Kopke Fine Tawny
Listen up, mofos. This is the first Portugese tawny to grace us with its presence at the ‘Fo, so it’s pretty difficult to communicate just how excited we are about it. These guys are major port players, with a history dating back to 1638, and The House of Kopke is the eldest porto wine export firm and part of the Sogevinus Group. Sogevinus commands an 80% focus on tawny ports, maintaining stocks of over 100 years. Now that’s a helluvvalotta porto.
This is gold medal winning port for under $20, which is rarer than a Leo DiCaprio Oscar. If he had just gone for port instead of starboard in Titanic, Jack Dawson may have survived after all (nautical jokes, geddit?). Jokes aside, the unbeatable value is just the tip of the iceberg – you’ll love the taste too.
How can I be so sure? It’s rich and thick, kinda like an Aussie politician, though it won’t leave a sour taste in your mouth. Sweet and packed to the brim with dried fruit and caramel flavours, as well as this little nutty somethin’ somethin’ that tickles me pink. This is the perfect pal to keep tucked away till dessert, and has been satisfying mofos world over since the 1600s.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
Like France and Champagne, Portugal is synonymous with port. In fact, only fortified wines produced in Portugal are worth of the official title of 'port' or 'Porto'. In 1756, the Douro Valley was classed as the only area in the whole world that could officially make port, making it the oldest regulated wine in the world. Spain may be a big player in the red game, but don't forget about their Southern neighbour – those mofos know their way around a vino.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 6 eggwhites
- 1 1/2 cups (315g) caster sugar
- 2 teaspoons white vinegar
- 1 tablespoon cornflour
- 300ml thickened cream
- Mixed berries, to serve
- Icing sugar mixture, to dust
- Preheat oven to 120°C. Trace a 20cm circle onto a piece of baking paper. Line an oven tray with the baking paper.
- Use an electric mixer to whisk the eggwhites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well until thick and glossy, and the sugar is dissolved.
- Add the vinegar and cornflour and fold with a large metal spoon until just combined. Spoon the mixture onto the prepared tray. Using the traced circle as a guide, use a spatula or pallet knife to shape into a 20cm disc. Bake for 11?2 hours or until dry to the touch. Turn off oven and leave, with the door ajar, to cool completely.
- Use an electric mixer to whisk cream in a bowl until soft peaks form. Transfer pavlova to a serving plate. Top with cream, berries and icing sugar.