Hard to Port

I’ve been meaning to post about Port for some time - another wine that I find interesting, that is sometimes misunderstood. Port is wine fortified with brandy. When I say Port, most people metaphorically turn away and say no thank you I am not into sweet wine. While often as a desert or aperitif, not all Port is necessarily sweet, nor is it what some expect… There are white port (yes from white grapes), tawny port, ruby port, etc. Tastes can range from dry white minerals to peaches, brandied cherries, figs, cola, coffee, even nuts. While the majority I have tasted can be sweet or semi-sweet, I have had dry Port. Both style of Port I mention here are somewhat sweet Tawny Port. Each are good to sit sip and relax with, as a fine brandy or fortified wine should be in my opinion. When you find the style of Port you like, then find the maker you really enjoy, it may be enough to having you turn hard, to Port.

Keopke Fine Tawny Port – For an inexpensive Port this is a nice wine. Burnt red/brown colored in the glass with a nice dark mahogany hue... It has strong brandy style scent but with nice brandied cherries almost as an afterthought. On the palate, it is a lightly sweet Port of red brandied cherries of Christmas and cola flavors, with a crème brûlée and a nutty finish. Its cola burst in the middle reminded me while a child figuring out the way to coerce the soda machine at my father’s workplace to pouring straight syrup into the cup without the soda water. Thick dark cola, with torched sugar style flavor. Not the longest Port it had a bit of a definite brandy and desert style impression. I recently had with family at summer holiday having with dark chocolate and almonds and after with other friends who all enjoyed. Would be good with standard faire for with Port such as Stilton cheese as well as this is a fairly standard Port. It’s a good introduction to semi-sweet to sweet Port and is a nice pick up for the price. $

Smith Woodhouse Colheita Port 1986 – This Colheita is a rare Tawny Port produced from a single harvest. While my experience with Port is limited to about a dozen I found this to be very pretty with elegant aromas of caramel, brandy, seasoned wood, and nuts. It was very light colored in the glass too, hazelnut shell colored with slight ruddy tint. Flavors and mouth-feel were both gentle but full, with butterscotch, almond extract, and light bing-cherry juice flavors, which then finished with grey smoke and slightly over roasted coffee tastes. Long and very interesting the finish evaporated from the mouth and tongue easily leaving a light feel and toasted touch. This is a much more serious Port in my opinion with age, elegance, and depth. Due to that, it is a bit more exclusive in price. Not a desert Port in my mind I think of it to have as an aperitif or simply as a treat at any time. Enjoy on its own or with some tamari almonds, maybe some Tilamook extra sharp white cheddar for a local flair, and all hands, hard to Port. $$$