Recommendations from ’t Bockje

What port goes with

Port is wine from the Douro in which fermentation is halted with wine spirit. As a result, sugar remains in the bottle and the alcohol ends up higher than in ordinary wine.

Ruby and late bottled vintage age briefly in wood and keep red fruit; tawny spends years there and moves towards nuts, caramel and dried fig. That difference determines what you put it next to.

White port is drier than many people expect and in Portugal is often served chilled with tonic, as an aperitif rather than as a closing drink.

How to serve it

Glass: A small wine glass, filled one third.
Temperature: Red port at around sixteen degrees, tawny a little cooler, white port cold.
Neat or mixed: Neat after the meal. Before the meal, white port chilled with tonic and a slice of orange.

What it goes with

blue cheese
chocolate cake
nuts and dried figs
apple pie
goose liver
aged cheese
stewed pears

This applies to the type as a whole. What an individual bottle does is on the page of that bottle.

All 173 ports on the shelf All recommendations from ’t Bockje

Combining

All 45 recommendations

Port is a fortified wine from the Douro: fermentation is halted with grape spirit, which leaves sugar in the wine and raises the alcohol content. That sweetness is the starting point at the table. It softens salt and bitterness, which is why a vintage or a late bottled vintage sits so well beside blue cheese. Tawny matures in wood and develops notes of nuts and caramel, which suits dried fruit and pastry; white port is mostly served cold and dry before the meal.

Cod cakes with Kopke Fine White Port

Fried cod cakes; the residual sugar and the chill of the white port soften the salt and take away the frying fat.

To the bottle Kopke Fine White Port To the recommendation Cod cakes with Kopke Fine White Port

Raw ham and melon with Graham’s Blend N° 5 White Port

Melon in air-dried ham; the off-dry, chilled glass dampens the salt of the ham and keeps the melon sharp.

To the bottle Graham’s Blend N° 5 White Port To the recommendation Cured ham and melon with Graham’s Blend N° 5 White Port

Watermelon and feta with Cálem Porto Rosé

Watermelon with cucumber, feta and mint; the residual sugar tempers the saltiness of the feta and the red fruit of the rosé goes along with the plate.

To the bottle Cálem Porto Rosé Go to the recommendation Watermelon and feta with Cálem Porto Rosé

Chocolate mousse with Niepoort The Junior Ruby Port

Dark chocolate mousse; the residual sugar of the ruby softens the bitterness of the cocoa and the fat of the mousse absorbs the tannin.

To the bottle Niepoort The Junior Ruby Port To the recommendation Chocolate mousse with Niepoort The Junior Ruby Port

Duck breast and cherry sauce with Graham’s Six Grapes Reserve Port

Duck breast with dried cherry sauce; the fat and protein of the duck catch the tannin and the plum fruit of the port goes along with the sauce.

To the bottle Graham’s Six Grapes Reserve Port To the recommendation Duck breast and cherry sauce with Graham’s Six Grapes Reserve Port

Salad of Stilton, pear and walnut with Fonseca Late Bottled Vintage Port

Salad of Stilton, pear and walnut; the residual sugar softens the salt of the blue cheese and the cheese fat catches the tannin of the LBV.

To the bottle Fonseca Late Bottled Vintage Port To the recommendation Salad of Stilton, pear and walnut with Fonseca Late Bottled Vintage Port

Wild boar stew and plums with Kopke LBV

Wild boar stew with dried prunes; the protein from the long braising time softens the tannin, and the dark fruit is present in both pan and glass.

To the bottle Kopke LBV To the recommendation Wild boar stew and prunes with Kopke LBV

Venison steak and parsnip purée with Cockburn’s Vintage Port 2007

Venison steak with parsnip purée; the meat protein softens the tannin and the sweetness of the parsnip runs along with the fruit of the vintage.

Go to the bottle Cockburn’s Vintage Port 2007 To the recommendation Venison steak and parsnip purée with Cockburn’s Vintage Port 2007

Manchego and quince paste with Kopke 10 Years Old Tawny Port

Manchego with quince paste; the residual sugar softens the salt of the sheep's cheese and the nutty maturation of the tawny matches the quince.

