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Position the racks to divide the oven into thirds and preheat the oven to 325 degrees. Butter 2 muffin tins, dust the interiors with flour and tap out the excess, or use a baking spray.
Bring the Fonseca BIN 27 Port and water to a boil, reduce the heat to low, add the cherries, and stir until the liquid evaporates. Turn the fruit into a bowl; cool.
Put the butter in a heatproof bowl over a saucepan of simmering water; top with 6 ounces of the chopped chocolate. Heat, stirring, until melted — you’ll have a thick, shiny mixture.
Remove the bowl from the saucepan and beat in the sugar (the mixture will turn grainy — don’t worry). One by one, beat in the cold eggs followed by the salt and pepper. Give the mix a few strong stirs, then gently stir in the flour. Add the cherries (and any liquid in the bowl) and the remaining chopped chocolate. Divide the batter evenly among the muffin tins.
Bake the Fonseca BIN 27 Broundies for about 20 minutes, or until the tops are uniformly dull; a toothpick inserted into the centers will come out clean. Cool the Broundies to room temperature in the tins and then unmold them.
Well wrapped, the Fonseca BIN 27 Broundies will keep for 4 days at room temperature and for 2 months in the freezer.
Fonseca Bin 27 Reserve Port
Port is one of those wines where people seem loath to admit they like sweet wines. But Port is not merely sweet wine: this is where the misunderstanding come into play. True Port is about the right grapes aged specifically for the right amount of time to produce a sensuous experience. Though Fonseca was founded as a Port House in 1815 – still family managed throughout its long history and is dedicated entirely to the production of Port - their Bin 27 was first released in 1972 with the goal of being an affordable alternative to declared vintage Port. Comprised of a variety of grapes including Touriga Nacional, Touriga Franca, Tinta Barroca, Tinta Roriz, Tinto Cão, Tinta Amarela, and aged four years, the wine offers up candied cherry, raspberry, blueberry and spiced plum with a surprising amount of acidity and tannic structure to make this very enjoyable. Ultimately, Bin 27 is an affordable Port, one whose price belies the quality inside the bottle with quality to match.
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Easy: New York Collins
A New York sour is one of those lesser-known classics that should really get more play𠅊 simple shake of rye, lemon, and sugar, topped with a float of red wine. Some historical versions use ruby port, rather than a table wine we’re taking that concept and running with it, adding port into the drink itself and topping with soda for an even more refreshing cocktail.
Instructions:In a cocktail shaker with ice, combine an ounce and a half of rye, 3/4 ounce of fresh lemon juice, 3/4 ounce simple syrup, and 3/4 ounce ruby port. Shake until well-chilled, then strain into a tall glass with fresh ice. Top with an ounce of club soda, give a quick stir, and garnish with a lemon wheel.
About Fonseca Bin 27 Port
My first inclination with these cookies was to use my favorite Bonne Maman’s Cherry Preserves for the glaze but in the end went with the Raspberry Preserves sort of matching the raspberry notes of the port. I just love chocolate and raspberry together and the results were great. I think either jam would produce the same wonderful result so don’t be limited by just one! I took these cookies to a friends house last night for Halloween with a bottle of the Fonseca port and they were loved by all now that’s my kind of cookie!
The Cookie Recipe That Caught The Eye Of Jacques Torres And Dorie Greenspan
Port company Fonseca recently announced the winner of its first ever BIN 27 Port & Cookie Rumble contest, with Maureen Dudgeon of Kansas City taking home the grand prize for her “Portofignos” cookie creation. As part of the competition, cookie creators nationwide were invited to submit their favorite original cookie recipe that pairs best with Port. The recipes were judged by famed chocolatier Jacques Torres and award-winning cookbook author Dorie Greenspan.
Maureen’s recipe was selected from hundreds of entries. She received a trip to New York City for private cooking lessons with both Jacques and Dorie. We’ve included a recipe for Maureen’s winning Portofignos cookies – not-too-sweet, chocolate sablé filled with salty walnuts and Port-soaked figs.
4 ounces dried figs diced to 1/8 inch pieces
1/4 cup Fonseca BIN 27 Porto
4 ounces walnuts, chopped to 1/4 inch pieces
1/2 teaspoon sea salt
1 7/8 cups all-purpose flour
1/2 cup unsweetened, dry cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
3/8 cup white sugar
1 cup brown sugar
1 1/2 teaspoons vanilla extract
Tasting Fladgate Ports with CEO Adrian Bridge, 2012
With 320 years of history and 11 generations under its belt, the Fladgate Partnership is a family business like few you’re likely to deal with. As CEO of the company that makes Croft, Fonseca, and Taylor Fladgate Ports, Adrian Bridge oversees one of the most renowned wine brands in the world.
