On Feb 9, 10:37*pm, "Kent" > wrote:
> "Short Cellar" > wrote in message
>
> ...
>
>
>
> > Hey Dan -
> > I'm glad that you've found a wine that agrees with you!
> > Let me take a look at your questions one at a time:
>
> > Will you like the $5 port as much as the $15? Well, there is only one
> > way to find out, and it involves risking $5. My guess, however, would
> > be no. There are many good ports that are available for about $15.00
> > (Fonseca Bin 27, Kopke Ruby) and a couple that are under $10.00
> > (Warre's Warrior, for example) but none that I have heard of for
> > $5.00. *However, if you are just getting into the business of drinking
> > port, it's all worth a try.
>
> > Is a Port a Port? No. There are ports and then there are ports. A true
> > Port is from Portugual only - in much the same way that a true
> > Champagne is only from the Champagne region of France. However, just
> > as there are Champagnes from Champagne and Sparkling Wine from many
> > other places (like California), there are Ports from Portugal and
> > other fortified wines made in a "Port" style (mainly from California
> > and Australia). What is a fortified port style wine? It is a red wine
> > (usually made from the sort of robust grapes that grow in the Douro
> > region of Portugal) that has been fortified with neutral tasting
> > brandy. Adding the brandy to the fermenting wine suddenly kills the
> > all the yeast before they have finished converting the natural sugars
> > in the grapes to alcohol. In practice, that means that you are left
> > with a sweet and alcoholic beverage.
>
> > Are there real differences between a good Port from Portugal and less
> > expensive versions from California? I think so. There are many
> > different kinds of Port from Portugal, but the best (even for $15 or
> > so) will be rich, well-textured and complex. I find cheap port-style
> > wines from Australia to have a messy, over-done flavour that reminds
> > me of a woman with lipstick smeared around her lips and leopard print
> > leotards.
>
> > I just wrote a column itemizing my favourite cheap Ports. If you are
> > interested, you can find it he
>
> >http://www.lawandstyle.ca/index.php?...task=view&id=1...
>
> > Hope this helps!
>
> > Matthew
> > The Short Cellar
> >www.lawandstyle.ca/shortcellar
>
> Matthew, I read your very nice article about ports. You left out the
> pistachios with the stilton and the vintage port. You have to have that bit
> of crunch to make it all work together. I have six bottles of 1962 Warre
> Port sitting downstairs in the cellar. Recently the 7th bottle was
> spectacular! *When would you drink the remainder?
>
> Kent- Hide quoted text -
>
> - Show quoted text -

Pistachios! Of course. I will try that the next time I am making an
evening of a bottle of port. Thanks of the tip.
You are a lucky fellow if you still have half a dozen bottles of 1962
Warre's haunting your basement. Hat's off to you and your patience. If
the port tastes spectacular now, I would slowly work my way through
the last six. Obviously, you are in no hurry, since it is still
drinking well now, but it is not likely to improve much after 46
years. Experimentation is definitely your best option when you have so
many bottles to play with!
Matthew
www.lawandstyle.ca/shortcellar