Image from WikipediaThis month, the King of Wine Video World is our host of Wine Blog Wednesday, Gary Vay-ner-chuck. Two weeks ago, Gary put forth on his tiny Wine vlogging project the theme of this month’s WBW would be Cabernet Franc from France. “Not too difficult,” we thought rather glibly. […]
We know that we’ve bitched and complained since the start about our distaste for the now ubiquitous 100pt scale popularized by Robert Parker. We’ve whined about how it was not fair, nor possible to give wines a rating where we had to choose between 90pts and 89pts. Can a wine […]
Having been over a month since we’ve provided you a comprehensive list of fun links to check out, we thought the time had finally come send your mouse a clickin’. Additionally, as we’re preparing for a mega grill out tomorrow afternoon among friends, each bringing their own item for the […]
La Rioja is a fun place to eat. Any place where wine is so fundamental to a location’s identity will result in a culture of food that accompany their wine. And although, I believe that a food culture is prevalent worldwide, ranging from spicy to bland and rich to light; […]
When we first decided to commit two months to La Rioja wine, I had a lot of concerns. First, I didn’t know how we were going to cover the subject in such a short amount of time with important events not La Rioja related thrown into the mix. The answer […]
Editor’s Note: For those of you unfamiliar with Adrian Murcia, he’s our Rioja expert with one foot planted firmly on both sides of the Atlantic. Living in New York as a sommelier, writer and educator, he’s dedicated his blog, Blame It on Rioja, to journal his experiences tasting Rioja wines, […]
Having just walked into our hotel five minutes ago as the clock struck 9:30pm, I feel like a decade has slipped through our fingers. Over the past three days traveling throughout Rioja, we’ve seen one of the oldest and most traditional; one of the newest and most technologically advanced; one […]
During our first visit to Sant Sadurní d’Anoia, I couldn’t help but notice how Cava houses were as prevalent as fast food chains in the States. Walk up any narrow, windy street lined with quaint bread shops, boutique jewelry stores and fruit stands and inevitably, you’ll find yourself vying for […]
Well, we could begin with the obvious, bubbles! Bubbles are fun. They’re playful. And they make every occasion just a touch more festive and cheerful. Each time you’re poured a glass of Cava, you can’t help but find yourself entranced by their journey from the bottom to the top of […]
Tawny port wine is made from red grapes aged in wood, exposing them to gradual oxidation and evaporation, for longer than a ruby port wine. As a result, the wine loses its brilliant ruby color, becoming a dark amber or a tawny hue with a characteristic “nutty” flavor imparted by the wood. Finally, through a system of fractional blending with various older port wines to match the house style, the resulting tawny wine is elegant and soft, showing delicate wood notes and rich mellow fruit.
Although there are several various kinds of tawny port wine, the two main types are: a young tawny that lacks any indication of age, and an older tawny labeled with a specific age.
Basic NV Tawny Port
Although the term “tawny’ refers to a wine that has been aged in wood for longer than ruby port wine, the majority of young tawnies are made from a blend of both red and white grapes, aged for approximately the same time as a ruby port wine. Come summer, several bulk tawnies are shipped up river to the Douro valley in cement baloes where they literally stew from the ambient heat, referred to as the Douro Bake. The Douro Bake is a traditional expression used to explain a particular characteristic imparted to Port when aged in a hot, arid climate, as opposed to the milder, cooler temperatures in Vila Nova de Gaia. Consequently, the resulting wines mature rapidly, losing their bright red color, and display a slightly brown tinge around the rim. On the palate, although lacking in the powerful fruit characteristics normally associated with a young ruby port wine, tawnies tend to be softer, more subtle, and many times, slightly more approachable.