For The Love Of Port

Could someone please explain what you look for when drinking a glass of vintage Port? I see all of the tasting notes on the site but am not sure how to do that. Also, how do you then guess what the Port is when it is passed around the table in a paper bag?

I'll take a stab at the first question:

Could someone please explain what you look for when drinking a glass of vintage Port?

Here are some characteristics that I look for when tasting a Vintage Port:

Color of the core and rim
Aromatics
Body Weight
Acidity level
Tannin structure
Mouthfeel/texture
Flavor Profile
Duration of the finish
Assessment of quality vs. peers from the vintage
Drinking window
Overall impression
Rating

Everyone has to start somewhere when it comes to tasting notes. You can simply use a 1-3 range, 1-5 range or 1-10 range when first evaluating Ports. But the descriptors can be based on anything you choose.

"This Port is great" makes it easy for the reader to realize you really like that Port a lot.

"I like it but wouldn't buy it again" also portrays your feelings. At first, keep it simple as possible.

But when you get down the road a while, whether after 10 Ports or 100 ... at some point begin to add in some impressions of what you taste. Judge the weight of the wine. I've always taught people to equate it to milk: skim milk (light in weight) regular homogenized milk, (medium weight) and then heavy cream, (heavy weight or full-bodied) which usually is a basic way to translate that into a tasting note. You'll see what the structure (acidity and tannins) qualities show you about the Port (or wine) and its age-ability. See if you can relate the flavors to bring back memories of a candy, fruit, spice, or anything else that comes into your head. Nobody is ever wrong, because for their palate, their taste and/or their memories ... what they assess, is spot on. Don't be afraid of being wrong or making a mistake.

Start rating the wines, no matter what "system" you utilize. Over time your precision will become more accurate and you will realize, "hey, I'm really getting the hang of it!" so don't worry or judge yourself while you are new to this game. The key to future success is to put something out there, really, go out their on that limb and don't be afraid to fall, or fail.

I remember when both moderators (Andy and Glenn) first found this site and included their very early impressions of Port and the exponential difference a few years later as their ability improved.

Nowadays, we still have new people come here and some are intimidated to post their tasting notes due to lots of experienced posters. Please don't be, as our Forum friends will encourage you to learn along with us and we'll help whenever possible. You will be glad you've tried, because it is fun to look back and see how much your tasting notes have improved over the years. Nobody here will ever make fun of you for trying, and the may ask a question to either help you improve or look at something else in the wine. E.g. "I think this Vintage Port was over-the-hill. Fresh and youthful red berry flavors and smells." Someone may ask: When you mention over-the-hill and fresh and youthful ... I wasn't sure if you meant it was fully mature or tasted like it was bad, then mentioning the fresh and youthful. Can you please help me to understand?

To add to what Roy already said;

And a tasting note doesn't have to be long. You'll see even some of mine are sometimes quite short. Sometimes I just don't feel like sitting down and spending hours reviewing how a wine or Port changes after being opened. Sometimes I just want to enjoy a glass or two without having to think too hard about it. In those instances I'll generally just jot down some quick impressions. Don't be afraid to post some simple impressions, however short they may be.

Guess I should have been more specific
The statement was written in 2005 in this forum by ... wait for it ... ( it wasn't me )

You are killing me, Luc.

Would you believe me if I said it was written on August 10 of that year by Dorene Hersh

It was written in Port Basics not in Port forum