A LBV Port, like a Vintage, develops similar notes of black and red fruits. Although less complex, it is generally full-bodied, fruity and pairs well with chocolate, fruit desserts, and certain types of cheeses. Its rounder tannins offer a good match to local spicy food such as North or South Indian dishes.

"In 2005 I experienced a glass of LBV Port served with blue cheese topped on toasted cherry gingerbread at Alain Senderens restaurant in Paris. A real highlight."

Paring Ideas

- Spicy or peppery food
- Game, pheasant, duck meat
- Duck Foie Gras
- Chocolate (dark / bitter) and fruit desserts
- Cheese: Stilton, Roquefort, Portuguese Serra, matured Brie, Gorgonzola