Port Wine

[LSU_Stogie]

What makes a good port wine?

I remember my father gave me some to try and it was exquisite but what should I look for in a good port, do you have any names I should be looking for?

Thanks for the advice,
LSU

[mosesbotbol]

I could talk all day about Port.

How much do you want to spend?

The biggest names are Taylor, Dow, Fonseca, Warres, Ramos Pinto, Grahams, Nieport.

I would go for an '83 Vintage Port; not too expensive and quite tasty. For a tawny port, I feel the Taylor 10 is the best value.

[LSU_Stogie]

I'd say like a nice $20 bottle

(oh and i'm not trying to be a drunk college student, I'm just looking for a nice drink to compliment my cigar...all I have right now is water!)

[Andyman]

In the $20 range go with a 94 or 97 LBV (Late Bottle Vintage) Taylor, Graham, Fonseca, Dow.. Although not a true vintage year I had a 96 LBV Grahams that was ecellent..

[pnoon]

Originally Posted by Andyman

In the $20 range go with a 94 or 97 LBV (Late Bottle Vintage) Taylor, Graham, Fonseca, Dow.. Although not a true vintage year I had a 96 LBV Grahams that was ecellent..

Or any 10 year old tawny port. I would also add Sandemans to that list.

[punch]

I find the Foseca to be a good value. Not too expensive, but quite good.

[mosesbotbol]

For around $20.00, I'd go for the Taylor 10 first.

[cigar no baka]

I am going to try some port this weekend, to begin my holiday week (FINALLY!!). One of my cigar buddies suggested a Bin 27 Fonseca as a good start for a beginner, so I'm going down to buy a bottle tomorrow and have it with a good smoke.

[MoTheMan]

Got a question here.

I've been getting into wines (just what I need, another expensive hobby), and because of my sweet tooth I've taken a liking to port.
Now I'm having a problem trying to decide what all the different ports out there are. Like what's the difference between Late Vintage & Vintage, between tawny and other ports. I've been trying to educate myself with a couple of good wine books (The Wine Bible by Karen MacNeil and Exploring Wines & Spirits by Christopher Fielding), but I'm afraind I'm more confused than I was when I started.

Last week at the Las Vegas herf I got a chance to have some Fonseca 20 yr. old which was quite good. I have also tried Fladgate 20 yr old Tawney which I like quite a lot and a single vintage Dow in the past which wasn't too bad. STill, I'd like to learn more & try more.

Could you possibly enlighten me a bit or give me some information that I can f/u on.

[mosesbotbol]

Originally Posted by cigar no baka

I am going to try some port this weekend, to begin my holiday week (FINALLY!!). One of my cigar buddies suggested a Bin 27 Fonseca as a good start for a beginner, so I'm going down to buy a bottle tomorrow and have it with a good smoke.

Wouldn't be my first choice. Graham LBV or Taylor 10 would be a better purchase, the Bin 27 in on lower end of the spectrum, but I would drink without a problem if someone offered it. Dow has a LBV that is pretty inexpensive also.

I picked up an '85 Taylor Port yesterday on an auction for $70 that I can't wait to get!

[mosesbotbol]

Originally Posted by MoTheMan

Got a question here.

I've been getting into wines (just what I need, another expensive hobby), and because of my sweet tooth I've taken a liking to port.
Now I'm having a problem trying to decide what all the different ports out there are. Like what's the difference between Late Vintage & Vintage, between tawny and other ports. I've been trying to educate myself with a couple of good wine books (The Wine Bible by Karen MacNeil and Exploring Wines & Spirits by Christopher Fielding), but I'm afraind I'm more confused than I was when I started.

Last week at the Las Vegas herf I got a chance to have some Fonseca 20 yr. old which was quite good. I have also tried Fladgate 20 yr old Tawney which I like quite a lot and a single vintage Dow in the past which wasn't too bad. STill, I'd like to learn more & try more.

Could you possibly enlighten me a bit or give me some information that I can f/u on.

Taylor and Dow 20's are the best Tawny's out there! The 30's, although more expensive are not as good in IMHO. The additional aging kills the flavor off.

