The Vintage Port Academy

04/05/2026

【 𝐄𝐱𝐜𝐥𝐮𝐬𝐢𝐯𝐞 𝐕𝐢𝐧𝐭𝐚𝐠𝐞 𝐏𝐨𝐫𝐭 𝐓𝐚𝐬𝐭𝐢𝐧𝐠 𝐟𝐨𝐫 𝐖𝐢𝐧𝐞 𝐏𝐫𝐨𝐟𝐞𝐬𝐬𝐢𝐨𝐧𝐚𝐥𝐬 𝐚𝐧𝐝 𝐌𝐞𝐝𝐢𝐚 】⁣Vintage Ports — the pinnacle of the Douro Valley⁣
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We invite industry professionals and members of the media to register for an exclusive tasting jointly presented by The Fladgate Partnership, Quinta do Noval (AXA Millésimes) and Symington Family Wines;⁣

On 𝐓𝐮𝐞𝐬𝐝𝐚𝐲, 𝟐𝟔 𝐌𝐚𝐲, 𝐟𝐫𝐨𝐦 𝟐 𝐩𝐦 𝐭𝐨 𝟒 𝐩𝐦 𝐚𝐭 𝐆𝐫𝐚𝐧𝐝 𝐇𝐲𝐚𝐭𝐭 𝐇𝐨𝐧𝐠 𝐊𝐨𝐧𝐠 (Lounge, Mezzanine Level)
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This walk-around tasting will feature a special collection of 20+ Vintage Ports from prestigious quintas in the Douro Valley. ⁣
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The following representatives from The Fladgate Partnership, Quinta do Noval (AXA Millésimes), and Symington Family Wines will also be present at the tasting:⁣

𝐢) 𝐁𝐫𝐚𝐧𝐝𝐨𝐧 𝐙𝐞𝐧𝐠 // 𝐄𝐱𝐩𝐨𝐫𝐭 𝐒𝐚𝐥𝐞𝐬 𝐌𝐚𝐧𝐚𝐠𝐞𝐫, 𝐓𝐡𝐞 𝐅𝐥𝐚𝐝𝐠𝐚𝐭𝐞 𝐏𝐚𝐫𝐭𝐧𝐞𝐫𝐬𝐡𝐢𝐩⁣

𝐢𝐢) 𝐉𝐨𝐫𝐠𝐞 𝐍𝐮𝐧𝐞𝐬 // 𝐖𝐢𝐧𝐞𝐦𝐚𝐤𝐞𝐫 & 𝐀𝐬𝐢𝐚 𝐏𝐚𝐜𝐢𝐟𝐢𝐜 𝐌𝐚𝐫𝐤𝐞𝐭 𝐌𝐚𝐧𝐚𝐠𝐞𝐫, 𝐒𝐲𝐦𝐢𝐧𝐠𝐭𝐨𝐧 𝐅𝐚𝐦𝐢𝐥𝐲 𝐄𝐬𝐭𝐚𝐭𝐞𝐬⁣

𝐢𝐢𝐢) 𝐂𝐨𝐫𝐢𝐧𝐧𝐞 𝐈𝐥𝐢ć // 𝐂𝐨𝐦𝐦𝐮𝐧𝐢𝐜𝐚𝐭𝐢𝐨𝐧𝐬 𝐚𝐧𝐝 𝐃𝐢𝐠𝐢𝐭𝐚𝐥 𝐌𝐚𝐫𝐤𝐞𝐭𝐢𝐧𝐠 𝐃𝐢𝐫𝐞𝐜𝐭𝐨𝐫, 𝐀𝐗𝐀 𝐌𝐢𝐥𝐥é𝐬𝐢𝐦𝐞𝐬⁣
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** Pre-registration is required:
https://bit.ly/4w3w35z⁣

