Grilled pineapple and mint with Ramos Pinto Port Lágrima

For a dessert a simple rule applies: the glass must be at least as sweet as the plate, otherwise the wine comes out thin and sour. With almost 139 grams of residual sugar per litre, this Lagrima sits well above the sweetness of grilled pineapple, even with the honey on top, and so it stands its ground. In addition, plate and glass arrive at the same place: when grilling, the fruit juice of the pineapple caramelises and the honey becomes darker, while the house itself points to a honey tone in the Lagrima. Those two run into each other. The pineapple brings plenty of fruit acid, and the lime syrup lays another layer on top; with just 3.04 grams of acid per litre, the port itself is soft in acidity, so the acidity of the plate is welcome rather than superfluous. And the mint and the cinnamon keep the whole thing alert, because a sweet plate and a sweet glass otherwise clog up together.

Serve this sweet white port at 6 to 10 degrees, as both the house and the institute recommend; an hour in the fridge is enough. Use a tulip-shaped glass and fill it no further than a third; with this kind of sweetness a small amount is enough. Decanting is not necessary. An opened bottle of white port of the modern style keeps for eight to ten days according to the institute; for the traditional style fifteen to twenty days. Store the bottle upright in the fridge with the cork in.