sweet bite with TAWNY

While ruby port has an affinity with dark chocolate, tawny port works best with milk chocolate and caramel. Barrel ageing mellows the wine’s initial plum, cherry and berry flavours, replacing them with oaky vanilla and spicy hints, and the longer a tawny port stays in wood the more mellow, smooth and profound it becomes. In Portugal, tawny port is sometimes served as an aperitif (often slightly chilled) and also appears after dinner more often than ruby. Though it makes a fine stand-in for Sauternes if you’re serving seared foie gras, we’ve paired it with a scrumptious pastry spread with dulce de leche to emphasize the wine’s friendship with caramel.