I'm a wine, food, and culture writer, gastronomy journalist, and traveling palate. I'm currently writing a book for new wine lovers.
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Great reco. Thanks, Jameson.
Rosé's a great choice, too. Thanks for chiming in!
Thanks, Phil, I'll add iOS app to the list, but let me see if I can pull off the infographic first—!
@bHIRh Cheers! Let me work on an infographic—and chat with my fabulous editor.
Keen eyes, Merstar! Sauvignon Blanc—a.k.a. Sancerre, White Bordeaux, or Fumé Blanc—is excellent with grassy, herbal fresh cheeses, especially goat's milk. It was on an earlier revision but somehow wandered off. Thanks so much for catching the oversight! We'll put it right soon.
Great idea! Not sure about googly eyes, but a printable or save-able format makes sense.
Thanks for reading, Rabonour! So glad you found it helpful. Happy New Year!
Thanks for reading, and for adding your recommendation, too!
Thanks, Ben! So glad you enjoyed the article.
So glad to hear you found the article helpful. Enjoy your wonderful tawny!
Vintage is the only port that truly benefits from bottle age. Some people report success aging Late Bottled Vintage and younger tawny ports, but generally speaking, the non-vintage wines don't improve a great deal with long cellaring by the consumer. Cheers!
Thanks for reading! Vintage port should ideally be enjoyed within a day of opening, but most of the younger red ports (Reserve and LBV) and pink and white ports will last up a week or so after opening. Young tawny ports, too, will hold for a couple of weeks, while older tawnies, like older vintage port, are a bit more fragile. I recommend spraying the wine with Private Preserve (an inert gas that displaces the oxygen in the bottle) and corking tightly. All wines will keep longer if refrigerated, so if you must hold it longer than a week, the fridge is a good idea. Hope that helps!
Many thanks for sharing a link to my cheese and wine pairing article. Prost!