For The Love Of Port

There are lots of people who enjoy the vibrant, youthful and fruity flavors associated with young Port. Others, especially chest beating Brits that like to be looked at as having more refined palates, (read: Broadbent and Rchard Mayson) tend towards older Ports?

Do you have any preference? If so, please explain what it is that you love about either.

I'm sure this will earn me an immediate flame. I am relatively new to port, but after a year or so of sampling anywhere from '77 to '00, I am tending toward the middle - 12-15 years of age. I find that there is enough fruit and sweetness left that provides upfront enjoyment, and the rough edges have smoothed significantly by then. The older examples I've had are interesting and complex, but the complexity hasn't made up entirely for the missing fruit (not that I haven't enjoyed them!) Perhaps a magnificent example of a '63 would change my mind, but until then, this is where I seem to be headed.

For me I prefer the best VP with a least 20 years of age, ever more for the best of the vintage. While for most of the Single Quinta I tend to drink them between 10 and 15, sometimes more when it is a success.

I like to taste them young, but rarely from my cellar, it always reminds me that you have to wait to get full pleasure.

David,

I certainly understand what you mean, but it is not that the fruit goes away, it is just not a youthful and forward as when young, just to clarify.

Here is your mission: Find a bottle of 1987 Quinta de Vargellas which is 18 now. I'd love to hear your comments on this wine. And ... I am not talking about the "thank you" (once you try it).

Roy Hersh wrote:David,

I certainly understand what you mean, but it is not that the fruit goes away, it is just not a youthful and forward as when young, just to clarify.

Here is your mission: Find a bottle of 1987 Quinta de Vargellas which is 18 now. I'd love to hear your comments on this wine. And ... I am not talking about the "thank you" (once you try it).

Picked up a few bottles of this from a N.O. retailer for a good price a few months ago. I guess I'll have to try it.

Yes, that was a great purchase from that NOLA retailer. I don't even want to think of what type of shape that shop must be in today. So very sad!

As a chest beating Brit, I drink my port old as Broadbent or Mayson advise. Being told that VP closes up to go through a surly adolescence, I do not know what would, all things being equal, be a good time frame in which to enjoy VP young.

Any ideas?

I prefer to drink my Port from a glass, but . . .

I presume, Roy, you're asking about Vintage Ports. My answer is at their peak, which generally -- to my palate -- means "old."

Cheers,
Jason

John,

The "dumb" or "closed" phase varies with each VP and some never do shut down. I have noted that ON AVERAGE ... I see this vino phase take place with VP at around 8 years of age and lasts until 12-15 years old. Again, this is a broad generalization!

Roy Hersh wrote:Do you have any preference? If so, please explain what it is that you love about either.

My preference is to drink whatever vintage port is placed in front of me More seriously, I really enjoy vintage ports that are 20 to 30 years old. They still have quite a bit of fruit and lose much of the tannins that can make a young vintage port seem harsh. One of my favorites is the '77 Taylor. I also thought the '85 Fonseca I had a few days ago was very good.

Vintage Ports should be 20yo - nomatter the quality. The two major different types of port can be used in so many ways. I'd say, that after a fine dinner with a fine alsace Riesling or sylvaner, followed by a medium to old bordeaux or rhone, there's nothing greater, than to empty a bottle of 20yo vintage port. Old Tawny is also great - but because it can be kept after you've opened it, it's never the same splur. You don't suck it down the same way you do with VP, 'cause with VP you need to drink it now or never, once opened. But once you've retired to the cushined furniture, the meditative feeling of talking and enjoying old tawny is the nicer.

Hmm... That could be a defnintion. That I like VP if I'm sitting up straight - but tawny when I'm reclined.

Nomatter. I always love port.

Thump! Thump! Thump!

I like to drink my ports young at around 20-40 years of age.

I'm generally drinking '83 at the moment - and really enjoying them - but also drinking '85 and '80s.

I would prefer to drink the '63 and '66 wines, but I can't afford to drink these as every day wines whereas the '83s are still ridiculously cheap for the quality they represent.

Alex

Agreed. It is very easy to enjoy and afford 35 year old Ports considering most mid-range CA Cabs now released, cost the same amount. And we won't even get back into the comparison with top Bordeaux.

There are many '77s and '80s that are quite affordable if you look around and there is nothing wrong with drinking a 25 year old Port. Then again, what is wrong with drinking a Vintage Port from 1985?

Roy Hersh wrote:Agreed. It is very easy to enjoy and afford 35 year old Ports considering most mid-range CA Cabs now released, cost the same amount. And we won't even get back into the comparison with top Bordeaux.

There are many '77s and '80s that are quite affordable if you look around and there is nothing wrong with drinking a 25 year old Port. Then again, what is wrong with drinking a Vintage Port from 1985?

I say nothing. Last year I bought several of Dow's 1986 Quinta do Bofim for $30.00 (US). What a steal for an almost 20 year old port that was fantastic. Try getting a 20 year old Cali Cab for that price :!:

I admit that I could go either way. If the port isn't terribly expensive, there's nothing more satisfying to open it within the first few years. The 1997s and 2000s are stunning right now.

The real heavy hitters, though, like my 1994 Taylor and Fonseca, 1997 Niepoort, and 2000 Grahams will live a nice long life before being opened.

--A

Aren't you just a little bit curious as to how these VPs drink when they are young? There is a lot to be learned from the experience, beyond pure drinking pleasure. Otherwise, it is like meeting your child for the first time at 25 years old.

I prefer mine about twenty years old or more, I have tried them young
just to find out what their like.At the moment I'm drinking old tawnies I would like to say the forum has broadened my outlook and made me want to try other styles of port other than vintage.Could anyone tell me if dela force still sell his eminence choice and whether it is available in the uk I found this a lovely port but have not drank it for at least fifteen years.

Having never tried a declared VP when it was really young, I purposly bought a 1/2 bottle of the 2003 Delaforce, Croft, FOnseca, and Taylor's just to try in the next few months. Just to experience what they are like when really young.

I would guess these need quite a bit longer of decanting time than an aged VP? Although I look forward to trying them regularly through the decanting time, just to see how they transform.

Andy,

When we had the 2003 wines at our London offline a few weeks back, these were poured straight from the bottle with no decanting time at all.

That being the first time that I had ever tasted vintage port that young, I was amazed at what I tasted.

Since these were poured right at the end of our session, we didn't have much time to allow the wines to develop in the glass, so I can't really tell you how much decanting time they need to reach their peak. If you were prepared to sacrifice one of your half bottles - purely in the interests of science - and drink it over the course of a couple of days so that we can all follow how the wine develops, then we would all understand. :)

Alex