Bridge recently hosted myself and a few other wine writers to lunch at San Francisco’s Waterbar, where we spoke at length about the intricacies of Port production and the global Port market, while tasting through a handful of the several dozen bottlings Fladgate manages. (Expert tip: Vintage Port is at its best when consumed young… or after 20-plus years in the bottle. “Teenage” Vintage Port is often difficult.)
Some thoughts on those wines follow.
NV Croft Pink Port – Rose Port is a brand new category, developed personally by Bridge in 2005 and now recognized as a legitimate Port style by the group that oversees the wine. Made by allong White Port to sit on the skins for just 12 hours, what’s left is a moderately pink wine with lots of fresh, lush, strawberry flavors and bracing sweetness. Way too easy to sip Bridge says this is also an excellent cocktail mixer and even works wonders in a slushy machine. A- / $20
NV Fonseca Bin 27 Reserve Port – An old guard reserve port, it’s a bit edgy compared to some of the other similar competitors on the market, offering dark chocolate, currant, and a slug of wood character. B / $20
NV Taylor Fladgate Aged Tawny Port 20 Years Old – Lots of richness here, with that telltale oxidized character common to tawny. Stewed prunes and a big, Madeirized finish. Bridge spoke at length about the difficulties of making Tawny Ports – the company loses 1000 bottles a day due to evaporation – but how it’s often the best choice in restaurants who are afraid to crack open Vintage Port for fear it will go bad. Tawny is the fastest growing category in the U.S., incidentally. B+ / $50
2009 Croft Vintage Port – Finally we turned to my favorite category, Vintage Port, and Bridge let us compare the house’s three brands side by side. Craft’s house style is “focused fruit,” and this is easily the most young-tasting, tart, and simple port in the stable. Easily drinkable, but clearly the sweetest of the bunch. A- / $80
2009 Fonseca Vintage Port – Considered a “fleshier, more voluptuous” style, this Port offers more plum character atop a big, chewy body. Great balance, this is drinking well today and was my favorite wine of the tasting. A / $90
2009 Taylor Fladgate Vintage Port – “Elegance and poise” are the words for Taylor, and the earth and mineral notes in this Port created some challenges for drinking this wine port. If any wine is going to age, it’s this one, which is already showing a bit closed and tight. This opened up with some time in the glass, but I’d try it again in 5 years or so. B+ / $100
2009 Taylor Fladgate Vargellas Vinha Velha Vintage Port – Fladgate’s very limited release of single-vineyard Taylor, this is a significant departure, offering zippy tartness, some flowery notes, and lots of chocolate. The balance is already there, making this a worthy tipple… if you can afford it. A- / $250
Intriguingly, the 2009 Vintage scores compare very similarly with those from the last time I tried these wines (last summer) – but with another year of maturity they’re showing more of their strengths, particularly the Vargellas.
Port Wines That Work Well For the Holidays
A crash course on how to enjoy the rich, fortified wine, including some options for ”port-style” Texas wines.
A s the holiday season begins, it’s not uncommon to start seeing port pop up on menus. This rich, fortified wine, which is made in the Douro Valley of Portugal, is often underappreciated, particularly among those who are turned off by sweet wines. It originates from one of the world’s oldest demarcated winemaking regions and most winemakers make their variety using a blend that contains at least 60 percent of one of just a few major grape varietals.
The process by which port is made makes it sweeter (and with a higher alcohol content), which is why it’s often served either as an apéritif or a dessert wine. “It’s the perfect touch of sweetness at the end of a meal,” says Devon Broglie, a master sommelier and the associate global wine buyer for Whole Foods.
Port really has one of two tastes: either fruity, young, and intense, or nutty, old, and complex. Ruby ports deliver that fruity intensity, with spicy tones and a darker color. These ports are young fortified wines that have been aged in wood for about three years before their release. Because these wines are less about aging, they are more often a reflection of the terroir of a region.
By contrast, tawny ports are more of a reflection of the artistry of a winemaker combined with time. These wines are cask-aged for no less than seven years and develop more complex nutty, toffee, and dried fruit flavors as well as an amber hue due to aging in wood. A winemaker often blends aged tawny wines based on their development to create age indications, such as ten-, twenty-, thirty- and forty-year tawny wines.
“I like the fresh, juicy flavors of ruby port that remind me of plump, ripe berries,” Broglie said. “Whenever I’m pairing with a dessert, I complement dark fruit with a ruby. A tawny’s toasty, nutty caramel characteristics pairs well with chocolate and nutty desserts.”
