By tradition, one shouldn't light up a cigar after the first glass of Vintage has been served and tasted. The host fills his guest's glass to his right, then his own and passes the decanter to his left.

Generally, a Vintage is served at the end of the meal and may be paired with blue cheese such as stilton or other strong matured cheeses, chocolate or fruit desserts. But there exist much more pairing possibilities when it comes to Vintage Ports.
Young vintage Ports go very well with medium-spicy food, stews or chocolate desserts, whereas more mature Vintage Ports are a great match with game for instance.

 Paring ideas

- Alone at the end of a meal among good friends with or without a cigar
- Blue cheese, especially Stilton or Fourme d'Ambert
- Strong mature cheeses
- Duck Foie Gras, seared duck breast filet
- Game, pepper Steak
- Chocolate, especially dark/ bitter chocolate
- Fruit desserts