In , subject "Can not wait much longer
for the warmer weather" I wrote

> I'm getting hungry.

That was Thursday 18:50. Hour later in nearby town I faced eight blind
sample glasses of Port (with more to come) at a Port tasting. I was still
hungry. Now tasting is usually done hungry, though I have small experience
of Port, and it seems like imposing stuff on an empty stomach. (When I
mentioned this, another taster, d'opinion diabolique, fetched and presented,
with ceremony, a small plate with half a walnut.)

Later we had good Port foods (celery, Stilton, nuts, etc.) and, from a
scholar whose field entails Port history, interesting background about who
used it and how in Imperial Britain. But not being at Oxford in Hanoverian
days (and used to drinking Port daily -- daily!) I have it occasionally, I
know a couple uses in cooking (especially in sauces -- meat-stock reductions
with Ruby Port and caramelized onions, or even Stilton, were fashionable
some years ago), I know basic definitions which are easy enough to look up
if I didn't, I store a few bottles en cas d'occasion, but I welcome any
ideas of where Port fits in well, especially with food. (Also just now
posting this, I see I am not alone asking about Port.)