It’s worth noting a few other benchmark styles of port that reflect quality. Vintage port is a bit different than what we refer to as “vintage” for regular table wines, which simply indicates a particular year grapes were harvested for a specified wine. Vintage port is a ruby port of a single year blended from several of a house’s best vineyards. This is only done when a port house declares an exceptional harvest for a particular year, which often doesn’t happen more than three times out of every decade. Vintage ports are bottled after roughly two years of aging, before the wine shed its tough tannins, making it necessary to bottle-age the wine for a significant amount of time—most vintage ports aren’t ready to drink until about twenty years after the vintage and can live many decades beyond that. These are the ports you often see meticulously decanted in fine restaurants because of the heavy amount of sediment thrown off during the aging process.
“The most amazing port I ever received was a bottle of Taylor Fladgate 1994,” Broglie said. “I drank it way too young, but it was a memorable experience that was truly about enjoying the wine for what it was and where it came from.”
The latest port vintage release is 2011, which is just now hitting shelves throughout the country. Check your local wine merchant for a list. You’ll likely pay at least $100 for a bottle, and you’ll need to lay them down for at least fifteen years before they’re just right, but the reward is well worth the wait.
Another notable term is “late bottle vintage,” or LBV. This type of port is from a specific vintage, but usually not from the best year. The wine ages four to six years in wood before bottling and is then ready to drink, unlike vintage port. LBVs are typically full-bodied, but not as hefty as vintage port.
While ports are some of the most celebrated wines of Portugal, it’s worth nothing that port “style” wines are made all over the world from South Africa to Australia, and even in Texas, where a few producers making some quality port style wines. (European Union Protected Designation of Origin guidelines dictate that only products from Portugal’s Duoro Valley may be labeled as port. Wines made elsewhere in similar styles must use terms such as “port-style.”)
In Mason, Sandstone Cellars winemaker Don Pullum has made a port-style wine called “XIII” using the traditional Portuguese Touriga Nacional varietal as the backbone for his blend. Similarly, Pedernales Cellars in Stonewall has devoted their port program to Portuguese varietals. Near Spicewood, Angela Moench of Stonehouse Vineyards uses American native grape, Norton for her port-style “Scheming Beagle”—a decadent pairing with a strong blue cheese. Messina Hoff offers a premium labeled Paulo Port which serves as a beautiful entry point for ruby style port.
The best way to determine your taste for port is to try a few when you’re out to dinner with friends. Order a glass of both ruby and tawny ports and taste them side by side. Ask your sommelier for suggestions on ports that best represent the flavor profiles.
“For ruby, Graham’s Six Grapes is a good value that’s easy to find and accessible,” Broglie said. “I like Taylor Fladgate ten-year as an introduction to tawny. It’s also easy to find, inexpensive and true to form. I’ve also tasted Texas port-style wines in the past from Haak Vineyards and Winery and Messina Hof that have been really nice.”
How To Pair Port With Dinner, From Appetizers To Dessert
Port is a classic accompaniment to a cheese board, but consider the versatile Portuguese wines for . [+] other pairings.
Just in time for Valentine’s Day, The Fladgate Partnership has released three exceptional 2018 Vintage Ports to fire up romance at-home: Taylor Fladgate Classic Vintage 2018, Fonseca Guimaraens Vintage 2018 and Croft Port Quinta da Roêda Vintage 2018. These amazing wines will be the perfect ending to your special dinner, whether sipped on their own or accompanying your desserts.
But, while it is true that Port is a natural paring when it comes to Valentine’s staples like chocolate, sumptuous desserts and cheese plates, these Portuguese fortified wines also make delightful companions to other less expected food items.
According to David Fonseca Guimaraens, technical director and head winemaker of The Fladgate Partnership, “Port is very versatile – maybe one of the most versatile wines - and can be paired with many kinds of food and consumed in different moments. But it should not be forced in pairings that do not fit,” he states.
David Fonseca Guimaraens, the partnership’s technical director and head winemaker, shares his . [+] favorite Port and food pairings.
He explains that, in some parts of the world, Port is known to be served all the way through the meal. “We think this a little extreme,” he adds, “and suggest that key moments are dedicated to really savor the flavor profiles that each of the Port wines can deliver.”
