A few days ago, there was a post on the wine blog, Tempranillo, pointing me to the new Martin Scorsese movie commissioned by Freixnet, the largest Cava producer in Spain, to promote their wine Carta Nevada Reserva. Here’s the flick on YouTube, though from what I can tell, it was […]
How many times have you heard yourself, or someone you know, say “Jeez, I’ve tried a couple of ports, but I’ve just never enjoyed them. They’re always so sweet and syrupy and just too much to enjoy”? If you were at dinner with us last night, you would have heard […]
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 […]
Thanksgiving has now come and gone. The delicious smell of garlic mashed potatoes drifting throughout the house has been replaced with Turkey sandwiches. The screeches of playful children running gleefully under foot is now a faint memory as normalcy has settled back into the house. And kitschy paper Turkeys so […]
Being an ex-pat in Spain, we don’t have the luxury of a Thursday off to celebrate Turkey Day. We still wake up early, go to work, and have no contact with family other than a late afternoon phone call. Our turkey comes this Sunday, when a bunch of Barcelona ex-pats […]
We are the first ones to admit that our website is not a money generator. If we solely relied on Catavino to pay our rent, you’d most likely see us on the train serenading passing tourists with songs of failed attempts to garner interest in Iberian wine. It’s not a […]
Editors Note:La Cata de Los Lacres is an annual event put on by Todovino. Todovino is both a wine club and the publisher of la Guía (Spanish Only), a popular annual wine guide covering the gamut of Spanish wines currently available on the market. This is the 6th annual event, […]
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.
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 […]
Fears take on many forms. They can come from negative experiences we’ve had in the past, or they can simply come from the unknown, an unfamiliar experience. Several years ago, my fear of the unknown was severely challenged one late Saturday evening while waiting tables in an upscale sushi restaurant. […]