This is one of those combinations – like BLT sandwiches or insalata tricolore – where the whole really is greater than the sum of the parts. On its own, Stilton is wonderful, and port is delicious. Together, magic happens.
We had a 1970 Delaforce to accompany the cheese on Christmas Day, and the juxtaposition of the fully mature, almost-rosé-coloured wine with the deep, richly veined Stilton stopped me in my tracks. The wine was warm, sweet and filled with Christmas spices – cinnamon, nutmeg, allspice, cloves – with some chocolate and coffee in the mix as well. Coupled with the rich, salty, creamy, blue-bitterness of the cheese, it was almost more than my taste buds could tolerate. The wine and cheese balanced each other to perfection.
I’m not sure I’ve been good enough this year to deserve this!
Received some very ripe pears for the holiday. Put in a salad with Stilton, Arugula, toasted Cashews and creamy Blue Cheese dressing. The Sauternes accompaniment was sublime.
While I do enjoy some light bodied cheeses I am not a fan of strong cheeses or cigars with mature Vintage Ports. IMO they prevent one from enjoying the subtle nuances that a fully mature VP has. But it’s about what you like that matters. So glad you enjoyed it with a VP that has reached it’s time in life to be consumed.
In addition to Stilton, I also very much enjoy Stilchelton (raw milk) with port.
Am having a Black label reserve Cambozola with a 2003 Graham’s as I type this. The port is intensely sweet – almost like drinking cherry soda – and way too young for my taste, but the cheese is divine.
