Graham’s 20 Year Old Tawny Port 75cl

Product Information

With their sweet to semi-sweet character, nutty nuances, dried apricots, and spiced toffee aromatics, Tawny Ports are a natural pairing for all sorts of nutty delights. Think pecan pie, almond biscotti, or regionally-inspired Portuguese salted almond cake, or caramel covered cheesecake. This wine is also exceptional at bringing out the best in German Chocolate Cake, cinnamon-crusted apple pie, crème brûlée, and can even complement the fluffy, full-throttle flavors of coconut cream pie. While handling all sorts of sugar themes with ease and delicious determination, Tawnies are completely capable of partnering up with the savory side of smoked cheddar, Pecorino, and aged Manchego (yum!).

Styles of Port and Their Pairings | Wine Folly Styles of Port and Their Pairings | Wine Folly

Traditionally made with foot-trodden grapes in Noval’s old granite lagares in the summer of 2018, this port is dense, rich and velvety, with leather, liquorish and damsons. It can be drunk now or laid down – but you’ll absolutely need to decant it when you do decide to go for it. Bring out the stilton and your best glasses and prepare yourself for a real treat. But at over 70 quid a bottle, you’ll need to be pretty serious about port. Crusted Port – A blend of outstanding young ports from two or three harvests, these are left to mature in the bottle, forming a “crust” (natural sediment) as they age. Organic ports are rarer than you might think. This full-bodied yet smooth one – which has been wood-matured for an average of five years – has ripe peppery tannins and all manner of rich fruits including cassis, blueberry, plum and dark cherry, and the flavours last well beyond the finish. Not too sweet, not too oaky, this is a fine example of a characterful port that’s a great crowd pleaser – and all the more so if you have eco-warriors at your dinner table. Reserve port at its finest.Complex and concentrated, Tawny Ports aren’t nearly as fresh and fruity as their Ruby Port cousins (after all, they’ve had to age a minimum of seven years in oak). More reserved, sometimes serious, and often sweet, Tawny Ports have rich, smooth lines that support the yummy oxidized flavor profiles of age-designated bottles. Serving Tips: LBV is ready to be enjoyed as soon as you can open the bottle. Serve slightly chilled (shoot for 55-65°F). LBV Ports are capable of keeping for a few weeks after opening if kept refrigerated. One of the beauties of Vintage Port is that the high-strung, abrasive tannins of youth will soften and mellow over time (…a long time: think decades). Happily, these older bottles remain full-bodied and range from sweet to semi-sweet in terms of residual sugar, while showing lower levels of innate acidity. Good Vintages: 2011, 2009, 2007, 2003, 2000, 1997, 1994, 1985, 1983, 1980, 1977, 1970. See old vintage list here.

Graham’s 20 Year Old Tawny Port | Master of Malt

Serving Tips: Ruby Port is intended to be consumed young and promises to dazzle with fresh, happy, primary fruit on both the nose and palate. This particular style of Port is a blend of good quality red grapes from a variety of vintages and has likely only seen a few years of wood aging prior to release. Serve slightly chilled (around 55-65°F). The bottle should feel cool to the touch. Ruby Port will keep for several weeks after opening if it is stored in the fridge.Aha” Pairing: Taylor Fladgate Late-Bottled Vintage Port 2010 with Flourless Chocolate Cake and Fresh Raspberry Sauce As the name implies, LBV Port is developed from a single-vintage Ruby Port and may enjoy up to six years in the barrel before being bottled and released. Ruby Port – Aged for 2-3 years in barrels or vats, these are full-bodied ports that are meant to be drunk young. They are fruity, vibrant and a great accompaniment to the cheeseboard or with berry-based desserts. Spend a day living like the Portuguese locals and you’re bound to come face-to-face with Queijo da Serra, a vibrant, tangy, mild cheese made in the Serra de Estrela (“Star Mountain Range”) in Portugal. Crafted with sheep’s milk, the coagulating properties of the spiky purple Cardoon flower, and sea salt, this is the epitome of a regional pairing (local foods with local wines). The savory draw of aged Parmesan and the classic Stilton also cry out for the unctuous, sweet notes of a traditional LBV. Have a chocolate addict on your hands? LBV is there for you too. Heavy, rich, and dark, not unlike a slab of dark chocolate itself, this wine shows unabashed favoritism to all things chocolate. German chocolate cake, homemade chocolate sauce, molten chocolate lava cake, chocolate bread pudding and the like all claim some serious time in the LBV limelight. Port isn’t just for Christmas and it isn’t just for cheese, either. In fact, the best port – which is produced exclusively in the Douro Valley of Portugal – is the drink of the moment and it’s increasingly being enjoyed as a long drink, as well as the more traditional digestif.