01 · SALT & CRUNCH
Toasted almonds
A simple, traditional pairing. The crunchy texture and toasted flavours of almonds contrast beautifully with the freshness of chilled White Port.
TRY: WHITE PORT
MANUEL TAVARES · SINCE 1860
Port Wine belongs at the table, too.
From aperitifs to desserts, discover how Port Wine can turn a simple pairing into a memorable experience.
Explore food pairing suggestions, discover new ways to serve Port and experience its place in gastronomy and cooking.
FIND YOUR IDEAL PAIRING →THE SECRET TO A GREAT PAIRING
Find balance rather than follow rigid rules.
A successful pairing may bring similar flavours together or create an appealing contrast. A Port's sweetness can balance the saltiness of a cheese; its acidity can add freshness to a rich dessert; and the nutty aromas of a Tawny can complement ingredients with similar characteristics.
More important than memorising combinations is understanding the wine and the food. A young, fruit-forward Port, a refreshing White, an aged Tawny or a fine Vintage may each play a very different role at the table. That diversity is part of the pleasure of discovery.
PORT WINE & GASTRONOMY · 01
Aperitifs. The pleasure begins before the meal.
Freshness, delicate aromas and subtle contrasts of flavour. Port Wine can be a wonderful way to begin a meal, from White Ports served chilled to Rosé Ports and Tawnies that reveal unexpected possibilities at the table.
THE FIRST PAIRING
White Port. A refreshing start to the meal.
White Port, particularly in its younger, drier expressions, offers a versatility that often comes as a surprise. Served chilled, it can accompany light starters, savoury appetisers and small plates.
The citrus and floral notes of some White Ports create appealing contrasts with the richness and saltiness of food. Toasted almonds, cured ham and smoked fish are all possibilities worth exploring, always taking the character and intensity of the wine into account.
For an even more refreshing experience, Dry White Port is also the foundation of one of the Douro's best-known drinks: Port & Tonic.
A REFRESHING CLASSIC
Port & Tonic
A simple combination that brings together the distinctive character of White Port and the freshness and gentle bitterness of tonic water.
THE ART OF SERVING
Port & Tonic, just the way you like it.
There is no single compulsory ratio. This balanced suggestion is an excellent starting point: easy to prepare and simple to adapt to the particular White Port you choose.
HOW TO PREPARE
Fill a tall glass generously with ice. Add one part Dry White Port and two parts well-chilled tonic water.
Finish with a slice of lemon or lime. If you wish, add a small mint leaf, taking care not to overpower the wine's aromas.
Stir gently and serve immediately while the ice and tonic retain their freshness.
SUGGESTED RATIO
1 : 2
One part Dry White Port to two parts tonic water.
For a more pronounced wine character, add a little more Port. For a lighter drink, adjust the amount of tonic.
A serving suggestion for adults. Mixing Port Wine with tonic water does not remove its alcohol content.
SMALL BITES, MEMORABLE PAIRINGS
What should you serve with Port before a meal?
The answer depends on both the wine and the ingredients. Here are a few combinations to inspire your next tasting.
02 · DELICACY & RICHNESS
Smoked salmon
The salty character and rich texture of smoked salmon can find a refreshing counterpoint in a Dry White Port.
TRY: DRY WHITE PORT
03 · DEPTH & SMOOTHNESS
Pâtés
The richness of certain pâtés pairs particularly well with a 10-Year-Old Tawny, whose aromatic complexity lends another dimension to a starter.
TRY: 10-YEAR-OLD TAWNY
04 · FRUIT & FRESHNESS
Rosé Port
Served well chilled, Rosé Port offers a fruity alternative for relaxed occasions. Try it with delicately flavoured starters or in a refreshing cocktail.
TRY: ROSÉ PORT
SERVING WITH BALANCE
Serving temperature is part of the pairing.
Young White Port is generally enjoyed at around 6–10°C, while Rosé Port is best served even cooler, at approximately 4°C. Tawnies may also benefit from being lightly chilled, depending on their age and complexity.
Rather than following a rigid temperature rule, the aim is to avoid excessive warmth, which can emphasise the alcohol, or too much cold, which may conceal the aromas that make each wine special.
There are many ways to begin a meal. Some begin with a fine glass of Port.
Discover the different styles of White Port and find the expression that best suits your next aperitif.
MANUEL TAVARES · OUR WINE CELLAR
Choose a Port for your next aperitif.
From Dry White Ports, ideal for preparing a Port & Tonic, to softer, more rounded expressions, explore the White Port Wines available from Manuel Tavares.
PORT WINE & GASTRONOMY · 02
Cheeses. The art of contrast and harmony.
The intensity, texture, saltiness and ageing of a cheese can completely transform a pairing. The diversity of Port Wine offers possibilities ranging from delicate contrasts to unexpectedly rewarding combinations.
