Combined here into a single dish, this traditional pairing of Port, cheese, and wine make the perfect appetizer for your dinner parties. Quady Winery Batch 88 is a an easy drinking port-style wine with ripe fruit and nutty elements, that place it somewhere between a ruby and a tawny.
2 1/2 cups walnut halves
1/2 cup sugar
3/4 Quady Starboard Batch 88
1/2 tsp. freshly ground pepper
1 bay leaf
One 1-pound wedge of Roquefort cheese
1. Preheat the oven to 350. Arrange the walnuts on a rimmed baking sheet. Toast until lightly browned (about 8 minutes).
2. Combine remaining ingredients in a large saucepan over moderate heat. Stir occasionally for 3 to 4 minutes. Discard the bay leaf.
3. Add the walnuts into the saucepan. Stir. Drain the nuts well with a slotted spoon. Line a baking sheet with parchment paper and spread the walnuts on it in a single layer. Bake for 12 minutes, stirring occasionally or until the nuts are mostly dry. Let cool. Separate the nuts.
4. Then warm the syrup over low heat until thick (about 3 minutes). Place the Roquefort on a serving platter, drizzle the port syrup on top and serve with 3-5 port walnuts.