[ky toker]

I've enjoyed Port from a $20 bottle and from a $6 one. I have had glasses from a $$$ bottle and of course they are better but you don't have to break the bank to enjoy some. That's all I'm getting at. There once was a great thread on this which I picked up all my info from.

I'd say I like a Tawny more; yummmm. You'll have to read that first link about the difference, but the Tawny to me doesn't taste like a wine [SIZE=1](at least in my head)[/SIZE]. Where Port tastes like a heavier wine, Tawny is much different. I posted a link I found a while back which gives some info.

http://www.portwine.com/what-is-port/types.php

http://www.intowine.com/port.html

[punch]

Mo,

Ports are just like cigars. You just have to find what you like. I have had $70.00 bottles of port that were not one iota better than a $5.00. One thing that you should look out for (ask your wine dealer) is if the particular brand that you have is "ready to drink" or if it is expected that you let it sit for a while (what does this sound like?). Also, get familiar with what is really ment by "age". Port is like a cigar in that respect. There is a difference between a port that was aged 20 years before bottling, and one that was bottled 20 years ago. As someone said earlier, and I agree, I believe that too much time in the cask can dull the flavor somewhat. I have not been at all impressed with the 20yr + ports. Time in the bottle is another factor. Some port wines are not intended to be decanted for a number of years after bottling. Some have had time to sit in the bottle for a while before they are shipped. And to further complicate things, how long has the port been decanted? I think that certain ports (the Fonseca being one) taste best between two days and two weeks after being opened and exposed to air. This is much different than some other wines where you need to drink them within hours of opening the bottle.

Does this all sound a bit like cigars? How long has the port aged before bottling / how old are the leaves before rolling? How long has the port sat in the bottle before opening / how long has the cigar sat in the humidor after rolling? How long has the port sat in the decanter before drinking / how long has the cigar sat in a dry box before smoking? Like cigars, the combinations are endless and only experimentation with YOUR tastebuds are going to give you the answers that you are looking for. There are some "standards" just like with cigars. Other posters have mentioned some. But there are also a lot of ports to be enjoyed on both ends of the price spectrum.

Have fun and good luck!

[mosesbotbol]

Originally Posted by punch

Mo,

Ports are just like cigars. You just have to find what you like. I have had $70.00 bottles of port that were not one iota better than a $5.00. One thing that you should look out for (ask your wine dealer) is if the particular brand that you have is "ready to drink" or if it is expected that you let it sit for a while (what does this sound like?). Also, get familiar with what is really ment by "age". Port is like a cigar in that respect. There is a difference between a port that was aged 20 years before bottling, and one that was bottled 20 years ago. As someone said earlier, and I agree, I believe that too much time in the cask can dull the flavor somewhat. I have not been at all impressed with the 20yr + ports. Time in the bottle is another factor. Some port wines are not intended to be decanted for a number of years after bottling. Some have had time to sit in the bottle for a while before they are shipped. And to further complicate things, how long has the port been decanted? I think that certain ports (the Fonseca being one) taste best between two days and two weeks after being opened and exposed to air. This is much different than some other wines where you need to drink them within hours of opening the bottle.

Does this all sound a bit like cigars? How long has the port aged before bottling / how old are the leaves before rolling? How long has the port sat in the bottle before opening / how long has the cigar sat in the humidor after rolling? How long has the port sat in the decanter before drinking / how long has the cigar sat in a dry box before smoking? Like cigars, the combinations are endless and only experimentation with YOUR tastebuds are going to give you the answers that you are looking for. There are some "standards" just like with cigars. Other posters have mentioned some. But there are also a lot of ports to be enjoyed on both ends of the price spectrum.

Have fun and good luck!

I agree that ports taste better when open for a while. I'd suggest to anyone that if they plan to kill a bottle in one sitting, to open it the night before and leave it open. I like to decant port as well, I picked up a beautiful, pineapple shapped decanter in France that looks really regal with the port in it. Older vintage ports I like to open with heated tongs with a wet towel over the neck; it's quite festive and traditional. A lot does come down to taste, and many have different taste than mine, but someone new to port is looking for opinions, and I feel that I have had enough port and a good port collection to offer solid, unbiased advice.

[ky toker]

I'm glad you two brought that up. Along with cigars, I still have a lot to learn about port. Do you decant a Tawny as well?