For The Love Of Port

It was so good to read this post Roy. I even read my article again! It made me think about the days I had to write articles. I want to do more of that, still few things that need to be shared with the community.

Thank you so much.

However, Andy, do you know what is interesting and maintains the controversy around Sousão, is that David Guimaraes, from TFP, doesn't like it and says doesn't use it. Too rustic and incomplete. Maybe more agree with him. I see you don't, me neither.

Thank you Derek for posting this sad news. I was very lucky to meet him back in November 2010 in Holland in a very rainy, day for lunch. Before that, he visit us in the Douro but I was too small to remeber Elly and Herman's visit. My father does remember.

If it's not too late, I'd like to hear Oscar's thoughts on how physically difficult it is to work in the Douro valley vineyards. I've read that this area is among the most taxing of all for viticulture, not only due to the slope of the terrain, but also the temperatures. It's very hard, as you say ...

Thanks for some great answers to my questions there Oscar You mentioned you've got the few rows Syrah in the Vineyard. What other trials and experiments do you have going in both the Vineyard and in the winery that haven't yet made it into comercial production? Have there been any notable successes...

Hi Oscar, I hope others will remember that you are going to respond to questions through the end of the day. Therefore, my last question for you is this: Can you explain what are the greatest challenges when trying to obtain access to sell your Port and table wine in a brand new country? Thank you!...

Hi Oscar, It's been great reading your responses so far. The majority of producers in the Douro produce table wines as well as port but do you think this is an economic necessity for producers? I don't think it is by necessity, it's about economic efficience. The bulk market for Douro wines and Por...

Hi Oscar, For people who are somewhat new to Port, how would you advise them to spend their budget on beginning a foundation of a Port cellar? Let's say $1500 USD, or equivalent Euro value as the budget. Wow! Many of you are better doing this than I am! I'm thinking about a cellar where I can go an...

Oscar, Thanks for taking the time for being here. Another question regarding fortifying brandy. Because of the shortage and increased prices, I've heard that some producers may be lobbying for non-grape sourced ethanol. What are your thoughts on it? Could we have a sugar cane fortifying spirit? Hi ...

Oscar - leaving port to one side, i notice that some Douro wines are released without an IVDP selo, and some with an IVDP selo. What is the decision process behind deciding to use them on the Quevedo wines? Does it come at great cost? Hi Rob, actually all Douro wines have a selo on the bottle. Cont...

Hello Senhor Quevedo, at the risk of asking a potentially dumb question (and moderators please do feel free to act if necessary), do you feel conditions exist anywhere in Portugal for the potential production of unfortified sweet white or red wine, due to the influence of botrytis, dessication (I b...

Miguel Simoes wrote:From another FCP supporter, may FC Porto beat Dinamo Zagreb!

Óscar, it has been a pleasure to read your well thought out answers here. Many thanks for taking the time.

Thank you Miguel, good to know you are enjoying the reading!

And to tag along on that question, does the quality of the brandy have a significant impact on the quality of the port? What do you look for in your brandy when sourcing it, or do you even need to put that much thought into the spirit? Bradley, wine spirit quality is critical, specially when we are...

Senhor Quevedo, how long would you say is your typical work day? I have read comments in a recent WS issue about Marcel Chapoutier typically working from 7am until 9pm, driven by passion for the business, and Georges Duboeuf going from 6:30am until close to or past midnight, often working on 5 hour...

Oscar, We've been told or heard the price of brandy has gone up significantly. How does this affect the price of Port? And how is that cost increase for brandy absorbed and/or spread across the range of Ports? Thanks again!! Hi Andy, the price of the wine spirit has actually, as you say, gone up si...

I am very interested to hear if our distinguished guest offers any reason why wine is not safe for vegetarian or vegan consumption. To the best of my personal knowledge (which is admittedly not saying much), even the use of animal by-products in the fertilization of vineyard soil does not constitut...

Quevedo has some really amazing old Colheitas that I have been lucky enough to be able to try. I understand that those are mostly for private use, but it made me wonder. How are old stocks like that typically registered, and if a company wanted to do so could they use them to jump start a 20-yr old...

Hello again Senhor Quevedo, I remain curious about the inspiration behind the artistic labels on the Oscar's and Claudia's Wine releases, especially since they are so different in character from all the Port labels. Thank you again, Ray Hi Ray, the idea with mostly Oscar's but also a bit Claudia's ...

Oscar, You are doing a brilliant job with responses and as with others who have been our Guest Corner Host in the past, this will be read by thousands of people in future years. So long before the week is over, I just wanted to say thank you! :clap: Now, for another easy question and follow up: :mr...

Hi Oscar, How important do you perceive the lodge at Vila Nova de Gaia has been to marketing the Quevedo brand, since you opened it? Great to have someone from Australia here. I strongly believe that Port Wine could do much better in Australia, should more producers decided to jump to this market. ...