To the bottle Kopke 10 Years Old Tawny Port To the recommendation Manchego and quince paste with Kopke 10 Years Old Tawny Port

Crème brûlée with Graham’s 20 Years Old Tawny Port

Crème brûlée; the caramel and vanilla are in both plate and glass, and the residual sugar tempers the bitterness of the burnt layer.

To the bottle Graham’s 20 Years Old Tawny Port To the recommendation Crème brûlée with Graham’s 20 Years Old Tawny Port

Almond cake with Ramos Pinto Quinta Da Ervamoira 10 Years Old

Almond tart with citrus zest; the almond, orange and vanilla are in both plate and glass, and the acidity cuts through the almond fat.

To the bottle Ramos Pinto Quinta Da Ervamoira 10 Years Old To the recommendation Almond tart with Ramos Pinto Quinta Da Ervamoira 10 Years Old

Pastéis de nata with Kopke Colheita Port 2003

Portuguese custard tarts; the caramelised top and the cinnamon connect with the dried fruit and spices of the colheita.

To the bottle Kopke Colheita Port 2003 To the recommendation Pastéis de nata with Kopke Colheita Port 2003

Poached peaches with Cálem Port Lágrima

White peaches in vanilla syrup; at 152 grams of residual sugar the Lágrima is sweeter than the plate, and the fruit acidity gives the glass freshness.

To the bottle Cálem Port Lágrima To the recommendation Poached peaches with Cálem Port Lágrima

Oven-baked goat's cheese with Ferreira Dona Antonia Reserva Tawny

Oven-baked goat's cheese with honey, thyme and walnuts; the residual sugar softens the acidity and salt of the cheese and the honey follows the apricot note.

To the bottle Ferreira Dona Antonia Reserva Tawny Go to the recommendation Baked goat's cheese with Ferreira Dona Antonia Reserva Tawny

Blackberry and apple crumble with Niepoort Ruby Port

Crumble of blackberries and apple; the residual sugar catches the apple acidity and the dark fruit of the ruby goes along with the blackberries.

To the bottle Niepoort Ruby Port To the recommendation Blackberry and apple crumble with Niepoort Ruby Port

Prawns in garlic oil with Delaforce White Port

Prawns in garlic oil; the chill and the residual sugar of the white port take the oil off the tongue and smooth out the salt.

To the bottle Delaforce White Port To the recommendation Prawns in garlic oil with Delaforce White Port

Grilled sardines and roasted peppers with Ferreira Branco Seco

Grilled sardines with roasted pepper; the dry, cold port keeps the salt in check and cleans up the oil of the fatty fish.

To the bottle Ferreira Branco Seco To the recommendation Grilled sardines and roasted peppers with Ferreira Branco Seco

Fried calamari with Fonseca White Port

Fried squid with lime; the cold and the residual sugar of the white port take away the frying fat and soften the salt.

To the bottle Fonseca White Port To the recommendation Fried calamari with Fonseca White Port

Smoked salmon on rye bread with Graham’s Port White

Smoked salmon on rye bread with beetroot and capers; the residual sugar dampens salt and acid, the cold keeps the plate fresh.

To the bottle Graham’s Port White To the recommendation Smoked salmon on rye bread with Graham’s Port White

Padrón peppers with Kopke Dry White Aperitivo

Padrón peppers with sea salt flakes; the dry, cold port keeps the salt in check and catches the occasional hot pepper.

To the bottle Kopke Dry White Aperitivo To the recommendation Padrón peppers with Kopke Dry White Aperitivo

Roasted almonds and rosemary with Sandeman Tawny Port

Roasted almonds with rosemary and salt; the nutty maturation of the tawny runs alongside and the residual sugar softens the salt.

To the bottle Sandeman Tawny Port To the recommendation Roasted almonds and rosemary with Sandeman Tawny Port

Lamb chops and rosemary with Cálem Porto Special Reserve

Lamb chops with rosemary, potato and cherry tomato; the lamb fat catches the wine and the seven years in cask run along with the rosemary.