THE SECRET TO A GREAT PAIRING
An intense cheese does not simply call for an intense wine.
Cheeses vary enormously. A soft, creamy cheese, a mature sheep’s milk cheese and a blue cheese offer very different experiences. Fat, salt, texture and the aromas developed through ageing all influence how we perceive the wine.
In a successful pairing, the sweetness of Port can balance the saltiness of cheese; acidity can refresh a rich, creamy texture; and the evolved aromas of a Tawny can complement the complexity of a mature cheese.
There is no universal formula. The aim is to explore combinations that bring out the best in both, without either the wine or the food overwhelming the other.
THREE ESSENTIAL ELEMENTS
The cheese helps guide your choice of Port.
INTENSITY
More assertive cheeses need wines that can stand up to their character.
TEXTURE
Rich, creamy textures can be balanced by the wine’s acidity and structure.
SALT & MATURITY
The sweetness and complexity of certain Ports can create particularly appealing contrasts.
FROM PORTUGUESE TRADITION TO THE TASTING TABLE
Four pairings worth exploring.
From the softness of creamy cheeses to the character of mature and blue varieties, each pairing reveals a different way to enjoy Port Wine.
01 · SOFTNESS & CREAMINESS
Soft cheeses
Creamy cheeses of moderate intensity can make a particularly enjoyable match with the fruit-forward character and structure of a Ruby Reserve or LBV.
The cheese’s actual intensity still matters: not all soft cheeses are mild.
TRY: RUBY RESERVE OR LBV
02 · MATURITY & COMPLEXITY
Mature cheeses
As cheese ages, its flavours can become more concentrated, salty and persistent. A 20-Year-Old Tawny makes an excellent starting point for exploring this intensity.
The wine’s nutty and spicy aromas can complement the complexity developed during ageing.
TRY: 20-YEAR-OLD TAWNY
03 · A CLASSIC CONTRAST
Blue cheeses
The saltiness and intense aromas of blue cheeses can create a memorable contrast with the sweetness and complexity of a bottle-aged Vintage Port.
A pairing full of character, particularly suited to those who appreciate powerful flavours.
TRY: MATURE VINTAGE PORT
04 · PORTUGUESE FLAVOURS
Nisa cheese
A traditional Portuguese sheep’s milk cheese whose character varies with its age and the individual cheese. More mature examples invite a pairing with aged Tawnies.
For a milder example, other pairings are also worth exploring, always keeping the balance between cheese and wine in mind.
TRY: AGE-INDICATED TAWNY
A TRADITION AT THE TABLE
One cheeseboard. Several styles of Port.
A selection of Portuguese cheeses can become a tasting experience in its own right. Begin with the more delicate flavours and gradually move towards mature, more intense cheeses. The same principle applies to the wines.
FIRST
The milder cheeses
Less intense cheeses with Ruby Reserve or LBV.
THEN
The mature cheeses
More persistent cheeses with aged Tawny.
FINALLY
The boldest flavours
Blue or particularly intense cheeses with mature Vintage Port.
BEYOND CHEESE
Charcuterie, pâtés and other savoury flavours.
Port Wine’s place at the table extends beyond cheese. Cured ham, sausages, pâtés and other delicacies can create interesting pairings, provided the wine’s style matches the intensity of the food.
A chilled Dry White Port can accompany cured ham and light starters. For rich pâtés, a 10-Year-Old Tawny is a classic choice. Richer dishes should be considered individually.
The selection of foods, seasonings and degree of curing all affect the result. These are starting points for exploration, not fixed rules.
The pleasure lies in discovering how two flavours can bring out the best in each other.
At Manuel Tavares, the tradition of fine cheeses and gourmet foods meets the diversity of great Port Wines.
MANUEL TAVARES · AT THE TABLE & IN OUR WINE CELLAR
Discover flavours made to be enjoyed together.
Explore Tawny Ports and discover our wine cellar, where different styles invite new pairing experiences with cheeses and fine gourmet specialities.
PORT WINE & GASTRONOMY · 03
Desserts. When flavours come together.
Intense chocolate, delicate tarts, traditional Portuguese sweets and nuts. Port Wine can turn the end of a meal into a discovery of flavours, from the exuberance of Ruby Ports to the elegance of aged Tawnies.
SWEETNESS NEEDS BALANCE, TOO
Different desserts call for different styles of Port.
Pairing a sweet wine with dessert means considering the intensity of flavours, sweetness, acidity and texture. Rich dark chocolate presents a very different challenge from a fruit tart or a traditional egg-based sweet.
Ruby-style Ports can complement the concentration and fruit character of certain chocolate desserts. By contrast, the nutty and caramel aromas of many Tawnies have a natural affinity with tarts, traditional sweets and nut-based desserts.
The best pairing is not necessarily the strongest or most expensive. It is the one in which both wine and dessert shine.
