It’s no secret that port and cheese, or brandy and cheese, are a match made in heaven. Both combinations have been residents on the after-dinner menu for hundreds of years. But the ins and outs of how these combos work and why, now that may be news to you.  

Impress your bubble with a couple of helpful cheese recommendations.

Firstly, soft and creamy cheeses match best with something contrasting. St Remy XO has just the right amount of heat to cut through that creaminess, and ruby-style port gives you the berry notes, which just work with these soft cheeses.

Harder cheeses and blue cheeses are the perfect match for tawny port or older brandy. These cheeses really bring out the butterscotch notes from both.

Remember these two tricks and you’ll be on your way to being an aristocrat in no time. Failing that, we’ve made a “cheat sheet” below, which includes some guaranteed winning match-ups– give them a go, you won’t regret it!

TAYLOR’S FINE TAWNY PORT

With a nose of berry fruit and aromas of butterscotch, figs and prunes, Taylor’s Fine Tawny Port pairs well with both Puhoi Valley Windy Peak Gouda and Cumin Gouda. RRP$35.99, 750ml.

ST-RÉMY XO FRENCH BRANDY

This brandy offers notes of wood and vanilla, and is enriched with flavours of gingerbread, apricots, dates, figs and nuts. Match to Puhoi Valley Te Muri Triple Cream Brie. RRP$44.99, 700ml.

TAYLOR’S 10YO TAWNY PORT

Combining a delicate nuttiness with notes of chocolate, butterscotch and fine oak wood, this port is divine paired with Puhoi Valley Kawau Gorgonzola Style Blue. RRP$61.99, 750ml.