Port to pair with Stilton from Cowgirl Creamery.

[nosestuckinbook]

As a Christmas gift for my parents, I'm considering the gift set of Cowgirl Creamery stilton and a jar of apples in honey (http://www.cowgirlcreamery.com/prodin...). I'd like to get them a bottle of port as well, but don't know which types of port pair well with cheese - late bottle vintage? tawny? ruby?

If anybody has any advice or specific recommendations ($50 is about my budget limit, but I'll consider slightly above that price point - Mom and Dad are worth it, right?), I would be very grateful.

Thank you!

[jdwdeville]

With Stilton cheese (or any Bleu, for that matter) I would definately stay away from anything Tawny! Save that stuff for aged Goudas, Gruyere, and cream-egg custardy deserts. Go LBV if price is a constraint, and look for a bottle labeled "unfiltered" which will indicate that it will continue to mature as time passes. These bottles will also be stopped with a traditional cork rather than a T cork stopper. Smith Woodhouse makes an excellent 1995 LBV that should come in under $50, or search out some of the amazing single quinta vintage ports out there, which are usually about $55-$70, my favorite is Quinto do Vesuvio from the extreme southeast of the Douro. Their isolation alone ensures the wine is shockingly unique, and a no-brainer with rich bleu cheeses. Or alone, in a glass...

[jpc8015]

I guess this is a case where personal taste will have to prevail because I swear by the tawny ports with any bleu cheese.

[jdwdeville]

yeah, while i swear by the classic vintage port-stilton pairing,
i do defer to my old restaurant days where the absolute perfect pairing can be forced on the wrong person. if you don't like the wine, it's still ain't gonna taste good!

[Makantudo]

I live in Portugal and agree with jdwdeville, LBV or vintage. A 20 year old Tawny is a sweet wine more suited to deserts and also good with mild dry cheese - but over here it would never be served with a strong ceamy cheese. The stronger tanins and full body plus ripe fruit of a good LBV or a vintage will stand up to and compliment the stilton while the tawny will be overpowered by it. I expect you would pay more for your port in the US but a good LBV here costs no more than around USD20.

[BillB656]

I'd go with Broadbent 10yr Malmsey. Even at $40, it's a wonderful qpr.

[Bill Hunt]

My favorite is the Taylor-Fladgate 20 year Tawny. Now, it's probably right at the top, or just over your price-point. Same for another, the Porto Barros 20 year Tawny.

Note on above: Taylor has walnut notes, while Porto Barros has pecan notes. Both are great, but you might think about what might accompany the Stilton.

If the $ is an issue, then Costco has been having the Taylor-Fladgate 10 year for about US$35. Fonseca is part of the same corporation, but is different enough. Their 10 & 20 year Tawnies should work quite well too.

Hunt

PS about 5 years back, we recieved a 5 lb. block of this same cheese. We did it with Port at every opportunity. Then we did it in various soups. Then I replaced Gorgonzola in all pasta dishes. Finally, we gave up. There was just too much great Stilton for two people and all of their invitees.

[TBird]

i've never paid more than $40 for any 20 year tawnys. give wine library a try. cockburn at $37.99, graham at $39.98, taylor fladgate at $39.99. the 10 years are usually $15 less.

[jpc8015]

If the Taylor Fladgate 20 Year Tawny is outside your budget they do make a more modestly priced 10 year version of the same wine.

[zin1953]

You would be hard-pressed to find a "straight" Ruby or Tawny Porto for $50, even in this economy.

I agree that a 20-Year (or 10-Year, even) Tawny Porto WOULD be an excellent choice. My favorite 20 year Tawny Porto is from A.A. Ferreira, followed by Barros. Really great 10-year Tawnies can be found from Neipoort, Noval, Delaforce, and Barros.

Cheers,
Jason

[vinosnob]

I can't say for certain that you'll find these in your budget where you live, but any non-vintage 20 year old tawny port would pair well with the Stilton.

Personally, I like Sandeman; beautiful balance and not overly sweet.