It must be bottled between the second and third year after the harvest year and usually requires aging in the bottle (sometimes for dozens of years). Vintage: Vintage is the highest classification declared by the Denomination. Some houses market this type as a high-end product, removing the main house name from the label. These wines come from a single estate and usually are less concentrated and complex than a Vintage – and also quite a bit cheaper. Vintage Single Quinta: In those years that the wine quality doesn't achieve the Vintage status, the alternatives are the LBV or a Single Quinta declaration. This type of Port is a dense, full-bodied wine. Those labeled as Unfiltered were not filtered before bottling. After four to six years in wooden vats, they may mature in the bottle, in which case they can be labelled as Bottle Aged or Bottle Matured. Late Bottled Vintage (LBV): As the name indicates, the LBVs are bottled later than the Vintages. They are considered a good alternative to the expensive Vintage and usually are ready to drink when purchased. These wines need to stay two years in barrel and three years in bottle (the date on the label is the bottling date, not the harvest date). Drink now.Ĭrusted: This is a blend of good vintage Ports, usually two or three. This is one of the best quality Ports for price. Usually it's more robust and concentrated than Ruby and is the cheapest way to get a sense of how a Vintage Port might taste. Ruby Reserva: This is a Ruby Port from a high-quality lot labels may bear such terms as Vintage Character, Special or Finest. It's a blend of different vintages with an average age of three years, and it's meant to be drunk upon purchase. Ruby: Ruby is the most produced and cheapest Port wine. In ascending order of quality, the types of Ruby Port are: Ruby, Ruby Reserva, Crusted, Late Bottled Vintage, Vintage Single Quinta and Vintage. Thanks to low oxidation, Ruby wines retain their fruity aromas (blackberry and plum) and dark ruby color. Here's how to make sense of the dizzying array of Port wines in each category. Tawny port, Colheita (white or tawny), Garrafeira, Ruby port, Reserve or vintage port, Pink port, White port, Late Bottled Vintage, Crusted port, Vintage port wines, Aged Tawny (10, 20, 30, 40 years), and Aged White (10, 20, 30, 40 years).įino, Manzanilla, Amontillado, Oloroso, Palo Cortado and Sweet sherries.Port wines fall into two main categories: Ruby, which matures in the bottle, and Tawny, which matures in wooden barrels. Port has a higher alcohol content (19.5-22%) compared to other wines. Sherry is dry in texture, since it is fortified after completion of the fermentation process. Port wine has a richer, sweeter, and heavier texture than other wines, since it is fortified halfway through its fermentation process. Sherry is made from white grapes in a town in Spain. Port is made from grapes grown in the Douro Valley region in Northern Portugal. Vintage ports must be drunk within 48 hours.Īs with ports, sherry should also be stored in a cool place, and delicate sherries like Fino and Manzanilla should be consumed immediately after opening. Tawny ports or Colheitas may be consumed until up to 6 months of opening the bottle with no loss of flavor. Port is generally stored in a cool dry place and horizontally if not yet open. Port is made from grapes grown in the Douro region in Northern Portugal, while sherry is made from white grapes in a town in Spain. Port wine and sherry are fortified wines used popularly consumed after dinner or as dessert wines.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |