For The Love Of Port

What do you think of this short article?

Ports are one of the longest lived wines because they are fortified, they have the support of tannin, a degree of acidity, and massive concentration of fruit. Those are the key criteria for longevity. In fact, other than Madeira, they are the longest lived of all wines. But there are a number of different styles of Port and so I have to answer your question according to each style.

http://blogs.vancouversun.com/2012/01/03/what-is-port/

"Whilst you certainly can age a top LBV for a few years, and you may even see some improvement, this is not the intention of the producer. I’d be concerned if someone aged an LBV for 10 years after buying it."

awww, it's always nice to know someone in vancouver is concerned about me

what a great comradery amongst us port lovers.

Jeff G. wrote:"Whilst you certainly can age a top LBV for a few years, and you may even see some improvement, this is not the intention of the producer. I’d be concerned if someone aged an LBV for 10 years after buying it."

awww, it's always nice to know someone in vancouver is concerned about me

what a great comradery amongst us port lovers.

Yes, very nice of them. So can you ship me you're older LBV's please. I'll be happy to evaluate them for you and determine if their still OK for you to drink. Just looking out for you too

I love how he claims that Tawnies are his favorite Ports, yet like every other journalist he spent 3 paragraphs describing each Ruby style individually and then 1 paragraph glossing over the Tawnies.

News flash: there are as many styles of Tawnies as there are of Rubies! Give 'em a fair shake!

And here I thought that PORT meant the left side of the boat.

They are among the longest lived wines would be better. Jura red and whites can go as long as Madeira. The longer wood aging even if it's "neutral wood" plays a part (as it does with Jura wines). I don't think concentration plays a major role in longevity either.

Moses, is there any evidence that Jura wines can last and still be great at 250 years of age, like Madeira?

Roy Hersh wrote:Moses, is there any evidence that Jura wines can last and still be great at 250 years of age, like Madeira?

150 years is available to purchase and drinking well. I have heard from a producer that over 150+ is still fine. I think it falls into the same boat as Madeira, but Jura wines are little more dependent on replacing corks every 25 years and refilled with only the same vintage if needed.

What does sweetness/RS have to do with longevity? OTOH, how does fortification/spirit help with longevity?

Kurt Wieneke wrote:What does sweetness/RS have to do with longevity? OTOH, how does fortification/spirit help with longevity?

I personally feel it helps a little in that high alcohol content basically sterilizes the liquid from things like mold, but up to a point, it's just personal preference in taste.

I have friends that refuse to drink any cognac no matter how old/good/smooth they are. No matter what the flavors, they just say it burns all the way down.

Put me down as someone who just doesn't enjoy really old madiera no matter how rare/old/good someone says they are. There are plenty people who say it's still drinkable, I prefer to pass completely.

Moses Botbol wrote:They are among the longest lived wines would be better. Jura red and whites can go as long as Madeira. The longer wood aging even if it's "neutral wood" plays a part (as it does with Jura wines). I don't think concentration plays a major role in longevity either.

I've read that Essencia from the Tokaji region of Hungary can last for 300 years or more. I've also read that Essensia isn't technically wine because of the low ABV (2%) and incredibly high residual sugar (up to 800g/l), so maybe it doesn't count. It's on my list to try some day though! Meanwhile, back to the Port...

I can tell you, recently there where Tokaji wines tasted from the 17th century which have been still intact. Those where NOT Essencia, but Aszú wines. I have one Tokay bottle from the 1660s which should be one of the oldest intact wines still existent (bottle came from the Royal Saxon Cellars of Dresden).
Essencia can make it hundreds of years, though, as mentioned above, it is technically not a wine, but only free run juice from the boitrytised grapes. Alcohol level will slightly increase with the years, while sugar level will decrease.
Coming to Jura: one of my friends is winemaker there, and he also produces at the Chateau-Châlon appelation. His oldest ChCh is a (intact) 1784 vintage.
Probably, a conclusion could be, between the NON-fortified wines (and not considering Essencia), definitely the Tokaji Aszú and the Château-Chalon have the longest life, and this is for one fact they have in common: oxidized maturation (air contact while aging inb barrels). Oxidation gives them their long life ...

Joerg M wrote:Coming to Jura: one of my friends is winemaker there, and he also produces at the Chateau-Châlon appelation. His oldest ChCh is a (intact) 1784 vintage.
Probably, a conclusion could be, between the NON-fortified wines (and not considering Essencia), definitely the Tokaji Aszú and the Château-Chalon have the longest life, and this is for one fact they have in common: oxidized maturation (air contact while aging inb barrels). Oxidation gives them their long life ...

Finally, someone chiming to my defense! Glad to see I am not the only Vin Jaune fan or knows what I am talking about.