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GORGONZOLA SOAKED in port is the base for a dessert of dried figs, fresh pear slices and toasted walnuts that pairs perfectly with Madroña's 2003 and 2008 New World Port. The dessert will be available during February at the Cellar at the Smith Flat House in Placerville. Democrat photo by Shelly Thorene

GORGONZOLA SOAKED IN port is complimented with dried figs, fresh pear slices and toasted walnuts at Smith Flat House in Placerville. Democrat photo by Shelly Thorene

CHEF JESSE SHADLE slices pears for the special dessert that goes with Madroña Vineyards' New World Port to celebrate Port Month. Democrat photo by Shelly Thorene