For The Love Of Port

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!

Maybe they are reading this forum and getting the hint

So where will we discuss their fortified wines?
Perhaps Roy can start another forum on fortifieds other than Port and Madeira.

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

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.

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

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

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

Honestly,

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

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.