For The Love Of Port

I'm going to host an introductory tasting of dessert wines to a group I presume to mostly be novices. I have all of these, except for the Madeira. I was going to pick up one of the Rare Wine Company historic series to cover that. Which RWC wine would you get (of the ones that are readily available--I see my local b&m has the Boston Bual, Charleston Sercial, and NY Malmsey)? And in what order would you serve these?

Four dried/concentrated wines
• Vin de Paille, 1995 M. Chapoutier Hermitage
• Sauternes, 2005 Suduiraut
• Beerenauslese, 2003 Bert Simon Serriger Herrenberg Riesling Goldkapsel
• Eiswein, 1989 Grans-Fassian Leiwener Klostergarten Riesling

Four fortified wines
• Vintage Port, 1970 Fonseca
• Colheita Port, 1976 Rocha
• Madeira, RWC historic series TBD
• Rivasaltes, 1959 Dom Prieuré du Monastir del Camp

Eric,
I moved this to the Madeira Forum so our awesome experts here will see this and help you out.

I'd do two flights, the nonfortified first and the fortified wines last. Then, I think I'd go in order of sweetness, the sweeter last.

Eric Ifune wrote:I'd do two flights, the nonfortified first and the fortified wines last. Then, I think I'd go in order of sweetness, the sweeter last.

So for the non-fortifieds, I'm guessing:
1. BA
2. Sauternes
3. VDP
4. Eiswein

For the fortifieds, I really don't know which will be more or less sweet. I've had the Fonseca and was thinking of leading the flight with that. I've had the Rivasaltes and it is more oxidized than a VP, and maybe a little more sweet than the Fonseca. Maybe it should go between the VP and the Colheita?

And which RWC Madeira? And where do you put that one?

Eric Menchen wrote:

Eric Ifune wrote:I'd do two flights, the nonfortified first and the fortified wines last. Then, I think I'd go in order of sweetness, the sweeter last.

So for the non-fortifieds, I'm guessing:
1. BA
2. Sauternes
3. VDP
4. Eiswein

For the fortifieds, I really don't know which will be more or less sweet. I've had the Fonseca and was thinking of leading the flight with that. I've had the Rivasaltes and it is more oxidized than a VP, and maybe a little more sweet than the Fonseca. Maybe it should go between the VP and the Colheita?

And which RWC Madeira? And where do you put that one?

In my admittedly limited experience, the New York Malmsey is less sweet than just about any Port. And it's easily the sweetest of the RWC Historic Series Madeiras. So I'd lead with whatever RWC you get, then move on to the Rivasaltes or Fonseca, then the other, then serve the 1976 Porto Rocha Colheita last. I know nothing at all about Rivasaltes so can't judge where to place it in this group. At least for me, though, the Porto Rocha is the sweetest of the 2 Ports and the Malmsey.

I like the Bual the best of the Historic Series and think it would fit in better with your theme; so I'd go with it.
I'd do Bual, Rivasaltes, Rocha, and then the Fonseca. I think the fruit of the Fonseca would overwhelm the nuttiness of the other, more oxidized, wood aged wines.

Thanks Eric. I'll pick up the Bual. That order will make the story a little tougher, but maybe I'll just talk about all of them and then we'll taste. And I have a dessert to go with the Fonseca, so having it last will lead into that.

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