Long live port! (Also, have you a favorite dessert wine?)

[Jonathan S]

What I have to say may not be worthy of a new thread, but I thought I would share my thoughts anyway...

Last night, while dining at Texas de Brazil, I ordered a flight of dessert wines. Included in the flight were 1 oz. samples of Inniskillin Cabernet Franc ice wine, Concha y Toro late harvest sauvignon blanc, and Torrontes Tardio Mendoza. Although they were good, because of a lack of complexity, the entire time I was wishing that I had gotten port instead. Even a ruby like the Fonseca's Bin No. 27 (listed for only $5.50) would have worked out just fine. Although I was longing for port with every sip, it is nice to branch out and try new things from time to time.

This begs the question: What is your favorite dessert wine? Does anyone here prefer dessert wine to port? (I don't consider port to be dessert wine; for me, it is the main event! I generally order a glass (or two) at the beginning of a meal and enjoy it throughout the night.) My favorite dessert wine is Alcyone from Vinedo de los Vientos in Uruguay. It is absolutely delectable! A few other favorites are Tokaji, Moscadello, and ice wine.

[Andy Velebil]

I like Sauternes, but I often find they don't have the acidity to temper that cloying fruit. Same goes for most dessert wines. They have good body and fruit, but most seem to lack in the acidity department which leaves them flabby and cloying. So I tend to stick to Port or a little bit of Madeira...or a nice Gin and Tonic with 2 limes

[oscarquevedo]

Traditionally in Portugal we use to have the Port with the desert. And my home is no exception, we use to drink it to close up the dinner, certain occasions with desert but very often single. In the very few times I can have an aperitif, I go for chilled Port, sometimes white, more recently rosé, and enjoy one or two glasses.

[Scott Anaya]

I drink ALOT of sweet wine, Port among the very most of it. But Andy, keep trying. There are a ton of dessert wines out there that are not cloyingly sweet, but have a vibrant acididty to make em balanced and super delish, ice wine included !

[Jonathan S]

I drink ALOT of sweet wine, Port among the very most of it. But Andy, keep trying. There are a ton of dessert wines out there that are not cloyingly sweet, but have a vibrant acididty to make em balanced and super delish, ice wine included !

Scott,

You seem quite passionate about dessert wines. What are some of your favorites?

[Andy Velebil]

In the very few times I can have an aperitif, I go for chilled Port, sometimes white, more recently rosé, and enjoy one or two glasses.

Oscar,
What rosé Port are you consuming? And even a better question, who's making one other than TFP's Croft Pink? For some time I've heard rumors of some other "pinks" in the work from a number of various companies but have not been able to confirm anything yet.

[Andy Velebil]

I drink ALOT of sweet wine, Port among the very most of it. But Andy, keep trying. There are a ton of dessert wines out there that are not cloyingly sweet, but have a vibrant acididty to make em balanced and super delish, ice wine included !

Scott,
Please do give some rec's. The best part of wine drinking is trying new things!

[oscarquevedo]

Oscar,
What rosé Port are you consuming? And even a better question, who's making one other than TFP's Croft Pink? For some time I've heard rumors of some other "pinks" in the work from a number of various companies but have not been able to confirm anything yet.

It seems that all big big guys are making Rosé Port. Confirmed we have Cruz, Sogrape and Poças. Quevedo also made 4.000 liters of Rosé, which is the one I use to enjoy!

Regarding other desert wines, some of my friends have been drinking Moscatel in the small bottle of Favaito. I don't know if is available abroad, but in Portugal is quite well known between young folks.

[Scott Anaya]

A few of my favorite finds as of late: Gunderloch's '07 German Rieslings--their very spendy sweeties are sooo worth it. I also drink a ton of their '07 Jean-Baptiste Kabinett and their Diva spate is a huge hit with folks. Domaine Des Baumard Quarts de Chaume 05' favorite vintage of recent ones. Almost any of the '05 Sauternes are beauties and will age effortlesly if i can keep my hands off them--Rieussec a fav there and i need more half bottles to sample over the next years. I have also been really enjoying some older vintages of Grgich Hills Napa Valley Late Harvest Johannisberg Riesling from the 80's, notably '85. I have fooled folks into thinking this was a German mid-90's Spate; Chateau St Michelle's late harvest chenin is pretty nice--not huge depth, but a decent sweety. I have enjoyed a few Domaine Cazes Riversaltes--'80--pretty cool tobacco laden nectar there. lastly, I also drink a fair amount of ice wines too: Pelee Island Canada; Ferrante Cab Franc Ohio; and South River Vineyard Blush Ice Wine Ohio are recent favs.

