It was Spring of 1990. I was on assignment in the UK, with sumptuous accommodations on Windsor's High Street. One could still walk the courtyard and ramparts of the castle, free of charge. It was during that trip that an avowed Port wine hater was converted.
It happened one night when I was invited into Charlie and Pam's home for Saturday night dinner. The first of many dinners shared with this wonderful couple over the years. They served a lovely leg of lamb with all the trimmings. After the main course passed, out came the Port. I honestly can't remember what kind of port it was. What I do remember are the nice port glasses that were used and that the perfectly aged Stilton married with the port wine in a moment I shall always remember.
I share this memory because I can't imagine my first true port experience without thinking about the creamy texture of that Stilton, which was also a new cheese to me. Therefore, I need to ask Andrew to qualify his hatred of Port and Stilton. Have you always hated them together? Do you just hate Stilton, full stop? Or have you gradually moved to your correct position over the years?
Bill
· 2 years ago
It was Spring of 1990. I was on assignment in the UK, with sumptuous accommodations on Windsor's High Street. One could still walk the courtyard and ramparts of the castle, free of charge. It was during that trip that an avowed Port wine hater was converted.
It happened one night when I was invited into Charlie and Pam's home for Saturday night dinner. The first of many dinners shared with this wonderful couple over the years. They served a lovely leg of lamb with all the trimmings. After the main course passed, out came the Port. I honestly can't remember what kind of port it was. What I do remember are the nice port glasses that were used and that the perfectly aged Stilton married with the port wine in a moment I shall always remember.
I share this memory because I can't imagine my first true port experience without thinking about the creamy texture of that Stilton, which was also a new cheese to me. Therefore, I need to ask Andrew to qualify his hatred of Port and Stilton. Have you always hated them together? Do you just hate Stilton, full stop? Or have you gradually moved to your correct position over the years?
Andrew
· 2 years ago
I'm a great cheese lover actually - of all types. I have a nice hunk of blue in the fridge as we speak that is going into a winter salad dish. I think the hatred partially stems from the fact that it is all anyone ever serves with port. And there is this stupid tradition of pouring the stuff into the cheese... why do that?
Gabriella
· 2 years ago
One of my favorite combinations is an Asturian tradition of mixing Cabrales cheese with Sidra, and ohhhh, how tasty that is! Personally, I think the combination of Stilton and port sounds delicious, although I've never tried it. Does it matter which style of port you try with the Stilton, or is it all around sketchy combination?
Bill
· 2 years ago
I agree with you Andrew, that pouring Port into Stilton sounds absolutely barbaric. What a waste of port.
Gabriella, I think any type of port would be ok, although it's tough to beat an older vintage port. My second choice would be a ruby port.
Starts to make one wonder how port might taste with a Bleu d'Auvergne or Roquefort, eh?
Andrew
· 2 years ago
I'm a great cheese lover actually - of all types. I have a nice hunk of blue in the fridge as we speak that is going into a winter salad dish. I think the hatred partially stems from the fact that it is all anyone ever serves with port. And there is this stupid tradition of pouring the stuff into the cheese... why do that?
Gabriella
· 2 years ago
One of my favorite combinations is an Asturian tradition of mixing Cabrales cheese with Sidra, and ohhhh, how tasty that is! Personally, I think the combination of Stilton and port sounds delicious, although I've never tried it. Does it matter which style of port you try with the Stilton, or is it all around sketchy combination?
Bill
· 2 years ago
I agree with you Andrew, that pouring Port into Stilton sounds absolutely barbaric. What a waste of port.
Gabriella, I think any type of port would be ok, although it's tough to beat an older vintage port. My second choice would be a ruby port.
Starts to make one wonder how port might taste with a Bleu d'Auvergne or Roquefort, eh?
All Comments
It happened one night when I was invited into Charlie and Pam's home for Saturday night dinner. The first of many dinners shared with this wonderful couple over the years. They served a lovely leg of lamb with all the trimmings. After the main course passed, out came the Port. I honestly can't remember what kind of port it was. What I do remember are the nice port glasses that were used and that the perfectly aged Stilton married with the port wine in a moment I shall always remember.
I share this memory because I can't imagine my first true port experience without thinking about the creamy texture of that Stilton, which was also a new cheese to me. Therefore, I need to ask Andrew to qualify his hatred of Port and Stilton. Have you always hated them together? Do you just hate Stilton, full stop? Or have you gradually moved to your correct position over the years?
It happened one night when I was invited into Charlie and Pam's home for Saturday night dinner. The first of many dinners shared with this wonderful couple over the years. They served a lovely leg of lamb with all the trimmings. After the main course passed, out came the Port. I honestly can't remember what kind of port it was. What I do remember are the nice port glasses that were used and that the perfectly aged Stilton married with the port wine in a moment I shall always remember.
I share this memory because I can't imagine my first true port experience without thinking about the creamy texture of that Stilton, which was also a new cheese to me. Therefore, I need to ask Andrew to qualify his hatred of Port and Stilton. Have you always hated them together? Do you just hate Stilton, full stop? Or have you gradually moved to your correct position over the years?
Gabriella, I think any type of port would be ok, although it's tough to beat an older vintage port. My second choice would be a ruby port.
Starts to make one wonder how port might taste with a Bleu d'Auvergne or Roquefort, eh?
Gabriella, I think any type of port would be ok, although it's tough to beat an older vintage port. My second choice would be a ruby port.
Starts to make one wonder how port might taste with a Bleu d'Auvergne or Roquefort, eh?