Editor’s Note: Our newest contribution is from Eddie and Moses, founders of the recently created blog, The Algarve Buzz. If you haven’t had a chance to peruse their blog, I highly suggest doing so. The Algarve Buzz is not only an incredibly attractive site filled with interesting and well-written articles […]
Flavor Profile Unlike entry-level port wines, vintage port wines cannot be summed up in a few adjectives. These are wines that can drank anywhere from a few months to over a century in bottle. Over a century! What else can you possibly consume that has not been sealed in an […]
Editor’s Note: Although our fly by night contributing writer, Adrienne Smith, has been busy doing what she does best, changing hats, we’ve managed to get her fleeting and rather romantic impressions of her recent visit to Porto. Porto, located just across the Douro River from Vila Nova de Gaia, is […]
On a chilly and gray January afternoon in 2003, Ryan and I arrived into the historic Oporto train station bubbling with anticipation and excitement. Our limbs rather sore from sitting for hours in the same position, we begrudgingly put our large backpacks onto our shoulders, and like to old creaky […]
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.
Every blogger loves comments, as infrequent as they may be at times. Without them, our job becomes relatively meaningless, as if we get up in the morning to write only for ourselves. Comments give us perspective, direction and a gauge to understand if and where our stories are hitting most […]
Editor’s Note: As November is port wine month at Catavino, we’ve asked a handful of bloggers specific questions about port wine depending on their field of expertise. Andrew Barrow, the voice behind the UK wine blog, Spittoon, editor of Wine Sediments and wine distributor for UK Wines Online, was brave […]
Does the title sound familiar? Over the past few months, Dr.Vino has been posting articles with the header: Impossible Food and Wine Pairings, asking readers to suggest wines that fit the niche food, or comfort food, that we typically don’t think pair with wine. I’ve thoroughly enjoyed reading the suggestions […]
As we have done with both Sherry and Portuguese table wine, our goal is to provide you with a solid understanding as to what Port wine is throughout the month of November. Over the next two weeks, we will be providing you port wine profiles of each style with the […]
Early this year, while teaching children full time, I made a brazen attempt at committing to reading a half-dozen Iberian wine books by the end of the summer. And as much as my heart was in the right place, I was hardly successful. In hind site, our recent Sherry adventure […]