|Washington Post Wine Column|
*October 10, 2007 ~ Washington Post Wine Column by Karen Page and Andrew Dornenburg
".....And a new tradition you'll want to start is pairing port with autumn pies, which can create just as much magic.
After spying the first bright- orange pumpkins of fall, we craved pumpkin pie so intensely that we mail-ordered the only version we've ever loved: the pie from Royers Round Top Cafe in Round Top, Tex. (population 89). We also ordered the cafe's legendary pecan pie and cafe's founder Bud Royer's namesake Bud's Chocolate Chip Pie http://www.royersroundtopcafe.com. Port's diversity is such that we were able to find the perfect partner for each pie.
However, those of us looking for the biggest bang for our bucks would do well to choose 10- and 20-year-old aged tawny ports, such as the fruitier Churchill's Tawny Porto 10 Years Old ($29) and the mellowed Sandeman Tawny Porto 20 Years Old ($49), which perfectly echoed the flavors of our pumpkin pie, elevating the duo to new heights....."