Michael Hann wrote:Many thanks to Dirk for taking the time to address the many questions and share with us his experience, knowledge, and views. And thanks to Roy for setting this up. I have been lurking, reading the posted questions and answers with great interest, as I imagine have many others. It really is an exceptional experience, I think, to have this kind of direct communication with a super star of the Port world. This is like being able to listen in on the conversation of Marcel Proust discussing his writing or Fra Angelico discussing his painting.
I found Dirk's comment very illuminating that there need not be an antagonistic relationship between producing fine Port and producing fine dry wines in the Douro, because these wines tend to be produced from different vineyards or at different elevations. It seems to me that the general increase of revenues to the Douro area from producing fine dry wines must be good and may contribute to the collective improvement of both Port and dry wine vineyards (this is probably not the right term of reference to the wine of the Douro that is not fortified as Port, but I hope you know what I mean). Also, it may be that increased public attention focused on high quality Douro wines raises the public profile of high quality Port, and increased public attention focused on high quality Port raises the public profile of high quality Douro wines.
I BELIEVE THAT ´S THE WAY. IT SOMETIMES LOOKS LIKE WE ARE SPENDING MORE TIME AND EFFORD WITH THE WINES THAN WITH THE PORTS, BUT ONE MUST UNDERSTAND THAT WE KNOW WHAT WE ARE DOING CONCERNING PORT EVEN THOUGH THERE STILL ARE LOTS OF LITTLE DETAILS WE CAN IMPROVE. WITH THE WINES IT IS REALLY ALL NEW TO US. WE STILL HAVE A LOT TO LEARN ABOUIT THE DOURO AND ITS POTENTIAL.
WE ARE WORKING ON THAT.
regards
dirk