A glass of port can be a delightful drink to ward off the chill of winter. The fortified wine also works well in cocktails and pairs perfectly with many different foods.
You don’t necessarily need a heavy winter meal to pair with port. Wine expert and certified sommelier Sarah Tracey recently partnered with Sandeman Port Wine to curate a pairing guide that combines various flavors and textures that would work for a dinner party or summer barbecue.
Tracey’s menu starts with Plum and Burrata Salad with Port Vinaigrette, followed by Spicy and Sweet Grilled Steak Lettuce Wraps and then Dark Chocolate Raspberry S’mores for dessert. Here are the recipes, which serve four to six people, and her suggested port pairings.
Ingredients
- 4 balls Fresh Burrata cheese
- 8-10 Plums sliced
- 1 large bunch Fresh basil
- 2 tbsps. White wine vinegar
- 2 tbsps. Sandeman Founder’s Reserve Port
- 1 tbsps. Honey
- ⅓ cup Olive oil
- 1 shallot finely chopped
- Salt and pepper to taste
Instructions
- On a large platter, layer sliced plums and burrata (gently break apart the burrata balls into smaller pieces if desired). Make the dressing: combine shallot, vinegar, port, and honey. Drizzle in olive oil while whisking to emulsify. Season with salt and pepper
- Spoon the dressing over the salad.
- Dot the platter with basil leaves and finish with freshly cracked black pepper and flaky salt.
Notes
Pair with a Sandeman Sparkler cocktail (combine 2 oz. of Sandeman Porto Founder’s Reserve with 2 ¾ oz. of Champagne or sparkling wine in a flute glass)
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Ingredients
- 1 ½ lb. Flank steak
- ¼ c. Soy sauce
- ¼ c. Worcestershire sauce
- 3 tbsps. Honey
- 2 tbsps. Sesame oil
- 3 tbsps. Hoisin sauce
- 2 tbsps. Rice wine vinegar
- 2 tbsps. Soy sauce
- 1 tbsps. Sesame oil
- 1 tsp. Sriracha
- 1 head Butter lettuce
- 3-4 Red chiles chopped
- 6 Radishes thinly sliced
- 1 bunch Scallions sliced
- 1 Cucumber thinly sliced
- Fresh herbs cilantro, mint, basil
Instructions
- Combine soy sauce, Worcestershire sauce, honey, and sesame oil in a shallow dish.
- Add steak to marinade, cover and let sit 1 hour, turning halfway through.
- Combine all sauce ingredients and whisk together in a small bowl.
- Prepare the lettuce wrap elements: gently pull apart the butter lettuce head into individual leaves and place on a platter. Arrange sliced cucumber, radishes, herbs, scallions and chiles on a serving plate.
- Grill the steak, 5-6 minutes per side, until desired temperature.
- Pull off the grill and let rest for 5 minutes, then slice into ¼-inch thick slices.
- To serve, present the platter of steak, the lettuce wraps, sauce, and vegetables/herbs. Pass the platter family-style and let everyone build their own.
Notes
Pair with chilled Sandeman Founder’s Reserve port on the rocks, with an orange twist.
Tried this recipe?Let us know how it was!
Ingredients
- Dark chocolate bars 1 per person
- 1 bag Marshmallows
- 1 package Graham crackers
- 1 pint Red raspberries
- 1 tbsp. Sandeman Founder’s Port
Instructions
- In a medium bowl, lightly smash the raspberries with the back of a fork.
- Add the port, and mix to combine.
- Arrange the graham crackers, marshmallows, and chocolate bars on a serving platter.
- Toast marshmallows over an open flame.
- Assemble each S’more by topping a graham cracker half with a square of dark chocolate and a spoonful of the smashed raspberries.
- Layer on the toasted marshmallow and top with remaining graham cracker.
Notes
Pair with Sandeman Founder’s Reserve port.
Tried this recipe?Let us know how it was!
