Port 'O Call
Featuring Old Vine Tinta Port 

4 oz. Old Vine Tinta Port
4 oz. Irish whiskey
1 tsp Maple Syrup
1 egg white (approx. 1 Tbsp)
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Pour all ingredients into a cocktail shaker. Shake vigorously to froth egg whites. Pour into coup or Martini glass and allow foam to float to top. 
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To garnish with a clover design, use a dropper to place individual drops of mint bitters onto the foam and drag through the center to form the stem.

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Black and Tawny
Featuring Aged 10-Years Tawny Port
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• 1/3 glass Aged 10-Years Tawny Port
• 2/3 glass Guinness

After pouring your Tawny Port, slowly pour the Guinness into the glass over the back of a spoon to prevent the layers from mixing. Enjoy cold or at room temperature.

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• Strawberry Rosé Port Cake    

 
Ingredients:

Strawberry Cake Mix, 1 package
Instant Vanilla Pudding, 1 small package
Eggs, 4 large
Butter, 2 cubes, melted
Ficklin Rosé Port, 1 cup 1/2 cup dried strawberries (quick tip below--strawberry jam)
Rosé Port for soaking dried strawberries
Butter, flour for preparing pan
 
Glaze:  (optional)
1 1/2 cups powdered sugar
3/4 cup Ficklin Rosé Port  
​1 cup chopped white chocolate, for drizzle 
Directions:
 
Cover dried strawberries with Rosé Port. Soak for 30 minutes. Drain off excess Port (into a glass, if desired!).  ** Here's a tip for an even quicker bake:  Spoon half of batter into pan.  Spread a layer of strawberry jam.  Spoon remaining batter on top.  Quick and moist!

Preheat oven to 375 degrees.
Generously butter Bundt pan, and dust with flour.
 
Stir together all ingredients just until well-blended. Fold in drained strawberries.
 
Spoon the mixture into your prepared Bundt pan.
Bake for about 40 minutes, until a toothpick inserted in the center comes back dry.
 
Cool for 10 minutes before turning out of pan.
 
Stir Rosé Port into powdered sugar and pour glaze over the top of cooled cake.

Microwave white chocolate until just melted, and drizzle over cake

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Pulled Pork Tinta Sliders
Ingredients:
1 Pork loin or pork roast
2 Tbsp olive oil
1 bottle Old Vine Tinta Port
Salt and Pepper
Soft slider buns, as many as needed
                                                     Provolone cheese, 1 package sliced
                                                     French-fried onions (packaged)
                                                     Coleslaw (optional)
Directions:
Heat 2 Tbsp olive oil in skillet until sizzling hot. Sprinkle roast with salt and pepper. Sear the whole pork loin or pork roast on all sides until dark brown.

Place roast in crock pot and cover with Old Vine Tinta Port. (Depending on the size of your roast, you may have some left for the chef!)  Simmer on low setting overnight. Remove roast and pull apart the tender pork using two large forks.  (Can also be set on medium for about 6 hours, or high for 4 hours. The longer and lower it cooks, the more tender it will be--but delicious at all settings.)

Serve pulled pork on bun with cheese, and french-fried onions. Add coleslaw on each slider. (For coleslaw, use your favorite recipe or a packaged option from the produce department that includes dressing.)

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• "First and 10"


• First -- Pour yourself a cold one
  
• Next -- Add Aged 10 Years Tawny Port
  
• Finish --Garnish with an orange slice
  
• Touchdown!
  
• Try about 3 parts of your favorite lager or ale and 1 part Aged 10 Years Tawny Port -- adjust amounts to your taste.
  
• While we can't mention brands, our staff's favorite blend was an ale fermented with Valencia orange peel. Seriously delicious!

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​Port Poached Pears
with Cranberry/Raspberry Reduction
 
Ingredients:
 4 pears (Bosc, Anjou, or Barlett), peeled and cored
 1 bottle Ficklin Vineyards Old Vine Tinta Port
 
Cranberry Raspberry Reduction Sauce (optional):
  2 cups whole cranberries
  1-1/2 cups of Ficklin Vineyards Raspberry PassPort
  1 cup sugar
  1/4 teaspoon cinnamon
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           Garnish (optional):
                                         2 Tablespoons grated lemon zest
                                         1/2 cup coarsely chopped pecans
 
Bring Port to simmer in medium pot on stove. Core pears using a melon baller by scooping out seeds and core through the bottom of the pear.  Slice bottom of the pear if needed so it will stand. Peel pear, leaving the stem in place.  Lower pears into simmering Port, cover, and simmer for approximately 20 minutes, turning occasionally. A small knife should easily pierce the pear.
 
