Today’s show is a bit of a departure from the normal format of the show, answering questions about wine from listeners. I talk about Porto, cellaring wines, tannins, wine “legs” and how to preserve wine once opened.
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Doug Smith says
About Port, I don’t think that Tawny Port is, as you said, a reflection of how Vintage Port should taste after aging. Tawny is more a different animal entirely, aged in cask rather than in bottle, which gives them quite a different flavor profile. The color also is quite different — much clearer and less dense than a Vintage.
Some very good Tawnys can be quite expensive, and I have heard some people who prefer them over all but the best Vintage ports. (Not me personally).
On the other hand, a cheaper version of port with a “Vintage character” which you might mention is a Late Bottled Vintage (LBV) port. These have the density and color of a Vintage, quite raisiny and full in flavor, but drinkable immediately and generally under $20-30/bottle. They are produced by accelerating the aging process by aging for several years in barrel, but not so much as to produce a classic Tawny.
You are absolutely correct, Doug, I caught that as I reviewed the show after I put it up on the feed. IÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢ll make sure I address this on the next show and will read your comment.
Thanks for keeping me honest 😉
Great show! I came to the site to copy down the ports you mentioned in the show, but can’t seem to find them. I suppose this is because you don’t have them posted in the show notes, but if I missed them hiding somewhere else I would appreciate being pointed in that direction. Having the recommendations in writing would be much handier than having to copy them down from the mp3. In any case, really enjoy the podcast and am looking forward to future shows.
Carlos Brefe says
Very good show. I got the copy some time ago, but never listened until last week on train trip!
I am a big fan of Porto wines, and I do not agree with you that White Porto is just for cooking. Chill it and drink in a hot summer night!
I have a question about the wine saving systems you talked. You have mentioned that you would have links in the show notes for them, but I can find…
Since we are in the summer, why not a show about Portuguese Verde?
And thanks for producing these shows!