IVDP - Port & Douro Wine Institute

[Roy Hersh]

A solid article ... http://catavino.net/in-a-fortified-position/

[Eric Ifune]

Interesting.
But I think, instead of a dream job; it could be a nightmare. I mean, tasting becomes your job, not done for pleasure.

[Rob C.]

Sounds like a good job!

Speaking of rejections, about 10% of the wines are discarded, the main reason being they were submitted to the wrong category. When this happens, the producer has the opportunity to resubmit the wine for certification in a different category (often a lesser one, from LBV to ruby for example) and then are usually successful in gaining the credentials.

Do rubies actually need to be approved by the tasting panel? I thought not, i must admit.

[Roy Hersh]

ALL Port that is to receive a Selo goes through Bento's panel.

[Andy Velebil]

Interesting.
But I think, instead of a dream job; it could be a nightmare. I mean, tasting becomes your job, not done for pleasure.

Agree. You're not tasting it from an enjoyment side you're tasting it from a scientific side. Somehow I assume that would get old after awhile and appears to be the case "reading between the lines" of that article. As it appears they are constantly training people to do it. Burn out from tasting that much has to be a bit high.

[Roy Hersh]

Actually, I wouldn't call it really "scientific" ... more like "analytical" to be exact.

[Andy Velebil]

Actually, I wouldn't call it really "scientific" ... more like "analytical" to be exact.

Shhh, don't tell them that lol!

[Roy Hersh]

Also, Bento's tasting panel of 7 ... has been pretty solid and remained intact for the most part in the past couple of years. There has been some turnover, but not a lot recently which is a very good thing. That may also have to do with the fact, that jobs are very hard to come by in Porto these days.