Tuesday, October 10, 2017

10 Year Old Tawny Port and Grilled Cheese?

"Come here: Let me tell you a secret. Three little words that will win you the respect of wine lovers and help you understand why we seem capable of talking about nothing else. Aged. Tawny. Port. " - Dave McIntyre, Washington Post

I concur with Dave's statement and always enjoy a class of Tawny Port as an alternative or supplement to dessert. Aged tawnies come in ten year increments that reflect a port house's style and not a minimum, maximum, or average age. Thus a 10-year-old Tawny port is a taste that is reflected in oak aging, racking and blending. In general expect a mellow, caramel, nutty, and dried fruit character.  The marketing company suggested pairing with grilled cheese and I had to try - but first the port wines.

Warre's was the first British Port company - founded in 1670 -- and thus a pioneer as their Warrior brand is the oldest continuously bottled Port brand. The newer Warre's OTIMA 10 Year Old Tawny Port ($30) brand is made from the five traditional Portuguese grapes Tinta Barroca, Tinta Cão, Tinta Roriz (Tempranillo), Touriga Francesa, and Touriga Nacional -- all sourced from the Douro Valley's Quinta da Cavadinha and Quinta do Retiro Antigo regions. The OTIMA is a lighter style - but the wine packs plenty of flavor where the aging and oxidation provides abundant fruit and nutty character plus toffee with salted caramel. Nicely done.

In contrast the Graham's 10 Year Old Tawny Port ($36) is closer to Ruby than Tawny in color as well as a fuller body Think fruit cake with honeyed figs. The wine is composed of the same grapes as the OTIMA but sourced from a larger range of qunita's including the Symington family's private estates in Quinta da Villa Velha and Quinta do Vale de Malhadas. Once again, no need for food pairings to enjoy this delicious port wine.

While reading about Tawny Port, aged cheddar cheese is a commonly suggested food pairing so a grilled cheese sandwich doesn't seem far off. I chose swiss and cheddar, only because they were immediately available. Each wine's acidity cut through the cheese's fat and who's against a fruit, nut, cheese pairing because that is what you get. Plus why not have a glass of port with lunch. Seems like a good idea to me. Cheers.
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