Day 3,287 of Quarantine Rumblings on Wine

[David M. Bueker]

It’s way too easy to buy wine. On-line has untethered the requirements to go to a store or a winery. Turns out anti-shipping laws were my control mechanism.

Stylistic preferences aside, the sheer quantity of high quality wine is mind-boggling. FOMO is completely irrational, given that there’s always another wine or another vintage.

2019 German Riesling is supposed to be really good. I usually know for sure by now, but not this year.

I’ve said this before, but I love Cabernet Sauvignon wines. I just almost never eat food that goes with them.

Anybody else really want a glass of Port? I do. Had some in June, and it was delicious. Looking forward to fall, and the chance for a good bottle.

Just a few random thoughts this time. Cheers!

David, your post last night got me thinking about Port. I am not sure I've ever had Port from Portugal. It's on the to-do list. But I have 2 domestic Ports in our cellar. I guess US vintners can use the term.

Charles Krug Zinfandel Port, Lot XVII, made Solera style so this wine reflects 17 vintages. It was a Christmas gift.

Quinta Cruz Rabelo, San Antonio Valley, Pierce Ranch, Dessert Wine, 2010. Supposedly one of the few wines made in USA from traditional grapes. Touriga Nacional, Tinta Roriz, Touriga Franca. Apparently vintner had to do an intricate dance with the TTB and by labeling the wine Dessert Wine they could release for sale.

On the Rabelo, I had already selected by 3 bottles from Santa Cruz Mountain Vineyard/Quinta Cruz. We were at the tasting room last year. Then I tasted the Rabelo. I'm not a sweet wine person, but just wow. So one of the other bottles got eliminated and we have this one.

I might wait until my bro is here to open one of these as he is a sweet wine aficionado.

On wine availability, +1. There will always be wine available. This month I had three releases with allocations. I declined 2 of the 3; both of the vintners assured me I'd stay on their list of I did so. If they were selling well, that might not happen.

The vintner I chose seems the best value for us. And, as a bonus, they were able to use PPP to retain all of their employees and keep the employees' health benefits. In today's job marketplace, that has to be a great motivator for their people. JMHO.

End of soapbox, I mean rumble.

[Robin Garr]

I've never seen a reason to hold Port until winter time. Isn't that why air-conditioning was invented?

[Jenise]

Pat, with all due respect: if you haven't had Portugese port, you haven't had port. There really is no other. Just like a hot dog isn't a steak just because Anthony Bourdain calls it a 'tubesteak', authenticity of method and intent really matters. Late harvest zinfandels called 'port' make me shudder, and where some attempts at port in California with the real grapes produce decent dessert style wines, even the best of them (with Quady way out in front IMO) don't pass in blind tastings. They're generally simple, with too much fruit and too little depth of character. Rhinestones, not diamonds. For $20ish you can buy an LBV (late bottled vintage) from one of the A list port houses like Taylors, Grahams, Dows and a few others--find one, buy it, and taste it alongside one of those California kids. You'll see what I mean.

Oh, and I highly recommend you pair them with good chocolate chip cookies. Butter and salt for sweetness contrast, walnuts for tannins and chocolate are an insanely perfect match. Or go with individual elements: blue cheese, raw walnuts and chocolate pieces.

I have zero sweet tooth myself and don't have the same attraction/need for sweet wines that some do, but I 'get' it. And there's nothing like real port.

[David M. Bueker]

I've never seen a reason to hold Port until winter time. Isn't that why air-conditioning was invented?

I occasionally drink Port in the warmer months, but not on a weekend where temps are flirting with 100. The A/C struggles to keep up.

Jenise, no worries, appreciate the feedback. As noted, one was gift and the other I just liked. But Port has me curious, as does Sherry FWIW.

Our LWS has the following at <$20.

Krohn Tawny Port
Taylor Fladgate LBV, 2013.

Both are 750 ml. Possibilities? Other ideas for frugal one?

[David M. Bueker]

The Taylor LBV is always a good choice. Fonseca makes a really good one as well.

Once you try an LBV, it’s then time to grab a 10 year Tawny Port (More budget conscious than the excellent 20 year Tawnies). That will get you an intro to the two polar opposite styles of Port.

[Jenise]

Agree with David. Nab the Taylor Fladgate. Top producer and a great "frugal" option.

Stylistic preferences aside, the sheer quantity of high quality wine is mind-boggling. FOMO is completely irrational, given that there’s always another wine or another vintage.

Indeed. For me it's less about fear of missing out and more about potentially getting overwhelmed by all the options and the limited time to pursue them all! But, I suppose there could be worse problems in life.

I’ve said this before, but I love Cabernet Sauvignon wines. I just almost never eat food that goes with them.

I don't know about 'love', but cabernet sauvignon and cabernet franc are certainly delicious but may have been doomed from the beginning to connect with my pescetarian palate over the longterm.

I am not sure I've ever had Port from Portugal. It's on the to-do list. But I have 2 domestic Ports in our cellar. I guess US vintners can use the term.

True Port from Portugal will always be labeled "Porto", not "Port". The US and Portugal settled that issue a long time ago. US wine label regulations do allow US producers to use the word "Port", but not "Porto".

What Jenise said--if you haven't had Porto from Portugal, you haven 't really tasted Port. In addition to the LBV Portos from the top houses that she mentioned, you can also get 10-year tawny non-vintage blends. Graham's makes a very nice ruby Porto called Six Grapes. All of those are drinkable upon purchase, unlike true vintage Porto, which needs at least 20 years' cellaring past the vintage date to approach drinkability.

-Paul W.

[Jenise]

David, similar re Cabernet. The cabernets are really stacking up on us as a result. We've taken to drinking them before a meal sometimes just to drink them, then switch to a white or no wine at all with our main course.

[David M. Bueker]

David, similar re Cabernet. The cabernets are really stacking up on us as a result. We've taken to drinking them before a meal sometimes just to drink them, then switch to a white or no wine at all with our main course.

Pretty much the same here. I will have a glass before dinner and a glass after. Night two I just repeat the exercise.

Thanks to all for thoughts on Porto. I have now reviewed my geek lit on Porto DOC and have ideas.

Fortified wine Cheers!