Port and food pairing?

Anything to do with Port.
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g-man
Quinta do Vesuvio 1994
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Port and food pairing?

Post by g-man »

http://www.youtube.com/watch?v=ZvWWhhV8sG4

i'm happy to say i've managed to convince someone who isn't a port lover that port and chinese food go very well together.

So well they made a show about it =)

Congratz to Oscar and Quevedo wines.

<disclosure, I sell Quevedo in NY)
Disclosure: Distributor of Quevedo wines and Quinta do Gomariz
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Chris Doty
Graham’s Malvedos 1996
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Re: Port and food pairing?

Post by Chris Doty »

Meh. Lots of other wines are better pairings, IMHO

Happy to visit duck house next week and get silly.
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g-man
Quinta do Vesuvio 1994
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Re: Port and food pairing?

Post by g-man »

Chris Doty wrote:Meh. Lots of other wines are better pairings, IMHO

Happy to visit duck house next week and get silly.
You are so completely wrong, but I'll forgive you for this one infraction.

You can ask our fellow RayC if i lead him astray with spicy szchewan food and ruby styled ports!
Disclosure: Distributor of Quevedo wines and Quinta do Gomariz
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Chris Doty
Graham’s Malvedos 1996
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Joined: 12:30 Fri 29 Jan 2010

Re: Port and food pairing?

Post by Chris Doty »

Well, I mean, Chinese food is generally good; port is generally good. Having both together, therefore, is generally good, but I'd prefer almost any kind of wine with Chinese, except Pinot, I guess. Happy to be proven "wrong" through trial and error!
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g-man
Quinta do Vesuvio 1994
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Re: Port and food pairing?

Post by g-man »

Chris Doty wrote:Well, I mean, Chinese food is generally good; port is generally good. Having both together, therefore, is generally good, but I'd prefer almost any kind of wine with Chinese, except Pinot, I guess. Happy to be proven "wrong" through trial and error!
when work and kid quiet down a little, we'll go grab dinner at this place, food alone is worthwhile.
Disclosure: Distributor of Quevedo wines and Quinta do Gomariz
PhilW
Dalva Golden White Colheita 1952
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Re: Port and food pairing?

Post by PhilW »

Based on this evening, I can highly recommend the following pairing: duck strongly heavily with garlic, coriander and thyme, with Graham's 20yr tawny; delicious.
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