Full bodied, fruity red Ports

Ruby Ports are often used in their natural form in the culinary world to make the sweetest of Port wine reductions, wonderful when poured over a piece of venison or fillet steak and equally pleasurable when drizzled over some poached pears.

Reserve Ports such as Taylor’s First Estate crammed with luscious black fruit flavours cry out for a cheeseboard with a ripe and redolent Pont L’Evêque, a creamy and full bodied Brie de Meaux or why not try an Italian Taleggio.

Taylor’s Late Bottled Vintage Port is elegant and fruity, displaying the heritage of the great Taylor’s Vintages  it makes an excellent match for a goat’s milk cheese such as a fresh Valençay or a Sainte-Maure. As the thick crumbly texture of the chèvre dissolves in contact with the wine, the ripe and opulent fruitiness of the LBV merges with the rich tangy flavours of the cheese in sublime synergy.

The dessert aficionado should insist on being served a hot chocolate fondant with ice cream or why not try a chocolate cake with a raspberry sauce.