Approachability of Vintage Ports

[Roy Hersh]

In recent years, Port producers have taken steps in the vineyard and in winemaking processes to make Vintage Port easier to drink and more fun, when young. This obviously will appeal to more people, beyond the serious collector. Not having to wait 20-30 years to enjoy Port due to its harsh or grippy tannins may not be a thing of the past, but certainly it is now a focus of the Port trade. Does this bode well for sales in the near term? WIll people start to invest more in young Vintage Port and be willing to drink some earlier on? Your thoughts on this?

[Moses Botbol]

How will this style of vintage port taste when it's 40-60 years old?

[R Bull]

I think this may help someone who enjoys or wants to drink port now, although some of the cost of VP is high enough that it may keep some consumers away. I do join with Moses in questioning whether these changes in port making will affect the cellaring potential of the port. Will, for example, VP made under the new port making process cellar as long or peak early.

[Moses Botbol]

I'd be hesitant to change how vintage port is made. Come up with other port products to meet the needs of the consumer. Who cares if they are buying vp, lbv, crusted, etc... As long as they are buying port and buying it regularly?

Do a better job at selling LBV if the port industry is worried about early approachability...

[Eric Menchen]

Yes, don't mess with VP that we expect to put in the cellar for 20-50 years. Label it Vau, or Silval, or LBV and let us know that this is something to drink sooner, or tomorrow.

Sent from my XT1060 using Tapatalk