Lets Talk Port

At the end of a decadent meal, a glass of port with a hearty cheese tray is just the ticket. Add a little dark chocolate and perhaps a strawberry or two and you have perfection.

Port is a fortified wine – fortified by the addition of a neutral grape spirit (such as brandy) in order to spot fermentation which then leaves extra sugar in the wine and increases the alcohol content. The wine is aged in barrels then bottled. Ports come in two forms, ruby and tawny. A Ruby Port is younger, sweeter and fruitier while a Tawny Port has aged longer and has a more complex characteristic. In a 20 Year Old port, the fruit has mellowed further than in the 10 Year Old, and the spicy, nutty aromas of ageing are more powerful and intense.

A particularly nice port is the 20 Year Old Taylor Fladgate Tawny. I personally like this port because it is smooth, powerful and spicy. It retails for around $50 and may be found at most wine stores. Below is what the tasting-pros have to say:

Robert Parker, The Wine Advocate, February 1995 – 92 points

“It is my opinion that Taylor’s tawny ports are the best of this type. When tasted against other tawnys, they all exhibit more aromatic personalities, greater fruit and ripeness, and a wonderful sweetness and length.”

Wine Access Magazine, Jan/Feb 2009 – 94 Points

“IF the Taylor’s 10 is a reference, the 20 is simply outstanding. The additional age of the wine is highlighted by wonderfully complex, evolved dried fruit, spice, earth, toasted nuts and raisined aromas. The palate is full, rich, complex and powerful, with balanced sweetness, acidity and endless finish. Without question, a classic of the category.”

Roy Hersh, Monday, 26 October 2009 - 93 points 10/22/09

Evaluated side-by-side with the Graham’s. In this tête-à-tête, there was no competition. The bouquet of this Tawny was profound with molasses, dates and Sultana raisins leading the charge. Viscous and mouth-filling fluidity, with prominent Fig Newton flavors and a flamboyant, long and layered finish. Wowed the palate with a fine mélange of tongue tingling acidity and yummy liquefied crème caramel.

Lynne Char Bennett, San Francisco Chronicle, February 2009

“Over 300 years old, this Port house is still family run and the only remaining independent Port shipper still in existence. Aromas and flavors of deep toasted nut, vanilla and caramel, plus haunting dried citrus peel, marzipan and toasted nut. Tawny Port is a luxurious way to conclude a special meal.”