Port is a style of fortified dessert wine that has been around for more than 300 years. To make port-style wine, brandy is added to fermenting wine. The high alcohol content of the brandy ends the fermentation process early, and some of the natural sugar from the grape juice is retained. 

Not all port-style wines are called Port for the same reason not all sparkling wines are Champagne. A 2005 wine trade agreement between the US and the European Union stated that American wines could no longer use the name Port on new wine labels. Existing brands were allowed to continue use of the name under a grandfather clause. So, many Missouri wineries make wines in the port-style that may not be called Port on the label. 

The fortification of these wines gives them a heavier body and sweeter, stronger flavor than your typical table wine. Port-style wines offer a truly unique experience on their own and even more so when paired with complimentary foods. 

A truly classic pairing, blue cheese and port-style wines have long been found side by side. The saltiness of the cheese and the sweetness of the wine are strong enough to stand up to each other and while on opposite sides of the taste spectrum, complement one another in a remarkable way. Other cheeses that pair well with port-style wines are stilton, aged cheddar, camembert and mature gouda. 

Chocolate, especially dark varieties with a high percentage of cacao are also well matched by the bold, sweet flavors of port-style wines. A rich flourless chocolate cake for example is perfectly paired with a port-style dessert wine for a truly decadent experience. 

In addition to cheese and chocolate, port-style wines also pair well with dried fruits and nuts, making them the perfect accompaniment to any well appointed cheese board. Add one to the offerings at your next gathering.  Find tips for setting up a cheese & charcuterie spread here. 

What is your favorite thing to pair with a Missouri port-style wine?