Like good partners should, Chef Hervé’s coffee macarons and Niepoort’s 10 Years Old White Port bring out the best in each other. A taste of the chocolaty coffee macarons helps draw out the Port’s mild floral aroma. And the subtle nuttiness and traces of acidity in the Port nicely complement and balance the bitter sweetness of the cookies. Another bite of macaron makes you want another sip of Port which makes you want another bite of macaron. And now you’re trapped in a very happy feedback loop. Go slow, make it last.