Born in London on September 1953 George Sandeman was brought up in England and Spain. He began his apprenticeship in the wine business in 1971, working in Oporto, Portugal, and Jerez, Spain, as well as several different wine companies before joining The House of Sandeman in London in 1977. In 1990 he was appointed General Manager for The House of Sandeman and in 1991 he became Chairman of The House of Sandeman, following the retirement of his father, David Sandeman.
As a seventh-generation Porto expert, George Sandeman knows a few secrets about fortified wine. Like many people, George enjoys Sandeman Founders Reserve Porto with artesian cheese and sumptuous sweets like pecan pie, tiramisu or dark chocolate. But did you know he also enjoys Porto chilled or on the rocks?
Conversation with George Sandeman...
Q: Porto seems complicated. What’s an easy way to enjoy it?
George: Thankfully there are many! But to start with, Sandeman Founders Reserve Porto matches very well with dark chocolate for a luxurious dessert pairing that is very simple and extremely enjoyable.
Q: What's the biggest misconception about Porto?
George: People think Porto is sweet and sticky. Actually it is a rich, full-flavored wine which has great versatility as an aperitif, to consume with food or on its own as a perfect treat after a meal.
Q: What is the greatest part of being in the Porto business?
George: Being part of a family that has made wines that have brought so much pleasure to so many people!
Q: How do you like to drink Sandeman Vau Vintage?
George: Whereas with Vintage Porto, we traditionally ask the customer to keep it for 24 years and then drink it within 24 hours, with Vau Vintage we ask only that you open it now and enjoy it within the next 10 days! Use a large Bordeaux glass to experience all the aromas, and drink it at cellar temperature, or slightly chilled in the summer. This style of Porto has a higher percentage of Touriga Franca, a grape variety with plenty of perfumed aromas and slightly softer tannins, making this the perfect Vintage Porto for impatient Porto lovers.
Q: What foods go well with it?
George: This is an ideal match with very dark chocolate or rich cheeses because it shows all the richness, body and complexity of flavour that defines Vintage Porto.
Q: What about Sandeman Founders Reserve. How do you like to drink it?
George: Once again I suggest using a larger wine glass, so you can swirl it about. Cellar temperature is fine, but in the summer I particularly like it on the rocks, in a long drink glass. It’s great with cheese, and again, chocolate works well… from chocolate cake to chocolate mousse and creamy desserts.
Q: How is this style of Porto made?
George: Sandeman Founders Reserve is a house blend, a selection of higher quality wines. Most Ruby Portos are only three to four years old, but Founders is four to five.
Q: What is your advice for Sandeman 20 Years Old Tawny Porto lovers?
George: This has a wonderful nutty character, dried apricot flavour and amazing complexity. It’s lovely when served at white wine temperature. I chill it in the fridge, especially when serving it before dinner. Roquefort and other blue cheeses match beautifully. For dessert, anything with caramel flavours; apple pie, pecan pie or classic crème brûlée. One of my favourite accompaniments is fresh peach.