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Food Match
A good marriage of food and wine ideally provides more pleasure than enjoying either one separately. As each of us have different sensitivities to various flavours and preferences, the definition of 'perfect pairing' varies, and this makes up the fun part of food and wine pairing.
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Barros Colheita Port 1996
The 1996 Colheita Tawny Port adds a layer of classic, "old Tawny" concentration of flavor to the finish, making it far more complex than Sogevinus' fresher 2000 Cálem, also reviewed. The finish is laced with notes of Brandy and just a hint or two of molasses. Of the youngsters, this is the more intriguing because of its complexity, although the Cálem is the sexier. This understated 1996 is also a bit firmer in the mid-palate and lingers longer, showing notable grip on the finish. RP
$688
Barros Colheita Port 1974
Mature, with golden raisin, white ginger, peach and green tea flavors that are seamlessly entwined, backed by a light salted caramel note on the rounded, open finish. WS
$1,250
Recommendation
Pichon Longueville Baron Pauillac 2eme Cru 2009