How often do you drink Port

I would love to get some feedback from the WLDG cognoscenti. Thanks!

Roy,
I answered the poll as once a quarter and find it rather sad. I like port but the problem is that if it isn't 30 years old it seems not to have hit its stride. I still have untouched '77 and '85. What will a 59 year old guy do with a bottle of '01 Fonseca?
Walt

[Robin Garr]

My answer is much like Walt's, Roy. I love Port, and Mary does too, and we're excited when we can make a reason to taste it. Happily, I can usually make an excuse to write and publish a tasting report four or six or eight times a year (so I guesstimated "quarterly" as the closest fit). But like Walt, I just can't justify it often, because VP is really pricey AND it needs so much time.

How do you get around that? I've managed to figure out a reasonable business plan that lets me drink modest table wines with dinner every night and make it pay for itself , but the high-end stuff still eludes me.

Who said anything about VINTAGE Port?

What is wrong with a nice bottle of 20 year old Tawny PORT? You can open the bottle and finish it that night or keep it on a shelf for weeks of enjoyment. That alone makes it worth its weight in fermented and fortified grape juice.

Not to mention LBVs, which can be approached early and often and are a bargain at under $25.

There is also the "new" category of "Reserva" which used to be called, Vintage Character Port. These are really premium Ruby Port bottlings and are even less expensive than most LBVs.

For us old guys there are always Colheitas which are single vintage dated Tawny Ports. They are ready to drink once bottled and also can be held for a week or two.

However, even this guy who loves mature Vintage Port, bought into the 2003 and 2000 vintages as both were fantastic. You CAN drink them young and enjoy some of the fabulous youthful vibrancy of the wines long before they evolve into their secondary characteristics. I know lots of very savvy Port aficionados who prefer their VPs young. I can't honestly say that I do, nonetheless, I have begun drinking my younger Ports from the 1980s and 1990s to revisit them, provide more current tasting notes and gain a better feel for their evolution today.

Why, drink it when he's 79, of course!!

One of my ambitions on this planet is to outlive the vintage Port from my birth year (1955).

-Paul W.

Roy,
What will a 59 year old guy do with a bottle of '01 Fonseca?
Walt

I voted for once a month. My only drama is I have so few genuine Porto's in the cellar. The numerous Australian versions I have (dating back to 1967) are a totally different "ball game" to the famous Portuguese houses/shippers. Wondering if any of our local stuff makes its way into anybody's cellar and what you think of it?

Over here the style seems pretty well dead in the water (commercially, that is) and apart from the die-hard collectors (includes moi), you can often pick it up for next to nothing in stores and on the secondary market, although some renowned makers (Hardy's, Chateau Reynella, Lindemans and occasionally Penfolds) have been recently fetching a tidy sum for the great years from the 50's, 60's and 70's. I readily admit many (possibly, even most) of the Australian examples I've tried over my years of imbibing (23 to be precise) are nothing short of pruny, jammy, alcoholic, volatile rubbish, often tired/oxidised well before the better Portuguese would be out of nappies.

[James Roscoe]

I would love to get some feedback from the WLDG cognoscenti. Thanks!

Roy,
I am another who only gets to Port about once every three months. This is a true tragedy. My wife, who otherwise has great taste in wine (we will leave her taste in men alone) can't stand port. I have to wait for an occassion with port-loving friends to drink it. I suppose I actually go a little better than once a quarter, but I haven't had any since Christmas. I guess I'm due for my fix.
Cheers!
James Roscoe

I would love to get some feedback from the WLDG cognoscenti. Thanks!

What does a ship harbor have to do with drinking wine?

Roy, While I really like Port, I rarely drink it though I drink non-fortified sweet wines regularly. Aside from cheese, Port is hard to pair with food and a good dinner topped off by a fine port is great, but usually involves a steep price the next morning. I drink it about once a year when someone else supplies it.

Kind regards,

Who said anything about VINTAGE Port?

What is wrong with a nice bottle of 20 year old Tawny PORT? You can open the bottle and finish it that night or keep it on a shelf for weeks of enjoyment. That alone makes it worth its weight in fermented and fortified grape juice.

Not to mention LBVs, which can be approached early and often and are a bargain at under $25.

There is also the "new" category of "Reserva" which used to be called, Vintage Character Port. These are really premium Ruby Port bottlings and are even less expensive than most LBVs.

For us old guys there are always Colheitas which are single vintage dated Tawny Ports. They are ready to drink once bottled and also can be held for a week or two.

