Providing a sound response to a buyer's general or specific request for an everyday or entry level Vintage Port, one to open for a special occasion, or an email from a serious collector looking to back-fill their older vintages with a specific budget in mind; is something that I am involved in many dozens of times per week. Often times my decision to advocate a certain VP is made by looking at a combination of excellence in quality, reasonably priced and with ease of availability. It is a fairly simple equation when one has a solid grasp of vintages and producers, while understanding their interaction and the dynamics of the current Port market.
Port is one of the most famous dessert wines on the planet. Most of us have tried this rich, sweet wine a few times and found it to be absolutely delicious. You may have tried the wine, but do you know how to drink port?
You can get all kinds, including white port made from white grapeseach with different characteristics. Port is a fortified wine produced in the Duoro Valley, in the northern provinces of Portugal — one of the oldest wine producing regions in the world. Ruby Port — Aged for years in barrels or vats, these are full-bodied ports that are meant to be drunk young.
In fact, Port has a bit of a stuffy imagine. Hopefully, this article will change your perception of Port. One of the biggest reasons that Port is so underrated is that most people have only tried a very basic bottle of Ruby or Tawny Port from the supermarket, the two types that are most commonly available.
Cold weather and cosy evenings call for a nightcap. With its warming fruitiness and satisfying thickness, port is an obvious choice for those winter months. So what makes a good port?
They have proven the Margaret Thatcher adage. I do know Portugal makes some awesome vintage port wines. They are going to get cheaper.
For the last leg of our holidays we went to the Douro Valley and, finally, Porto. Impossible then not to go tasting port wine… To be honest, however, I had to force myself a little bit to do it. Port was sweet and therefore I drank port, it was as simple as that.
Slowly, port is shedding its image of old-fashioned grandeur. While the sweet after-dinner quaff still suffers from stodgy connotations of a pipe-smoking grandfather reading Proust by the fireplace, this antiquated perception is unfortunate. Like sherry, which has seen an explosive nationwide resurgence thanks to bartenders weaving it into their contemporary concoctions, port is a fortified wine modern-day imbibers are beginning to rediscover.