Portes of Britt

Port is a challenging wine to pair with food because of its high sugar and alcohol content. Consequently, it is often enjoyed in small sipping quantities alongside strong cheeses, dark chocolate, dried figs, nuts, or caramel-based desserts. The idea for this Port dinner originated when a few friends—frequent guests at my pairing dinners and Port aficionados—and I decided that they would pull high-end bottles from their cellars if I designed a menu to match. I saw this as an opportunity to push the boundaries of how Port is typically enjoyed. It became a strategic challenge: architecting a full menu where every course, from starter to dessert, pairs with a different style of Port without overwhelming the palate or repeating the same flavor profiles.

So, with this in mind we will have the first ever Port Dinner pairing. Come join us as I take on the challenge.

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Host or Publisher Britt Davis