For The Love Of Port

with all the differant wine bars popping up. Very few have a put forth any emphasis on Ports. I have just opened a wine bar called Oporto cafe and intend to stock my bar with Portugues quinta Ports. I am still a novice when it comes to Port, so my question is this... What are 5 must have Ports to have on my list? I currently carry Quinta do Crasto, Ferreira 20 yr., and Krohn as the house. I am trying to stay away from the mainstream English houses such as Warres and such. Not that there is anything wrong with them...Just want the folks here in Houston to experience something new.
any comments would be welcomed

Hi Rick,

With a name like oporto cafe, you absolutely must have Ports. Where in Houston is the wine bar (assuming Roy doesn't mind the advert, I don't)? I'd visit it if it has Ports. I'd assume your Krohn is a Colheita. You might want to add an LBV (filtered for ease of serving) and a 10 year tawny as well. I am sure others here can give you more specific names, what about a Vesuvio or a Messias for more unusual ones? So many people have so little experience with Ports that the "ordinary" '83 Dow's for the drier type and a Graham for the sweeter type would probably be good.

I hope you have more than the Alden's bar, which I otherwise like but has only 1 Port, a 20 year tawny, and for $20/glass, too limited and far too expensive IMHO. I've seen 20 year olds for ~$12 elsewhere, 20 year old ports that is.

(I am sure Roy will ask you to list your name and city/region if you have not already)

Regards,
David

Richard,

Thanks for joining us here on the FTLOP website. Although your first post is a bit "self serving" (as it would have been nice to at least have an introduction first) I will leave it here and allow folks to chime in and share their Port wisdom with you.

Additionally, I am going to send you an email.

Best of luck with your venture!

You must have a white port - Niepoort Dry White is the one I'd go with. Serve it with Tonic Water and a slice of lemon. Convert your customers to that and you will never sell a Gin and Tonic again!!!

Peter

Richard,

For Ports at a wine bar I am going to make a couple general comments before recommending what Ports to carry. I don't know how popular Port is in Huston, but I assume the bottles will probably end up being open for at least a week or more. That is going to be very important in determining what should be a "house" type Port that is always open and "on tap." It gets hot in Huston, so proper storage of all the wines will be VERY important, as well as serving it in the right Port glasses (think Riedel, Speig's, etc.) Nothing is worst than those tiny 1-2 ounce cordial glasses or a big full size wine glass. Price is also a key factor, obviously the more expensive, the less will get sold on a daily basis.

I would recommend Late Bottle Vintage (LBV's) and tawnys (10 and 20 year) for the "on tap" Ports. Try changing up the line-up periodically so customers don't get bored with the same thing. The fun part of wine bars is trying new stuff.

Taylors 2000 LBV is a very good LBV (see the VIrtual Tasting Section here, where it got consistantly good marks). Smith Woodhouse and Warres make excellant Traditional LBV's (meaning unfiltered and requiring decanting) that are in the $22-25 retail price range. Krohn's 2001 LBV is an awsome Traditional LBV.

For the 10 year tawny Niepoort, Ferreira, Quinta do Noval make some excellant ones and can be sold by the glass for a reasonable price.

For 20 year, Ferreira, Niepoort, Sandeman, and Ramos Pinto's Quinta do Bom Retiro are all excellant.

Vintage Port gets a little dicier. THey will not last more than 2-3 days after being open. This presents a problem, which would best be handled by keeping some 1/2 (375ml) bottles of VP's in stock. I know when I go out to dinner, I am more likey to order Port by the 1/2 bottle or by the glass, as I know after dinner and a bunch of wine a full bottle is too much (OK, not for me but for those I am with.) Not to mention the mark up at most restuarants, even on new releases of VP, are often way too expensive and are not decanted long enough before I drink it.

What I would suggest, is that you allow people to call ahead, buy the bottle with credit card over the phone, and then decant it hours in advance. There is a wine bar/restaurant near me that has a good Port selection. I can call ahead and the Port is decanted well in advance of my arrival. Of course, there is a very good Sommieler (sp?) there that also likes Port and understands that VP's need hours of decanting. Again, get many producers as you can (check this site for TN's and prior recommendations).

i wish you good luck and I hope it is sucessful. And if I may look out for our FTLOP members in the Huston area...may I suggest a discount for FTLOP forum members :twisted:

Oh yeah, Peter is right. On a warm summer day nothing beats a Dry White Port with tonic and fresh mints leaves. It will turn those that say they don't like Port on their heels. Very refreshing apertiff.

Shoot, I hate when I forget to add something. I would also suggest a bottle or two of Madeira. Broadbents 10 year Malmsey or the Rare Wine Company's "Historic Series" (Boston Bual and Malmsey). All three retail for about $40 / bottle and they would last for months and months (even a year) after being opened, so you don't need to worry about it going bad after opening.

I have several friends who said "I don't like Port - it's too sweet, yada yada yada...". I have a dinner at my house with a few of these folks in attendance. I started with a White Port (lost my notes on what producer it was) with the aforementioned tonic and lemon, and over the course of the evening I poured a 20 year Sandeman as an example of a tawny, and 1/2 bottles of '74 Rocha Colheitta, a '86 Rocha Colheitta and '94 Rocha Colheitta so that people could taste the differences between younger, mid and older Ports. Needless to say, there were a few converts, especially after arriving at the '74. Not that the '74 is any stellar Port by any stretch of the imagination, but most of them had never had anything beyond the Tawny & Ruby ports they could pick up off the local grocery store shelf.

The point of my story is that for those new to Port, arranging a "Port Flight" would give people the opportunity to try several different types of Port to see which they like the most.

The last post makes a good point. I would prefer to see a good range of wines from one or two houses rather than a real pick 'n' mix of names and styles.

"If you liked so-and-so's ruby, you should try their LBV/crusted/tawny...". You get the drift.

Also, Madeira is a good idea. It lasts (almost) indefinately once opened and I can think of nothing nicer than sipping a decent Sercial at start of the evening.

Thanks for all your info. I didn't realizing i was being "self served" as I never have written on a message board before...
I have been open for 6 months in the Houston, texas Greenway Plaza area.
I also do specialize in Madeira since that is my mom's birthplace. Finding them has been tricky Especialy the all the different varietals from one house.
By the way we do some great "wine cocktail" Winston Churchill, etc.

I may be in Houston some in coming months for some continuing education seminars and I would like to see your place.
Andy and others have given some great advice.
I would add that the key is an educated staff who will educate your customers.
Many confirmed port collectors were initially turned off by it. l had a dinner party last Friday whose theme was Ch St Jean cs and Ducru Beaucaillou 86 and 96 with some comfirmed cab drinkers. One is (was) a confirmed anti-port man. I served a 1977 Smith Woodhouse decanted 24 hours for dessert. He hesitated on the first glass and boldly reached for the decanter for a second.
Keeping it fresh and at the right temp is essential. I keep my NV stuff after opening at 55-58 F in the wine keeping unit.
Finally, price should be reasonable and bottles for larger parties should be available and not marked up 5 times!!!