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I am a big fan of the Tawny Ports from two houses: Taylor-Fladgate and Porto Barros.
Now, both go with bleu cheeses better, so it will depend.
For general cheeses, I think white wines most often (at least for MY palate), and if I am going to be serving reds, will go with Manchego, Dry-aged Jack, etc.
Still, a Stilton with a Tawny Port is an ideal, at least for me.
Hunt
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