Monday, January 31, 2011

A few lines on drinking Vintage Port with dinner

DF bowtie

Is it too much to do an entire meal with Vintage Port?

I don't think so.

Why is there a stigma against sweet wines with food?

Why is there a stigma against sweet wines in general?

Port shouldn't be reserved for stuffy Brits who still say stupid shit like going to the cinema.

Old vintage ports reveal nuances upon nuances, outgrowing their primary sweetness.

Am I making as strong of a case as I think I am?

Port and cheese, cheese and port . . . the greatest food/wine marriage known to mankind. But just try it with a dry-aged steak. Peppercorns and all that.



  1. this was clearly written after you've had at least half the bottle of port

  2. you know me too well.

    I've started drinking straight from the bottle