** Please bring your namecard or wear a VINEXPO badge to access the event.⁣

**Exclusive to professionals and media only.
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🍷🍷🍷
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【 年份砵酒品鑑會(只供業界人士及傳媒參加) 】⁣年份砵酒 －杜羅河谷的瑰寶 ⁣
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誠意邀請各位業界人士及傳媒朋友參加由The Fladgate Partnership、Quinta do Noval (安盛酒業AXA Millésimes) 以及 Symington Family Wines聯合舉辦、⁣
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於𝟓月𝟐𝟔日(二)下午𝟐時至𝟒時假香港君悅酒店(Lounge, Mezzanine Level) 舉行的年份砵酒品鑑會。⁣
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是次年份砵酒品鑑會將帶來超過20款、來自杜羅河谷多家頂尖酒莊的年份砵酒，而來自The Fladgate Partnership、Quinta do Noval (安盛酒業AXA Millésimes) 以及 Symington Family Wines的代表亦會在場與各位來賓交流：⁣
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i) The Fladgate Partnership 出口銷售經理 Brandon Zeng⁣
ii) Symington Family Estates 釀酒師及亞太區市場經理 Jorge Nunes⁣
iii) 安盛酒業(AXA Millésimes) 傳訊及數碼市場總監 Corinne Ilić⁣
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**敬請預先登記：https://bit.ly/4w3w35z⁣
**請帶同名片或佩戴VINEXPO入場證到訪本次品鑑會。
**只供業界人士及傳媒參加。⁣⁣
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Inquiries: [email protected] ; [email protected]⁣

30/12/2025

A cozy evening: a comfy chair, some music, and a glass of warm port cocktail. No more cold nights!⁣
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Sharing some of our favourite recipes here with you 🙌🏻⁣
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🥥🥃☕️ 𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐓𝐚𝐰𝐧𝐲 𝐏𝐨𝐫𝐭 𝐒𝐭𝐞𝐚𝐦𝐞𝐫 (𝐑𝐞𝐜𝐢𝐩𝐞 𝐟𝐫𝐨𝐦 𝐂𝐫𝐨𝐟𝐭 𝐏𝐨𝐫𝐭)⁣
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𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 (𝐒𝐞𝐫𝐯𝐞𝐬 𝟕-𝟖):⁣
35cl Croft Reserve Tawny⁣
12cl Brandy⁣
2 cans of coconut milk⁣
1/4 cup turbinado sugar⁣
3 cinnamon sticks⁣
1 nutmeg, chopped into 2⁣
1 vanilla bean, split⁣
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Add coconut milk, sugar, cinnamon, nutmeg & vanilla bean into a medium saucepan on medium low. Whisk to break up any coconut cream. Bring to just below a simmer but do not let the mixture boil. Heat for 15 mins to infuse the spices, whisking periodically. Add Croft Tawny Port & brandy to the pan. Simmer for 5-10 mins to warm. Remove vanilla bean pod and nutmeg before serving.⁣
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Use a ladle to serve into mugs or teacups. Grate nutmeg on top and garnish with whole star anise.⁣
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🍊🍯🥃 𝐅𝐞𝐬𝐭𝐢𝐯𝐞 𝐏𝐮𝐧𝐜𝐡 𝐰𝐢𝐭𝐡 𝐏𝐨𝐫𝐭 (𝐑𝐞𝐜𝐢𝐩𝐞 𝐟𝐫𝐨𝐦 𝐓𝐚𝐲𝐥𝐨𝐫’𝐬 𝐏𝐨𝐫𝐭)⁣
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𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 (𝐒𝐞𝐫𝐯𝐞𝐬 𝟏):⁣
2 oz Taylor’s Port⁣
1 oz Cognac⁣
1 teaspoon superfine sugar⁣
2 teaspoons lemon juice⁣
Orange and lemon slices⁣
Sprinkled ground clove⁣
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Add port wine, cognac, sugar and lemon juice into a saucepan and bring to a simmer. Pour into a glass tea mug. Add the fruit slices and clove to garnish.⁣
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🍫🍷❄️ 𝐇𝐨𝐭 𝐜𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐰𝐢𝐭𝐡 𝐏𝐨𝐫𝐭⁣
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Simply pour 50ml of port wine (Ruby or Tawny) into your cup of hot chocolate and stir well. Garnish with some marshmallows.⁣
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慵懶的傍晚微醺時光：一張舒舒服服的梳化椅，一點音樂，一杯以砵酒調配、溫暖的雞尾酒。在此與大家分享一些我們喜愛的砵酒調酒配方 🙌🏻⁣
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🥥🥃☕️ 椰子茶色砵酒蒸氣杯 𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐓𝐚𝐰𝐧𝐲 𝐏𝐨𝐫𝐭 𝐒𝐭𝐞𝐚𝐦𝐞𝐫⁣
(調酒配方來自𝐂𝐫𝐨𝐟𝐭 𝐏𝐨𝐫𝐭)⁣
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材料 (𝟕-𝟖人份量):⁣
Croft Reserve Tawny 350 毫升⁣
白蘭地 120毫升⁣
椰奶 2 罐⁣
Turbinado金黃蔗糖1/4 杯⁣
肉桂棒3支⁣
肉豆蔻1 個，對半切開⁣
雲呢嗱莢1 條，剖開⁣
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將椰奶、糖、肉桂、肉豆蔻及雲呢嗱莢放入平底鍋，中小火加熱，並以打發棒攪散椰奶結塊，一直加熱至接近小滾，但切勿煮滾。如此加熱15分鐘讓香料味道融合，定時攪拌。加入砵酒及白蘭地，繼續烹煮5－10分鐘至溫暖。倒進杯子前取出肉豆蔻及雲呢嗱莢。⁣
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以馬克杯或茶杯盛載，可於飲用前刨上少量肉豆蔻粉並加上八角裝飾。⁣
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🍊🍯🥃 節日砵酒賓治 𝐅𝐞𝐬𝐭𝐢𝐯𝐞 𝐏𝐮𝐧𝐜𝐡 𝐰𝐢𝐭𝐡 𝐏𝐨𝐫𝐭⁣
(調酒配方來自 𝐓𝐚𝐲𝐥𝐨𝐫’𝐬 𝐏𝐨𝐫𝐭)⁣
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材料 (𝟏人份量):⁣
Taylor’s Port 2安士⁣
干邑 1安士⁣
極幼砂糖1 茶匙⁣
檸檬汁2 茶匙⁣
鮮橙片及檸檬片適量⁣
丁香粉，裝飾時灑上⁣
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將砵酒、干邑、糖及檸檬汁放入平底鍋煮至小滾即可熄火倒進杯中。隨意加入鮮果片及丁香粉裝飾。⁣
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🍫🍷❄️ 砵酒熱朱古力𝐇𝐨𝐭 𝐜𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐰𝐢𝐭𝐡 𝐏𝐨𝐫𝐭⁣
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將50毫升的砵酒（紅寶石砵酒或茶色砵酒皆可）倒進一杯熱朱古力中，攪拌即成！

