Christian Seely's Thoughts About Douro Red Wines
Moderators: Glenn E., Roy Hersh, Andy Velebil
Christian Seely's Thoughts About Douro Red Wines
Ambition driven by passion, rather than money, is as strong an elixir as is Port. http://www.fortheloveofport.com
-
Eric Ifune
- Posts: 3535
- Joined: Tue Aug 02, 2005 8:02 pm
- Location: Las Vegas, Nevada, United States of America - USA
Re: Christian Seely's Thoughts About Douro Red Wines
I like both his open mindedness and his explaination of why they do things the way they do. ![[cheers.gif]](./images/smilies/cheers.gif "Toast")
-
Mahmoud Ali
- Posts: 495
- Joined: Sat Nov 22, 2008 6:50 am
- Location: Edmonton, Alberta, Canada
Re: Christian Seely's Thoughts About Douro Red Wines
Thanks Roy,
A very nice read and thoughtful remarks about the new Douro reds. However his position on Syrah doesn't ring true. It may be true to say that the native varieties of the Douro were introduced at some point but the same holds true for Bordeaux, Chianti, Barolo, etc. Merely observing that Syrah in the Douro shows some terroir characterisics isn't an arguement for it's introduction. Perhaps Tempranillo might do well in the Douro, or Malbec, Gaglioppo, Xinomavro, etc., but I don't think that's reason enough to fiddle with the Douro's uniqueness. Chenin Blanc grown on steep Mosel slopes might well exhibit Mosel-like terroir characteristics, as might Syrah in Barolo, Chardonnay in Graves, and Primitivo in Chianti.
If the Douro wants to maintain it's individuality then it should continue to work with the many varieties that they have and not evolve into another new world region where anything goes. Portugal and the Douro have already demonstrated their strength by showing the world they can make wines at all levels, budget, value and premium, using their traditional varieties. They shouldn't tamper with what's working so well.
And here's a final thought. If Syrah, or say Cabernet in another part of Douro, were sucessfully introduced and labeled as components of Douro wines, as single varietals or in blends, then how long before they are allowed to be used in Port.
Cheers.........................Mahmoud.
A very nice read and thoughtful remarks about the new Douro reds. However his position on Syrah doesn't ring true. It may be true to say that the native varieties of the Douro were introduced at some point but the same holds true for Bordeaux, Chianti, Barolo, etc. Merely observing that Syrah in the Douro shows some terroir characterisics isn't an arguement for it's introduction. Perhaps Tempranillo might do well in the Douro, or Malbec, Gaglioppo, Xinomavro, etc., but I don't think that's reason enough to fiddle with the Douro's uniqueness. Chenin Blanc grown on steep Mosel slopes might well exhibit Mosel-like terroir characteristics, as might Syrah in Barolo, Chardonnay in Graves, and Primitivo in Chianti.
If the Douro wants to maintain it's individuality then it should continue to work with the many varieties that they have and not evolve into another new world region where anything goes. Portugal and the Douro have already demonstrated their strength by showing the world they can make wines at all levels, budget, value and premium, using their traditional varieties. They shouldn't tamper with what's working so well.
And here's a final thought. If Syrah, or say Cabernet in another part of Douro, were sucessfully introduced and labeled as components of Douro wines, as single varietals or in blends, then how long before they are allowed to be used in Port.
Cheers.........................Mahmoud.