With prime rib, you need a good solid red wine to stand up to the meat. I've had Côtes du Rhône and Pinot Noir in the past, but this year I chose a 2016 Cabernet Sauvignon from Washington State. Letting it breathe a few days before serving mellowed its initial sharpness and it was a great accompaniment to the meal. I confess that I had half the bottle. (hic)

For the dessert, I decided to yank something out of my wine cabinet. This Velloso & Tait late bottled vintage (LBV) blended port was laid down in 1978, bottled in 1984, and I acquired it in 1987. Yes, it's been thirty-four years, and it's magnificent. Very little sediment, so no need to decant it; in fact, the only thing I had to contend with was the little bits of cork (as expected, the cork fell apart as I tried to draw it). It paired well with the apple spice cake.