Gastronomy In the majority of the countries Porto is consumed into digestive. Tasting Ruby special reserve : Serve at 16ºC with aperitif or on desserts containing red fruits (currants, raspberries, plums). White Porto demi-sec : To be used fresh for 12ºC with aperitif, on a foie gras, fish, hot oysters or on a tart with apricot. Tawny 10 years : To be used for slightly fresh aperitif or 16°C on desserts containing red fruits (tart with plums) or a caramel custard. As the 20 years it can accompany perfectly the salt-sweetened mets and fish with firm flesh. Tawny 20 years : To be useful has 16ºC on desserts based on almonds, of dry fruits. The tawny accompany sometimes perfectly the mets salt-sweetened (in which intervene of the grape dry, orange, crystallized lemon) as well as unquestionable lobster or fish with firm flesh, for example the burbot. The tawny of 10 and 20 years can be also consumed with certain cheeses : Chaource, Neufchâtel, Cantal, Laguiole, Ossau Iraty, Saint-Nectaire, County, Beaufort, Gouda, Parmesan, Roquefort, Blue, Fourme of Ambert, Stilton. Tawny 40 years : Ideal at the end of the meal, with 16°C, like digestive or with a cigar. Vintage : The Lord of the ruby generally tastes himself on the desserts with the black fruits, chocolate or liquorice. But its multiple flavours and savours of the vegetable type and confiturés red fruits can also marry with strong cheeses (Roquefort) and especially it agrees very well with game, rabbit or poultries with the taste pronounced like the pigeon, guinea fowl, the woodcock. In fine opinion with the amateurs of cigar, per hour of digestive, one smokes only after second glass of Vintage, whose flavours if not would be erased by those of the tobacco. LBV (Late Bottled Vintage.) : It is ideal Porto to accompany a whole meal. It marry very well with game, cheeses or the desserts containing red fruits, black or with chocolate or scented with cinnamon or caramel. Many a gourmet also like it with a liver foie gras, hot or cold.