23/12/2025

A good bottle of port wine is good for all occasions. Here's a refresher in case you're unsure which port style suits you best:

🍷𝐖𝐡𝐢𝐭𝐞 𝐩𝐨𝐫𝐭: made from white Port grapes, can be dry or sweet in style, best served cold (8-10ºC). Good as an aperitif, as a cocktail base, or to pair with foie gras. Try elevating your warm soups with a drizzle of it.

🍷𝐓𝐚𝐰𝐧𝐲 𝐩𝐨𝐫𝐭: aged in oak casks for a longer period, becoming a smooth and mellow port wine in a browner colour as a result. Best served slightly cool (15ºC-18ºC). Crème brûlée with a Tawny port is a classic. Tawny port also pairs well with dry-cured hams, nutty cheeses and tarts thanks to its nutty, oaky and spicy characters. Our top pick to pair with a post-dinner cigar and many Chinese delicacies such as roasted pigeon and sizzling oyster pot.

🍷𝐑𝐮𝐛𝐲 𝐩𝐨𝐫𝐭: full-bodied and fruity, best served just below room temperature (18ºC-20ºC). The to-go port wine for a Port wine reduction and winter dishes like braised ox tail, and a great companion to fruit-based desserts and chocolates.

🍷𝐋𝐚𝐭𝐞 𝐛𝐨𝐭𝐭𝐥𝐞𝐝 𝐯𝐢𝐧𝐭𝐚𝐠𝐞 𝐩𝐨𝐫𝐭 (𝐋𝐁𝐕 𝐩𝐨𝐫𝐭): a finer version of ruby port from a single year and aged in large oak vats for 4-6 years. An excellent match for goat cheeses and dark chocolate.

🍷𝐕𝐢𝐧𝐭𝐚𝐠𝐞 𝐩𝐨𝐫𝐭: rare and fine single vintage port wines — exceptional in quality, true to the house style, and renowned for their ability to mature and improve in the bottle for decades. Vintage port pairs beautifully with mature blue cheeses — a timeless combination. The precious bottle also complements steaks, game meats, dark chocolates, and, not to mention, ci**rs.

