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It's COLD Outside...
Time to Warm Up with Some
PORT |
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Ruby, Tawny, Late Bottled Vintage?
We Have Port to Suit Every Taste and Budget! |
| Martinez Port House |
Established in 1790 by Sebastian Martinez, a London-based cigar and wine trader, Martinez Port quickly became known for its high quality wines. In 1822, John Gassiot, a distinguished businessman and scientist, joined the company and 12 years later acquired a lodge in Vila Nova de Gaia to store its ever-expanding stocks.
The Gassiot family managed the business until 1901, when it went public since there were no future heirs. In 1961, Martinez was sold to Harvey’s of Bristol, which merged with Cockburn. As the largest landowner and the oldest family-owned and operated company in the Douro and one of the leading producers in the world, the Symingtons are uniquely positioned to preserve Martinez’s esteemed position in the Port trade. |
| Martinez Late Bottled Vintage Port 2003 |
This Late Bottled Vintage is intense and concentrated, brimming with delicious blackberry flavors and hints of spice and chocolate. It is a great companion to cheese. |
Martinez Master's Reserve Port |
A blend of several vintages aged for four to five years in wood that is bottled ready to drink. Delicious ripe strawberry and raspberry flavors, chocolate notes and a balanced finish. |
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$24.99
750ml |
$19.99
750ml
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Rich claret in color with a light, easy and smooth approach followed by substantial red berry flavors and a lingering finish. Open a bottle and enjoy in a small Port glass with some dried figs, roasted chestnuts, crumbled blue cheese on a cracker.
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Martinez Ruby Port |
Golden brown in color, warm and inviting. Medium dry with a nutty tone followed by caramel and butter. Works well with milk chocolate melted over sponge cake, dried fruits, assorted shelled nuts and crème brule. |
Martinez Tawny Port |
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$14.99
750ml |
$14.99
750ml |
| Graham Vintage 2007 Port |
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Warre Optima 10 Port |
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96-99 Points - Wine Spectator
"Great nose of crushed blackberry, currant and grape skin. Intense. Full-bodied, dense and beautiful, with big, polished tannins and a long, long finish. Very sweet. This is a superb young vintage Port. Could match or better the fabulous 2000 Graham." |
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90 Points - Wine Spectator
"A ripe and rich tawny. Loads of caramel, honey and dried fruits, with just a hint of Douro bake, or iodine character. Full-bodied, sweet and very toffeelike on the palate. Long finish. Dying for nuts and Stilton." |
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$99.99
750ml |
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$26.99
750ml |
Cooking with Port!
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| Port & Mushroom Sauce Chicken |
1 Tbsp. olive oil
4 skinless, boneless chicken breast halves
3 Tbsp. whole wheat flour
2 Tbsp. minced shallots
1/2 cup white wine
1/2 cup chicken stock
8 fresh mushrooms, sliced
1 sprig fresh tarragon
3 1/2 Tbsp. port wine
1 Tbsp. chopped fresh parsley |
In a deep skillet, heat oil on high. Coat chicken with flour, add to skillet, reduce heat and cook on low for 10 minutes (or until cooked through). Remove chicken breasts to a platter and keep warm.
To the same skillet, add the shallots, saute for 1 minute, then add wine and heat until reduced by half. Add stock and heat for 5 minutes until sauce thickens.
Meanwhile, in a small pan, saute mushrooms in a little oil. Add tarragon to mushrooms, then add both to the chicken and wine sauce. Cook all for 7 minutes, stir in port and cook for 5 more minutes.
Arrange the chicken on a platter and spoon sauce over it. Garnish with parsley and extra thyme sprigs. Serve. |
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| Martha Stewart's Port Reduction |
1/2 cup chopped onions
1/2 cup chopped carrots
2 bay leaves
3 cups port wine |
Combine all ingredients in a medium saucepan over medium heat and bring to a boil. Continue to boil until thickened and reduced to about 1/2 cup, about 30 minutes. Strain through a fine mesh sieve; let cool to room temperature before serving. |
Taken from Marthastewart.com
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