Buy Graham's 40 Years Old Tawny Port at ’t Bockje Bathmen

75 cl · 20% · Dessert

€ 235,00

Graham’s 40 Years Old Tawny Port
This bottle

Graham's 40 Years Old Tawny Port

Recommendation for this bottle

At the table with Graham's 40 Years Old Tawny Port

Dessertwijn · Portugal · touriga francesa, touriga nacional, tinta barroca & tinta roriz · 20%

Why this works together

Gekozen op de kleur (dessertwijn), het smaakprofiel uit onze webshop (vol & zoet), het alcoholpercentage (20%) en de tonen van karamel en zoet in de omschrijving. De wijn moet zoeter zijn dan het toetje, anders smaakt hij zuur. Naast zoute kaas werkt het tegenovergestelde.

Serve at 8 to 12 °C.

What is needed

For 4 people

Sticky toffee puddingWith dessertSticky toffee pudding

Ingredients

  • 200 grams pitted dates
  • 175 grams self-raising flour
  • 150 grams dark soft brown sugar
  • 2 eggs
  • 75 grams butter
  • 200 millilitres whipping cream for the sauce
  • 100 grams brown sugar for the sauce

Method

  1. Preheat the oven to 180 °C and grease an ovenproof dish with butter.
  2. Chop the dates, pour boiling water over them, leave to soak for 10 minutes and mash them.
  3. Beat the butter with the brown sugar until creamy, beat in the eggs and fold in the self-raising flour and the dates.
  4. Pour the batter into the dish and bake for 30 to 35 minutes until a skewer comes out clean.
  5. For the sauce, heat the cream with the brown sugar and simmer gently for 5 minutes, stirring, until it thickens.
  6. Serve the pudding warm with the sauce poured over.
StiltonWith the cheeseStilton

Ingredients

  • 160 grams Stilton

Method

  1. Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
  2. Only cut or break the cheese just before serving.
Goose liver pâté with briocheStarterGoose liver pâté with brioche

Ingredients

  • 120 grams of goose liver pâté
  • 1 brioche
  • 2 tablespoons of fig jam

Method

  1. Keep the pâté cold until just before serving and slice it with a knife dipped in hot water.
  2. Slice the brioche and toast the slices until lightly golden.
  3. Serve the pâté on the warm brioche with a small spoonful of fig jam.

To serve one glass per person

  • 1 bottle of Graham's 40 Years Old Tawny Port

The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.

All recommendationsA recommendation with every wine

Foto’s: Sticky toffee pudding: thefoodplace.co.uk, CC BY 2.0 · Stilton: Innocenceisdeath, CC BY-SA 3.0 · Ganzenleverpaté met brioche: snowpea&bokchoi, CC BY 2.0

Same flavour profile

Similar wines

Chosen on taste: the notes from the description of each bottle, supplemented with type, flavour profile, origin and price from our own data. Wine from the same house is left out.

Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18.