Roy,
You are quite correct but LBVs and in particular Chlheitas are somewhat hard to find in middle America. You have motivated me and a 20 year tawny port will be in my next mixed case. Have any specific recs?
Walt

[David M. Bueker]

I love drinking Port. Unfortunately I don't have as many opportunities as I would like to drink Port.

There are very few LBVs that I have regular access to that I like. Taylor LBVs do not generally thrill me, and I can't usually get Niepoort or Noval LBVs. A good 20-year tawny is a joy, but I am honestly bored with the Taylor 20-year. I can get the Fonseca locally , but virtually no other Tawnies. I really need good advice on which house makes a really good 20 year, or even a 10 year. I really struggle with the sensibility of shipping tawny Port. It's a lot of money for shipping for a product that is not normally all that expensive.

I have been slowly acquiring some older VPs from a source I trust, and when I get an evening with good friends (and do not have to drive) I will open one.

Roy, I've tried Port here and there and have a preference for tannic, ruby Port ... but as much as the genre is clearly admirable and historic, I like my wines lower in alcohol and crisp. Port is a pleasant diversion for me - one that I enjoy very rarely - but my regular preference is for a different genre.

You are quite correct but LBVs and in particular Chlheitas are somewhat hard to find in middle America. You have motivated me and a 20 year tawny port will be in my next mixed case. Have any specific recs?
Walt

Walt, by far my favorite is Ferreira 20 year old Duque de Braganca, $55 a bottle from Taylor & Norton. It may be cheaper elsewhere. Beautiful stuff.

[James Roscoe]

Roy,
Is your lesson about port still on the WLDG? I remember you giving some good advice about the different styles and types of ports. If that exists could you give us the link?
Also, I'd love to know how long a bottle of port will last after it is opened. Is it just a few hours like most red wines? Will it last a few days like most fortified wines? Whats the scoop?
Finally, what prices can we expect to pay for your basic 10yr old Tawney or 20 yr old Ruby? I think I remeber the difference between the two, but what price should I pay in a metropolitan area on the east coast?
I hope I am not pressing my luck with too many questions. A link to a basic tutorial or refresher might be all I need.
Cheers!
James Roscoe

Also, I'd love to know how long a bottle of port will last after it is opened. Is it just a few hours like most red wines? Will it last a few days like most fortified wines? Whats the scoop?
Cheers!
James Roscoe

The good thing about Port is that the alcohol level is high enough to prevent the growth of acetic bacteria, so it won't gradually turn into vinegar after opening, the way that unfortified wine does. You can keep an opened bottle for months and it won't go bad (of course you should shove the cork back in).

That being said, fine port, like other fine wine, does lose its more delicate nuances and complexity over time. If it's not all going to be drunk the day it's opened, I keep vintage Port in the fridge to help preserve it.

So I'd say "several days like most fortified wines".

-Paul W.

[James Roscoe]

So I'd say "several days like most fortified wines".

-Paul W.[/quote]

Thanks Paul!

Hi Roy,

I answered once a month. I have a neighbor who loves tawny and late bottled vintage port. We just had some tonight, a bottle that I bought based on YOUR good rating. Quinta Do Crasto 1999 late bottled vintage port, unfiltered. I loved this fresh tasting vintage port. It had an unusually nice combination of port qualities and new wine tastes I gave a bottle to my neighbor and kept one for myself. I think this wine could also be an ager but like a good riesling is drinking really well now. So, I don't have to wait 30 years to enjoy it. I actually have only had vintage ports at wine tasting events. Never bought any for myself. May take a while before I graduate to that level of port enjoyment. Perhaps after I win the lottery and can afford aged vintage port.

Perhaps after I win the lottery and can afford aged vintage port.

Hey, do like I do and drink out of Roy's cellar ...

I have never been invited. Or, invited myself to his cellar.

I just got WSET exam results....passed spirits and bubblies but didn't pass the fortified wines exam. So, Roy, gads, I am doing to be drinking LOADS more port (all styles) as of right away. (Still need to just pass wine theory and the fortified exams for the Diploma.)
cheers, Bonnie

I LOOOOVE Port.

The problem I have that results in me indulging less frequently than I wish is that after a long dinner replete with dry wines, we often get to the point that adding a Port would either

a) put us over the top in terms of alcohol intake and/or

b) result in the Port getting less than its due in terms of attentive appreciation

In fact I have returned bottles to the cellar on 2 or 3 occasions when I had intended to open them (I know, I know, I should have decanted them the previous day, week, fortnight, but that requires planning).

