| Graham's Finest Cask Natural Tawny Port 10yrs|
"10 Years" indicates and average age v this Aged Tawny Port is a blend of older wines, which offer complexity and younger wines, which bring fresh fruit flavors and vibrancy. During their long maturing period in oak casks, Aged Tawnies undergo subtle color changes: the deep red hue which characterizes Port's youth gradually gives way to a paler reddish amber color. Graham's is known for its rich, elegant house style. This 10 Year has a full, nutty bouquet, the classic Graham's richness and a soft lingering finish.
Port is fortified wine from the Douro Valley, Portugal. The term "port" can only refer to these wines, much like French regions lay claim to certain titles. Being fortified, port is high in alcohol and is normally drunk from small glasses, in sips. Port should be served around 65 degrees, and the glass should only be half filled.
A sweet wine, Port is normally consumed after dinner. Served in a cordial glass, it is sipped, rather than drunk, from a wine glass. Sipping slows down the assimilation of alcohol into the bloodstream. What about serving food with Port after dinner? The richness of the wine is enhanced by serving nuts, dried fruit, and cheese. Chocolate is a double-barreled favorite, but notice that dark chocolate is a better match than sweet milk chocolate.
Port wine is a sweet fortified wine from Portugal. Although many port-style wines are made around the world, the strict usage of the terms Port or Porto refer only to wines produced in Portugal. Vintage Port wine is typically aged in a barrel for more than a year. After which, it is bottled and very often aged for ten or more additional years.
Peppered Ahi Tuna with Oyster Mushrooms and Port Wine Recipe
4 five-ounce portions sushi grade Ahi tuna
2 tablespoons crushed black peppercorns
1 tablespoon canola oil
1 pound oyster mushrooms, sliced
2 ounces leeks, sliced
2 teaspoons chopped garlic
2 teaspoons chopped shallots
2 cups Port wine
2 tablespoons sweet butter
2 large Russet potatoes, peeled
3 ounces sweet butter
4 to 6 ounces milk
Salt and pepper to taste
First, prepare mushrooms by heating clarified butter in a medium saute pan. Add leeks and saute until lightly translucent. Add mushrooms, shallots and garlic, and saute until tender. Deglaze the pan with Port wine and finish with two tablespoons butter. Season with salt and pepper to taste.
Now, prepare potatoes. Place potatoes in cold water to cover and bring to a boil. Cook until tender, strain and push through a ricer or food mill. Stir in hot milk and butter and season to taste with salt and pepper.
Finally, cook tuna and assemble the dish. To cook the fish, heat a non-stick pan over high heat. Add one tablespoon oil. Lightly coat tuna with crushed peppercorns. Sear Ahi tuna until rare (about one-and-a-half minutes on each side). Serve with mashed potatoes and top with Port wine/mushroom mixture.
Yield: 4 ervings
Recipe from: Bidwell Street Bistro, Folsom, California, USA.
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