Port of call

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Irish TV presenter Lorraine Keane at the Forty Foot in Dublin’s Sandycove (Photo : Justin Farrelly)

Christmas is coming and the goose is getting fat, so why not roast it and serve with a succulent port reduction



13 October 2009

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Port is another wine that is perfect for rounding off a special meal, particularly when accompanying parmesan cheese or rich, dark chocolate. Graham’s LVB 2003 (Findlater E89 trade case of six) ticks the boxes for the festive occasion: “A sound LBV from an excellent year which was generally declared for vintage port. This is the next best style, aged for six years in cask and bottled when ready to drink. Quite a big wine with lush plum, blackcurrant and cherry flavours and a hint of liquorice. Decent structure with a noticeably long, warm finish” (Helen Coburn).






For a classic style, Sandeman is also a popular choice, especially in the festive season. Says Helen Coburn: “Sandeman Ruby Port’s straightforward plum and cherry flavours have always made it a crowd pleaser. Its versatile style works well with cheese but also with chocolate desserts and rich fruit puds, especially those which have had a little alcohol added.”







“Sandeman Tawny Porto, made from selected lighter wines, has lifted citrus flavours laced with richer raisins and nuts, which means that it’s good for after dinner but also, chilled, as a Christmassy aperitif. You can also use it for cocktails; try a measure each of porto and cointreau, topped up with fizzy orange, or soak two or three orange slices in 5cl of porto, add some ice chunks, a dash of cinnamon, some orange zest and top up with lemon flavoured fizz.”



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