Fonseca Guimaraen Vintage Port With Cheese
Fonseca has belonged to the first rank of vintage port producers since the mid-nineteenth century.
Vintage ports represent the finest produce of a single, exceptional year, taken from the best produce of the firm’s own vineyards. Unlike other ports, which finish their ageing in wood and are bottled ready to drink, vintage ports will continue to age and improve in bottle for decades.
Guimaraens vintage ports share the origins, heritage and complex fruity style of the classic Fonseca Vintages. They differ only in that they are made in years when the wines are more supple and early maturing. More approachable and ready to drink earlier, they are also more accessibly priced.
Very deep purple black with violet highlights. The first impression on the nose is of a powerful detonation of blackberry, cassis, strawberry and woodland fruit. These exuberant berry aromas are seasoned with notes of coffee, treacle and spice and surrounded by a fragrant balsamic aura of gumcistus and mint. The intense fruit flows through the palate like a thick blackcurrant coulis. The palate is supported by a taut fabric of closely woven tannins and the long finish resounds with a final blast of sumptuous ripe berry flavour.
The association of vintage port with a mature blue cheese such as Gorgonzola or Stilton is one of the great classic food and wine combinations. The soft buttery texture, mellow character and slight piquancy of the cheese are perfectly matched by the powerful majestic flavours of the vintage port.
Stilton is only produced in six dairies, located in the three counties of Derbyshire, Nottinghamshire and Leicestershire, and are licensed to produce Blue Stilton. The distinctive feature of this cheese is magical blue veins radiating from the centre of the cheese. Traditionally, this cheese has been paired with sherry and port wine. It is also a good choice to go with walnuts, crackers, biscuits and bread.
Cashel Blue is characterful but not strong. The youngest Cashel Blue® will reach you in Ireland and the UK at between 6 to 10 weeks of age and is pleasant, firm and creamy-edged with an established blue character – offset by a mouth-watering tanginess.
Roquefort is a favourite among kings and popes, this classic blue mould cheese is made from sheep’s milk and is easily recognised by its blue veins stretching across its moist and crumbly body. It is creamy and aromatic, complex and intense, with sharp and tangy nuances.
Gorgonzola resembles archaic porcelain, blue mould cheese full of decadence and flavour. When young, it is soft and creamy, opening with nimble strokes of butter and slowly approaching a slightly acidic finish. Mature versions are stronger, piquant and deliver a pungent bite to finish.
Saint Agur Blue balances blue cheese taste with a soft, creamy texture. A unique combination that is adored by cheese lovers.