There’s one question that pops up in the mind of pretty much every Dane as December approaches: which port should I actually serve with risalamande?
It’s a question we take very seriously at Portvinsbaren. So seriously, in fact, that throughout November and December we’re running a series of tastings dedicated to finally cracking it with spoon and glass in hand.
Not your everyday rice pudding
We’re not just serving any risalamande at these tastings, we’re serving our risalamande. The almonds spend 24 hours soaking in a lovely white port, and the cherry sauce gets a generous dose of ruby port. The result is a port-spiked take on Denmark’s most debated Christmas dessert, one our guests rave about every single year.
The solution to the mystery
Alongside the risalamande, we’ll taste our way through four different styles of port:
- Rosé
- 10-Year-Old White
- 10-Year-Old Tawny
- LBV
These are four very different styles and four very different answers to the question of what actually works best with rice, almonds and cherry sauce. Is it the fresh rosé, the light white, the nutty tawny, or does the bold LBV win your palate over?
Why bother figuring it out?
Port and risalamande is a Danish Christmas classic, but few people actually know why the pairing works so well or which style of port really suits this cool, sweet dessert. That’s exactly what you’ll find out at the tasting, and you’ll leave with a clear idea of which bottle should be waiting on the table this Christmas Eve.
Come in from the cold
So pick an evening in December and join us in the bar for some cosy hygge. We’ll take care of the food and drinks – you just bring the Christmas spirit. And if you’re fresh out, four glasses of lovely port should do the trick.