Lionel: Had an interesting tasting session not too long ago with one of the Oenologist from the Symington group which owns Graham's, Warre's and Smith Woodhouse Ports. These are of course some of the biggest and best port houses in Portugal and therefore the world as no country produces port as well as Portugal.
Now most people think of port as a dessert wine but technically its a fortified wine, this means that its a wine that has been added grape spirit before fermentation has been complete, thereby increasing the alcohol content and residue sugar, resulting in a strong and sweet wine that can virtually outlive you and me!
Although what was laid out before us was the usual suspects of sweets, such as kaya puffs, creme brulee and egg tarts. Chris very swiftly decided that we needed that take some action and purchased a small serving of roast pork(siew yoke). This proofed a hit with all three wines we tasted that day and the oenologist had to agree.
There are many categories for ports, we tasted a 10 year old tawny which I would happily have as an apperitif and I believe would do very well with some savoury snacks and dishes.The ruby port is also quite well known and can easily handle some more robust dishes such as roast meats. The Late bottled vintage probably would work better with stronger foods and definitely strong cheeses.
Oenologist, Jorge Nunes stating his point. I must say, its good to see these old established companies looking seriously at these market and not being afraid to experiment different cuisines with their classic wines.
Apart from the vintage ports that will come with a normal cork closure, most of the other ports have a reusable cork closure. These wines can be opened and reclosed with the same closure and remain good for quite a few weeks in the fridge, great idea if you want to enjoy your wines slowly!