[Andy Velebil]

Oscar,
What rosé Port are you consuming? And even a better question, who's making one other than TFP's Croft Pink? For some time I've heard rumors of some other "pinks" in the work from a number of various companies but have not been able to confirm anything yet.

It seems that all big big guys are making Rosé Port. Confirmed we have Cruz, Sogrape and Poças. Quevedo also made 4.000 liters of Rosé, which is the one I use to enjoy!

Regarding other desert wines, some of my friends have been drinking Moscatel in the small bottle of Favaito. I don't know if is available abroad, but in Portugal is quite well known between young folks.

Thanks for the information. I didn't know others had them in the market place already.

[Eric Menchen]

It seems that all big big guys are making Rosé Port. Confirmed we have Cruz, Sogrape and Poças. Quevedo also made 4.000 liters of Rosé, which is the one I use to enjoy!

Thanks for the information. I didn't know others had them in the market place already.

I did not interpret Oscar's quote to mean they were necessarily in the marketplace yet, but being produced. Oscar, can you clarify?

[Andy Velebil]

Ah yes, you are right. I probably misunderstood him. No stopping the Pink craze now :devil:

As I've said before, I've had Croft's Pink and it was very drinkable and quite decent for what it's intended audience is. I would gladly drink it chilled as an apertiff on a warm day, or even mixed with some tonic (which I've had and it was quite good). So I hope these "pinks" get more people to start drinking Port. After all that is what we all would like to see happen.

[Eric Ifune]

Botrytis wines: Late harvest Germans, Loire Chenin Blanc, Austrians and Tokaji.
Fortified: Madeira, Port, Setubal.

[oscarquevedo]

I did not interpret Oscar's quote to mean they were necessarily in the marketplace yet, but being produced. Oscar, can you clarify?

Eric, sorry to just answer now. These 3 will start to sell their roses/ pinks in few weeks/months. I have heard that some more producers also made rose last harvest. So probably some other will bottle and release it by summer.

[Roy Hersh]

I have about 20 types of dessert wine in my cellar alone, but I love Port and Madeira above all else. That said, even in Portugal there are other fine ones.

