Feijoa's originate from South America. They can be found in most Kiwis backyards. An undeniable Feijoa Port, sweet & tart. A great after dinner Port or addition to a cocktail.
Distilled using our own fruit wines with a Portuguese Copper Still.
I'm a feijoa addict. It can be a real problem if there are only eight in the house and I'm need that tarty sweety goodness. So, when I was at Field Days and trying the usual samples at Ruahine Ports and I found out they were selling feijoa port I was nearly ready to buy the bottle before trying it. Of course, I had my sample as was my due. Glad I did sample it because I bought the last three bottles they had! Just got in there before this other lady. "Sorry lady but when it comes to feijoas my kindness goes out the window. All three bottles are MINE." Those three bottles got me through until they came back the following year. I've been buying it ever since. This stuff is so good I call it "liquid yum". It's the best on a terrible cold day. Just snuggle in and feel the sweet heat slip down your throat to warm tummy. Winter is my favorite time of year to enjoy it. Perfect timing as feijoa season is done by then and I'm still needing "just a bit more".
This is the perfect port for those "non-port" drinkers. It's a great gateway to get you used to this type of wine. It's meant to be savored not downed. Ruahine does many different flavors, but this is by far the best! As for the price. Not an issue here. It's so good it's worth it. But because I buy a few once a year I can last until the next Field Days and get a good deal on a bulk buy. So WINNING!
Ruahine please don't change a thing. I'll be inconsolable if you do.
For a feijoa fan like me, there is almost nothing out there I will not try if it has "feijoa" in the name. A recent trip to Feildays gave me the opportunity to try some of this amazing Feijoa Port, and I was instantly hooked. The mellow, undefinable taste of feijoa came through so clearly, with a light syrupy consistency, and that slight kick as you swallow that tells you it's an alcoholic drink... bliss! I think if I had known about this product when I was at Uni, I think I would have skipped going to the pub and just stayed home with bottles of this instead!
I wanted to try using this as something more than a dessert drizzle or straight-up as a drink, so I took a leaf from the experiments I did with their Plum Port last year, and used it in some sauces. Of the lot, the best result came from using it in a very basic pasta sauce on top of Roast Capsicum and Macadamia Tortelli - the fruitiness of it rounded out the sauce nicely, softening the acidity of the tomatoes beautifully. While it also went well as part of a marinade for stir-fried steak strips, the fruit overtones weren't quite the right match. I think it would do better with chicken. I also think it would be stunning to steam fish with this... but I am not a huge fish eater so it's not one I have tried as yet... but I will have to get more of this port to try that.
Overall, as much as I would like to comment on how many wonderful ways there are to use this port, I can't. It's just so delightful as-is, it almost made me feel I was doing it an injustice by not enjoying it as the fine drink it is. If you are looking for something sure to impress, and the intended impressee likes feijoas, this will score you seriously large amounts of brownie points!
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