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.

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