In a week long trip, what's the proper balance?

[Roy Hersh]

When we think about putting together our tours, we try to properly balance the percentage of Colheitas and Aged Tawnies, White, LBV and Vintage Ports.

I'd like to hear what you'd suggest is the proper % mix for each of the aforementioned categories, and why?

[Andy Velebil]

When we think about putting together our tours, we try to properly balance the percentage of Colheitas and Aged Tawnies, White, LBV and Vintage Ports.

I'd like to hear what you'd suggest is the proper % mix for each of the aforementioned categories, and why?

100% VP's
50% Colheita's
30% Douro wines
and 20% a mix of the other stuff

All kidding aside, I'm actually serious about that since we average about 200 bottles per trip the percentages work out unless Julian kindly points out my screwy math is, well, screwy

[Glenn E.]

I'm sure it will surprise no one that I'd prefer to see the balance tipped in favor of Colheitas and TWAIOA.

But in all seriousness, I think that there should be a balance between tawnies and rubies. Rubies seem to get most of the press, but in my opinion tawnies are more impressive. Tawnies have] to perform because there's relatively little bottle variation. If an old VP doesn't shine it's often written off as just a bad bottle.

My experience has also been that people new to Port tend to prefer tawnies. They don't gravitate to rubies until the marketing machine's fixation on Vintage Port grabs hold. Granted, Harvest Tour participants are rarely new to Port, but showing people the depth and range of the Port they originally liked might bring them back over to the light side. (There, I said it. VP is the dark side.) There's an incredible range of tawny Ports that we never see in the US, and the FTLOP Harvest Tour is the best chance most of us will ever have to experience those Ports. What do I remember from our visit to Vesuvio last year? The beautiful weather, the wonderful lunch on the patio, and the 1992 Vesuvio Colheita. I think there was some tasting of a bunch of VPs in there somewhere too.

Then on top of all that we have the relatively new whites to experience. The range doesn't seem to be there just yet, but I think it's important for the Harvest Tour to get as broad of a cross section of these new Ports as possible. FTLOP members should be the vanguard experiencing new things and bringing back reports to Port lovers at home.

So... I'd say something like 50% VP/LBV, 40% Colheita/TWAIOA, and 10% whites. If the opportunity arises to bring in more whites, reduce the VP/LBV quota to fit them in.

[Eric Ifune]

I'd say in the Harvest trip, a higher percentage of Vintage and LBV. In the Fortification trip, more Colheitas and Tawnys to go with the Canteiro Madeiras.

[Eric Menchen]

I'll throw a different wrench into the system ... I hope for a mix of mainstream products as well as rarities, with the balance dependent on the producer. For a big producer, I'd like to taste a few new products that aren't out yet, but I don't need a full vertical of a bunch of bottles I've tasted before, so a tasting with rare bottlings, comparisons of different SQs from the same year, blending exercises ... those would be good. For a smaller producer, well even their primary products would be nice to taste if they aren't readily available at most stores around the world.

[Moses Botbol]

I'd view in terms of rarity, whether it's a Colheita from a major vintage not readily available, or something incredibly old and in amazing shape. I don't about drinking what I can buy at the packy or constantly sampling just bottled VP's that over tannic beasts.

Colheita verticals are quite fun and I don't get to drink enough Colheita at home.

Many don't get to drink older VP's so a few have to be included.

[Steve Pollack]

I'd say in the Harvest trip, a higher percentage of Vintage and LBV. In the Fortification trip, more Colheitas and Tawnys to go with the Canteiro Madeiras.

I like Eric's idea quite a bit. The Fortification Tour structured in that manner would be my dream trip.

[Roy Hersh]

Thanks to those who provided some feedback. Interesting to read, to say the least.

[Derek T.]

Roy,

I hope it isn't too late to chip in with a response to this question.

Firstly, I'm with Andy: 100% VP with lots of other things thrown in for fun

But seriously...

On my trips to the Douro I have to say I have taken the greatest pleasure out of drinking ports with the hosts that they rarely get to drink themselves. It is the right thing to do to go along and taste the current offerings (as that is what pays their mortgage) but it is also great fun to make arrangements to have some old gems on the table. I don't think it really matters what style they are so long as it is as much fun for the host as it is for his guests. I know you already do that, and long may it continue.

Another fun thing to do, as you know, is to taste component samples alongside the finished product. I have been lucky enough to do this a few times with VPs, but never with tawny ports. I think it would be great fun, and very educational, if you could arrange for a producer to allow you and your guests to taste their current 20 yr tawny alongside each of the components of the blend. Given that these guys treat their blends with the same secrecy as Colonel Saunders and the guy who mixes Coca Cola, I'm sure it isn't an easy thing to arrange, but if you don't ask...