For The Love Of Port

My 1964 Krohn Colheita Branco arrived today and I'm already thinking about opening it. Resistance is futile. So what would you serve with this? Now I know the purists will say you should serve such a Port with nothing, and the smart alecks (or should that be smart Al?) will suggest something like a 1952 Dalva. While I appreciate those and will first sample it with nothing, I'd also like to pair it with something for my guests. Ideas?

I've only had this once or twice, and my memory of it is that it's not as acidic as the '52 Dalva. This is one of the few Ports that I've been able to find with any regularity from 1964 so I've got a small stash of it for future birthday celebrations.

I'd be tempted to try it with sliced fruit like pears or honeydew melon, or you could go with a more standard cheese plate. I'd stick to non-stinky cheeses in that case, but that's just me. I think I'd shy away from tart apples, pineapple, and the like because their acidity might be too much for the Krohn. (I prefer for the Port to dominate the pairing since that's what I'm usually focused on anyway.)

I've only had this once as well but I think Glenn's suggestions are spot-on. My first thought was also fresh fruit, though I had a combination of fresh/dried fruits when I drank this wine and it paired very well. I also had roasted hazelnuts on hand and they went very nicely, but almonds or cashews would work. If you go with cheese, I would agree with Glenn, stinky cheeses would probably overpower this particular port, something mild and creamy would be a better bet.

Enjoy the port!

I would suggest serving it with a bowl full of lightly salted almonds, freshly fried in Douro olive oil.

Al B. wrote:I would suggest serving it with a bowl full of lightly salted almonds, freshly fried in Douro olive oil.

Just what I was thinking. Some sliced melons, cured ham leg, and a mild semi-soft cheese.

Another vote for almonds...

It is funny that we always think of the same rote pairings for Port: cheese, nuts, fruit, desserts, etc.

Why not a nice sauteed piece of mild flavored seafood, like Turbot or Hake or Flounder etc? How about a chicken dish or pasta (no red sauce though). The same should apply to red Ports that could go nicely with lamb, stews, roasts, BBQ ribs/chicken, grilled steaks etc.

Let's get out of the box as we suggest the Port Trade should do and be more innovative and try some new food pairings. Just sayin'

Well I drink Port with anything... one of the better pairings is a variation on Chicken Dijon that I created starting with Julia Child's recipe for Chicken in Cream Sauce. It contains cognac and just a hint of yellow curry, plus LOTS of heavy cream, so a white Colheita or medium-old Tawny stands up to it nicely and the acidity really helps cut the fat.

Thanks for all the suggestions thus far. I'm liking this chicken dish idea too. I might need more of a recipe. Or maybe a fish. Hmmmm.