After a savory dinner, I love to wrap up the night with Unionville’s Vat 19 Port and a cheese plate. The salty cheese and sweet Port are bold enough to stand up to one another yet play with your taste buds. This pairing has tantalizing flavors that fall on opposite ends of the flavor spectrum. Pair our Port with a mix of aged blue cheeses such as Stilton or Gorgonzola and a soft goat cheese like Chevre. For added sweetness, roll your goat cheese in either dried cranberries or apricots. Round out your cheese plate with some roasted almonds, walnuts, chocolate-covered cherries, and dark chocolate. Yum.
Photo courtesy of Brick Farm Market
a great place to find the perfect cheese
If you have not already figured it out, I believe Port is a very special red wine, for a number of reasons. But I promise you, I will only name a few.
Currently at Unionville, our Port is fermenting in stainless steel tanks. Once the sugars dropped to 12°brix, we added high-proof brandy. The grapeskins were left in the tank in order to extend contact between the wine and the skins. This pulls out intense flavor and color. The grapes and wine marry or macerate until about Christmas in the stainless steel tank in which it was fermented. We then press the wine very lightly and store the Port in a new tank for a month. The wine is then racked to neutral French oak barrels with virtually no oak character to impart to the wine. Once in barrel, the Port is not removed or topped until it is used in a blend for one of our Vat series Ports.
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‘Newness’ has been the theme of Unionville for the past year or so, and this Spring is certainly no different. With days getting consistently warmer and sunnier, the grapevines are waking up from their long Winter’s nap in full force and with the emergence of new leaves and shoots comes a slew of growth and expansion for the winery.
The extremely harsh Winters of 2013 and 2014 were hard on...
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