For The Love Of Port

2007 Graham’s Vintage Port
Now this is a good example of Squid Ink, nice deep and glass staining. It was a very floral nose full of blackberries and eucalyptus. The massive acidity dominate the palate and almost overwhelms the big black fruit. The big furry tannins come late and hit me like a ton of bricks. A finish full of tobacco and rich dark fruit make this one heck of a Port. 95-97 points.

This tasting note is one of several related tasting notes. Click [here] to see the original note in context.

Tasted the same bottle tonight (02 Nov 09). I'm new to writing tasting notes. Describing port is a lot tougher than enjoying it!

Graham's Vintage Port 2007
with Roquenfort Papillon Blue Cheese (France, raw milk)

Complicated and fruity boquet with a very nice nose. Strawberry, and blackberries are strongly present. Spicy with hints of caramel and to a lesser extent, honey. Tannin's are well balanced. Young wine ready to be cellared for many years. Pairs very well with a strong blue cheese. An enjoyment to drink. Excellent (97+)

Markus,

Well done, you presented your impressions of what you tasted very descriptively.


You have to start somewhere ... we all did.

Tasting notes are not easy, but at the end of the day the only one that needs to understand them is you. As you progress in putting these "out there" you'll be surprised out how quickly your ability to discern aromas and flavors, understand balance of fruit, tannins and acidity -- and learn the aging curve of wines you taste ... will become easier to put in writing.

It is a natural progression and only improves the more you practice in paying attention to the sensorial impressions of the wine you drink (buy and read the inexpensive book: How To Taste by Jancis Robinson). The writing part is so much easier when you first hone your tasting skills. Trust me.

Markus,
Have no worries, you wrote an excellent tasting note.

Thanks for the feedback guys.

Roy, I've taken your advice and ordered How to Taste from Amazon. Looking forward to starting it next week.