or set your country: United StatesArgentinaAustraliaAustriaBelgiumCanadaDenmarkEl SalvadorEstoniaFranceGermanyGreat BritainHong KongHungaryIrelandItalyJapanMalaysiaMaltaNetherlandsNew ZealandNorwayPolandPortugalPuerto RicoRussiaSingaporeSpainSwitzerlandUnited Kingdom Quinta de Santa Eufêmia Vin de Pays Des Côtes du CéressouIn the Key Retailers section you can find where to buy Port wines or the contact details of our local importer who can advise where they can be purchased. Port: the Other White Drink Port fans barely recognize it as a drink. But if you allow white Port to stand on its own as a simple, enjoyable summer apéritif instead of measuring it against its complex, nuanced red cousin, you might be pleasantly surprised. Made in Portugal from indigenous white grapes, white Port is a fortified wine around 18 to 20 percent alcohol. Sweet, or lagriama, whites are fermented in tanks and sometimes wood, and flavors range from honey nectar to caramel and hazelnut.

Dry white Ports are fermented longer in tanks and usually wood, and have a hint of sweetness and a nutty finish. Versions of white Port are made with different grapes in California, Australia and elsewhere, though as with red Port, authentic white Port is only made in the Douro Valley in Portugal.To drink: Drink white Port chilled straight up in a white wine glass, or pour equal parts white Port and tonic or soda water in a cocktail glass and garnish with lime. Sweet white Port is ideal for sangria—macerate the fruit in white Port before mixing with a bottle of white wine, or substitute white Port for the wine altogether. Unopened white Port will keep a few years, or opened and refrigerated up to a month.Accompaniments: Serve dry white Port with almonds, hard cheese, stone fruits, pâté or sushi, and sweet white Port with a light dessert such as sponge cake or a meringue shell filled with fresh fruit.Cook: Add dry white Port to potato or seafood chowder or in place of white wine in any recipe to add depth and a nutty flavor.

Use sweet white Port in desserts and sauces.Try: Ramos Pinto, Niepoort and Sandeman make good dry versions for drinking; Churchill’s dry is aged longer and is darker, nuttier and a good addition to soup. Prager’s Aria, a Californian  off-dry, nutty sweet white, complements an assortment of appetizers, and Sobon Estate’s Rezerve, a light, fragrant, sweet California white Port, is excellent in sangria or as an after-dinner drink.best wine cake Prager Winery & Port Works in the Napa Valley's St. Helena, has been the perfect prescription for Port lovers since 1979. best bottle of wine for 50Family owned and operated winery in the heart of the Napa Valley, Prager Winery & Port Works currently offers Vintage Port, Tawny Port, White Port, as well as Petite Sirah and Late Harvest Riesling table wines.best wine from 2007

Vintage Port    Tawny Port    Napa Valley Port     Wine TastingPlease visit our online and go shopping at the number one imported food delivery service in the USA. Known as the "King of English Cheeses", Stilton is a creamy pungent English cheese that is made in two varieties: the famous blue-veined Blue Stilton and the less common White Stilton. Blue Stilton was first sold at a coach stop in the village of the same name in the early 1700s in Cambridgeshire, England (nearly 80 miles north of London) while it was most likely produced in nearby Leicestershire, Nottinghamshire or Derbyshire. wine and food tourismStage coach routes from London to Northern England passed through Stilton which allowed the cheese to gain popularity quickly. wine tours new york cityThe village of Stilton became famous for Blue Stilton cheese which was once referred to as "English Parmesan". big red wine song

During this time, Stilton was a hard cream cheese that had a reputation for quality, perhaps due to the use of whole milk to which cream was added. By 1936, the Stilton Cheesemaker's Association was formed in order to protect the quality and origin of Stilton cheese. In 1966 Stilton became the first British cheese to receive the certification trademark which offered name protection for Stilton. Stilton must be produced in one of the three counties of Derbyshire, Leicestershire and Nottinghamshire in order to be sold under the Stilton name. Interestingly, the village of Stilton is not permitted to produce the cheese, as Stilton is not located in Derbyshire, Leicestershire or Nottinghamshire county but rather Huntingdonshire. At the time that the Protected Designation of Origin label was applied for in 1996, there was no evidence that the modern recipe for Blue Stilton was ever made in the village of Stilton. To be called "Blue Stilton" the cheese must be made from local pasteurized milk in Derbyshire, Leicestershire or Nottinghamshire counties.

Currently only six dairies are licensed to produce Stilton Cheese. Blue Stilton must be unpressed, allowed to form its own crust, and produced in the traditional cylindrical shape, with blue veins extending from the center and "have a taste profile typical of Stilton". Blue Stilton is aged for a minimum of nine weeks which creates a semi-soft creamy cheese that gets crumblier as it ages. Blue Stilton gets its distinct blue veins from "penicillium roqueforti" (blue mold spores) created by introducing air into the core of the cheese with stainless steel needles. Blue Stilton provides a milder flavor than both Gorgonzola and Roquefort, and is ideal in soups, salads and dips, dressings and sauces. Sweet wines pair particularly well with Stilton such as Port or a sweet sherry. Blue Stilton is paired with Double Gloucester to make the visually stunning Hunstman cheese. This two British cheeses are layered together to create the ideal flavor combination, perfect in soups or chili or when eaten as a dessert cheese.

Blue Stilton, in wheel or crock format, is a very popular Christmas Gift in the UK and the US. Without the Penicillium roqueforti mold, White Stilton has a mild and faintly sour flavor as opposed to Blue Stilton's strong pungent flavor. While Blue Stilton is typically aged at least nine weeks, White Stilton is matured for only four weeks prior to being sold. White Stilton is a crumbly cheese, that is creamy and tangy, and yet unfinished by itself. White Stilton is the ideal dessert cheese, whose crumbly base is suitable for the addition of such fruits such as ginger, apricots, blueberries, lemon or cranberries. White Stilton has also been granted Protected Designation of Origin (PDO) status in the European Union and it must be made in the English counties of Nottinghamshire, Derbyshire or Leicestershire. While also available plain, White Stilton with Fruit creates an interesting and unique cheese that is light and sweet, the quintessential dessert cheese, ideal for any time of the day.