Published on 19-11-2021
Prager Winery & Port Works
For Feasting, Gifting … and Everyday Imbibing

The winery’s fascination with fortified wines began back in 1979, and today, their winery is one of the valley’s top must-taste destinations. Prager purposefully produces ports which are drier than most on the market, with meticulous attention paid to the levels of sweetness and acidity. This skillful balance yields multi-dimensional ports with a signature roundness on the palate. The Prager brothers (Peter, Jeff, and John) and brother-in-law Richard, thoroughly enjoy engaging with their visitors to answer the most asked questions such as how are ports different than still wine? What’s the difference between “vintage” and “vintage-style”? What are the best food pairings? They dispel the myth that port is only consumed in winter as an after-dinner aperitif, or as a special treat on Christmas Day. Quite the contrary, the Prager philosophy is to enjoy ports every day of the year, and with all types of cuisine.  

Prager brothers

Port Tastings Daily

Take a peek into the inner workings of the winery as you taste under the covered crush pad. Here you’ll learn the differences between each port style and visitors can sample four award-winning wines including vintage, tawny and white ports along with a few limited-release wines like Petite Sirah and Riesling. Tastings are $40 and include a commemorative glass to take home! Offered daily by appointment from 10:30 a.m. to 4:30 p.m., reservations can be made in advance at www.pragerport.com or call (707) 963-7678 for same-day reservations.


Noble Companion Tawny Port

Noble Companion 10-Year Tawny Port is dark amber colored port showcases complex aromas of caramel and dried fruits with a hint of vanilla. The flavors of dried orange rind, caramel, and toffee are framed by this well-structured port’s acidity. A favorite with dried fruits and nuts, cheese boards, and custard style desserts like bread pudding, crème caramel, and flans ... or simply just enjoy with a fine cigar. This tawny port is best enjoyed within 3-4 years of purchase. 750ml, $80.00


Prager Wines for the Holidays


Prager Port Holiday Gifts

The holiday season is fast approaching so secure your limited-edition port gifts EARLY! Choose from a nice collection of various vintage, non-vintage, and still wines sets – all of which can be shipped to your favorite wine lover on your list. Why not gift a club membership? The 6-Bottle Prager Port Club is a curated shipment of six bottles of Premium Napa Valley Ports, shipped twice a year, at a 15% discount. Shipments are in April and October. Prager Club Members receive discounts year-round on current release purchases, complimentary tasting at the winery for club member and one guest, along with invitations to special events, like their annual Port Club Party.


Prager Port Plum Tart

Rustic Port Plum Tart

Enjoy this sweet-tart dessert with your family and friends and a glass of Prager Port.

  • 1-1/2 pounds plums, sliced
  • 1/3 cup plum or apricot preserves
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar, plus 1 tablespoon for topping
  • 1/4 teaspoon ground allspice
  • 1/4 cup Prager Port
  • 1/2 (15-oz.) package refrigerated piecrust
  • 1 tablespoon flour
  • 1 large egg
  • 1 tablespoon water
  • 1/3 cup powdered sugar for dusting (optional)

Preparation: Preheat oven to 350°F. Unroll the pie crust onto a parchment lined baking sheet. Roll into a 12-inch circle. Set aside.

Mix plums, jam, vanilla extract, sugar, allspice, and Port in a large bowl. Let stand 30 minutes, stirring occasionally.

After 30 minutes, drain and reserve the liquid from the plum mixture into a small saucepan, set aside.

Add flour to plums and mix. Mound plums into center of pie crust, leaving a 3-inch border.

Fold pie crust border up and over plums, pleating as you go, leaving about a 5-inch-wide opening in the center. Mix egg and water. Brush pie crust with egg wash, and sprinkle with remaining sugar.

Bake for 45 minutes or until filling is bubbly and crust is golden. Carefully transfer tart (with parchment paper) to a wire rack; cool 20 minutes. While tart is cooling, bring reserved plum liquid to a boil over medium heat. Boil 1 to 2 minutes or until slightly thickened. Let cool slightly. After the tart cools, dust with powdered sugar. Drizzle 1 to 2 tablespoons hot plum sauce over the fruit in center of the tart. Serve immediately with remaining plum sauce, whipped cream, or a scoop of vanilla ice cream or maybe you would like all the three?



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