Port and Cheese: A Beginner's Guide to the Perfect Pairing
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Port and cheese is one of the great food and drink pairings, and a fixture of the British Christmas table. If you've never quite known which port to buy or what to serve it with, this guide covers the basics.
What is port?
Port is a fortified wine from the Douro Valley in northern Portugal. Grape spirit is added during fermentation, which stops the yeast before all the sugar is used up. That's why port is both sweet and stronger than normal wine, usually around 19–22% ABV.
The main styles of port
- Ruby port: young, deep red and full of fresh red and black fruit. Great value and easy to enjoy. Try Regimental Fine Ruby or Cockburn's Special Reserve.
- Late Bottled Vintage (LBV): made from a single year's harvest and aged in wood for four to six years before bottling. It's richer and more complex than ruby, at a fraction of the price of vintage port. Try Taylor's Late Bottled Vintage.
- Tawny port: aged in wood for longer, which turns it amber and gives nutty, caramel and dried-fruit flavours.
- Vintage port: made only in the best years and designed to age in the bottle for decades.
Which port goes with which cheese?
Stilton and blue cheeses: Ruby or LBV
The classic pairing. The sweetness and rich fruit of the port balance the salty, tangy blue cheese perfectly. LBV is the crowd-pleaser here.
Mature Cheddar and hard cheeses: LBV
A strong, crumbly Cheddar needs a port with enough body to match it. LBV's depth works brilliantly.
Aged hard cheeses and nutty cheeses: Tawny
The nutty, caramel notes of tawny port pair well with aged cheeses like Comté, Manchego and aged Gouda.
Soft and creamy cheeses: go lighter
Delicate cheeses like Brie can be overpowered by big ports. A lighter ruby works, or try a crisp white wine or a glass of fizz instead.
How to serve port
- Temperature: serve ruby and LBV slightly cool, just below room temperature. Tawny can be lightly chilled.
- Glass: use a small wine glass. Pour a measure of around 50ml.
- Passing the port: British tradition says you pass the decanter to the left around the table.
- Once opened: re-cork the bottle. Ruby and LBV keep their best for a few weeks, while tawny lasts a little longer thanks to its oxidative ageing.
Building the perfect cheeseboard
Aim for three to five cheeses with a mix of textures: a blue, a hard cheese, a soft cheese and something a bit different. Add crackers, grapes, chutney and walnuts, and you're done. Browse our port, sherry and vermouth range and snacks & pairings to complete the board.
Frequently asked questions
What is the best port for Stilton?
Ruby or Late Bottled Vintage (LBV) port. Their sweetness and rich fruit balance the saltiness of the blue cheese.
What is the difference between Ruby and Tawny port?
Ruby port is young and fruity with a deep red colour. Tawny port is aged in wood for longer, which gives it an amber colour and nutty, caramel flavours.
How long does port last once opened?
Re-corked, ruby and LBV port are at their best for a few weeks after opening. Tawny lasts a little longer.
Should port be chilled?
Ruby and LBV port are best served slightly below room temperature. Tawny port can be served lightly chilled.
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