But lately, these strongly flavored, highly alcoholic drinks—consumed after a meal to aid digestion allegedly — have been making a serious comeback. What was once considered a fusty beverage choice has become the drink of preference for the bright young things of London and New York.
Amaro in particular has had a recent resurgence. Angostura launched an amaro last autumn based on its legendary bitters. New brands are popping up, too, and "boutique" amari are being made on both sides of the Atlantic. In Britain, Asterley Bros. Then there is broVo in Seattle and Bittermens in New Orleans, both of which produce distinctly American takes on the drink.
These handmade liqueurs are made from high-quality ingredients, and the results can be as complex as a good wine.
Most people have a preconceived notion about when we should drink port: once a year, we dig out a dusty bottle from the bottom of the cupboard to drink at the end of Christmas lunch, with cheese. Amaro means bitter in Italian, and Italians have a thing about bitterness.
If you have a lighter Port, serve it at 55 degrees to 60 degrees. Either way, a good rule of thumb for serving red wine is to refrigerate the bottle for 30 minutes before you open it. Then, you can decant the bottle or pour the first glass. Allow the wine to breathe and warm on the table for 10 minutes before enjoying.
Port is considered a digestif or dessert wine, and it pairs perfectly with a range of sweets or as a dessert itself. For tawny Port and ruby Port, try serving it with pecan pie, chocolate truffles, cheesecake, dark chocolate cake, and even aged or smoked cheeses. Try pairing it with seafood appetizers made with lobster, crab, smoked fish, or oysters.
The type of glass can change your wine-drinking experience. But don't just take our word for it. Scientists have discovered the shape of a wine glass affects how vapors rise from the wine, which means it can influence the nose and finish of wine.
Most Port wines are best served in a small port glass with a narrow mouth to reduce evaporation and intensify the bouquet. You can also use a regular wine glass or a sparkling wine glass. That way, you can swirl the Port so it breathes and releases its aromas. If all this wine speak has your head swirling a bit, check out our list of wine terms.
You'll talk like a pro in no time. While this popular Portuguese import has become the go-to dessert wine for people around the world, there's much more to Port than meets the eye. Also, unlike other wines, Port is fortified with spirits for an extra boost of alcohol. Reserve Ports are typically younger and fresher with bright fruit. The LBV is closer in style to a Vintage - subtler, with mellow, rounder notes.
It leans toward the complexity that you find in a Vintage Port and has a longer finish. There are many port houses, such as Churchills, Taylors and Dows and typically each house has its own style.
A Vintage Port, usually declared three times a decade, is the embodiment of a house style. The last declared vintage was in , celebrated as one of the great vintage years. In my opinion a great Vintage Port should have elegance and freshness but also structure and complexity. Port and cheese has always been a winning combination, in particular with stronger cheeses such as stilton, which really show off those top quality ruby ports such as LBV.
I think White Port is best served chilled as an aperitif but it can also be used in cocktails and it pairs very well with roasted almonds. Tawny Ports similarly taste great when served chilled and pair well with softer cheeses like brie or camembert. Most styles can be found in high street retailers such as Oddbins. Online, vintagewinesandports. These include the sumptuous 10, 20, 30 and 40 year old tawny Ports whose delicious nuttiness and aromas of butterscotch and fine oak wood intensify the longer they spend in wood.
Or better than that, an apple crumble with some vanilla ice-cream. A 20 Year Old Aged Tawny Port has a wonderful acidity to the wine and pairs beautifully with Foie Gras and brioche at the beginning of a fine dinner. Walnuts are an excellent accompaniment to Vintage Port, as are blue veined and other richly flavoured cheeses. So too are dried fruits such as apricots or figs. Alternatively, simply savour the rich and complex flavours of the wine on it's own in a generously proportioned glass with good company.
White Port is made in the same way as ruby Port, but using white grapes rather than red.
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