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

PORTUGAL, PORTO AND DOURO, PORTO DOC 2011

If the bottle has been stored horizontally, stand it upright for at least 24 hours before opening to allow any sediment to settle. LBV Port is best served slightly below room temperature: place bottle in refrigerator for 20–30 minutes before serving (about 14–16°C / 57–60°F).

Inspect and chill

If the bottle shows visible sediment or you prefer a cleaner presentation, set a clean decanter and a light source (candle or small lamp) ready. If you are not decanting, skip to 'Open and pour'.

Prepare decanter (optional)

Carefully cut the foil beneath the lip with a foil cutter or small knife. Remove the cork slowly using a corkscrew, keeping the bottle vertical. Wipe the neck with a clean cloth and inspect the cork and neck for excessive leakage or off-odors.

Open and inspect cork

Hold the bottle steadily and pour slowly into the decanter in a single steady stream. Keep the bottle neck over the light source so you can see when sediment approaches the neck; stop pouring when you see sediment reaching the neck. Leave the last inch or two of wine in the bottle to avoid sediment transfer.

Decant slowly (if decanting)

If you choose not to decant, pour carefully from the bottle into glasses, stopping if you notice sediment in the neck. LBV typically is filtered before bottling but older bottles may have some sediment.

No decanting option

Pour Port into small tulip-shaped glasses, filling each glass about one third full (60–90 ml) to allow aromatics to concentrate. For a 750 ml bottle and four guests, pour approximately 75–90 ml per glass. Serve immediately.

Serving

Remove cheeses from the refrigerator 20–30 minutes before serving to reach cellar temperature. Slice the aged cheese into thin wedges and crumble or slice the blue cheese into small portions. Slice fresh fruit (figs, pears) into bite-sized pieces.

Prepare cheese and fruit

Place assorted nuts in a small bowl. Break dark chocolate into squares and arrange on a platter with crackers or toasted baguette slices. Arrange cheeses and fruit on a board for guests to help themselves.

Arrange nuts, crackers, and chocolate

Recommend guests try small bites with the Port: aged hard cheeses complement the raisin and dried-fruit notes; blue cheese contrasts with the Port’s sweetness; dark chocolate enhances the wine’s cocoa and black-fruit elements. Encourage tasting a sip of Port between bites to explore contrasts.

Pairing guidance

Recork the bottle firmly (use a reusable stopper if available) and store upright in a cool place or refrigerator. Late Bottled Vintage Port will keep for up to 4–6 weeks after opening if stored cool and sealed; flavors will evolve slowly.

Storage of leftover Port

Late Bottled Vintage Port (Sandeman, 2011)

Decanter (optional)

Port wine glasses (tulip or small wine glasses)

Aged hard cheese (e.g., Manchego, Pecorino, aged cheddar)

Blue cheese (e.g., Stilton or Roquefort)

Assorted nuts (walnuts, almonds)

Dark chocolate (70% cacao or higher), broken into squares

Crackers or toasted baguette slices

Fresh fruit (figs, pears, or grapes), sliced

SANDEMAN LATE BOTTLED VINTAGE PORT

Make SANDEMAN LATE BOTTLED VINTAGE PORT Recipe in just 40m. PORTUGAL, PORTO AND DOURO, PORTO DOC 2011

SANDEMAN LATE BOTTLED VINTAGE PORT

Descriptors

Tasting Notes

Food Pairings

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