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Late Bottled Vintage Port vs. Vintage Port

Today  we're concluding our series on Port in the only really appropriate way, by ringing the bell on the official Port "showdown". LBVs and Vintage Ports are no doubt the two Port styles that most confuse consumers.  Here's a tip: if you don't get caught up in the semantics of LBVs you'll be better off! Pop on over to Wicked Local today to get the  full scoop to navigating these two lovely beasts with greater ease. (Today's image is c/o 2007 Vintage Port, which also provides more info about the latest vintage to be declared.)

Are you in favor of LBVs? Which properly aged Vintage Ports have you enjoyed?



White Port 101

Last week we talked Tawny Port. But because we’re on the tail end of winter now and 40 degree temps are more normal, it’s only natural to talk white Port – a libation that is often most enjoyed with a slight chill on it. No doubt this Port style is lesser known and lesser appreciated.... If you've been missing out on this lovely treat, pop on over to Wicked Local to learn why you should grab a bottle!

Which white Port has caught your fancy? Or is this a style you've skipped over somehow?



A bit on Port dessert wine

Some of us are comfortable drinking Port all year long (with or without a slight chill), but many more of us find it most compelling after a full day at the office, followed by an evening rendezvous with Mr. Shovel…. No doubt, with snow finally falling in Boston, it’s hard not to think about (let alone enjoy) these noteworthy dessert wines! There are myriad styles of Port on the market – from white Ports to Ruby’s, Tawny’s, Vintage Ports and everything in between! When most people think of Port they are most often thinking of Tawny’s. So today at  Wicked Local we delve into this highly sought and oh-so-enjoyable libation.

Which Port is your fan favorite this winter?



Fired Up: Do the Right Thing, Consumers!

Old School Goodness: Burmester 89 PortI heart Port. I have said this many times. So imagine my horror when one of the best in the Port winemaking business tells me they have done research.... and have found Americans are drinking Vintage Port younger and younger. Five minutes later I was tasting the Burmester Vintage Port 2007. That's somewhat normal in the trade, because that's how we grow in our wine knowledge - knowing through a quick taste where Port starts, and, most importantly, gaining appreciation for where it goes. Trust me when I tell you the 2007 is some YOUNG stuff.  The 2005 isn't much better. Both are bitingly acidic, tannic and, well, as someone recently described too-young-stuff (who I really respect), I wanted to pull my gums out over my teeth. Yes, you may have guessed, that is NOT cool.

Port is something to behold. It is something that, when done well and has the right amount of age under its belt, has finesse AND structure. I like mine best when it has been aged for an extended period of time. Like 20 Year Tawny. Or the 1985 or 1990 Burmester Coleheita (single vintage, single vineyard Port).

Please readers. Do yourself a favor and contribute to a more efficacious marketing trend: stop buying YOUNG Port! This stuff is meant to be aged. It mellows, often gaining exotic brown spices, burnt orange peel essence, sultry caramel and vanilla notes, all on top of a luscious layer of fruit - whether stewed plums, figs or blackraspberries. Why give that up?

Come on.






It's worth the wait.

Enough said.