Patrick Oconnell
Port wine has a range of styles, including ruby, tawny, white, and rosé. White port is crafted from a field blend of indigenous white grapes, including Códega, Malvasia Fina, Esgana Cão, Gouveio, Rabigato, and Verdelho. It is a refreshing fortified wine with 18-20% alcohol and a golden, amber hue, sometimes with pinker hues. White port is a versatile pairing partner, ranging from savoury to sweet combinations. So, which cheeses go well with white port?
| Characteristics | Values |
|---|---|
| Cheese type | Softer, creamier cheeses |
| Cheese examples | Brie, Camembert, Wigmore, young Crotin, St Jude, Reblochon, St Marcellin |
| Port type | White Port |
| Port examples | Young Extra Dry, Young White Port, White Colheita |
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What You'll Learn
White port with goat's cheese
White port and goats' cheese is a classic pairing. The high acidity and citrus notes of a young, extra-dry white port are a perfect match for the freshness and tang of goats' cheese.
Goats' cheese is made using goats' milk, and myriad varieties are produced around the world. Some traditional types include Banon, from France, and Añejo, a firm, aged Mexican cheese traditionally made from skimmed goats' milk. Other varieties include Sainte-Maure, from France, and Crottin, which is best paired with a young white port.
When it comes to creating the perfect cheese and port pairing, it's important to consider the different palate tensions of the cheese, such as fat, salt, acidity and umami. A young extra-dry white port is also well-suited to softer, creamier cheeses such as Brie, Camembert, Wigmore or young Crotin. More intense cheeses, such as St Jude, Reblochon or St Marcellin, are best accompanied by a White Colheita.
For a festive meal, a slightly aged Tawny port (10 or 20 years old) is a good choice to pair with the main course of goose or turkey, especially when served with a rich gravy or cranberry sauce. For dessert, further-aged Tawnies and aged white ports are ideal with chocolate or caramel-based dishes.
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Young white port with brie, Camembert, Wigmore or young Crotin
Young white port is a versatile drink that pairs well with a variety of cheeses, especially softer and creamier ones. Four cheeses that go well with young white port are brie, Camembert, Wigmore, and young Crotin.
Brie is a soft cheese with a mild, creamy flavour. It has a pale yellow colour and a thin, edible rind. The cheese is named after the French region of Brie, where it was first produced. When paired with young white port, the cheese's delicate flavour is complemented by the port's acidity and fruity notes.
Camembert is another soft, creamy cheese that is similar to brie in both taste and texture. It has a strong, earthy aroma and a rich, nutty flavour. Like brie, Camembert is also named after the French region where it originated. The cheese pairs well with young white port, as the port's acidity cuts through the cheese's richness.
Wigmore is a semi-soft English cheese with a natural rind. It has a creamy texture and a slightly sweet, nutty flavour with hints of butter and caramel. The cheese is made from a combination of cow's and ewe's milk, giving it a unique flavour. Wigmore's sweetness and nuttiness are enhanced by the fruity and nutty notes of young white port.
Young Crotin is a French goat's cheese with a fresh, tangy flavour and a creamy texture. It has a slightly more robust flavour than other young goat's cheeses, but it is still mild and delicate. The acidity and fruitiness of young white port complement the cheese's freshness, creating a harmonious pairing.
When pairing young white port with these cheeses, consider adding some dried cranberries, prunes, or roasted winter nuts to enhance the flavour experience. Ultimately, the best port and cheese pairing is the one you enjoy the most, so feel free to experiment and find your favourite combinations!
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White port with foie gras
White port is a versatile drink that can be enjoyed as an aperitif or paired with various dishes, including foie gras. When it comes to white port with foie gras, the combination can be exquisite. Here are some insights and suggestions to elevate your dining experience:
Selecting the Foie Gras
When preparing this dish, it is essential to start with good-quality foie gras. Opt for fresh foie gras, either in slices or a whole lobe, sourced from a reputable producer. The texture and flavour profile of the foie gras should be distinctively sweet, with a firm texture and minimal bruising or blood.
Preparation Techniques
To enhance the flavour and presentation of your foie gras, consider the following techniques:
- Scoring: Lightly score the slices of foie gras on both sides before cooking. This will create a beautiful cross-hatch pattern and ensure even cooking.
- Seasoning: Be generous with salt and freshly ground black pepper. Don't be afraid to season the foie gras liberally, as much of it will render away during cooking.
- Searing: Use a very hot, dry skillet to sear the foie gras for about 30 seconds on each side. A smoking-hot pan will ensure a deeply browned and crisp exterior.
- Resting: Allow the foie gras to rest for a minute after searing to let the centre soften slightly.
Pairing White Port with Foie Gras
The key to successful pairing lies in the complementary interplay of flavours and textures between the white port and foie gras:
- White port, with its nutty and fruity notes, can beautifully complement the rich, sweet, and mildly funky flavour profile of foie gras.
- The luscious combination of nuttiness and intense orchard fruit flavours in white port creates a long finish that lingers with honey and spice notes. This makes it an ideal match for the creamy, buttery texture of foie gras.
- The acidity and fruity profile of young extra dry white port can also enhance the delicate profile of softer cheeses often served with foie gras, such as goat's cheese.