While I have good intentions of planning a dinner with fewer dry wines so as to allow proper appreciation of a Port at the end, I've been a bit weak on the follow through so far.......

David Lole,

I am a fan of Australian port style of wine. I have never had a vintage port from there, but the many Tawnies I have enjoyed are lots of fun, albeit the quality varies along with price. The great Para Ports at nearly $1000 per bottle here are the upper tier, while the Trafford Tawny at about $10 and a nice bargain QPR at that is at the other end of the realm.

Truly with the great Rutherglen Tokay/Muscadelle stickies, why drink Australian port stlye of wines though. the best I have had come from: Pfeiffer, Stanton & Killeen, Chambers, Buller Seppelt and Campbell's.



James Roscoe,

Thanks for your insights into why you only drink Port a handful of times a year. Don't take this personally, but you can always find a new wife or at least a mistress that enjoys Port. It makes for great body shots!


Steve LW,

My sincere condolences. Once a year is just unimaginable, especially after admitting you "really like Port." Port is not really hard to pair with food at all. I have had numerous meals where vintage and other styles are paired with course throughout dinner. But I read more into your line, "I drink it about once a year when someone else supplies it." OUCH!!!


Walt formerly known as wrcstl,

Surely I can help you with some excellent 20 year old Tawny Ports. On the bargain side is Sandeman which makes a very fine 20 year old. Pricier is Taylor and Niepoort both which make exceptional 20 year olds. My personal favorite though is the Ferreira Duque de Braganca which is IMO the best on the market, albeit about $10 more expensive ... as the average blend is older than almost any other 20.
My other suggestion is that you get on the mailing list for many CA retailers who do a great job and specialize in Port. Email me for more suggestions.



David Bueker,

I know you drink your fair share of Port, even though you'd probably like to drink more. : )
Good to hear you are stocking up on some older vintages. About a year from now, many of the older vintages will be scarfed up and prices WILL start to rise. The cheap bottles that have been around for 3 years now are going to disappear. This is a very cyclical type of nice when it comes to VP procurement.


James Roscoe,
Yes, all of my articles have been published on Robin Garr's "Words About Port" page and can be found there, as well as my Port website ... where your questions can be found in the section of the Forum called, Port Basics.



Tom N.,

Amen, the Crasto '99 LBV is very good juice and quite reasonably priced. Nothing wrong with exploring and experimenting with LBVs, especially those that are either noted as Unfiltered or Traditional. Vintage Ports are not as expensive as you'd think. I am a major advocate of buying under appreciated vintages like the 1995 and for maybe $5-10 more than an LBV you are taking a huge step up in quality, for every day type sipping experiences. If you are a "good shopper" there are MANY fine VPs for well under $50!!!!


Bonnie,

I know we have not talked for awhile. I am sorry to hear that the "fortifieds" were an issue. IF I can provide any help, please feel free to email me again. I am more than happy to point you in the right direction for some fabulous reading material.



Bill Spohn,

It was great to drink with you a few weeks back, up there in Vancouver. Fabulous night of Burgundy for sure!

b) result in the Port getting less than its due in terms of attentive appreciation

This is an excellent point and one that I hear quite frequently. To prove a point to friend here last year, I started our offline with a great young Vintage Port and watched their jaws drop when I did this. Try it and I think folks will be able to concentrate more on the VP and at the same time, they'll monitor their consumption of all OTHER wines. Try it once, seriously!

David Lole,

I am a fan of Australian port style of wine. I have never had a vintage port from there, but the many Tawnies I have enjoyed are lots of fun, albeit the quality varies along with price. The great Para Ports at nearly $1000 per bottle here are the upper tier, while the Trafford Tawny at about $10 and a nice bargain QPR at that is at the other end of the realm.

Truly with the great Rutherglen Tokay/Muscadelle stickies, why drink Australian port stlye of wines though. the best I have had come from: Pfeiffer, Stanton & Killeen, Chambers, Buller Seppelt and Campbell's.

Roy,

Thanks for your reply,

Those 100 year old Para's are fabulous ancient tawnies - one sip is almost a meal in itself!

I'm with you on the NE stickies, too. Another top maker to seek out is Morris - namely the Old Premium Muscat and Tokay. They make good Tawnies and Sherries as well.

Try it and I think folks will be able to concentrate more on the VP and at the same time, they'll monitor their consumption of all OTHER wines. Try it once, seriously!

I never do ANYTHING with vintage Port that ISN'T serious!

Interesting suggestion!