For The Love Of Port

FTLOP Forum member and supporter, Ryan Opaz has written an article on the aforementioned topic. I'll let you all read it and post your thoughts here. Ryan recently interviewed me for a pod cast that will be featured on his website in the near future. But please use this link to his excellent website for the article:

http://catavino.net/archives/395/2006/05/27/

Thanks for the tip. The interview is live and I hope it sounds good. First time editing a conversation down. If anyone wants to hear the full hour plus interview, feel free to PM me and I´ll figure out a way to get it to you. As for the article above, I need to give credit to my lovely wife for doing most of it. With some input and clarification from me, I believe she did a fine job of summing it up. She did tell me should couldn´t have found much of the information if it wasn´t for this site.

Look forward to hearing what you all think of the interview.

Ryan

Ryan,

This is a very good explanation of the various styles of port - well done to your wife :)

However, I think one of the descriptions is perhaps misleading....

Aged Tawny
Aged: in wooden casks for 6 or more years and bottled with the vintage listed on the label. Although, the years 10, 20, 30 or over 40 can be listed on the label, this is relatively meaningless considering that these wines are blend of several different vintages

To the best of my knowledge there is no vintage listed on the label of an Aged Tawny, however, the year of bottling is often stated.

Also, I think that the 10, 20, 30 or 40 year designation is meaningful as it represents the average age of the wine inside the bottle.

Hope this is helpful.

Derek

Good point will make sure to update it...thanks

RYan

Very good article, many thanks to your wife for a job well done. PLease be sure to post the link for the post cast, I'd love to listen to it (and the extended interview also).

I just wanted to extend my appreciation for your thoughts regarding my article; however, I would be incredibly selfish to take all the credit. Ryan is the true wine expert here and I only back him up when I can. Without his thoughts on the article, i doubt it would be worth the "paper it was printed on" (I suppose we really can't use this expression anymore in this day and age, can we?).

Anyways, I will change the article immediately and I thanks for the FYI.

Gabriella

Bienvenidos Gabriella,

It is very nice to see another woman around these parts.

Your contribution to the efforts on the article is very much appreciated!

I hope to meet you and Ryan someday in Spain, as Portugal would be too easy.


Best regards and please do come back and visit here once in awhile, meaning the website ... not the USA. 8)

Just so everyone knows the podcast is downloadable at this address: http://catavino.net/?cat=7
Use the buttons at the top to subscribe using various "readers" or you can click at the top and listen online if you have flash...

Ryan