Wine drinkers.. tell me about Port
 

I've never tried it before, so I want to try it. How do I prepare/serve/drink it, and what with ? Any recommendations ?

isn't this the sort of wine with the most percentage of alcohol
something like 14% ?

Goes well with many spanish dishes.
I like port chilled though.

port should be served at room temperature and goes great with a nice dessert or cigar. It's more like a brandy than a glass of wine.

Right out of the bottle on New Years :)

We finished 3 bottles of this stuff this year between the 10 of us...

http://www.wine.com/wineshop/product... _family_name

:)

Regards,

Lee

Port is quite often served too warm ? 70 degrees and more. This makes the wine too volatile and difficult to taste. It should be served between 65 and 68 degrees Fahrenheit ? or 18°C.

Vintage port requires decanting. Before opening, the port should be stood upright for at least 24 hours up to a week (depending on the age of the port) to allow time for the sediment to settle on the bottom. Pulling the cork is the most difficult part of this process. The older the bottle, the harder it is. The old corks inevitably break up in the neck and fall inside. If this should happen, simply strain the wine when decanting. Usually the funnel (if you happen to be using one) has a wire screen just for this purpose. Otherwise, a piece of muslin or nylon will do the trick. Paper filters are not recommended as they can add flavors to the port that were not intended.

Ok, I tried some with some Stilton Cheese..

http://fauxascii.com/porto/inorganic...rto.0003.a.jpg

I really liked the taste of the port for sipping leisurely and unwinding in the recliner. The stilton cheese was a bit much alone. I think I'll try it as a combination with some fruit, or nuts later. Might just take a little getting used to, but the combination was interesting. I sipped the port first, and nibbled on some stilton. The opposite way, the stilton was just too overpowering.

http://www.hormel.com/images/glossar...ue_stilton.jpg