For The Love Of Port

If you could take a masterclass on a specific category of Port which would it be?

a. Reserve Ruby and Reserve Tawny
b. White - including basic ones, White Colheitas and White Tawnies with an indication of age
c. Tawny with an indication of age - 10, 20, 30, 40+ and Very Old Tawny
d. Colheita
e. Crusted
f. Vintage
g. A masterclass that encompassed an example of all from above categories

Can I take all of the classes?

If forced to pick just one, I'd take b. I feel like I'm already pretty comfortable with all of the other categories, but white Ports are still new enough to me that I think I'd get the most information out of that one.

I would take f.
That gives me a chance to taste vps I have not, and maybe will not get my hands, or lips, on.

"c."

As that is the only one that based around on how something should taste at a perceived age. Would be the most useful.

F.....a hole in my knowledge is discerning the various houses and their styles.

F, Since I have only been drinking port for less than 4 years this would seriously increase my exposure to different years and house styles.

Flawed pole since I can only chose one Ok, if I HAD to chose just one, I think it would be the Crusted. I've got a good handle on the others as I've had them a lot. However, Crusted isn't something I see often in the States and it's not something I've had a large sampling of. So it would be very educational for me to do a master class, preferably with a large sample of Crusted Ports of various ages and producers, to get a better overall picture of them.

Tough call between 'c' and 'f'. I think I'm going with 'f', but if you asked me when I was in a different mood ...

I'd go for b. aka the White ports.

I am getting more into this type and have much to learn.

F
So I could a better grasp

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Luc Gauthier wrote:F
So I could a better grasp

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You need to come south more often, we can help with that

Thomas V wrote:I'd go for b. aka the White ports.

I am getting more into this type and have much to learn.

I've loved white Ports for many years, long before they became trendy in recent years. Too bad you're not closer I've got a few older whites.

Do tell.

Andy Velebil wrote:

Thomas V wrote:I'd go for b. aka the White ports.

I am getting more into this type and have much to learn.

I've loved white Ports for many years, long before they became trendy in recent years. Too bad you're not closer I've got a few older whites.

I will be in Las Vegas from the 7th of April and for 1 weeks time. You could stop by with a White Port

But as Roy wrote, please do let us hear which older white gems you have in your collection?

Thomas V wrote:

Andy Velebil wrote:

Thomas V wrote:I'd go for b. aka the White ports.

I am getting more into this type and have much to learn.

I've loved white Ports for many years, long before they became trendy in recent years. Too bad you're not closer I've got a few older whites.

I will be in Las Vegas from the 7th of April and for 1 weeks time. You could stop by with a White Port

But as Roy wrote, please do let us hear which older white gems you have in your collection?

You both will have to wait and see one day

Darn, I've got prior engagements that week and can't make it out there

for me it's a matter of exclusion. i don't like tawnies and whites. i love VP's and always want to learn more and i'm intrigued by crusted port as i don't have any experience with it. so sign me up for both!

Bert VD wrote:for me it's a matter of exclusion. i don't like tawnies and whites. i love VP's and always want to learn more and i'm intrigued by crusted port as i don't have any experience with it. so sign me up for both!

Bert,
Have you tried older White Colheita's?

Andy Velebil wrote:

Bert VD wrote:for me it's a matter of exclusion. i don't like tawnies and whites. i love VP's and always want to learn more and i'm intrigued by crusted port as i don't have any experience with it. so sign me up for both!

Bert,
Have you tried older White Colheita's?

i have tried old white ports, but not Colheita's. only tawny Colheita's.

Andy Velebil wrote:I've loved white Ports for many years, long before they became trendy in recent years. Too bad you're not closer I've got a few older whites.

I'd go for the whites also, having been saying similar for a good while; my preference is the old sweet whites rather than the dry (which are not really my thing, fine as they might be); some sweet old whites can be fabulous.

Bert VD wrote:

Andy Velebil wrote:

Bert VD wrote:for me it's a matter of exclusion. i don't like tawnies and whites. i love VP's and always want to learn more and i'm intrigued by crusted port as i don't have any experience with it. so sign me up for both!

Bert,
Have you tried older White Colheita's?

i have tried old white ports, but not Colheita's. only tawny Colheita's.

IMO, there is a big difference in White Port styles. I've had decent younger aged white tawny's (10, 20 year olds) and I've had not so good ones. A lot of White Port has come from the old Casa do Douro stocks when it got trendy and producers needed a lot of it. As it wasn't something most producers had any of, or at best, they had just a small amount lying around for private use. I have not been impressed with many efforts as a result of the sudden rush to put these out. Those producers who've used their own, or mostly their own, older stocks have made better products IMO.