For The Love Of Port

I'd been saving this for a special occasion (being a fairly expensive bottle), but none have been forthcoming, and it had been a while since my last Port, so.. :)

Immediately upon opening:

I took it out of the wine cooler and let it sit in the decanter for an hour..

It was still cool when I went to taste it, so I warmed it in my hand, and my mouth..

Nose:

Quite pleasant.. Not as overpoweringly pungent as other Tawnies I've tried.. A little hot, but in a good way.. Spicy with more than a hint of Oak..

Colour: What else? A light brownish-red.. Or Reddish-brown.. :)

Was quite acidic and hot on the attack, but again, in a good way.. Very bracing.. Lingering finish..

Medium bodied at best.. Was hoping it'd be a bit chewy.. But then it's a Tawny, not a VP..

Was still good, though.. Very nice mouth-feel..

I can never pin-point flavours, but definately smacked of cinnamon and over-ripe apples..

The next day:

Hmm..

I wouldn't have thought it, but I prefered it yesterday..

And I think it MIGHT have something to do with the serving temp..

Yesterday it was nice and acidic, today it felt flabby, cloying and thin..

I was hoping a day in the decanter would give it a bit more body (which has often been my experience)..

Definately will keep this baby chilled, if I ever have it again..

Ah, I suck at TN's..

But I promised Roy I'd try.. :)

Thanks Doug. Actually, I found your note quite informative and please do keep on sharing.

All the descriptors in the world like strawberry, spice, cassis etc. are a mere glimpse into the reality of a wine. I know some folks that think that people who can discern these aromas and flavors have a gift when it comes to writing tasting notes. Not me. I give far more credit to someone who can tell me how much and why they enjoyed a wine and describe their sensorial reactions to it, than a panoply of proper pantry products or those that can be found in a refrigerator.

In other words, I'd much rather read:

Bloody ruby color and a darn good wine that really had me smacking my lips, with big juicy fruit and mouthwatering acidity and tannins that will allow this puppy to age well. What a smooth, long finish that lasted forever.

Than:

Lifted nose of herbal essence, with a smattering of simple syrup and a decent dose of diesel and duck dander. 96 points

Now there is no denying that if you can combine the sensorial or organoleptic descriptions and enhance them with a few well chosen apt aromatic and flavor profile descriptors, that the combination seems to work best.

But to cut to the chase, style points count less than delivering a clear and simple message about what made the wine delight the senses. I wish that more people would feel comfortable trying their hand at conveying their own experiences without feeling self conscious about their writing skills, or how their impressions appear to others.

As long as I am on my soap box ... I am often very impressed by the numerous folks from this FORUM, who are posting their impressions of wine .. in English, which in so many cases here ... is their 2nd language. I applaud these efforts!

Thanks, Roy..

I feel better.. :)

I should note that the more I think on it, the more I am convinced that I prefer Tawnies at a cooler serving temp, and that's why my 2nd tasting was worse..

I started drinking Port only this past winter, and even after extended decanting it can't possibly have been over 16C (60F) in the decanter, where as yesterday it was 31C (88F) outside, and I would guess the Port got up to past 20C (68F)..

It was a good, good Tawny..

Not too dry, and full of fruit..

The first I've had that I could definately taste and smell Oak..

I think my next one will be a VP..

Haven't had one of them for a long time..

Doug,

Very nice notes. Thanks for sharing

A late contribution, but another word of encouragement. Good notes Doug, carried very well what you thought of the wine and will be a useful input if ever I have the chance to choose whether or not to buy a bottle.

Alex