QC Ruby Wine, 70 cl, Case of 6

Product Information

White! Rose! Tawny! Vintage! There are different ports for different people. Whites are bright and best served chilled, vintage ports are pricier, but ready to sit in your cellar. Rose ports are a happy medium – easy for sunny days, after dinner drinks, and beyond. Port, like other wine, should be stored in a cool but not cold, dark location (as light can damage the port), at a steady temperature (such as a cellar), with the bottle laid on its side if it has a cork, or standing up if it is stoppered. [28] With the exception of white port, which can be served chilled, the port should be served at between 15 and 20°C (59–68°F). Tawny port may also be served slightly cooler. [29] a b Antunes, Luis (24 April 2013). "Major Port Houses Declare 2011 Vintage". Wine Spectator . Retrieved 27 November 2015.

In California's San Joaquin Valley, vineyards should limit irrigation, thin crop, and expose fruit to the sun to maximize wine quality. The accidental origin of late bottled vintage has led to more than one company claiming its invention. The earliest known reference to a style of port with this name in a merchant's list is to be found in The Wine Society's catalogue from 1964, which includes Fonseca's Quinta Milieu 1958, bottled in the UK, also in 1964. By the 1962 vintage, LBV was being produced in Portugal and bottled as LBV.If a port house decides that its wine is of a quality sufficient for a vintage, samples are sent to the IVDP for approval and the house declares the vintage. In very good years, almost all the port houses will declare their wines. Unusual and rare, vintage-dated Garrafeira combines the oxidative maturation of years in wood with further reductive maturation in large glass demijohns. It is required by the IVDP that wines spend some time in wood, usually between three and six years, followed by at least a further eight years in glass, before bottling. In practice, the times spent in glass are much longer. The style is associated with the company Niepoort, although others do exist. Their dark green demijohns, known as bon-bons, hold approximately 11 litres (2.4impgal; 2.9USgal) each. Some connoisseurs describe Garrafeira as having a slight taste of bacon, the reason being that, during the second phase of maturation, certain oils may precipitate, causing a film to form across the surface of the glass. We asked Charles for his tips on choosing the best bottle of port, and explain what we found when we tested supermarket ports. Crusted port is usually a blend of several vintages. [19] Unlike vintage port, which has to be sourced from grapes from a single vintage, crusted port affords the port blender the opportunity to make best use of the varying characteristics of different vintages.

Port wines that are unfiltered (such as vintage ports, crusted ports, and some LBVs) form a sediment (or crust) in the bottle and require decanting. This process also allows the port to breathe (allowing the wine to mix with oxygen). [30]

Wine Gifts and Occasions

Vintage ports may be aged in barrels or stainless steel for a maximum of two and a half years before bottling, and generally require another 10 to 40 years of aging in the bottle before reaching what is considered a proper drinking age. Since they are potentially aged in a cask for only a short time, they retain their dark ruby color and fresh fruit flavours. Particularly fine vintage ports can continue to gain complexity for many decades after they were bottled. It is not uncommon for 19th-century bottles to still be in perfect condition for consumption. The oldest known vintage port still available as of 2018 from a shipper is the 1815 Ferreira. [22] A tasting in 1990 described it as having an "intensely spicy aroma – cinnamon, pepper, and ginger – hints of exotic woods, iodine, and wax." [23] Ruby port is the youngest and cheapest style of red port. The best of these are bright, fruity and peppery.

Sarah Ahmed (29 April 2013). "Tried & tasted: Sandeman, Ferreira & Offley 2011 Vintage Ports". thewinedetective.co.uk/ . Retrieved 27 November 2015. There are two kinds of wine that are distinctly Portuguese. One is the very satisfying mostly-white, rosé, and red wines from the Vinho Verde region, and the other is the sweet fortified port wine which also happens to be one of the country’s national treasures. Aged port wine contains a family of bluish phenolic pigments called portosins (vinylpyranoanthocyanins) [40] and oxovitisin A, an oxovitisin, a type of pyranoanthocyanin with a 2-pyrone component. [41] See also [ edit ]

Quality Guaranteed

Labelling law change: Australian 'sherry' and 'port' forbidden". ausfoodnews.com.au . Retrieved 16 August 2021. a b "Global Port Volume Slips, But Premiumization Well Underway in U.S." Shakennewsdaily.com. 5 June 2014 . Retrieved 27 November 2015. Baixo Corgo – The westernmost zone located downstream from the river Corgo, centred on the municipality of Peso da Régua. This region is the wettest port production zone, receiving an annual average of 900 millimetres (35in) of precipitation and it has the coolest average temperature of the three zones. The grapes grown here are used mainly for the production of inexpensive ruby and tawny ports. [4] :536