While pears are poaching, combine all ingredients for the Cranberry Reduction Sauce. Allow to simmer until cranberries begin to burst which will thicken the sauce.  Sauce will continue to thicken as it cools.
 
Place pear into shallow bowl and spoon Cranberry Reduction over poached pears.  Garnish with lemon zest and chopped pecans.  Delicious served warm or chilled.

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No-Bake Chocolate Tawny Cookies 

Ingredients:

• ​3 cups of vanilla wafers
• 1 cup of pecans
• 1/2 cup unsweetened cocoa powder
• 1/2 cup powdered sugar
• 3 Tablespoons light Karo syrup
• 1/2 cup Aged 10-Years Tawny Port
• Additional powdered sugar for rolling

Measure whole wafers and pecans into a food processor and pulse until crumbs. Add cocoa powder, powdered sugar, Karo syrup, and Tawny Port. Pulse again until well mixed.

Roll into small, 1" balls and set aside on a tray. Once all dough is rolled, drop them a couple at a time into a bowl of powdered sugar and coat. (Since the dough is sticky, put a little powdered sugar on your hands before you begin rolling the balls. Rolling them all before coating them in powdered sugar saves time.) 

Chill and serve. Can be made up to 5 days in advance of serving. 

If you don't have a food processor, you can finely crush the wafers with a rolling pin and finely mince the pecans. The balance of the blending may be done with a hand mixer. 

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   Hot Buttered Tawny 

    Ingredients:
   1 cup butter, softened
   1 cup packed dark brown sugar
   1 cup heavy cream
   1 cup powdered sugar
   1/8 teaspoon ground cloves
   1/8 teaspoon ground cinnamon
   1/4 teaspoon fresh ground nutmeg

Aged 10-Years Tawny Port

Directions:
With hand mixer or stand mixer beat butter and brown sugar on medium speed about 5 minutes until light in color and fluffy.  Beat in whipping cream alternating with powdered sugar.  Add spices and mix briefly.   Use now or store in freezer for up to 3 months.

For each serving, use 1/4 cup of Aged 10-Years Tawny Port (or more to taste) and 2 Tablespoons Hot Buttered Tawny batter into mug.  Stir in about 3/4 cup boiling water.  Enjoy!

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   Raspberry Sparkler 

   Splash a little of our Raspberry or               Hazelnut PassPort into your sparkling wine   to create a festive cocktail for your   celebrations. 

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     Crimson Port Fizz

•   Pour 1/2 glass of chilled Old Vine Tinta          Port.
•   Splash in a little pomegranate juice.
•   Top-off your glass with chilled sparkling        wine.
•   Also delicious with a float of Campari.

  If you'd like to garnish either of these,          notch a raspberry for the rim of the glass,     or drop in a few pomegranate arils --the rising bubbles from the sparkling wine will                keep them dancing in your glass for a festive presentation.

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Thanksgiving Port Pairings

-Aria Port Blanc is the perfect start to your celebration.  Pairs deliciously with cheeses and appetizers.
-Select Ruby Reserve Port as a delightful partner with turkey. Old Vine Tinta Port is also a favorite pairing.
-Aged 10 Years Tawny is a great balance with pumpkin pie, apple pie, and chocolates.
-Autumn Spice highlights the season's flavors                                                      in pecan pie, cheesecake, and caramel.

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Ficklin Vineyards Old Vine Tinta Cranberry Relish

Ingredients:

12 oz bag of fresh cranberries

• 2/3 cup sugar (or to taste)                    Zest of one orange                                                                     1-1/2 cups of Old Vine Tinta Port

• Rinse cranberries and check to remove any remaining stems. Reserve 1/2 cup of cranberries to stir in later. Place remaining cranberries in a saucepan. Add the zest of one orange, 2/3 cup sugar, and 1-1/2 cups of Ficklin Vineyards Old Vine Tinta Port. Simmer and stir occasionally over low heat for about 10 minutes until sugar has melted and ingredients are incorporated. Then increase to medium heat and cook about 10-15 minutes until the cranberries have burst. Remove from heat and stir in 1/2 cup of reserved cranberries. ​​

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Tawny Port and Pear 
Turkey Glaze and Gravy

• Ingredients:
  • 2-1/2 cups of Aged 10 Years Tawny Port
  • 2 cups of pear purée (2 cans of pear halves in juice, not syrup)
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup honey
  • 1-1/2 teaspoon minced fresh sage
  Purée pears in blender. Place all ingredients in a saucepan over medium heat and gently boil for about 30 minutes. Allow to cool. 
  
