How important is color in assessing a Port?

Post by **Roy Hersh** » Tue Feb 14, 2006 1:00 am

Of the many characteristics of a Port, from structure to aromatics, to the length of the finish, textural pleasure, body-weight and of course the flavor profile itself ... how much importance do you place on the depth of color and the tell-tale meniscus?

Derek T. · Post by **Derek T.** » Tue Feb 14, 2006 2:13 am

I associate depth of colour as an indication of how well a VP has stood up to the test of time. I have only had a few old (40+) VP's but in each case have found that the darker the wine is the more it has seemed to hold together. One of my lasting memories from the November tasting in London was my surprise at how dark the Fonseca 63 and 66 were - if we had been asked to guess the age of the wines without tasting them I would have thought these 2 were less than 10 years old

Derek

Post by **Roy Hersh** » Tue Feb 14, 2006 2:33 am

Fortunately for you ... that had far more to do with the low lighting situation in that fine establishment in Covent Gardens. What a cool "tunnel" we were in!