In news: snipped-for-privacy@corp.supernews.com, subject "Can not wait much longer for the warmer weather" I wrote
That was Thursday 18:50. Hour later in nearby town I faced eight blind sample glasses of Port (with more to come) at a Port tasting. I was still hungry. Now tasting is usually done hungry, though I have small experience of Port, and it seems like imposing stuff on an empty stomach. (When I mentioned this, another taster, d'opinion diabolique, fetched and presented, with ceremony, a small plate with half a walnut.)
Later we had good Port foods (celery, Stilton, nuts, etc.) and, from a scholar whose field entails Port history, interesting background about who used it and how in Imperial Britain. But not being at Oxford in Hanoverian days (and used to drinking Port daily -- daily!) I have it occasionally, I know a couple uses in cooking (especially in sauces -- meat-stock reductions with Ruby Port and caramelized onions, or even Stilton, were fashionable some years ago), I know basic definitions which are easy enough to look up if I didn't, I store a few bottles en cas d'occasion, but I welcome any ideas of where Port fits in well, especially with food. (Also just now posting this, I see I am not alone asking about Port.)