, how did your great aunt and uncle serve the cockles and octopus? And can you give us an example of a stew you would prepare for yourself while drinking port?
Oh, the seafood was mostly from cans, I'm afraid– 'en escabeche' –your basic oil & vinegar & spice marinade.
What they *did* make from scratch, & I'm sorry I avoided it for the longest time, is jamón!
On that note, i'd usually add some sardines or smoked fish to my somewhat macrobiotic millet- or bean-based- stews– 'lentejas estofadas'…
i discovered real, earthy, salty celery that Fall… & squash that was slightly sweeter than what we get here in Puerto Rico but not quite Butternut or Acorn– big squashes!
Later in Barcelona I discovered Catalanes cure & smoke duck magret into something like ham, & I wish somebody would import that– duck fat is rich, but certainly lighter than pork…& of course, Gallegos are not big on mushrooms, where Catalanes love them. Getting all misty-eyed & drooly-mouthed here…
Oh, the seafood was mostly from cans, I’m afraid– ‘en escabeche’ –your basic oil & vinegar & spice marinade.
What they *did* make from scratch, & I’m sorry I avoided it for the longest time, is jamón!
On that note, i’d usually add some sardines or smoked fish to my somewhat macrobiotic millet- or bean-based- stews– ‘lentejas estofadas’…
i discovered real, earthy, salty celery that Fall… & squash that was slightly sweeter than what we get here in Puerto Rico but not quite Butternut or Acorn– big squashes!
Later in Barcelona I discovered Catalanes cure & smoke duck magret into something like ham, & I wish somebody would import that– duck fat is rich, but certainly lighter than pork…& of course, Gallegos are not big on mushrooms, where Catalanes love them. Getting all misty-eyed & drooly-mouthed here…
i know nothing with other wine,but i do only know that red wine is my favorite and it also good for your health.