Tannins and Port appreciation

[Roy Hersh]

How much do powerful tannins get in the way of your appreciation of a particular bottle of Port?

Some people don't mind them at all, others pucker up and don't like any wine with it and others yet, are quite tolerant.

How do you feel about them?

[Eric Ifune]

Personally, I don't like aggressive tannins in my Port or any other wine for that matter. That's one reason I tend not to go for young Vintage Port. I like my tannins polymerized.

[Glenn E.]

I'm with Eric. I like the structure that tannins provide, but I don't like them when they're aggressive.

They are a lot like acidity to me - you need tannins for the Port to be good, just like you need acidity, but if either of them are overt I won't like the Port. To me, both should be subtle and sufficient.

[Roy Hersh]

It is funny, I've come across many Port drinkers that don't seem to mind tannins at all. I was drinking with one on Monday night.

Seriously, just like some people do not notice TCA, I've actually come across many who don't mind or even like ripe tannins in their Port. It is certainly a personal preference and I was hoping to hear from more people about this.

[Andy Velebil]

In young Ports aggressive tannins are not a major deal. Not that I don't notice them, but I expect to see them in young Ports and no issues diving in. I do have more issues with older ports/wines that still have tons of overpowering tannins yet there isn't the fruit and/or structure left to balance them.

I think because of the tannic nature of young Ports, VP's especially, most Port drinkers are used to them and can tolerate them better than many other non-Port drinking wine drinkers.

[Luc Gauthier]

You know , I dont mind aggressive tannins .
With the small amount of VP I consume , the more overwhelming the mouthfeel , thr better understanding or grasp I have .