THREE WAYS TO PAIR
From contrast to affinity.
INTENSITY
Concentrated desserts may need equally expressive wines.
AROMAS
Fruit, chocolate, nuts and spices create different aromatic affinities.
FRESHNESS
Acidity is essential for balancing the richness of a dessert.
FLAVOURS TO REMEMBER
Three classic pairings with Port Wine.
Chocolate meets the fruit of Ruby Ports, tarts complement the aromas of Tawny, and nuts invite us to explore wines with a longer history of maturation.
01 · CHOCOLATE & INTENSITY
Chocolate mousse
The intense flavour of chocolate can make a particularly appealing match with the fruit, structure and concentration of an LBV.
A young, fruit-forward Vintage can offer a different experience, especially when the dessert is not excessively sweet.
TRY: LBV OR YOUNG VINTAGE PORT
02 · FRUIT & ELEGANCE
Apple tart
Cooked fruit, buttery pastry and hints of cinnamon can complement the aromas of a Tawny Reserve or a 10-Year-Old Tawny.
If the tart is served warm or with ice cream, consider the serving temperature and overall balance of the pairing.
TRY: TAWNY RESERVE OR 10-YEAR-OLD TAWNY
03 · NUTS & MATURITY
Walnuts, almonds and dried fruit
The nutty aromas of many aged Tawnies complement walnuts and almonds. A mature Vintage offers a different pairing, shaped by its evolution in the bottle.
You can also try dried figs and apricots, adjusting the choice to the wine’s sweetness and intensity.
TRY: AGED TAWNY OR MATURE VINTAGE
A HERITAGE OF FLAVOURS
Port Wine and Portuguese sweet traditions.
Portugal’s sweet-making traditions, rich in eggs, almonds, sugar and recipes passed down through generations, offer many opportunities to discover different styles of Port Wine.
10- and 20-Year-Old Tawnies are especially interesting for their combination of sweetness, freshness and evolved aromas, which can complement the richness of many traditional desserts.
CREAMY DESSERTS
Crème brûlée and custards
Creamy textures and flavours of caramel and vanilla can be beautifully complemented by the smoothness of a Tawny.
TAWNY RESERVE OR 10-YEAR-OLD TAWNY
PORTUGUESE TRADITION
Traditional egg sweets
The richness and sweetness of Portuguese egg-based pastries find a classic partner in aged Tawnies.
10- OR 20-YEAR-OLD TAWNY
NUTTY FLAVOURS
Almond tart
Almonds and toasted flavours invite us to explore the aromatic affinities of a Tawny.
10- OR 20-YEAR-OLD TAWNY
A TASTING TIP
A dessert’s sweetness changes how we perceive the wine.
A very sweet dessert can make a wine seem less fruity or more acidic than it would when tasted on its own. The intensity and sweetness of the Port should complement the richness of the dish without making the experience heavy.
When in doubt, taste a small bite of dessert followed by a sip of wine. Adjusting the serving temperature and portion size can also help achieve better balance.
A fine dessert may end the meal. A great Port can make the moment last.
From chocolate to traditional Portuguese sweets, each pairing reveals a different expression of Port Wine.
MANUEL TAVARES · OUR WINE CELLAR
Find a Port Wine for your next dessert.
Explore different expressions of Port Wine, from the intensity of Vintage to the elegance of Tawny. Discover new possibilities for pairing with your favourite desserts.
PORT WINE & GASTRONOMY · 04
At the Table and in the Kitchen. Port beyond dessert.
Fish, meat, sauces and traditional recipes. Port Wine can be a delightful surprise alongside a main course or add depth to a culinary creation. These are two distinct ways to discover its gastronomic versatility.
A WINE FOR THE WHOLE MEAL
Port Wine can accompany main courses, too.
Although Port is often associated with aperitifs or the end of a meal, it can also accompany fish, poultry and meat. The right choice depends on the intensity of the dish and the characteristics of the wine.
Dry White Port can complement more delicate preparations, especially those with some richness or a gentle sauce. A structured LBV can stand up to meat dishes and richly flavoured sauces, while certain Tawnies show appealing affinities with nuts, spices and mature flavours.
The aim is not necessarily to replace still wines at the table, but to recognise that Port Wine offers other pairing opportunities, some of them unexpected.
THREE THINGS TO CONSIDER
Let the dish guide your choice of Port.
INTENSITY
A delicate dish can be overwhelmed by a Port that is too powerful.
SAUCES & SEASONING
The sauce often influences the pairing more than the main ingredient.
SWEETNESS & ACIDITY
Balancing these elements helps avoid pairings that feel heavy or excessively sweet.
PAIRINGS AT THE TABLE
Four pairings worth exploring.
Different styles of Port Wine find their place alongside equally varied recipes. Consider these suggestions a starting point for new gastronomic experiences.