- For an exceptional pairing, consider serving a glass of chilled dry white port alongside your foie gras dish. The dryness of the port will provide a refreshing contrast to the richness of the foie gras.
Accompaniments and Sauces
To further elevate your white port and foie gras pairing, consider the following accompaniments and sauces:
- Bread: Serve your foie gras with a brioche bun or a slice of toasted bread.
- Salt: A sprinkle of salt flower (fleur de sel) can enhance the flavour of the dish.
- Onion Confit: The sweetness of onion confit can provide a delightful contrast to the foie gras.
- Fruit Jelly: A dollop of fruit jelly, such as fig or apple, can add a touch of sweetness and a contrasting texture.
- Fresh Fruits: Pair your dish with fresh figs, pears, or other orchard fruits to complement the notes in the white port.
- Sauce: A sauce with a balance of sweetness and acidity is ideal. Consider a simple balsamic reduction or a fruit-based sauce, such as peach, mango, or pineapple.
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White port with lemon or lime sorbet
White port is a versatile drink that can be enjoyed on its own or as part of a cocktail. When paired with a lemon or lime sorbet, it can create a refreshing and delightful dessert combination. Here are some tips and suggestions to elevate your experience:
Choosing the Right White Port
The type of white port you select can significantly impact the overall flavour profile and experience. Seattle chef Renee Erickson recommends opting for an unaged variety when crafting cocktails. These tend to be cheaper and provide a good balance between sweetness and acidity. Aged white ports, on the other hand, offer a honey-toned depth of flavour that is perfect for sipping and savouring on its own.
Creating a White Port Cocktail
If you decide to go the cocktail route, a simple and refreshing combination is to mix white port with lime. To make this cocktail, fill a shaker with ice and add equal parts vermouth and white port, along with half a part of fresh lime juice. Stir the ingredients together and strain them into glasses filled with ice. From there, you can adjust the ratios to suit your taste preferences.
Preparing Lemon or Lime Sorbet
Making your own lemon or lime sorbet can be a fun and rewarding experience. Both options offer a tangy and refreshing finish to a meal. To make either sorbet, you'll need to create a simple syrup by heating water, sugar, and lemon or lime peel until the sugar dissolves. Bring the mixture to a boil for a few minutes, then turn off the heat and allow it to cool. Remove the peel, add lemon or lime juice (and optionally, vodka to prevent the sorbet from freezing solid), and pour the mixture into a freezer box. After the initial freezing period, it's important to whisk the mixture regularly to break up ice crystals and create a smooth texture.
Presentation and Garnish
When serving white port with lemon or lime sorbet, consider presentation and garnish to elevate the experience. For a stylish touch, serve the sorbet in elegant bowls or glasses, garnished with fresh mint leaves or curls of lemon zest. The vibrant colours and refreshing flavours of the sorbet will create a delightful sensory experience.
In conclusion, white port with lemon or lime sorbet is a versatile and refreshing combination. Whether you choose to enjoy a cocktail or a dessert pairing, the tangy sorbet complements the sweetness of the white port, creating a delightful sensory journey.
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White port with smoked salmon crostini
White port is an excellent companion for softer, creamier cheeses. A young Extra Dry white port goes well with goat's cheese, while a young white port is a good match for Brie, Camembert, Wigmore, or young Crotin. More intense cheeses, such as St Jude, Reblochon, or St Marcellin, are best paired with a White Colheita.
Ingredients:
- 1-2 baguettes, sliced into 1/4-1/2 inch thick slices
- Olive oil
- 8 oz cream cheese, softened (not melted)
- 1 small lemon, juiced
- 2 tbsp fresh dill, chopped
- 1 fresh garlic clove, crushed
- Freshly cracked black pepper
- 8 oz cold smoked salmon
- Capers, for garnish (optional)
- Fresh dill, for garnish (optional)
Instructions:
- Preheat the oven to 350°F.
- Cut the baguette into slices and arrange them on a baking sheet.
- Drizzle or spray both sides of the baguette slices with olive oil.
- Bake the baguette slices for about 9 minutes, flipping halfway through, until they are golden and crisp.
- In a medium-sized mixing bowl, add the softened cream cheese, lemon juice, dill, crushed garlic, and a pinch of salt and pepper. Mix until well combined.
- Once the baguette slices have cooled, arrange them on a serving platter.
- Divide the smoked salmon equally among the crostini, placing one slice on top of each.
- Spread or pipe a small dollop of the cream cheese mixture on top of each piece of salmon.
- Garnish each crostini with a few capers and a sprig of fresh dill (optional).
- Serve immediately and enjoy!
This recipe is simple yet elegant and can be easily customized to your taste. It is a perfect appetizer for bridal showers, baby showers, and holiday get-togethers.
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Frequently asked questions
Brie, Camembert, Wigmore, young Crotin, St Jude, Reblochon, and St Marcellin are all good matches for white port.
St Marcellin is a French cheese made from cow's milk. It has a creamy texture and a mild, nutty flavour.
White port is a fortified wine made from white grapes. It has a golden or amber colour and a nutty, raisin and spice flavour. It is typically served slightly chilled.
