Port

Warre's PortFounded in 1670, Warre’s Port, from Symington Family Estates, is the oldest British port company established in Portugal. First, Warre’s signature style is floral, fresh and elegant, reflecting the characteristics of its higher-altitude vineyards. Next, enthusiasts know them for structure and a softly perfumed nose. Consequently, we appreciated tasting two Warre’s ports recently — Otima 10 Tawny Port and 2016 Vintage Porto.

Warre’s Port

This is a perfect time to savor rich and full-bodied port, especially when paired with richly flavored dishes. This includes everything from appetizers to desserts.

As mentioned, Warre’s is a classic brand, under the ownership of the Symington Family, who have been in the business for more than 350 years. Therefore, their reputation as one of the oldest and most respected brands is evident in both ports we tasted.

Otima 10 Tawny Port ($34)

Warre's PortOtima 10 features fresh fruit flavors and elegance from 10 years in seasoned wood. As a result, it provides a balance of fruit and wood-aging flavors. This tawny port is rich, smooth and layered, with notes of caramel and toffee, dried fruits, plums, nuts, spices and honey. Yet it’s a lighter style. It is superb with cheese, nuts or dried fruit after a meal or on its own. Pair it with a Pecan Almond Tart to match the nutty and caramel notes in this tawny port.

Warre’s Vintage Port 2016 ($130)

2016 Vintage PortoThis versatile, vintage port offers plush, dense flavors of plums, blackberries and other black fruit. Full-bodied and complex, it also showcases Warre’s style of fresh charm, balance and elegance. It’s very approachable now, but has a drinking window to 2055. We adored this bottle with a tasty chocolate coconut cake to celebrate our dear friend’s birthday the other night. And it would also pair well with creamy blue cheese, such as stilton.

Summary

In conclusion, these two bottles will please many palates. They will enhance any meal, as an apéritif or a digestif, with cheese or chocolate. Serve slightly chilled or at room temperature. They do not need decanting.

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Cheers!
Margot and Dave