Blackberry Lemon Sangria
• 2 parts Lúcida Port
(our current Tappit-Hen
fill, ripe with berries)
• 1 part Limoncello
• 1 part ginger ale
Garnish with lemon slices and whole blackberries
Serve over ice
• 2 parts Lúcida Port
(our current Tappit-Hen
fill, ripe with berries)
• 1 part Limoncello
• 1 part ginger ale
Garnish with lemon slices and whole blackberries
Serve over ice
Rosé Strawberry Sangria
• 1 bottle of Rosé Port
• 3 dashes Orange bitters
• Handful of quartered strawberries and 1 sliced orange
Mix together in a pitcher and allow to sit for at least 1 hour prior to serving for full fruit infusion. (Or to make by the glass, 5 ounces Rosé Port with 2 drops of Orange bitters.)
Serve over ice
• 1 bottle of Rosé Port
• 3 dashes Orange bitters
• Handful of quartered strawberries and 1 sliced orange
Mix together in a pitcher and allow to sit for at least 1 hour prior to serving for full fruit infusion. (Or to make by the glass, 5 ounces Rosé Port with 2 drops of Orange bitters.)
Serve over ice
Ruby Red Sangria
• 2 parts Ruby Port
• 1 part ginger ale
• 1 part pomegranate juice
Garnish with apples and serve over ice
• 2 parts Ruby Port
• 1 part ginger ale
• 1 part pomegranate juice
Garnish with apples and serve over ice
Black and Tawny
Featuring Aged 10-Years Tawny Port
Featuring Aged 10-Years Tawny Port
- 1/3 glass Aged 10-Years Tawny Port
- 2/3 glass Guinness
Port 'O Call
Featuring Old Vine Tinta Port
3 oz. Old Vine Tinta Port
2 oz. Irish whiskey
1 tsp Maple Syrup
1 egg white (approx. 1 Tbsp)
Pour all ingredients into a cocktail shaker. Shake vigorously with ice to froth egg whites. Pour into coup or Martini glass and allow foam to float to top.
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.
Featuring Old Vine Tinta Port
3 oz. Old Vine Tinta Port
2 oz. Irish whiskey
1 tsp Maple Syrup
1 egg white (approx. 1 Tbsp)
Pour all ingredients into a cocktail shaker. Shake vigorously with ice to froth egg whites. Pour into coup or Martini glass and allow foam to float to top.
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.
"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!
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!
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!
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!
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
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.
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
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.
Tawny Banana Bread
Featuring Aged 10 Years Tawny Port
Ingredients:
1/2 cup softened butter
1 cup sugar
3 ripe bananas, thoroughly mashed
2 eggs, beaten
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Aged 10 Years Tawny Port
1/2 teaspoon vanilla
Optional: 1/2 cup chocolate chips; 1/2 cup chopped walnuts
Directions:
Preheat oven to 350 degrees. Butter and flour a loaf pan. Cream together butter and sugar using an electric mixer. Add eggs and mashed bananas and stir well.
Sift together flour, baking soda, and salt. Add to butter/sugar mixture about 1/3 at a time by folding until just combined.
Add Port and vanilla to mixture. Stir until just combined. Add optional ingredients if you would like nuts or chocolate chips. Pour into prepared loaf pan. Bake for approximately 50 minutes.
Refrigerate for up to a week. To freeze: Wrap in wax paper, and then in plastic wrap. Thaw at room temperature.
Featuring Aged 10 Years Tawny Port
Ingredients:
1/2 cup softened butter
1 cup sugar
3 ripe bananas, thoroughly mashed
2 eggs, beaten
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Aged 10 Years Tawny Port
1/2 teaspoon vanilla
Optional: 1/2 cup chocolate chips; 1/2 cup chopped walnuts
Directions:
Preheat oven to 350 degrees. Butter and flour a loaf pan. Cream together butter and sugar using an electric mixer. Add eggs and mashed bananas and stir well.
Sift together flour, baking soda, and salt. Add to butter/sugar mixture about 1/3 at a time by folding until just combined.
Add Port and vanilla to mixture. Stir until just combined. Add optional ingredients if you would like nuts or chocolate chips. Pour into prepared loaf pan. Bake for approximately 50 minutes.
Refrigerate for up to a week. To freeze: Wrap in wax paper, and then in plastic wrap. Thaw at room temperature.
No-Bake Chocolate Tawny Cookies
Ingredients:
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.
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.
Raspberry Sparkler
Splash a little of our Raspberry or Hazelnut PassPort into your sparkling wine
to create a festive cocktail for your celebrations.
