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Jul 19, 2022

Farah’s Guide to Enjoying Port Part 2: Serving and Storing

Today's deep dive into Port covers some of the most frequent questions we get about serving and storing Port wine; from glassware to temperature to the question ...  "How long can I store opened Port wine?" and  "Should I store it in the fridge?"!

Jul 11, 2022

Farah’s Guide to Enjoying Port Part 1: Port Styles

This two-part blog series will give you some tips and tricks to savor and share Port, in all its White, Rosé, Ruby, Tawny, Late Bottled Vintage (LBV) and Vintage expressions, like a pro. We will start with a recap of Port styles and what’s most important to consider for each before, during and after popping your next bottle.

Feb 3, 2022

Port Rosé 101 & our Port Rosé Tonic Recipe

300+ years of production, modern winemaking technology, and adventurous winemakers have given us a fresh new version of this traditional, fortified wine. Enter Port Rosé , the newest Port on the block!

Nov 4, 2021

Thanksgiving Wine PAIRING & Recipe GUIDE, Portuguese style!

 As the season for festive smorgasbords, lengthy meals, and free-flowing libations approaches, we’d like to inspire you with countless ways to pair one of our great Portuguese partners’ food-friendly Ports, Douro DOC wines and olive oil with your Thanksgiving spread.

Sep 22, 2021

An Overview of the Douro Valley: Wines, Ports, Vines and Land

In a sea of Portugal’s granite cobblestone streets,  Portugal's Douro Valley is an island of schist. Learn about the unique topography, soils, grapes and wine styles that make this UNESCO World Heritage region so unique. 

May 21, 2021

Check Out Our Interview in Imbibe Magazine!

We were thrilled to be interviewed about the Douro Valley for the May/June edition of Imbibe Magazine! We discussed the growing popularity of still wines from the region, misconceptions about Port and the challenges global warming brings to grape growing grapes in this rugged terrain!

Feb 11, 2020

7 Easy Tips for Pairing Food and Wine

Since the 1980s, food engineers, molecular chefs, sommeliers, and trend-obsessed foodies have dove deep into exploring endless combinations of tastes, aromas and textures. This gastronomic revolution continues to change making wine and food pairing seem daunting. 
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