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White Port, for instance, is highly underrated. It plays well in cocktails, adding a salty minerality and a sweetness that does not overwhelm, but it’s best to keep them simple, sessionable, and at a low ABV to let the flavors of the Port shine through. It’s a great aperitif when served chilled, straight, or poured over ice in a tall glass topped with tonic and fresh mint. Extra dry white port mixed with tonic water is a very versatile drink and can accompany almost anything -the acidity and bitterness of tonic allows all the freedom for pairing.
Taylor Fladgate's Chip Dry White Port is a wonderful apertif, served chilled or topped with tonic.
Seafood dishes like caramelized scallops or fried sardines will be a lovely pairing, and accompanied by salted almonds, olives or hand cut potato chips, it is the perfect summer drink. Do not pair with oysters, says Guimaraens, as the very specific and intense flavors would clash and ruin both the oyster and the wine flavors. Instead, he recommends trying chilled white Port with foie gras.
“The hints of honey and balanced acidity in the wine complement the rich paté beautifully,” he says. “White Ports are also rather excellent when drizzled into a warm soup, adding some wonderful depth on a cold winter’s day. And why not try it as part of a dessert? Serve two scoops of lemon or lime sorbet into a martini glass and pour a measure of Taylor’s Chip Dry or White Port over the sorbet. It is divine.”
Croft was the first, and currently the only, producer of Port rosé in the market. Croft Pink is softly macerated for 12 hours to extract delicate floral notes and a pale ruby color, with a pleasantly balanced sweetness. It also mixes nicely with tonic and in cocktails, but best keep them light. Clearly an aperitif for small snacks such as canapés. A surprisingly great pairing? Pizza bites.
Croft Pink, the first rosé Port in the market, makes beautiful cocktails and is delightful on its . [+] own, served chilled.
Full bodied and fruity Ports (Ruby and LBV) pair heavenly with strong cheeses, dark chocolate and chocolate desserts. Ruby or LBV are often used in their natural form in the culinary world to make reductions, which are wonderful when poured over a piece of venison or steak. In cocktails, the intense berry flavors play well with Bourbon to create variations on the Old Fashioned or Manhattan.
Rich and mellow Tawny Ports should be served slightly chilled and are surprisingly good as an aperitif. A 20-year-old Tawny has a wonderful acidity and pairs beautifully with foie gras and brioche at the beginning of a meal. Tawnies can also be good with savories like crispy Peking duck. “An older Tawny port need no accompaniment, except time to savor them and a good armchair,” says Guimaraens.
Rich and mellow Tawny Ports should be served slightly chilled, paired with desserts and even some . [+] savories.
Some of his coup the coeur pairings are Croft White Port and stilton paté Croft Pink with salted almonds, potato crisps and cured ham, and Taylor Fladgate 20-year-old with wild strawberries. “Not very easy to obtain, but if you happen across them be sure to buy them - it is a truly memorable experience and well worth the hunt.”
He also recommends that Fonseca Bin 27, with its characteristic rich fruity nose crammed with pure blackberry and cassis, is a match made in heaven with dark chocolate mousse. “But consider pairing with cassis or raspberry flavored macaroons and your life will never be the same again. And a Vintage Port, by itself, is just the perfect end to any meal.”
Aside from the recent 2018 Vintage Port releases, serious collectors and Port lovers should seek out the special release of Taylor Fladgate’s 1961 Single Harvest Vintage Port ($395 SRP, only 780 bottles available).
The Fladgate Partnership has released three exceptional 2018 Vintage Ports this month, just in time . [+] for Valentine’s Day.
“2018 was a year in which overall conditions weren’t just excellent, but exceptional, in the Douro superior,” says Adrian Bridge, CEO of The Fladgate Partnership, parent company of the three iconic Port houses. “Although a declaration normally only happens about three times a decade, the exceptional run of years has meant that Taylor Fladgate is able to make a third in a row. This is very unusual, but we only declare a Classic Vintage when the quality is there and that is dictated by the year, not by any other consideration.”
According to Guimaraens, the Douro Superior had a combination of abundant ground water and hot summer weather, which results in the production of great Vintage Port. “It has given us the excellent phenolic maturity typical of a hot ripening season, but the fine multi-layered fruit and fresh acidity we normally see in cooler years,” he says. “It is important to note that the 2018 wines have the highest color intensity of recent vintages, always a sign of good extraction and longevity.”
Why not bring something new to the table and surprise your Valentine with some sexy Ports, whether in cocktails, paired with your appetizers, as part of a recipe or as a lovely end to your meal. Who knows, it might spice things up a notch.
This creamy coffee and Port cocktail will be the perfect ending to any meal.