一瓶優質砵酒，令任何場合生色不少。在此簡單概括各種砵酒風格的特點，選酒不用迷惘：

🍷白砵酒：以青色砵酒提子釀成，有乾型亦有甜型，8-10ºC冷飲為佳。作為開胃酒、雞尾酒的基酒、與鵝肝同享也非常適合。在西式湯品中灑上少許白砵酒，滋味更驚喜。

🍷茶色砵酒：於木桶中陳化一段較長時間，因此變成茶色，入口順滑醇厚。15-18ºC微涼飲用為佳。茶色砵酒配焦糖燉蛋乃是經典。其橡木香、果仁風味及辛香風味，配風乾火腿、帶果仁味道的芝士及各種撻均非常美味，而且與不少中菜美饌（如紅燒乳鴿、砵酒焗蠔）十分合拍。作為飯後酒與雪茄同享，亦是享受。

🍷紅寶石砵酒：濃厚且果味豐富，18-20ºC比室溫微涼的溫度享用為佳。可用作烹煮砵酒醬汁，亦可以其烹調砵酒燴牛尾等冬日菜色。配搭鮮果為主的甜品及朱古力非常美味。

🍷𝐋𝐁𝐕砵酒： 更為細膩的紅寶石砵酒，以單一年份收成的提子釀造，在大橡木桶中陳化4至6年。非常適合與羊奶芝士、黑朱古力同享。

🍷年份砵酒：珍罕的單一年份砵酒 － 質素優越、充分反映酒莊風格、並可以在裝瓶後繼續於瓶內陳化長達數十年，令年份砵酒隨時間變得更複雜優秀。年份砵酒與濃烈的藍芝士可謂紅典絕配。這款珍貴的砵酒配搭牛扒、野生禽肉、黑朱古力等等均是上乘之選，當然亦是雪茄的絕妙伴侶。

23/12/2025

The annual Vintage Port Academy (VPA) Certification Course was successfully held last week in Taipei, welcoming 30+ students to a day of learning and exchange. Among them were many respected senior sommeliers, whose continued commitment to lifelong learning and professional growth was truly inspiring.

The course was led by our esteemed lecturers, Mr. Yusen Lin and Master Sommelier Kevin Lu, who delivered insightful lectures and engaging service demonstrations. Their sharing offered fresh perspectives and valuable knowledge, enriching the experience for every participant.

In the final assessment, four students achieved full marks, with the Top Student Prize awarded to Hsiang‑Chun Chan, Sommelier at Logy.

In his reflective essay, Hsiang‑Chun described his most cherished Vintage Port moment: an early‑winter afternoon barbecue, where Vintage Port was enjoyed alongside slow‑roasted beef brisket, rich chocolate cake, and close friends gathered around the table. He shared his enthusiasm for introducing Vintage Port more actively to guests at his restaurant in the future.

Warm congratulations once again to Hsiang‑Chun, and sincere thanks to all who made this year’s VPA Certification Course such a memorable success!

02/12/2025

27/11/2025

The Vintage Port Academy Workshop 2025 was successfully held at Caplan Wine Academy in Tokyo on 25th November.

The event was well attended by top wine professionals, including sommeliers, distributors, wine educators, and members of the press; and all of them passed the assessment!

The Best Student prize went to Mr. Koji Ikeda, Chief Sommelier at Restaurant Hiramatsu Kodaiji (Kyoto) who achieved the highest score. Many Congratulations!

In his reflective essay, Mr. Ikeda remarked:

“Vintage Port can be enjoyed throughout a fine-dining experience, yet it also serves as a refined conclusion to a meal — particularly when paired with a European chestnut Mont Blanc during the autumn season. Its long, lingering finish harmonizes beautifully with the robust chestnut flavor. Complementing it with caramelized pistachio ice cream, infused with cinnamon and cloves, further elevates the experience.

Additionally, the unique balance of acidity and sweetness in Late Bottled Vintage Port (LVB) makes it a compelling pairing with conger eel sushi, especially when served with rice seasoned with red vinegar. In an auberge setting, room service offers an ideal opportunity to enjoy Port in a relaxed, private environment.”

As we approach the holiday season, from Christmas to New Year’s, there’s no better time to explore the elegance of Vintage Port. 🥂

14/11/2025

Did you know? Port wine and hairy crab are a fantastic pairing 🦀🥃. The rich, creamy flavour of crab roe is brightened by vinegar and can be further elevated with a 10-year-old tawny port.

Gastronomes often enjoy hairy crab roe with crab vinegar, which is made from aged Zhenjiang black vinegar that has been cooked with sugar and ginger. The full-bodied vinegar’s mild acidity and spiced sweetness brighten the rich, creamy flavor of crab roe, creating a well-balanced taste experience. The same theory applies when choosing a wine to pair with hairy crab, making barrel-aged tawny port a beautiful match.

