For The Love Of Port

While VP's take time to settle and evolve after decanting - and most other varieties do the same - the recurrant impression I get of Crusted Port is how good they are, immediately after decanting.

I've just cracked a Graham Crusted from '85, and taken a nightcap after decanting. There is no bottle stink, a very fine bouquet, and good colour. It is a tad sharp, but then, this is not a top dollar bottle.

I've noticed this before - and intrigued to know how the blenders work this..

Tom

uncle tom wrote:While VP's take time to settle and evolve after decanting - and most other varieties do the same - the recurrant impression I get of Crusted Port is how good they are, immediately after decanting.

I've just cracked a Graham Crusted from '85, and taken a nightcap after decanting. There is no bottle stink, a very fine bouquet, and good colour. It is a tad sharp, but then, this is not a top dollar bottle.

I've noticed this before - and intrigued to know how the blenders work this..

Tom

Tom, you may be onto something here, but I've never noticed this before. When you refer to the wine being from '85, do you mean the bottling date? I had some Graham from around then at one time, and it was the best Crusted porto I've ever come across. This style is relatively rare where I live in the Êtats-unîs.

Yes, bottled in '85.

Tom

Tom,
Interesting thoughts. I can't help here, as I've only had 2 Crusted before. One was 1999 and the other was just over 40 years old. Both were very enjoyable and quite the QPR when compared to an LBV. I wish I could find more of them here in the states.

Funny this - I've just bougt a bottle of Graham's Crusted Port 2000 from Sainbury's at a cheap price (I think it was £10). I haven't opened it yet but was reckoning on it being a bit of a bargain with the intention of buying more. Of course, the good thing is that it will keep and improve but does anybody have a clue how it is at the moment so I don't have to open it?

Alex,

The closest I can get to answering your question is to refer you back to one of the virtual tastings

http://www.fortheloveofport.com/ftlopfo ... usted+2000

Most of these were Dow Crusteds, but might give you an idea of what to expect. Your Grahams Crusted (2000) is a serious bargain. Having tried a 2000 bottling earlier in the year, you will get a nicely balanced, fruity affair if you open it now. However, if you go and stick it away in a cupboard for 30 years you will end up with a beautiful, elegant and delicate wine that is really lovely.

I've just bought a bottle of Crusted that was bottled in 1967 and I am really looking forward to trying that between now and Christmas - could this be deemed "Old and Peculiar", I wonder?

Alex

I've got three now.

I can resist anything but temptation.

There were three more left on the shelves today, and what's more there was a big sign up saying "25% off when you buy six or more bottles of Champagne, Sparkling wine and fortified wine". So I got a bottle of Tawny and a couple of bottles of fizz, and this now brings the price down to £7.50 per bottle.

On my way to Sainsbury's now to join in this port frenzie - this 25% off deal means you can get Quinta do Crasto 96 (labelled as Sainsbury - Taste the Difference" for £15 a bottle 8)

Don't you just love UK supermarket price wars at Christmas

Derek

Thats it, I'm moving to Europe. you guys get all the great deals.

Yeah, but you still have daylight and 70 degrees C - we are living in a cold, wet, dark place filled with cheap port. It's no contest - I'm staying here and look forward to seeing you soon, Andy 8)

The Dow's Crusted Port was quite inexpensive here lately (the 2000 bottling maybe? can't recall). My parents like ruby ports, so I brought a couple of bottles with me to Thanksgiving dinner, and they absolutely loved them.

There is a slightly funny (not unappealing...just different) taste or aftertaste I get with the crusted ports. I've only had them young, just FYI. Does anyone know what that might be? Or what words you'd use to describe it? I'm at a loss. :)

Thanks!

Frank