Splash a little of our Raspberry or Hazelnut PassPort into your sparkling wine
to create a festive cocktail for your celebrations.
Tawny Port and Pear
Turkey Glaze and Gravy
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
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.
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!
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!
Ficklin Vineyards Old Vine Tinta Cranberry Relish
Ingredients:
12 oz bag of fresh cranberries
Ingredients:
12 oz bag of fresh cranberries
- 2/3 cup sugar (or to taste)
- Zest of one orange
- 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.
- Vine-Covered Adobe
- 6 parts Apéritif Nítido
- 1 part thyme-infused simple syrup
- Shaken over ice
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
Serve over ice cubes, or blend as a frozen Nítido-rita
Rubi e Fruta Sangria
2 parts Ruby Port
1 part ginger ale
Splash of pomegranate juice
Garnish with apples
Mix together and enjoy over ice
2 parts Ruby Port
1 part ginger ale
Splash of pomegranate juice
Garnish with apples
Mix together and enjoy over ice
White Port Sparkler
1 part Port Blanc
(Doce Ouro pictured)
1 part club soda
1 Tbsp simple syrup or agave nectar
Freeze fruit into ice cubes
Mix together and enjoy over ice
1 part Port Blanc
(Doce Ouro pictured)
1 part club soda
1 Tbsp simple syrup or agave nectar
Freeze fruit into ice cubes
Mix together and enjoy over ice
Blueberry Port Punch
2 parts Ruby Port
(Doce Vermelho pictured)
1 part blueberry juice
1 part ginger beer
Mix together over ice
2 parts Ruby Port
(Doce Vermelho pictured)
1 part blueberry juice
1 part ginger beer
Mix together over ice
Nítido Summer Tonic
1 part Apéritif Nítido
1/2 part Tonic
Orange twist garnish
Serve over ice cubes
Nítido Cucumber Swirl
1 part Apéritif Nítido
1/2 part ginger ale
1/4 cucumber muddled
Sliced cucumber garnish in glass
(The sliced cucumber will stick easily to the inside of the glass
while it is dry. Then add ice.)
Pour cocktail into glass over ice cubes
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
Garnish with fresh mint or a slice of lemon
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
Garnish with fresh mint or a slice of lemon
Fresh Crush Freeze
8 parts 2010 Souzao Vintage Port
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
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!
Why are there so many different types of cheese knives?
When putting together a cheese board, it is appealing to include an assortment of cheese textures including your favorites among creamy, soft, semi-soft, semi-hard, and hard. Using the specialized cheese knife for each texture makes it easiest to cut off your selections to enjoy.
When putting together a cheese board, it is appealing to include an assortment of cheese textures including your favorites among creamy, soft, semi-soft, semi-hard, and hard. Using the specialized cheese knife for each texture makes it easiest to cut off your selections to enjoy.
Called a Cheddar Knife, it works to easily cut through hard to semi-hard block cheese. The sharp, flat knife and slightly curved handle provides effortless leverage. Cheddar, Stilton, Mahon
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Finish off your cheese plate with some slices of apple, grapes or pears and some of your favorite nuts. And always include a glass of Port, of course!
Doce Ouro Sangria
3 parts Doce Ouro white Port
1 part Ginger Ale
1/2 red apple - chopped
2 orange slices - chopped
1 whole lemon slice
Mix together and enjoy over ice
This recipe for white Sangria is such an easy-sipper, we recommend stirring it up to keep on-hand, chilling in your fridge, all summer long-- a never-ending pitcher frequently refilled! And once you've enjoyed your glass (or so) of Sangria, treat yourself to the soaked fruit as a delicious snack.
3 parts Doce Ouro white Port
1 part Ginger Ale
1/2 red apple - chopped
2 orange slices - chopped
1 whole lemon slice
Mix together and enjoy over ice
This recipe for white Sangria is such an easy-sipper, we recommend stirring it up to keep on-hand, chilling in your fridge, all summer long-- a never-ending pitcher frequently refilled! And once you've enjoyed your glass (or so) of Sangria, treat yourself to the soaked fruit as a delicious snack.
Ruby Rosé Sangria
Try adding frozen fruit to keep your Sangria chilled without diluting it.
- 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.
Summer Sage Sangria
1 bottle 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.
1 bottle 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.
Sunshine Sangria
1 bottle of 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
1 bottle of 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
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 
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.) 
Crimson Port Fizz
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 so enjoy with pecan pie, cheesecake, and caramel. |
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