Moscatel de Setubal - my favorite Moscatel in the world
Moscatel from the Douro - I believe the town where the coops are located is called Favillos, but it may be spelled wrong
Other dessert wines I own or enjoy drinking:
Pedro Ximenez - Sherry based (Jerez) but also the Malaga version (Andalucian) are both wonderful
German Riesling - I like a *** Auslese, BA, TBA or even the occasional Eiswein
Austria - Scherube or Riesling, especially at the TBA level
Alsace - whether Vendage Tardive or Selecion Graines Nobles ... I really enjoy both styles (esp. the latter) and don't care if it is Pinot Gris or Gewurztraminer, although I prefer Riesling
Moscato d'Asti - Nivole (clouds) is a great version by Michele Chiarlo, and pairs with a ton of desserts
Other Ital Moscato - Ellio Perrone is a long time favorite and the RWC has brought it in for many years in Mag too.
Banyuls - there are a number of solid producers. I prefer 1970's versions and my fave producer is Dr. Parce
Rivesaltes - these are beautiful and delicate versions that pair beautifully with fruit based desserts
LH Chenin - for the moment I'll stick to So. Africa which makes some stunning versions with gorgeous acidity
Loire - It is a requisite to have some beautiful Baumard Quarts de Chaumes on hand in the cellar and I particularly like them with some age but occasionally will enjoy them young too.
Moscatel - both So. Africa (KWV's 1975 version was always a stunning value and I went through cases of this in the 1990s) and also also Australia - especially from the Rutherglenn area. There are a handful of excellent producers that either use the grape name on the back but even some of their tawny port style wines are made from this great grape
Amarone della Valpolicella "Recioto" - this should have been way up the list as I really love this Italian dessert version from the 3 grapes that make up both Amarone and Valp. This version ... the sweet, dessert version can rival some of the greatest dessert wines in the world ... mostly dependent on producer rather than vintage
Ice wine - I prefer Niagra over Okanagon versions for the most part as they tend to exhibit greater natural acidity, but I will drink both. Riesling and Vidal are both very good, but avoid the Cab Franc version by Inniskillin which is cloying and bizarre at best.
Tokaji - from Hungary. The Aussie version and others ... even domestic are no match for the beauty that comes from Hungary. I like the 5 and 6 Puttanyos versions for the most part, but am open to Essensia too. The really old ones get extraordinarily exotic and distinct in the world of dessert wines
Sauternes - I own a boatload of old ones and some young ones from 2001 too, but prefer these with age even though an occasional youngster is very interesting. Ch. deFargues, Climens, Yquem and Rieussec are my faves and Suduiraut for some of the more recent vintages too
Vin Santo - ok, I will admit to having a hankering for Italian dessert wines (maybe because I drink so much Ital dry reds too) but Vin Santo ... all of mine are from 1993, is always a welcome drink in our home or when in a restaurant too
LH domestic wines - I must admit that I drink a good amount of LH dessert wines produced in VA, WA, CA, MO and Oregon too. I have my favorites and they come from all of the various states mentioned. I don't drink as many as I once did, but 10-15 bottles a year pass through my lips. Often times blends of Sauv Blanc and Semillon, although I really enjoy LH Sem and Gewurztraminer on their own too
Other domestic stickies - many wind up being wannabe port and madeira styled wines that people ask me to evaluate for them. Occasionally there is a nice surprise, but there are really only a handful that I'd ever recommend to others

I could go on and on from LH Tannat in Uruguay, to So. African tawny Port to Romanian stickies too ... but it is time for dinner. As you can tell, when it comes to sweet wines, there is very little that I am not willing to try. I certainly have my favorites but keeping an open mind is a good thing.

[goncalo devesas]

Latest harvest 2007 Rozés, and moscatel de Setubal 2000 "personal collection" limited to 6.665 bottles of Jose Maria da Fonseca, blended with an old Armagnac that gives the complexity and wonderfull aromatics in a honey and prune kernel taste: :lick: :lick:: a enormous difference in the nose and taste when having a "one on one" with for ex. a Moscatel Rosmaninho from the Douro Valley (São João da Pesqueira).

[Mika H]

Since i"m spending a few days in Andalucia, Spain at the moment i wonder if somebody could give me any tips about Malaga wine. I don't have too much knowledge about Malaga but i thought i might bring a couple of bottles of this traditional fortified wine home with me.
I know that Malaga trasanejo is the longest aged of them but which brands or years would you suggest?

[David Co]

I am a snob, I love vintage port - once in a blue moon I will slum with a lat bottle vintage port. I generally stay clear of tawnys/rubys/ and the such. If not drinking port (insert joke here) I will occassionaly have a Sauternes or a late harvest Riesling.
I avoid anything port related or port like and not from Portugal (i.e. blueberry port wines from long island taste should be banned from having the word port on them)
Show me the vintage port or show me the door!

[Matt K]

Outside of Tawny ports and Madeira the only stickies I buy with regularity are
-Loire: Moelleux from Huet and Foreau. Huet's Cuvee Constance is a favorite and what I buy the most of.
-Sauternes from d'Yquem, Rieussec, Suidiraur, Climens & Fargues

I also have a smattering of alsatian, Recioto ,Aus/Beer/Troch & new world muscats (which I'll probably never drink at this rate).

[Andy Velebil]

..
I avoid anything port related or port like and not from Portugal (i.e. blueberry port wines from long island taste should be banned from having the word port on them)
...

I am generally in the same boat, though I've had a few really good domestic "ports" that were pretty darn close to the real deal. Even when served blind to other Port lovers they didn't pick up on the fact it wasn't the real deal.