I usually am content to have one smal glass of good vintage port alone
at the end of the meal.

Here are a few sugestions made by Hugh Johnson: Walnuts, pecans, or a
Cox's Orange Pippin apple and a digestive bisquit with great vintage
port; Stilton and some other blue cheeses with tawny port; some
chocolate desserts with10 year old tawny port; Christmas pudding and
mince pie with tawny port.

Then there are those who like port with cigars. I know cigars are not
food, but some tend to nibble on the end of the cigar in the mouth.