Port

Once opened, port should be stored upright in a cool, dark place or the refrigerator to slow down oxidation. The exact lifespan after opening varies by style, with Vintage Port generally lasting longer than younger styles.

Chill Tawny and White Port before serving for a refreshing aperitif.

Serve Ruby and Vintage Port slightly below room temperature (around 60-65°F or 15-18°C) to best appreciate their complex aromas.

Use a good quality port for cooking; the flavor will be concentrated. A little goes a long way.

Cheese (especially Stilton or other blue cheeses)

Dark chocolate

Nuts (walnuts, almonds)

Desserts (fruit tarts, crème brûlée)

Rich meat dishes (braised beef, duck)

Storing an opened bottle of port on its side like regular wine; it oxidizes faster when exposed to more air.

Serving Vintage Port too warm; its delicate flavors can become muddled.

Assuming all port is overly sweet; explore the different styles for varying levels of sweetness and body.