Which category of Port would you choose ...

This section is for those who have basics questions about, or are new to, Port. There are no "dumb" questions here - just those wanting to learn more!

Moderators: Glenn E., Roy Hersh, Andy Velebil

Post Reply
User avatar
Roy Hersh
Site Admin
Posts: 21427
Joined: Thu Jul 28, 2005 1:27 am
Location: Sammamish, WA
Contact:

Which category of Port would you choose ...

Post by Roy Hersh »

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
Ambition driven by passion, rather than money, is as strong an elixir as is Port. http://www.fortheloveofport.com
User avatar
Glenn E.
Posts: 8161
Joined: Wed Jan 23, 2008 10:49 am
Location: Sammamish, Washington, United States of America - USA
Contact:

Re: Which category of Port would you choose ...

Post by Glenn E. »

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.
Glenn Elliott
Svein CE
Posts: 50
Joined: Sun Dec 06, 2015 6:07 am
Location: Vraadal, Norway

Re: Which category of Port would you choose ...

Post by Svein CE »

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.
Moses Botbol
Posts: 5923
Joined: Wed Aug 30, 2006 7:38 am
Location: Boston, USA

Re: Which category of Port would you choose ...

Post by Moses Botbol »

"c."

As that is the only one that based around on how something should taste at a perceived age. Would be the most useful.
Welsh Corgis | F1 |British Cars
User avatar
John M.
Posts: 2097
Joined: Fri Feb 27, 2009 2:15 pm
Location: Hunterdon County, New Jersey, USA

Re: Which category of Port would you choose ...

Post by John M. »

F.....a hole in my knowledge is discerning the various houses and their styles.
Any Port in a storm!
jeff t.
Posts: 67
Joined: Thu Oct 08, 2015 5:46 pm
Location: Kissimmee, Fl., U.S.A.

Re: Which category of Port would you choose ...

Post by jeff t. »

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.
User avatar
Andy Velebil
Posts: 16613
Joined: Tue Aug 02, 2005 4:49 pm
Location: Los Angeles, California, United States of America - USA
Contact:

Re: Which category of Port would you choose ...

Post by Andy Velebil »

Flawed pole since I can only chose one :mrgreen: 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.
Andy Velebil Good wine is a good familiar creature if it be well used. William Shakespeare http://www.fortheloveofport.com
Eric Menchen
Posts: 6329
Joined: Wed Sep 24, 2008 9:48 pm
Location: Longmont, Colorado, United States of America - USA

Re: Which category of Port would you choose ...

Post by Eric Menchen »

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 ...
User avatar
Thomas V
Posts: 1091
Joined: Sun Jul 05, 2015 12:05 pm
Location: Aarhus, Denmark

Re: Which category of Port would you choose ...

Post by Thomas V »

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

I am getting more into this type and have much to learn.
Luc Gauthier
Posts: 1271
Joined: Thu Dec 28, 2006 7:38 pm
Location: Montréal Canada

Re: Which category of Port would you choose ...

Post by Luc Gauthier »

F
So I could a better grasp

Sent from my SM-G530W using Tapatalk
Vintage avant jeunesse/or the other way around . . .
User avatar
Andy Velebil
Posts: 16613
Joined: Tue Aug 02, 2005 4:49 pm
Location: Los Angeles, California, United States of America - USA
Contact:

Re: Which category of Port would you choose ...

Post by Andy Velebil »

Luc Gauthier wrote:F
So I could a better grasp

Sent from my SM-G530W using Tapatalk
You need to come south more often, we can help with that [friends.gif] [cheers.gif]
Andy Velebil Good wine is a good familiar creature if it be well used. William Shakespeare http://www.fortheloveofport.com
User avatar
Andy Velebil
Posts: 16613
Joined: Tue Aug 02, 2005 4:49 pm
Location: Los Angeles, California, United States of America - USA
Contact:

Re: Which category of Port would you choose ...

Post by Andy Velebil »

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. :winepour: :winebath:
Andy Velebil Good wine is a good familiar creature if it be well used. William Shakespeare http://www.fortheloveofport.com
User avatar
Roy Hersh
Site Admin
Posts: 21427
Joined: Thu Jul 28, 2005 1:27 am
Location: Sammamish, WA
Contact:

Re: Which category of Port would you choose ...

Post by Roy Hersh »

Do tell. :shock:
Ambition driven by passion, rather than money, is as strong an elixir as is Port. http://www.fortheloveofport.com
User avatar
Thomas V
Posts: 1091
Joined: Sun Jul 05, 2015 12:05 pm
Location: Aarhus, Denmark

Re: Which category of Port would you choose ...

Post by Thomas V »

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. :winepour: :winebath:
I will be in Las Vegas from the 7th of April and for 1 weeks time. You could stop by with a White Port [yahoo.gif]

But as Roy wrote, please do let us hear which older white gems you have in your collection?
User avatar
Andy Velebil
Posts: 16613
Joined: Tue Aug 02, 2005 4:49 pm
Location: Los Angeles, California, United States of America - USA
Contact:

Re: Which category of Port would you choose ...

Post by Andy Velebil »

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. :winepour: :winebath:
I will be in Las Vegas from the 7th of April and for 1 weeks time. You could stop by with a White Port [yahoo.gif]

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 [berserker.gif]

Darn, I've got prior engagements that week and can't make it out there :(
Andy Velebil Good wine is a good familiar creature if it be well used. William Shakespeare http://www.fortheloveofport.com
Bert VD
Posts: 334
Joined: Sat Jul 05, 2014 12:43 am
Location: Mechelen, Belgium

Re: Which category of Port would you choose ...

Post by Bert VD »

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! :-)
User avatar
Andy Velebil
Posts: 16613
Joined: Tue Aug 02, 2005 4:49 pm
Location: Los Angeles, California, United States of America - USA
Contact:

Re: Which category of Port would you choose ...

Post by Andy Velebil »

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 Good wine is a good familiar creature if it be well used. William Shakespeare http://www.fortheloveofport.com
Bert VD
Posts: 334
Joined: Sat Jul 05, 2014 12:43 am
Location: Mechelen, Belgium

Re: Which category of Port would you choose ...

Post by Bert VD »

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.
Phil W
Posts: 259
Joined: Wed Nov 02, 2011 4:54 am
Location: Cambridge, UK

Re: Which category of Port would you choose ...

Post by Phil W »

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. :winepour: :winebath:
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.
User avatar
Andy Velebil
Posts: 16613
Joined: Tue Aug 02, 2005 4:49 pm
Location: Los Angeles, California, United States of America - USA
Contact:

Re: Which category of Port would you choose ...

Post by Andy Velebil »

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.
Andy Velebil Good wine is a good familiar creature if it be well used. William Shakespeare http://www.fortheloveofport.com
Post Reply