As an importer, I have been involved with Port Wine for many years and I have great friends in Oporto and the Douro Valley. When Port wine is mentioned, Americans frequently think of Vintage Port, journalists speak of vintage port, and restaurants serve vintage port... we are Vintage Port crazy! Thus, I wrote this piece about the spectrum of Port wines made and how a restaurant might profit by expanding the selection of wines offered, particularly some of the age dated tawnies.
The full version of this article is now available on Restaurant Report's membership site RunningRestaurants.com.
Click here to go to the article page.