ALSO OF INTEREST

[Nick Lagrega]

By the early 19th century Port was sought after and

prized, and shippers’ names began to be associated with

the wines offered for sale. One writer alludes to the wine

having a good crust (which would indicate it had not been

filtered) and the value of ageing the wine in bottle was

being appreciated: in 1824 an English wine historian,

Henderson, wrote of Port, “It is only after it has been

kept ten or fifteen years in the bottle that the odour of

the brandy is completely subdued, and the genuine aroma of

the wine is developed.” I believe this is called the ethereal reduction stage. OF INTEREST WAS SOURCED FROM https://vintageportsite.com/about-vintage-port/e sorry about the sloppy arrangement