A few weeks ago, you found out in this space that Sherry is what's called an aperitif. That means you drink it by itself before a meal to get your hunger going. There's brandy in it, after all, and the odor alone is usually enough to rip your stomach lining, let alone wake up an appetite. But Sherry has an equally interesting cousin she'd like you to meet-this one's a digestif, meant for after the food. It, too, is fortified with brandy or some other liqueur, and unlike the usually arid Sherry, it's traditionally spicy and wet.
It's called Port, and the difference is in the grapes. Whereas Sherry comes from white fruit, Port is a very distinct red (nay, violet). And Portugal's 2001 Porto Krohn L.B.V. supplies every bit of the post-meal finish that the color only hints at. It's probably best after the big stuff, like meats and heavy cheeses and pastas-and it's also very good alongside chocolate (in fact, there are lots of recipes out there that feature both). But the main thing is to treat it like a dessert wine-don't drink it with the main course, because the kick will only confuse your tongue. And your tongue is confused enough as it is.
You can find Porto Krohn for about $12 wherever lots of wine is sold. And you can't miss the container-there's no label as such, only a big, ominous stencil pattern that makes the bottle look like it's full of industrial-strength lye. The “industrial strength” part applies here, for sure. Porto Krohn slaps a big fat exclamation point on that meal you just inhaled, revealing yet another angle to good wine and its many household uses.