20 Year Old Tawny Port by Taylor Fladgate
Posted: Mon May 24, 2010 2:33 pm
Caveat: this tasting note is relative to my first ever sampling of Tawny Port!!!
The bouquet was distinctive and persistent. Often when I sample LBVs the bouquet fades away as I continue to taste the Port. Not in this case. As a novice to this type of Port, I found that I could not readily identify the constituents of what I smelled -- but I liked it. I was somewhat reminded of Sherrys (Finos and Monzanillas) that I have drunk in the past, though I do not understand why there would be this similarity. While I did not notice this while drinking the Port, afterwards the sensory memory of the bouquet reminded me of butterscotch and vanilla.
The color of the Port was dominated by a brownish cast that reminded me of cognac. At the same time, there were redish tints that could be seen as the glass was held up to the light and also when held over a white table cloth. The Port was clear and bright.
The flavor was sweet but in a balanced way, not cloying or overpowering. There was some fruitiness that reminded me of the kind of Port I am more familiar with -- ruby ports, LBV Ports -- but this fruitness was quiet and retiring. There was a kind of flavor that reminded me of tartness, but it wasn't tartness as I am accustomed to it in other wines (maybe acid in Tawny Port expresses itself in a different way). There was a spiciness which showed up during the after taste which I found pleasing and satisfying, it seemed to provide a sense of completion to the Port that seemed suitable for some reason. I liked the taste of the Tawny but again, being a novice to this type of Port, I can't quite put my finger on what the constituents of the flavor were. I drank about 3/4 of the bottle over two nights. Then I missed the opportunity to continue my tasting for two nights and finished the Tawny on the fifth night after first opening the bottle. I had not refrigerated the Port, just left it corked with its stopper-type cork. I was surprised to find that I liked the Port even better on this last night after it had been opened several days and when I thought it might be in decline. I think the taste had changed slightly. On this last night I thought I tasted some pleasant flavor of prunes.
I tried a variety of food accompaniements including Calmyrna Figs, walnuts, double glouster cheese, comte cheese, stilton cheese, serrano ham, and a brand of scottish shortbread. Only the figs caused the flavor of the Port to show to advantage. I think the shortbread may have made the Port taste muted after eating some of the shortbread. The others seemed to be neutral. In the future I would probably just have figs.
I would rate this 90/100, but again, caution, this is my first tasting of a Tawny Port ever. It was very good, however.
The bouquet was distinctive and persistent. Often when I sample LBVs the bouquet fades away as I continue to taste the Port. Not in this case. As a novice to this type of Port, I found that I could not readily identify the constituents of what I smelled -- but I liked it. I was somewhat reminded of Sherrys (Finos and Monzanillas) that I have drunk in the past, though I do not understand why there would be this similarity. While I did not notice this while drinking the Port, afterwards the sensory memory of the bouquet reminded me of butterscotch and vanilla.
The color of the Port was dominated by a brownish cast that reminded me of cognac. At the same time, there were redish tints that could be seen as the glass was held up to the light and also when held over a white table cloth. The Port was clear and bright.
The flavor was sweet but in a balanced way, not cloying or overpowering. There was some fruitiness that reminded me of the kind of Port I am more familiar with -- ruby ports, LBV Ports -- but this fruitness was quiet and retiring. There was a kind of flavor that reminded me of tartness, but it wasn't tartness as I am accustomed to it in other wines (maybe acid in Tawny Port expresses itself in a different way). There was a spiciness which showed up during the after taste which I found pleasing and satisfying, it seemed to provide a sense of completion to the Port that seemed suitable for some reason. I liked the taste of the Tawny but again, being a novice to this type of Port, I can't quite put my finger on what the constituents of the flavor were. I drank about 3/4 of the bottle over two nights. Then I missed the opportunity to continue my tasting for two nights and finished the Tawny on the fifth night after first opening the bottle. I had not refrigerated the Port, just left it corked with its stopper-type cork. I was surprised to find that I liked the Port even better on this last night after it had been opened several days and when I thought it might be in decline. I think the taste had changed slightly. On this last night I thought I tasted some pleasant flavor of prunes.
I tried a variety of food accompaniements including Calmyrna Figs, walnuts, double glouster cheese, comte cheese, stilton cheese, serrano ham, and a brand of scottish shortbread. Only the figs caused the flavor of the Port to show to advantage. I think the shortbread may have made the Port taste muted after eating some of the shortbread. The others seemed to be neutral. In the future I would probably just have figs.
I would rate this 90/100, but again, caution, this is my first tasting of a Tawny Port ever. It was very good, however.
