Roast pork & crackling paired with vintage port?

[benread]

Someone more knowledgeable than me suggested this was an excellent food & port pairing today. I’m going to try it at some point in the next few weeks, but not sure when. Has anyone here tried it? Should I have a young and fruity vintage or older a refined?


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[winesecretary]

I would go older but not too old. 1985 Smith Woodhouse, that kind of thing.

[hadge]

well, I have been lucky enough to have a few sucking pig with Port. i think that i would go for a Taylor 77 or a Graham 70. the sweetness really works I find.

[Glenn E.]

I agree with George - something nicely mature, but not yet old. You could also try something younger that is on the drier side for VP.

If there is sufficient salt on the roast pork and cracklings, then a sweeter VP does also work. I need the meat to be on the saltier side if I'm going to pair it with a sweeter Port.

[winesecretary]

If I had Taylor 77 of the quality and vif of the last bottle of Harry’s I drank, I’d happily drink Taylor 77 with pork of any description. Or indeed, with any foodstuff whatsoever. Or without.

[hadge]

If I had Taylor 77 of the quality and vif of the last bottle of Harry’s I drank, I’d happily drink Taylor 77 with pork of any description. Or indeed, with any foodstuff whatsoever. Or without.

After this post, I decided that I had no option but to take one of these to lunch today, you are correct they are wonderful and fantanic classic Taylor. plus you were right they do go with anything.

[winesecretary]

@ Harry - that is absurdly gratifying. Hurrah!

[mosesbotbol]

I would go on the younger side of port or something that is still fruity. Not something you want to put much contemplation on what you're drinking. Some tannin would help too.