After Dinner Delight

Port is an elegant way to end a meal. Why not enhance it with a few small indulgences?

By That's the Spirit

Generally the rule of thumb for wines is to choose a wine that is sweeter than the dessert and you can't go wrong. Yet, every rule has its exceptions, and these often prove to be even more interesting than the tenets they upset. Consider, for example, Port.

PORT AND CHEESE

Possibly one of the most famous and enduring pairings of all time -- Port and Stilton -- occured because of a twist in politics. The British (to spite the French) developed an interest in Portuguese wines. When bottles of Port reached the home shores (fortified against the ocean voyage with a stiff dose of brandy), the British didn't look back to Portugal for ideas of how to pair it. Instead, they looked to the superb cheese-making tradition of their own countryside. Thus one of the great long-distance romances began: sweet Portuguese wine with salty, slightly nutty English Stilton.

	Port should be served at a cool room temperature, 66 to 68 degrees F. Learn more about Port »

While Stilton may arguably be the best cheese to enjoy with a glass of Port, it's not the only one. Other salty varieties such as strong blue cheese, Roquefort, and mature Brie or Camembert can also be enjoyed.

To get the most out of pairing Port and cheese, take a bite of cheese, chew it a little, and let it coat your palate. Then sip some Port and let them meld in your mouth.

PORT AND WALNUTS

If you are looking for a less sweet combination, try Port and walnuts. Most ports go well with walnuts because walnuts are highly tannic and these tannins are overshadowed by the port's sweet taste.

PORT AND CHOCOLATE

Chocolate and Port are another compatible and often romantic combination and with more science linking health benefits to eating chocolate, you might argue it’s good for you.

Dark chocolate and a good Port all have comparable properties, causing the tannins naturally found in red wines to enhance the sweetness in chocolates. Hints of fruit in Port also brings out the bitter undertones and smokiness found in higher-grade dark chocolates. To properly match them, look for a higher cocoa content (55% to 62%) used in well-made chocolate to pair with the big flavors of  vintage port.

Enjoy Cockburn’s Special Reserve, winner of the Winery of the year (2007) from the Critics Challenge in the International Wine Competition, with this recipe for truffles of rich, dark chocolate for a simple but elegant dessert.

Dark Chocolate Truffles

Yield: 30 truffles

Ingredients:

• 1/3 cup heavy whipping cream
• 6 Tbsp unsalted butter, cut into small pieces
• 2 cups 60% cocoa bittersweet chocolate chips

Coating

• 1/3 cup unsweetened cocoa or 3/4 cup finely chopped almonds or pecans

Directions:
Bring the cream to a simmer in a small saucepan. Add in the butter and stir until melted. Add chocolate to saucepan. Stir until completely melted and smooth.

Remove from heat and pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least two hours.

Roll mixture into 1" balls. Roll each ball in coating. Transfer truffles to prepared container, separating layers with additional waxed paper.

Cover tightly and refrigerate up to two weeks, or freeze up to three months.