01 · FRESHNESS & DELICACY
Oily fish and poultry
Oily fish served with a balanced sauce, or poultry accompanied by a delicate sauce, can create an interesting pairing with Dry White Port.
The wine's freshness helps balance richness without completely overpowering the flavours of the dish.
TRY: DRY WHITE PORT
02 · NUTS & SPICES
Stuffed meat dishes
Meat dishes stuffed with nuts can complement a 10- or 20-Year-Old Tawny, whose aromatic profile often includes notes of spices and nuts.
The balance between the stuffing, the meat and the sauce is essential when selecting the wine's age and style.
TRY: 10- OR 20-YEAR-OLD TAWNY
03 · STRUCTURE & INTENSITY
Steak with pepper sauce
The concentration of an LBV can complement meat dishes with rich sauces, including preparations featuring pepper and spices.
The wine's structure and fruit help balance the richness of the dish, provided the sauce is not overly aggressive.
TRY: LBV
04 · A MEMORABLE TASTING
Red meat and Vintage Port
A young Vintage Port, with its pronounced fruit and structure, can accompany red meat with richly flavoured sauces, creating a pairing full of character.
This is not a choice for every preparation. The character of the wine, the sauce and the intensity of the dish must be carefully balanced.
TRY: YOUNG VINTAGE PORT
PORT AS AN INGREDIENT
When Port Wine becomes part of the recipe.
Beyond accompanying a meal, Port Wine can also be used as an ingredient. Its sweetness, acidity and concentrated aromas can enrich sauces, reductions, marinades and both sweet and savoury preparations.
Cooking with Port does not necessarily call for an expensive bottle intended for a special tasting. What matters is choosing a wine of suitable quality, with a profile that complements the ingredients.
01 · SAUCES
Depth and balance
A small amount of Port can add aromatic depth to sauces for meat. It is important to balance its sweetness with the other ingredients.
02 · REDUCTIONS
Concentrated flavours
Reducing a liquid through heat concentrates its flavours, but also its sweetness. Care is needed to avoid a result that feels overly rich.
03 · SWEET PREPARATIONS
Fruit and desserts
Port can enrich syrups, preserves and poached fruit. Each style contributes different aromas, from the fruit of Ruby Ports to the mature notes of Tawny.
COOKING WITH PORT: USEFUL ADVICE
Small details make a difference.
CHOOSE THE RIGHT STYLE
Ruby can bring a fruit-forward character to a dish. Tawny can contribute nutty and spicy notes, while White Port may work well in more delicate recipes.
AVOID EXCESSIVE SWEETNESS
Many Ports contain considerable residual sugar. When reducing a sauce or preparing a syrup, the concentration can make the result taste sweeter.
CONTROL THE QUANTITY
Start with a small amount and adjust as you cook. The aim is to enhance the ingredients, not make every dish taste predominantly of Port.
Please note: cooking with wine does not guarantee that all alcohol will evaporate. The amount remaining depends on the cooking method, cooking time and other factors.
AN EXPERIENCE TO DISCOVER
A fine wine can also inspire great cooking.
Whether served in a glass, incorporated into a sauce or used in a sweet preparation, Port Wine offers possibilities far beyond its best-known pairings.
MANUEL TAVARES · OUR WINE CELLAR
Discover a Port for your next meal.
From Dry White Ports to LBV and exceptional Vintage Ports, explore different expressions of Port Wine and discover new gastronomic possibilities in the Manuel Tavares wine cellar.
PORT WINE & GASTRONOMY · PRACTICAL GUIDE
At the table, every choice tells a story.
A chocolate dessert, a mature cheese, a delicate starter or a richly flavoured meat dish. Port Wine can accompany many different moments, provided the wine and the food are in balance.
CHOOSE BY FLAVOUR
What are you serving?
Choose an occasion or a food and discover a style of Port Wine worth exploring.
A NOTE FROM MANUEL TAVARES
The finest pairing brings out the best in both the wine and the food.
These suggestions are starting points. Even within the same category, Port Wines can vary in sweetness, acidity, intensity, concentration and aromatic complexity. Ingredients, seasoning and cooking methods also influence the result.
Serving at an appropriate temperature, tasting modest portions and looking for balance between flavours are some of the most rewarding ways to appreciate that diversity.
A TRADITION SHARED AT THE TABLE
Some flavours are discoveries. Others become lasting memories.
At Manuel Tavares, Port Wine is part of a long tradition of discovery and sharing. Between our wine cellar and fine grocery selection, we invite you to explore wines, cheeses, chocolates and other specialities that make every gathering around the table memorable.
MANUEL TAVARES · SINCE 1860
Continue exploring the world of Port Wine.
Discover the different styles, explore the history of a remarkable wine or browse our wine cellar. Visit us in downtown Lisbon, where the Manuel Tavares tradition continues to thrive.