Port Coffee Cocktail
Add the Croft Reserve Tawny Port, cold brew coffee and Irish cream liqueur to a cocktail shaker with ice. Shake, then strain into a martini glass. Garnish with coffee beans.
If You Think Port Wine is for Grandpas, This Pretty New Rosé Port Will Change Your Mind
If you thought port wine was reserved for stuffy five-course meals or the IRL Ron Burgundy-esque type, you're not alone! It's true that for years, port has had a bit of a less-than-cool reputation as an inaccessible or antiquated spirit. But . port wine (and dessert wines in general) are making a comeback and gaining popularity among millennials, especially after some producers recently released their best vintage in years and even a hot pink rosé port.
Here's a quick boozy history lesson: Port is a fortified red wine produced exclusively in Portugal's Douro Valley. The origins of port go way back to the 18th century, when basically a bunch of thirsty English sailors needed to find a way to preserve their table wine during transport by fortifying it with. you guessed it. more alcohol! Since these Englishmen were working with wine producers based in Portugal's Duoro Valley at the time, this fortified red wine became a regionally recognized spirit we now call . port.
Tasting notes: Most port wine is sweet and red, often served with (or as) dessert, though white and tawny ports also exist. It's true that most Port is rich, syrupy, fruity, and deep-red, though some more nuanced varieties (especially aged tawny port) make for a yummy digestif or palate cleanser. Due to its juicy flavor, port also makes a really nice addition to cocktails (pretty port float anyone?) Plus, did we mention that port usually has about a 20% ABV?
Now that you're basically a port connoisseur, here are six bottles you should keep in your liquor cabinet to warm you up on a chilly night or sip after a big meal. You'll also definitely impress the in-laws if you whip out a bottle of this stuff.
Review: Fonseca Bin 27 Port
Like Graham’s Six Grapes and Sandeman’s Founders Reserve, Fonseca Bin 27 is a widely available and top-selling ruby Port wine with wide availability, produced by one of Portugal’s most notable producers. We last encountered Bin 27 in an informal review with Taylor Fladgate group CEO Adrian Bridge way back in 2012. A fresh, more refined look has clearly been in order.
Here’s the good news: Fonseca Bin 27 is still a solid everyday after-dinner sipper, a clean and sweet wine with notes of milk chocolate and plump raisins, some of the most iconic flavors of ruby Port. Hints of tea and cola give the wine a touch of nuance, as does a slight mint character on the finish.
The wine’s heavy sweetness is, of course, both unavoidable and intentional, though here it feels a bit more overpowering than it needs to be, and the experience lacks the nuance of vintage Port wines. Still, for well under $20 a bottle, it’s hard to complain too vigorously.
BIN 27 Broundies
- Calories 263
- Fat 9.6 g (14.8%)
- Saturated 5.6 g (28.1%)
- Carbs 41.7 g (13.9%)
- Fiber 0.9 g (3.5%)
- Sugars 34.4 g
- Protein 2.6 g (5.2%)
- Sodium 167.8 mg (7.0%)
Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Butter 2 muffin tins, dust the interiors with flour and tap out the excess, or use a baking spray.
Bring the BIN 27 Port and water to a boil, reduce the heat to low, add the cherries and stir until the liquid evaporates. Turn the fruit into a bowl cool.
Put the butter in a heatproof bowl over a saucepan of simmering water top with 6 ounces of the chopped chocolate. Heat, stirring, until melted - you’ll have a thick, shiny mixture.
Remove the bowl from the saucepan and beat in the sugar (the mixture will turn grainy – don’t worry). One by one, beat in the cold eggs followed by the salt and pepper. Give the mix a few strong stirs, then gently stir in the flour. Add the cherries (and any liquid in the bowl) and the remaining chopped chocolate. Divide the batter evenly among the muffin tins.
Bake the broundies for about 20 minutes, or until the tops are uniformly dull a toothpick inserted into the centers will come out clean. Cool the broundies to room temperature in the tins and then unmold them.
Storing: Well wrapped, the broundies will keep for 4 days at room temperature, and for 2 months in the freezer.
Fonseca BIN 27’s Cookie Rumble Prizes
As Dorie explained in the video, the Grand Prize winner of the Cookie Rumble will receive some great prizes, including:
- KitchenAid Pro Line Series 7-QT Bowl Lift Stand Mixer
- The KitchenAid Freestanding Induction Range
- Two tickets to the 2014 Food & Wine Classic in Aspen.
The People’s Choice winner will receive:
Entering the contest is easy –– on BIN 27’s Facebook page simply upload a photo of your cookie, the recipe, and say what inspired you in making the cookie. Easy-peasy, right? Time to start baking!