ALSO OF INTEREST
Posted: Tue Aug 19, 2025 7:37 pm
By the early 19th century Port was sought after and
prized, and shippers’ names began to be associated with
the wines offered for sale. One writer alludes to the wine
having a good crust (which would indicate it had not been
filtered) and the value of ageing the wine in bottle was
being appreciated: in 1824 an English wine historian,
Henderson, wrote of Port, “It is only after it has been
kept ten or fifteen years in the bottle that the odour of
the brandy is completely subdued, and the genuine aroma of
the wine is developed.” I believe this is called the ethereal reduction stage. OF INTEREST WAS SOURCED FROM https://vintageportsite.com/about-vintage-port/e sorry about the sloppy arrangement
prized, and shippers’ names began to be associated with
the wines offered for sale. One writer alludes to the wine
having a good crust (which would indicate it had not been
filtered) and the value of ageing the wine in bottle was
being appreciated: in 1824 an English wine historian,
Henderson, wrote of Port, “It is only after it has been
kept ten or fifteen years in the bottle that the odour of
the brandy is completely subdued, and the genuine aroma of
the wine is developed.” I believe this is called the ethereal reduction stage. OF INTEREST WAS SOURCED FROM https://vintageportsite.com/about-vintage-port/e sorry about the sloppy arrangement