fresh, fruit-forward Rioja Crianza from acclaimed winery in La Rioja Alta

R. López de Heredia “Viña Cubillo” 2016

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

From ruby to tawny, our port selection brings deep, mellow sweetness and refined complexity. Ideal for pairing with rich desserts or enjoying slowly on its own.

Select 3–4 ports to show contrasting styles: a Ruby (young, fruity), a Tawny (aged, nutty), an LBV or Vintage (concentrated, complex), and optionally a chilled White Port for contrast. Make sure bottles are at appropriate serving temperatures: Ruby/LBV/Vintage at 14–16°C (about cellar cool), Tawny slightly cooler (12–14°C), White Port chilled (8–10°C).

Preparation

Use small port or sherry glasses to concentrate aromas. Pour about 60 ml (2 fl oz) of each style per person. For a 4-person tasting with four ports, open and pour each bottle in sequence so each guest receives one sample of each style (approx. 60 ml × 4 × 4 = 960 ml; the 0.25 bottle per style in ingredients gives ~187.5 ml per style which is adequate when combining and sharing).

Glassware and pours

Arrange small plates of neutral crackers or baguette slices, pieces of aged cheddar or Stilton, toasted walnuts, dark chocolate pieces, and dried fruit. Encourage guests to try small bites between sips to explore complementary and contrasting flavors: rich nutty tawnies with walnuts and dried figs; ruby ports with dark chocolate and fruit; vintage/LBV with strong blue cheese or dried apricot.

Palate cleansers and pairings

Taste from lightest to most intense: typically White Port, Ruby, Tawny, then Vintage/LBV (or adjust by sugar and intensity). For each sample: tilt the glass, sniff gently to note primary aromas (fruit, nut, spice, chocolate), then take a small sip, hold it briefly to feel sweetness and body, and note the finish. Cleanse the palate with water or a plain cracker between styles.

Tasting order and technique

Serve ports in small pours alongside the tasting plates. Once opened: Ruby and White Ports keep several weeks if corked and refrigerated; Tawny and aged styles keep longer (months) because they are oxidized. Vintage Port should be consumed within a few days after opening for best flavor. Store opened bottles standing upright, corked, and refrigerated where practical.

Serving suggestions and storage

Collect glasses and rinse immediately with warm water to avoid staining. Wrap and refrigerate any leftover ports you intend to keep; consume leftovers of vintage within 2–3 days for best quality.

Cleanup

Ruby Port bottle (young, fruit-forward)

Tawny Port bottle (aged, nutty)

Vintage or Late Bottled Vintage (LBV) Port bottle (optional, concentrated)

White Port (chilled) (optional, light and dry contrast)

Filtered water (for palate cleansing)

Crackers or plain baguette slices (neutral palate)

Aged cheddar or Stilton (strong cheese for pairing)

Walnuts (lightly toasted)

Dark chocolate (70% cacao), small pieces

Dried figs or apricots

Small tasting glasses (port or sherry glasses), chilled slightly

Port

Tomato sauce, mozzarella cheese, rock shrimp Calabrian chilies, Aleppo pepper

Shrimp Fra Diavolo

Tomato sauce, mozzarella cheese, sausage, ham, pepperoni, mushrooms

Eva Supreme

Rotating Pizza

Mozzarella, parmesan, gorgonzola, ricotta, apple, arugala, truffle oil (veg)

Four Cheese

Tomato sauce, fresh mozzarella, basil, olive oil (veg)

Margherita

Shallots, garlic, lemon, butter, white wine, cream sauce, fresh herbs

Creamy Garlic Mussels

Make Port Recipe in just 25m. From ruby to tawny, our port selection brings deep, mellow sweetness and refined complexity. Ideal for pairing with rich desserts or enjoying slowly on its own.

Port Recipe

Descriptors

Tasting Notes

Food Pairings

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