TN question

[Mike L.]

When you describe how opaque a port is in a TN how do you determine this? Is it through the glass? While you pour it? Or what? Thanks.

[Roy Hersh]

Typically when I try to get a feel for the color, given that the ambient lighting in the room is sufficient, I tend to turn the glass onto its side (while still holding it of course) making sure not to spill the Port, while looking at it with a white napkin or piece of paper as the backround which helps determine the core and color of the meniscus (or outer edge).

[Mike L.]

Thanks Roy,I have never seen opaqueness described with other wines except port. Is the percentage an approximation or any other techniques people use to arrive at this?

[Derek T.]

Thanks Roy,I have never seen opaqueness described with other wines except port. Is the percentage an approximation or any other techniques people use to arrive at this?

A very precise methodology for rating opacity has been developed by a group of Port enthusiasts in the UK. It goes something like this...

1. Pour three glasses of Port.

2. Taster 1: "I think that is about 40% opaque."

3. Taster 2: "I would say it's more like 50%"

4. Taster 3: "I don't care it tastes fabulous!"

5. Taster 1: "Shall we agree on 45%?"

6. Taster 2: "OK, 45% it is."

[Mike L.]

Thats what I was wondering. It looks like it is a very subjective thing, as are many things with wine.

[Jeff G.]

Thats what I was wondering. It looks like it is a very subjective thing, as are many things with wine.

Derek fails to mention that taster 3 simply wrote
"Dark"

[Eric Ifune]

If you can find a copy of Micheal Broadbent's "The Great Vintage Wine Book" the first edition, there is a series of color plates in the beginning showing a variety of wines tilted just as Roy describes. You can get a good idea of the opacity of young wines and the changes that occur with age.

[Eric Menchen]

I shall start posting color of wine in my TNs using the SRM, and no one will know what I am talking about.

[Andy Velebil]

I shall start posting color of wine in my TNs using the SRM, and no one will know what I am talking about.

I think I'll go have a drink now

[Roy Hersh]

When I see the % of opacity mentioned in a Port TN, the first thing I think to myself ... 'next time someone calls you a "wine geek" explain the % of opacity to them.'

[Andy Velebil]

When I see the % of opacity mentioned in a Port TN, the first thing I think to myself ... 'next time someone calls you a "wine geek" explain the % of opacity to them.'

I tend to lose non-wine drinkers when I get to the part about there being more than one grape varietal in Port

[Al B.]

When I see the % of opacity mentioned in a Port TN, the first thing I think to myself ... 'next time someone calls you a "wine geek" explain the % of opacity to them.'

I tend to lose non-wine drinkers when I get to the part about there being more than one grape varietal in Port

I once ran a port tasting for a group of 8 that included 3 non-drinkers. For them, we concentrated on the differences in colour and smell. The feedback that I had from them was that they hadn't expected to enjoy a wine tasting when they didn't drink - but that they had found the discussion of the way colour and small changes with age and style to be really interesting.

[Eric Menchen]

I once ran a port tasting for a group of 8 that included 3 non-drinkers.

Now there is a challenge. But thinking about a really old VP and a lot of tawny, I get a lot of enjoyment, easily 50% in some cases, from the aromas.