Cheese And Port: Perfect Pairing For A Rich Taste

Port and cheese is a classic combination, but not all cheeses are created equal when it comes to this fortified wine. Port's sweetness comes from the brandy added during fermentation, and it's this sugar that remains behind, along with higher alcohol levels, that makes it a tricky pairing for cheese. The general rule is that the saltier and stronger the cheese, the better it will stand up to port. So, while a fresh, creamy cheese like brie or camembert might be delicious on a cheese board, they will be overpowered by the sweetness and tannins of a port. Instead, it's better to opt for salty, aged, hard and spicy cheeses, such as pecorino, aged cheddar, Lincolnshire Poacher, or Parmigiano-Reggiano. Blue cheese is also a good match, especially the famous Stilton, or Roquefort, Cashel Blue, Bleu d'Auvergne, or Gorgonzola.

Aged, hard and spicy cheeses go well with vintage port

When it comes to vintage port, aged, hard and spicy cheeses are the perfect match. This is because they offer the ideal balance of flavour and texture. As Filipe Wang, sommelier of the JNcQUOI group, explains, 'matching strengths' is the key to a successful pairing.

Aged pecorino, cheddar, Lincolnshire Poacher, Comté, and Parmigiano-Reggiano are all excellent choices. These cheeses have strong, salty flavours that can stand up to the assertive tannins of vintage port, creating a delightful contrast between sweet and savoury notes. The saltiness of the cheese also helps to balance the tannins, resulting in a harmonious pairing.

In addition to the cheeses mentioned above, intense, non-creamy blue cheeses such as Stilton, Roquefort, Cashel Blue, Bleu d'Auvergne, and Gorgonzola also pair exceptionally well with vintage port. The bold, pungent flavours of these cheeses complement the deep, juicy fruit and balsamic nuances of the wine.

To take the pairing to the next level, consider adding some dried cranberries, prunes, and walnuts. These ingredients will further enhance the flavour profile and create a truly exquisite sensory experience.

When choosing a vintage port to pair with your cheese, opt for a younger vintage (up to 5 years of age) or a more mature option (15-30 years old). The high-strung, abrasive tannins of youth will soften and mellow over time, but older bottles will retain their full body and range from sweet to semi-sweet.

Young white port pairs well with goat's cheese

Young white port pairs well with goats cheese. This combination is perfect as an aperitif, as it is light and easy. The wine's acidity and fruity profile will match the delicate profile of the cheese. A young, extra-dry white port is the best choice to pair with goat's cheese, as their more pronounced acidity and fresher, sometimes citric, finish complement each other well.

Goat's cheese is often salty and creamy, and when paired with a young, fruity white port, the cheese emphasises the young, fruity flavour of the port. The volcanic ash thick rind of the goat's cheese is crunchy on the outside, protecting the cheese from flies and other insects. The cheese itself is only a few weeks old, and its saltiness will balance the strong tannins of a young vintage port.

Aged white ports, on the other hand, are best paired with chocolate or caramel-based desserts. White port is also a versatile pairing partner, going well with everything from smoked salmon, shellfish, and sushi to sweeter combinations with fresh fruit, such as white chocolate-covered strawberries.

Blue cheeses such as Stilton or Roquefort complement vintage port

Vintage Port is made with top-quality grapes selected from a single vintage. It is a classic sipping wine, with a full-bodied, semi-sweet to notably sweet flavour profile, and concentrated blackberry, black cherry, and ripe raspberry notes. The high-strung, abrasive tannins of youth will soften and mellow over time, but even young vintage ports (up to 5 years of age) can deliver an excellent drinking experience.

Blue cheeses such as Stilton or Roquefort are ideal matches for vintage ports because they offer a powerful flavour and texture that can stand up to the wine. The saltiness of the cheese is key, as it balances the tannins in the port. The creaminess of the cheese also helps to cut through the wine's tannins, creating a pleasant contrast of sensations.

To enhance the pairing, consider adding some dried cranberries, prunes, and walnuts. These ingredients will take the flavour profile to the next level, offering a delightful combination of sweet, salty, and crunchy elements that will complement the vintage port and blue cheese pairing.

Aged pecorino, aged cheddar and Lincolnshire Poacher are good with vintage port

When it comes to vintage port, it's important to remember that not all cheeses will do. The high-strung, abrasive tannins of youth will soften and mellow over time, but even older bottles remain full-bodied and range from sweet to semi-sweet. This means that softer, more nuanced cheeses will be overshadowed, while creamy cheeses will have their fat unpleasantly bind with the tannins.

Aged pecorino, aged cheddar, and Lincolnshire Poacher are good with vintage port because they are aged, hard, and spicy, offering the perfect matching power in both flavour and texture. Their saltiness is key: the strong, salty cheeses will balance the tannins of younger vintages.

Vintage Ports, often of particularly meaningful years, are the Port of choice for festive moments. They require a powerful cheese to match. Aged, hard, and spicy cheeses, such as pecorino, cheddar, and Lincolnshire Poacher, are perfect contenders.

In addition to these three cheeses, intense, non-creamy blue cheeses, such as Stilton, matured Roquefort, Cashel Blue, Bleu d'Auvergne, or Gorgonzola, will also pair well with the deep, juicy fruit and balsamic nuances of Vintage Port.

Tawny port is a good match for Cornish Blue cheese

Port wine has a variety of styles, but they can generally be divided into two families: Ruby and Tawny. Ruby ports are the youngest ports, with fresh fruit flavours, while Tawny ports are older and have more intense caramel and nutty flavours.

Tawny ports are a good match for Cornish Blue cheese. This is an unusual blue cheese that is hard and not designed to be creamy, with a sweet finish. The sweet and salty flavours of the cheese complement the caramel and nutty flavours of the port. The cheese also has crunchy crystals formed during the ageing process, which adds a unique texture.

Cornish Blue is a relatively new cheese, first made in 2001 on a farm in Cornwall, England, that only makes this one cheese. It was voted the best cheese in the world in 2010 and is the first cheese within a UK appellation.

A Tawny port with at least 10 years of ageing is recommended to match with Cornish Blue cheese. A younger Tawny will be too fruity, while an older Tawny (30 years or more) will be too concentrated.

When serving a Tawny port, it is best to chill it slightly (around 55-60°F or 12-15°C) and it can be stored in the fridge for up to a month after opening.

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