Breaking news ... (minor)

Post by **Roy Hersh** » Tue Apr 04, 2006 4:36 pm

I was informed today that Penfolds (Australia) has finally decided to STOP using the word Port on their labels and is moving from Penfolds Fine Old Tawny Port ... to ... Penfolds Fine Old Liquor Tawny.

Not big news but worthy of mention as when a large producer like Penfolds makes a change, others will likely follow!

Post by **Andy Velebil** » Tue Apr 04, 2006 4:39 pm

Maybe they are reading this forum and getting the hint

Eric Ifune · Post by **Eric Ifune** » Wed Apr 05, 2006 11:07 am

So where will we discuss their fortified wines?

Perhaps Roy can start another forum on fortifieds other than Port and Madeira.

Kurt Wieneke · Post by **Kurt Wieneke** » Wed Apr 05, 2006 11:40 am

I think Penfolds dropped the ball on this one. They should have gone with Fine Old Tawny and left out the word liquor.

Richard Henderson · Post by **Richard Henderson** » Wed Apr 05, 2006 1:58 pm

I agree the word "liquor" seems a bit off.
I guess if the board is consistant , we should not talk about fortified wines not from Oporto or Madeira but that seems a bit picky. I posted here on a Chambers Special Muscat. This seems like the right place. Note , Chambers never called their products "port" although I think the offical Australian classification of these "stickies" ( There is a term!) is a liquer. That certainly seems wrong.

Post by **Andy Velebil** » Wed Apr 05, 2006 2:29 pm

I looked at Penfolds website and it appears only 2 now have the word "Liqueur" in it. The are "Great Grandfather Old Liqueur Tawny" and "Grandfather Fine Old Liqueur Tawny"

The remaining four are called:

Bluestone 10 year old Tawny
Thomas Hyland Tawny
Club Reserve Aged Tawny
Club Tawny

It appears they have dropped the word "port" from the lesser quality fortified wines and added "Liqueur" to only the top 2 of their fortified wines.

Quite interesting indeed

paul r. · Post by **paul r.** » Thu Apr 06, 2006 12:40 pm

I agree w/Kurt, far too many restaurants & bars already think of port as liquor as such they think it will last for months open on a bar shelf

January I was in Key West at a good steak house/cigar bar-they had some oooooold ports open on the bar 1960's etc. I asked when did they open them "oh this one? this one I opened up about a year and a half ago" my friend asked me should he try it-I said it's looong dead, to which she replied "No it's not I didn't decant it-since I left the sediment in it it is fine"

There wasn't any point in arguing w/her, I politely disagreed & had a scotch.

It gets mighty hot in Key West-not to mention the halogen lights it was under

Richard Henderson · Post by **Richard Henderson** » Thu Apr 06, 2006 5:14 pm

Paul, maybe that 60's port had madurized into a sticky!

Post by **Roy Hersh** » Thu Apr 06, 2006 5:22 pm

Honestly,

You can continue to post sticky threads here or even better, in the "OTHER DISCUSSIONS" Forum which is exactly what that is for.

Post by **Andy Velebil** » Fri Apr 07, 2006 7:25 am

PIR wrote: January I was in Key West at a good steak house/cigar bar-they had some oooooold ports open on the bar 1960's etc. I asked when did they open them "oh this one? this one I opened up about a year and a half ago" my friend asked me should he try it-I said it's looong dead, to which she replied "No it's not I didn't decant it-since I left the sediment in it it is fine"

There wasn't any point in arguing w/her, I politely disagreed & had a scotch.

Thanks for giving me a good laugh this morning.