你知道嗎？砵酒和大閘蟹是絕配🦀🥃！濃郁的蟹粉，加一點蟹醋可令其味道更鮮美；配以10年茶色波特酒，滋味更上一層樓。

老饕們都愛於享用大閘蟹蟹粉時蘸點少許蟹醋，而蟹醋是以鎮江香醋加糖及薑烹煮而成。蟹醋的溫和酸度及微辛香氣及些微甜味，讓濃郁鮮美的蟹粉味道更平衡豐富，而選擇配搭大閘蟹的美酒亦是同理，因此在木桶陳釀的茶色砵酒和大閘蟹非常合襯！

10/11/2025

The 2025 VPA Workshop was successfully held on 7th November in Seoul!
Presented by Moonsong Bang from Winevision, the event has gathered passionate F&B professionals for an engaging session on Port wine!

Following Moonsong’s presentation, Young-gil Choi, sommelier at the Michelin-starred Korean contemporary restaurant Solbam, led a tasting and food pairing session connecting Port with Korean cuisine. He introduced creative pairings such as LBV Port with spiced Korean desserts like Yakgwa and Sujeonggwa, and Tawny Port with soy-marinated dishes like Ganjang Gejang, where the Port’s sweetness balances the dish’s subtle bitterness. He mentioned that aged Tawny matches beautifully with Galbijjim (braised short ribs) prepared with jujube and chestnuts, while Korean-style grilled eel and smoked duck highlighted the smoky, sweet-savory harmony that complements Port. He also noted that Vintage Port, beyond the classic chocolate pairing, pairs surprisingly well with Korean fermented sauces like Doenjang and Ssamjang, offering sweet and spicy depth.

This year’s top student prize went to Taehyun Kim, sommelier at the two-Michelin-starred Soigner. Kim shared that more guests are now seeking Port as a digestif, reflecting a growing post-meal Port culture in Korea. At Soigner, a range of Ports are already being served. He described Port as “a versatile wine that pairs beautifully with game, terrines, Chinese or Korean cuisine — not just for special occasions, but also for quiet moments at the end of the day. Enjoying a glass of Port as the sun sets feels like the perfect way to close a day.”

28/10/2025

Presenting: the stunning scenery of Douro vineyards 📸

1️⃣ The mesmerizing night sky at Quinta de Vargella @‌taylorsportwine

2️⃣ @‌Bugatti passing through Quinta do Tua of @‌grahams_port , pictured by @‌bugatti

3️⃣ & 4️⃣ The best autumnal colours at Quinta das Netas, taken by @‌paul.symington

5️⃣ & 6️⃣ Quinta da Roêda during tha grape harvest @‌croftport

7️⃣ Rolling green hills at @‌QuintaDoBomfim

8️⃣ A view of Quinta do Panascal from the estate @‌fonsecaport

誠意為你呈獻：杜羅河谷葡萄園令人讚嘆的美景 📸

1️⃣ Quinta de Vargella 葡萄園之上的壯麗星空 @‌taylorsportwine

2️⃣ @‌Bugatti 超級跑車駛過@grahams_port 的 Quinta do Tua 葡萄園，由 @‌bugatti 拍攝

3️⃣ & 4️⃣ Quinta das Netas 的最佳秋日色彩，由 @‌paul.symington 拍攝

5️⃣ & 6️⃣ 收成時期的 Quinta da Roêda 葡萄園 @‌croftport

7️⃣ @‌QuintaDoBomfim 連綿不絕的綠丘 @‌dows_port

8️⃣ 於 @‌fonsecaport 酒莊眺望 Quinta do Panascal 葡萄園

21/10/2025

The Hong Kong 2025 VPA workshop was successfully held on 21 October with a group of 30 attendees.

Jorge Nunes, Asia Pacific Regional Manager at Symington Family Estates & Jorge Ramos, Export Sales & Marketing Manager at The Fladgate Partnership co-hosted and delivered the workshop to a group of passionate F&B trade and importers!

The Top Student Prize was awarded to Michael Leung, from Vinoholic.
Michael won the hearts of the hosts with his answer to the last question - a description of an occasion which he thinks would be enhanced by enjoying a glass of Port. He remarked that the perfect occasion is when celebrating the victorius win of the national Portugal team at the World Cup Finals, and can toast to it with different ports, from white to tawny, from vintage to late bottled vintage while enjoying a full celebratory meal!