Tawny port – on the up, any time, any where, any place?

Yesterday’s post (here) focused on a tawny blending masterclass (pictured) with Taylor’s, the market leaders for aged tawnies.  Apparently aged tawny sales are on the up – here are some approximate figures I’ve just received just to lift that off the page:

• Taylor’s 20 Year Old – 14,000 x 9L cases (2008) vs 7,500 x 9L cases (1999)
• Fonseca 20 Year Old – 3,000 x 9L cases (2008) vs 2,500 x 9L (1999)

That’s quite an increase, but then it’s a flexible style.  If you’re wondering what you’ve been missing, here are my tried and tested ideas on when to enjoy it:

• Portuguese style as an aperitif – keep a bottle in the fridge and serve lightly chilled – great with roasted almonds.
• With dessert – lighter chocolate puds or brownies, especially chocolate/orange dishes, nutty puds (e.g. pecan tart) and cremes brulee or caramel.
• With cheese – good with blue cheeses, ab fab with Serra da Estrela, one of my favourite Portuguese cheeses made from sheep’s milk which, when mature is soft with a sweet, slightly burnt toffee character on the finish.
• Instead of dessert or cheese – my slacker’s choice, especially since there’s no need to cellar it (once released, it’s ready to go) or decant it (any crust will have been thrown in the barrel)!

Once opened, a bottle will last for 3-4 weeks, especially if it’s kept in the fridge.