To the bottle Cálem Porto Special Reserve To the recommendation Lamb chops and rosemary with Cálem Porto Special Reserve

Braised beef cheeks with F. Martins Special Reserve

Oven-braised beef cheeks in red wine; the connective tissue turns to gelatine and softens the tannin, the dark fruit is in pan and glass.

To the bottle F. Martins Special Reserve To the recommendation Braised beef cheeks with F. Martins Special Reserve

Pheasant and savoy cabbage with Ferreira LBV

Pheasant fillet in smoked bacon with savoy cabbage in cream; the bacon fat and the cream absorb the tannin of the LBV.

To the bottle Ferreira LBV Go to the recommendation Pheasant and savoy cabbage with Ferreira LBV

Hare stew in red wine with Niepoort Late Bottled Vintage

Hare stew in red wine with thyme and cloves; the long stewing time yields gelatine that softens the tannin of the LBV.

To the bottle Niepoort Late Bottled Vintage To the recommendation Hare stew in red wine with Niepoort Late Bottled Vintage

Oven-roasted venison leg with Cockburn’s 2002 Vintage

Roe deer leg from the oven on onion and carrot; the meat protein softens the tannin and the sweetness of the carrot goes along with the fruit of the vintage.

To the bottle Cockburn’s 2002 Vintage To the recommendation Oven-roasted roe deer leg with Cockburn’s 2002 Vintage

Seven-hour lamb shoulder with Osborne Vintage Port 1985

Seven-hour lamb shoulder with silverskin onions and young garlic; the melted connective tissue softens the tannin of an aged vintage.

Go to the bottle Osborne Vintage Port 1985 To the recommendation Seven-hour lamb shoulder with Osborne Vintage Port 1985

Partridge and grapes with Quinta Nova Vintage 2002

Partridge with white grapes and flaked almonds; the meat protein catches the tannin and the grapes go along with the fruit in the glass.

Go to the bottle Quinta Nova Vintage 2002 To the recommendation Partridge and grapes with Quinta Nova Vintage 2002

Roquefort and fig jam with Cálem Port LBV

Roquefort with homemade fig jam; the residual sugar softens the salt of the blue cheese and the cheese fat absorbs the tannin.

To the bottle Cálem Port LBV To the recommendation Roquefort and fig jam with Cálem Port LBV

Fourme d’Ambert and walnut bread with Fonseca Crusted Port 2015

Fourme d’Ambert with homemade walnut bread; the cheese fat absorbs the tannin and the walnut goes along with the wood ageing.

To the bottle Fonseca Crusted Port 2015 To the recommendation Fourme d’Ambert and walnut bread with Fonseca Crusted Port 2015

Aged Gouda and apricot chutney with Delaforce Tawny Port

Mature Gouda with apricot chutney; the residual sugar softens the saltiness of the cheese and the dried fruit of the tawny goes along with the apricot.

To the bottle Delaforce Tawny Port Go to the recommendation Mature Gouda and apricot chutney with Delaforce Tawny Port

Comté and caramelised pecans with Offley Port Rich Tawny

Comté with caramelised pecans; the nutty ageing of the tawny goes along and the residual sugar tempers the salt of the cheese.

To the bottle Offley Port Rich Tawny To the recommendation Comté and caramelised pecans with Offley Port Rich Tawny

Parmesan crisps with Ferreira Dona Antonia 10 Years Old Tawny Porto

Parmigiano Reggiano crisps; the residual sugar tempers the salt and the ten-year ageing matches the savoury depth of the cheese.

To the bottle Ferreira Dona Antonia 10 Years Old Tawny Porto To the recommendation Parmesan crisps with Ferreira Dona Antonia 10 Years Old Tawny Porto

Mature cheese croquettes with Niepoort 10 Years Old Tawny Port

Cheese croquettes made with mature Dutch cheese; the residual sugar softens the salt and the cooler tawny cuts through the frying fat.

