For The Love Of Port

I don't necessarily agree with my friend Richard on his take that the Aussie versions ... even of Tawny are the best in the world. Also there are other places that do make fortified wines over 100 years in cask, albeit in a Solera style and I am talking about here in the USA and not Jerez, Spain.

For example, there are some really fine ports out of CA and Missouri and even Virginia. Your taste may vary. I have had a slew of good ones from CA. Names that come to mind: Miller in Napa, Quady for many years producing very good Port too, Ficklin which does an impressive bottling with their 10 year old Tawny and the 1991 vintage port is still always a true pleasure. Shenandoah and a handful of others also do a very solid job, as does Prager Port Works ... but their pricing is high. From Missouri the Hermannhof port comes to mind as one of the best versions I have tasted, made in the USA. The first AVA in America came from nearby the winery in Augusta County back in just 1980! Horton makes a nice one in Virginia using native Portuguese varieties. I have had a few from WA too ... but none have really impressed me of the half dozen or more that I have tasted.

South Africa is probably the country that has the best handful of port producers that really taste close to what might fool some blind. Lots of bad ones, but about 4-6 top notch producers overall and Tawny port that rivals any from Australia and some even in Portugal.

I have to run, but we can continue to discuss this more ... again.

Roy - THANK YOU! At least I know I've got some of my list right. I also have someone on the case in South Africa for me.

Would love to hear more of your views guys... please!

Anthea

Anthea,

If you want to write a book about New World fortified wines, then fine, go for it - but please leave the word Port out of the lexicon..

..but if you want to write a book about Port, then please leave the imposters out of the text.

If you want to try kosha juice that's genuinely over 100 years old, then that could be arranged; although the real McCoy is very scarce..

..give me a call when you're next in London

Tom

Tom is a purist, traditionalist and I respect that greatly.

Nonetheless, Anthea ... go write your book and include whatever dessert wines you feel will make for a compelling read. That is what will make your book something worthy of promoting!

uncle tom wrote: If you want to write a book about New World fortified wines, then fine, go for it - but please leave the word Port out of the lexicon..

..but if you want to write a book about Port, then please leave the imposters out of the text.

I have to say I entirely disagree with this sentiment, and it has absoolutely nothing to do with Port or port. If you want to write and publish a book about anything then you should go ahead and do so without anyone thinking they have the right to tell you what and what not to include in the text.

uncle tom wrote:If you want to write a book about New World fortified wines, then fine, go for it - but please leave the word Port out of the lexicon..

..but if you want to write a book about Port, then please leave the imposters out of the text.

Or include both, but be very clear that "Port" refers only to the product produced in the demarcated region of Portugal and that all others cannot properly be referred to as Port. Many are very good in their own right, but they are not Port and should not be confused with Port. Sweet wines, dessert wines, fortified wines... but not Port.

Personally, if your book is to be about Port, then I would refer to them as "other fortified wines" only. It would also be helpful if you include information about the name problem and explain that the word "Port" can no longer be used on wines produced outside of Portugal, but that one might still find "California port" or "Texas port" or even "port" from Australia on shelves because the names have been grandfathered in.

In this case I think that educating people about the confusion is actually helpful as it draws a distinction between proper Port and the other fortified wines. Any time you can clarify a difference like that the information is more likely to be retained.

Anthea,
For me, the best producer of port-styled wines in California is Ficklin. They use traditional Port grape varieties. Their home vinyard was planted in the 1940's. Their more basic styles are excellent at a very reasonable price, at least in California. Their vintage-styled wines can also be excellent. Roy mentioned their 1991. I also like their 2003 quite a bit. In the past few years, they've also released several nice tawny styled wines, a nice 10 and an excellent 20 year old. They also just released a 15 year old within the past week; but I've not tried it yet, nor know the price. They've even started producing Colheita styled wines. i like their wine because they will really age into something quite good.
I agree that the name Port should be for fortified wines from the Douro shipped from Oporto. But I think that port-styled (small case) and/or fortified should be able to be able to be used since their really isn't any decent alternative names.

Glenn E. wrote: Or include both, but be very clear that "Port" refers only to the product produced in the demarcated region of Portugal and that all others cannot properly be referred to as Port. Many are very good in their own right, but they are not Port and should not be confused with Port. Sweet wines, dessert wines, fortified wines... but not Port.

Personally, if your book is to be about Port, then I would refer to them as "other fortified wines" only. It would also be helpful if you include information about the name problem and explain that the word "Port" can no longer be used on wines produced outside of Portugal, but that one might still find "California port" or "Texas port" or even "port" from Australia on shelves because the names have been grandfathered in.

In this case I think that educating people about the confusion is actually helpful as it draws a distinction between proper Port and the other fortified wines. Any time you can clarify a difference like that the information is more likely to be retained.

very well put

While I've had many "ports" or fortified wines from other parts of the world, I've found some that were quite good and many that were not very good at all. My general issue with most Aussie "ports" is they are very sweet and lack acidity to balance them out. While a glass or maybe two is nice, I rarely can drink more than that since they are so unbalanced.

I've had a few South African "ports" that were very good. Even a tawny that I tossed in blind with other Ports from Portugal and no one knew it wasn't from a place other than the Douro. And that was for a group of Port drinkers and wine store employee's. So there are some good ones out there, but as I mentioned, they are the exception rather than the rule.

Thanks, all of you, for your thoughts on my book. With a bit of luck it will be out next year so you will be able to see the end result. Which I have to warn you, may just be a wee bit different from what you anticipate... More in due course!! But seriously, I really appreciate your inputs.

Anthea

Anthea W wrote:Indeed it would. But at $275(US) for 3.3fl oz, who is going to put their had up for that?? When I win the lottery...

Anthea,

I can't explain why I didn't remember this earlier but I do own one bottle of Auzzie "port" that I have yet to find a suitable occassion to open. It is a bottle of Lange's 1888

If you are ever in London and would like to meet up with a bunch of Port lovers please let me know and that bottle will certainly make it into the line-up
We could even invite Uncle Tom to join us - I promise he doesn't bite

Derek

It turns out that Anthea may indeed be in the UK soon, possibly January or February, so I will be organising a tasting in London as promised above. If anyone is interested in joining us please send me a PM.

Anthea,

Hi! I have been so busy lately that I just saw your thread...

I wanted to alert you to three other U.S. producers of port-style wine:

-Daniel Gehrs (Los Olivos, California)

-Veritas (Afton, Virginia)

-Apple Barn Winery (Pigeon Forge, Tennessee)

Hope this helps you to fill out your list. Happy hunting!

Jonathan