  Set aside 1 cup for gravy. 
  Brush glaze on turkey frequently while turkey is roasting.

• For Gravy:
  • Add 2 cups of chicken broth to remaining glaze in saucepan
  • Stir 1/4 cup cornstarch into 2 Tablespoons water and stir until smooth. Add to saucepan to thicken stirring constantly.
  • Add salt and pepper to taste.

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• Vine-Covered Adobe



• 6 parts Apéritif Nítido
• 1 part thyme-infused simple syrup
• Shaken over ice

Served up with thyme sprig

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​Fresh Crush Freeze


8 parts 2010 Souzao Vintage Port

• 8 parts frozen blackberries
• 1/2 part confectioners' sugar
• Dash of lavander bitters
• Blended, served up with sprig of lavender
• Sugar and lemon zest rim

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Raspberry Lemonade Portsicle

Freeze 1 part Port and
2 parts fruit juice, lemonade, soda, or iced tea.

This one uses Raspberry PassPort and lemonade--and was our employees' favorite!









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Ruby Rosé Sangria

• 1 part Doce Vermelho Port
• 1 part Rosé Port
• 1 part ginger ale infused with fruit


• Cut pineapple, strawberries, lemon, and lime.  Place in a jar with ginger ale overnight.  Pour it all into your pitcher with chilled Port.

Try adding frozen fruit to keep your Sangria chilled without diluting it.

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Nítido-rita
Featuring Apéritif Nitido

• 1 margarita-sized glass of ApéritifNítido
• Juice of 1 small lime per glass 
• Mixed salt/sugar rim 
• Lime Wedge Garnish 

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Serve over ice cubes, or blend as a frozen Nítido-rita​

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Portside Iced Tea
Featuring Rosé Port and Laranja

This is our version of a Long Island using Port, of course!

3 parts Ficklin Vineyards Rosé Port
2 parts Ficklin Vineyards Laranja Port
1-2 parts Ginger Ale to taste
​3 drops Angostura Bitters per serving
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                      Garnish with fresh mint or a slice of lemon

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Thanksgiving Pairings and Quick Tips

Autumn Spice White Port is delicious paired with brie, nuts, dried apricots as an aperitif.  Also, adds a perfect touch if you splash some in your homemade whipped creams.

Old Vine Tinta Port pairs beautifully with Turkey!  The bright flavors of dark cherry, fig, cranberry provide a terrific balance to turkey, gravy, mashed potatoes and stuffing.

Aged 10-Years Tawny Port is a lovely accompaniment with traditional Thanksgiving desserts such as pumpkin and apple pies, even cheesecakes.

Chocolate PassPort paired with your pecan pie takes it to a new level of decadence!

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   Easy Raspberry PassPort Cake    
 
    Chocolate Cake Mix, 1 package
    Instant Chocolate Pudding, 1 small package
    Butter, 2 cubes, softened
    Ficklin Raspberry PassPort, 1 cup
    Eggs, 4 large
    Additional Raspberry PassPort for soaking
    Fresh Raspberries
    Powdered sugar
Preheat oven to 375 degrees. Generously grease Bundt pan. Stir together all ingredients just until well-blended. Spoon the mixture into your Bundt pan. Bake for about 40 minutes, until a toothpick inserted in the center comes back dry. 
After cooling, soak with a little more of the Raspberry PassPort. Sprinkle with fresh raspberries. Dust with powdered sugar. Serve and enjoy!

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Sunshine Sangria 
1 bottle of Veráo Port Blanc
1 cup of pineapple juice
1/2 cup jalapeno simple syrup -- (jalapeno simple syrup: boil equal amounts of sugar and water. Heat until clear, but do not boil. Remove from stove and add sliced jalapenos. Refrigerate overnight.)
Mix ingredients together and pour over ice. Garnish with pineapple, candied jalapeno, honeydew melon, green grapes

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Summer Sage Sangria
 
1 bottle Brisa Ruby Port
1 cup orange juice
4-6 whole sage leaves
   (crumple sage leaves to crease and release oils prior to adding)
2 cups ginger ale
 
​Mix ingredients together, pouring in ginger ale just before serving. Pour over ice.  Garnish with sliced oranges, whole (uncrumpled) sage leaves, diced pears.  Add a slice of candied ginger on a pick in glass.

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