Good business in sweeter ports?

[Nikolaj Winther]

I was wondering the other day about the adding of aguardente to the fermenting wine making it port. Usually, a port is 20% vol. And usually, the fermenting wine reaches 6% vol. before aguardente is added.

However, if the producer decides to add the aguardente when it's reached, say 5% vol., he needs to add more aguardente to reach the 20% vol. And since the volume of fluid is the same (or even larger due to a slight lack in evaporation), the output of port is similarly higher.

When making the most expensive bottles of port, could a producer be tempted to make a sweeter wine in order to score say 1% more wine?

[Roy Hersh]

That is highly unlikely. There are very few Ports that exceed 20.5% alc. by volume nowadays. Obtaining a higher level of RS is almost never as prominent as you think. Graham's known as a sweeter (if not the sweetest style) in the minds of consumers and even serious Port lovers really only varies by .2-.5 more RS in terms of grams per liter than the majority of other producers ... typically at .3 degrees higher.

Having an inordinate amount of RS would be seen as a way to cover up flaws by the Portmaking community and savvy consumers, so this practice does not take place. In fact, efforts are made by some careful oenologists in the Douro to do just the opposite. Joao Roseira immediately comes to mind, a very astute Douro wine and Portmaker and co-owner of Quinta do Infantado. He ferments all of his dozen+ Ports much longer 4-5 days rather than 1-3, to lower the RS and get a drier impression for his Ports, which also helps to bring out a greater extraction of color and concentration of flavors.

[Luc Gauthier]

Since having more sugar can hide flaws , does this mean that Graham could potentialy hide more flaws ?

[Andy Velebil]

Since having more sugar can hide flaws , does this mean that Graham could potentialy hide more flaws ?

For the experienced palate, I would say no. Flaws are still flaws and most experienced tasters would be able to detect something amiss. But for those not well versed, it is easy to hide flaws in any wine.

[Luc Gauthier]

Andy , merci pour les précisions .
Since we know that Graham Ports are sweeter than others , If a Graham wine isn't as sweet as It should be , Is It necessarily a flaw ?

[Mark DaSilva]

I can tell you we sell more tawny than vintages, by at least a 4:1 margin. And Dow is the most popular brand but they don't stike me as being too sweet at all. More fruity than anything.

I don't think many people search for the sweetest port, but those with candied flavors probably seem that way.

[Andy Velebil]

Dow is know to produce a drier port so that would be why your not getting that over sweet thing. But put a Graham's next to a Dow's and you'll notice a difference in sweetness (RS) levels.