Sommelier Ludovic Anacleto
|
Azul Beach Hotel
Riviera Maya
Mexico
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Ludovic Anacleto – Port
Pairing Tips
By Jim Clarke
First of all, matching
a meal with Port is, well, audacious. Port is a fortified
wine and has a strong alcohol presence.
Port can be best allied
with a nice foie gras terrine, especially from goose. Try
to select a tawny or a LBV (late bottle vintage). Personally,
I prefer to drink a port rather than a Sauternes with many
foie gras dishes.
A nice white port like
Quinta do Noval can be also very pleasant with a Peking-style
glazed duck with apricot or peach flavors and a crispy skin
for the texture.
The best pairing I
have experienced with port was a Taylor Fladgate 1948 Vintage
with a homemade brioche with cherries, lightly toasted with
a slice of Fourme d´Ambert cheese. This was a real
symphony for the palate orchestrated by Alain Senderens!
Especially in France, people still automatically drink red
wine with cheese and neglect port as a truly great companion
for cheese - especially blue cheeses. Both white and red
Port can be paired nicely with cheese.
Port is a perfect companion
for dark chocolate preparations. Here at Azul Beach Hotel,
I pair Chef Karl Mayrhofler’s traditional Mexican
mole (a dish with a chocolate-based sauce) with a glass
of Fonseca port LBV. This pairing works perfectly because
this subtle wine has touches of chocolate and nuts of its
own. Port wines are also very pleasant to have with any
dark chocolate dessert. Valhrona and guanaja chocolate works
nice with any early vintage port or a nice LBV.
Port is considered
as a cordial in Portugal, contrary to the other European
countries where it is considered as an aperitif or before-dinner
drink. It is taken very seriously in Portugal, where this
wine is a piece of the patrimony. Port is the wine for special
occasions in this magnificent country with plenty of traditions
and mysticism.
