+- WineBoard (https://www.wines.com/wineboard)
+-- Forum: GENERAL (https://www.wines.com/wineboard/forum-100.html)
+--- Forum: Wine/Food Affinities (https://www.wines.com/wineboard/forum-4.html)
+--- Thread: Port pairing recommendation needed (/thread-54.html)
- Thomas - 09-24-2002
OK guys, I need your recs. I usually have Stilton/walnuts with Port. But I want something else to present to a class I am giving. I will use a 1996 LBV Nieeport (which incidentally is a five-star wine). Has anyone paired Port with dessert type foods, and if so, which do you think would pair with LBV?
- wondersofwine - 09-24-2002
Chocolate desserts are often paired with port. Perhaps chocolate mousse or a chocolate/macadamia nut tart (a dessert offered at a restaurant in San Diego recently). Or try pears poached in port or creme brulee with tawny port.
- Thomas - 09-24-2002
Thanks, wonders.
- Innkeeper - 09-24-2002
Nuthing bedder for zert dan chocolate cake and a boddel a'Port.
- winedope1 - 09-24-2002
a second vote for chocolate cake. You might try Jacques Pepin's flourless chocolate cake. It is richly chocolate in taste, but very easy to make ! The poached pears could also be combined with a chocolate sauce after poaching. In other words, something with good chocolate ! : ) ** the cake could also be made as miniatures, if you want to serve a number of people with a minimum of hassle. Jacques should certainly be up to matching a 5 star wine.
[This message has been edited by winedope1 (edited 09-24-2002).]
[This message has been edited by winedope1 (edited 09-24-2002).]