To the bottle Niepoort 10 Years Old Tawny Port Go to the recommendation Mature cheese croquettes with Niepoort 10 Years Old Tawny Port

Strawberries and black pepper with Cálem Porto Fine Ruby

Strawberries with black pepper and balsamic; the red fruit is on the plate and in the glass, and the pepper picks up the spicy side of the ruby.

To the bottle Cálem Porto Fine Ruby To the recommendation Strawberries and black pepper with Cálem Porto Fine Ruby

Cherry clafoutis with Fonseca Ruby Port

Clafoutis of fresh cherries; the dark stone fruit is on the plate and in the glass and the egg batter catches the tannin.

To the bottle Fonseca Ruby Port To the recommendation Cherry clafoutis with Fonseca Ruby Port

Pavlova and red fruit with Ramos Pinto Porto Ruby

Pavlova with whipped cream and red fruit; the cream fat catches the tannin and the red fruit is in both plate and glass.

To the bottle Ramos Pinto Porto Ruby To the recommendation Pavlova and red fruit with Ramos Pinto Porto Ruby

Grilled pineapple and mint with Ramos Pinto Port Lágrima

Grilled pineapple with honey, cinnamon and lime-mint syrup; the very sweet white port is sweeter than the plate and the honey note runs along with it.

To the bottle Ramos Pinto Port Lágrima Go to the recommendation Grilled pineapple and mint with Ramos Pinto Port Lágrima

Sticky toffee pudding with Kopke 20 Years Old

Date puddings with warm toffee sauce; the twenty years in cask bring vanilla and dried fruit that sit alongside the date and the caramel.

To the bottle Kopke 20 Years Old To the recommendation Sticky toffee pudding with Kopke 20 Years Old

Arroz doce with Kopke 40 Years Old

Portuguese rice pudding with cinnamon and lemon zest; the forty years in cask bring walnut, raisin and fig alongside the creamy rice.

To the bottle Kopke 40 Years Old To the recommendation Arroz doce with Kopke 40 Years Old

Pear tarte tatin with Ramos Pinto Quinta do Bom Retiro 20 Years Old

Pear tarte tatin in caramel; the twenty years in cask bring nut and dried fruit alongside the caramel from the plate.

To the bottle Ramos Pinto Quinta do Bom Retiro 20 Years Old To the recommendation Pear tarte tatin with Ramos Pinto Quinta do Bom Retiro 20 Years Old

Walnut tart and honey with Graham’s Single Harvest Tawny Port 1997

Walnut tart with honey and muscovado sugar; the walnut and the honey meet the nutty and woody notes of a 1997 colheita.

To the bottle Graham’s Single Harvest Tawny Port 1997 To the recommendation Walnut tart and honey with Graham’s Single Harvest Tawny Port 1997

Bolo de laranja with Krohn Porto Colheita 1982

Portuguese orange cake; the citrus fruit acid cuts through the cake and the colheita brings dried fruit and spice.

To the bottle Krohn Porto Colheita 1982 To the recommendation Bolo de laranja with Krohn Porto Colheita 1982

Roasted figs and cinnamon with Vista Alegre Colheita Port 1985

Baked figs with honey and cinnamon; the fig and the spice sit next to the dried fruit of a colheita from 1985.

To the bottle Vista Alegre Colheita Port 1985 To the recommendation Baked figs and cinnamon with Vista Alegre Colheita Port 1985

Apple pie and cinnamon with Graham’s 10 Years Old Tawny Port

Apple pie with cinnamon; the house itself serves this ten-year-old tawny with apple pie with cinnamon, and the apple's acidity keeps the glass fresh.

To the bottle Graham’s 10 Years Old Tawny Port To the recommendation Apple pie and cinnamon with Graham’s 10 Years Old Tawny Port

Per bottle

A recommendation of its own for every bottle of port

On the page of every bottle of port in the shop there is a recommendation of its own: something with the meal or the drinks, a cheese and something for afterwards, with the shopping list and the preparation.

All bottles of port with a recommendation

What port goes with

How to serve it

What it goes with