Pairings: Port and Cheese

The following is reproduced directly from the September issue of Wine Spectator magazine, "Port Wine Plate" page 99. I thought it was interesting enough to include here because we generally only equate Port wine with dessert, and usually, as the dessert alone. Now I am intrigued to try Port with some of the cheese selections WS references below. Enjoy!



WINE: Delaforce Ruby Port Fine NV (89, $13)
There's a reason the English upper class finish fine dinners with Port and cheese, typically a Stilton or farmhouse Cheddar. Some cheeses deliver so powerful a punch that they require a wine that can push back effectively.
Stilton, which has a dry, austere edge that sets it apart from other blue cheeses, and Cheddar, which has a char­acteristic bitter bite hovering around the earthy flavors, bring out the best in a sweet wine. And if that sweet wine has the extra body of a fortified wine, such as Port, it produces a classic match In this case, the austerity in a Colston Bassett Stilton played against the Port's sweet­nessto let Delafonx Ruby Port Fine NV express its lovely plum, cherry and spice flavors intensely.
The hint of caramel on the wines finish also bal­anced the bitterness of the Quickes Traditional Farm­house Cheddar. That cheese took some of the sweet­ness from the Port, but it let the wine's flavors sail effortlessly.
Bleu d'Auvergne has a stronger flavor than Stilton, and its creamier, which makes for an even silkier match. The Port's alcohol came through a bit more with it, though.
Parmlgiano-Reggiano, the classic Italian hard cheese often grated on pasta, tastes wonderful on its own. It's especially good with a touc h of sweetness, often served with a drizzle of honey (especially truffle honey), and it came off as especially opulent with the Port
Rich, sweet Medool dates served as a perfect foil for all these cheeses, and they took nothing away from the richness of the Port.