Gregory at the Hyde Park Binny's, has been telling me to try Douros
for a time. I tried a few in the $10 to $15 range, and while they were
solid wines, they had neither big fruit nor complexity to rave about.
I tried the Rocha, at around $15, because the Tauriga Nacional is the
premier grape of the region.

Garnet to dark ruby color. Floral and slightly vegetal aromas. Decent
acidity; blackcurrents and chocolate flavors, medium tannins, and the
raisiny quality one gets from old style Italian reds (the bottle notes
say "heavy maceration").

This isn't a super fruity wine; but I like it better than the 90 rated
inexpensive Spanish and Southern Italian wines, since it is more than
one dimensional, with some real depth and complexity.

--
Jim

)

In article >,
says...
>
>Gregory at the Hyde Park Binny's, has been telling me to try Douros
>for a time. I tried a few in the $10 to $15 range, and while they were
>solid wines, they had neither big fruit nor complexity to rave about.
>I tried the Rocha, at around $15, because the Tauriga Nacional is the
>premier grape of the region.
>
>Garnet to dark ruby color. Floral and slightly vegetal aromas. Decent
>acidity; blackcurrents and chocolate flavors, medium tannins, and the
>raisiny quality one gets from old style Italian reds (the bottle notes
>say "heavy maceration").
>
>This isn't a super fruity wine; but I like it better than the 90 rated
>inexpensive Spanish and Southern Italian wines, since it is more than
>one dimensional, with some real depth and complexity.
>
>--
>Jim

Jim,

Was this a traditional red wine, or a Port? Feuerheerd does several Ports,
though with the varietal listed (and it is one of the accepted Port varietals
), I assume that it was a dry red from that grape. I've not seen it, nor have
I ever had the opportunity, but will be on the lookout.

Thanks,
Hunt

On 12 Sep 2004 01:43:05 GMT, (Hunt) wrote:

>Was this a traditional red wine, or a Port?

This is a traditional wine (14% alcohol), aged in oak for 12 months.
It has the body and chocolate flavors of a port, but is considerably
dryer.

I've gone through the first bottle now, bought a case, and am still
not sure how to describe it. Despite its complexity, the most striking
thing about it is a meatyness and warm "comfort food" quality, so that
it seems to me more like a Burgundy on steroids than anything else.

--
Jim

)

In article >,
says...
>
>On 12 Sep 2004 01:43:05 GMT, (Hunt) wrote:
>
>>Was this a traditional red wine, or a Port?
>
>This is a traditional wine (14% alcohol), aged in oak for 12 months.
>It has the body and chocolate flavors of a port, but is considerably
>dryer.
>
>I've gone through the first bottle now, bought a case, and am still
>not sure how to describe it. Despite its complexity, the most striking
>thing about it is a meatyness and warm "comfort food" quality, so that
>it seems to me more like a Burgundy on steroids than anything else.
>
>--
>Jim
>
)

Thank you for the clarificaiton. I'll keep my eye out for it.

Hunt