Croft Platinum & food?
November 2nd 2020
Blended from luscious fruity Ports, selected for their lavish richness of flavour, Croft Platinum was created for those rare and delightful moments of pleasure and indulgence.
Aged in large wooden vats for up to three years, in the cellars in Vila Nova de Gaia, this reserve ruby Port gains smoothness and elegance whilst retaining its fruitiness and youthful colour.
Dark purple in colour this wine has a delicious nose of fresh dark berry flavours. Perfect elegance on the palate with flavours of blackcurrants, dark plums and cherries, with an enticing finish.
Port is useful in cooking due to its sweetness and robust fruit-driven characteristics. It’s a natural pick-me-up for game dishes, but adding a slug of Port to the juices of roasting beef or lamb works too. The British (and indeed, the Germans, the French, the Persians..) have always liked the combination of savoury meat and sweet fruit. Port as a seasoning in cooking falls simply and subtly into that tradition.
Drinking Port with food is another matter. It’s not a question here of drinking the wine you cooked with: a glass of LBV with beef will be too sweet, too alcoholic. Keep it for the dessert. Tawnies, however, can be good with savouries, duck liver paté, or even Chinese Peking Crispy Duck make the most delicious accompaniments to a glass of Aged Tawny.
The traditional pairing to Vintage Port is Stilton, and/or walnuts. There’s some sound sense here. Stilton is a powerful, salty flavour that few wines can stand up to: most dry red table wines are not very nice with Stilton.
But Port has the weight and the sweetness to cope. And walnuts? The slight bitterness of those tannic skins brings a pleasingly acerbic edge to the marriage.