Vintage Port Tasting at Wine Watch Wine
Saturday, December 2, 2017 - 07:30 PM
This Event has been read: 2880 times.
"I made wine out of raisins so I wouldn't have to wait for it to age."
- Steven Wright
We will be taking down some high alcohol wines on Friday November 3th. And around the holiday season we start thinking about one of my favorite types of high octane wines- vintage Port. This type of wine was created hundreds of years ago to appease the English thirst for wine during their hundred year’s war with France during the 14th and 15th centuries.
There are several types of fortified wines but Vintage Port is considered by those in the know to be among the world's finest high octane grape juice elixir. The really old ports from the Duero River Valley are incredible today and they are getting harder and harder to find making this tasting qualify for our "Once in Lifetime" status with wines like the 1948 Taylor Fladgate.
A "Vintage" year is only declared 2-3 times a decade by most major port houses. This declaration happens two years after the vintage and the wines are bottled shortly after so they spend just 2 years in the oak casks. Most people consider these young vintage ports in need of more bottle age to drink them in their prime, so 10-20 years is a must but these old dogs tonight are all over 40 years old.
Join us as we experience this legendary 1948 vintage port along with 7 other vintage ports from classic vintages like 1950, 1955, 1966, 1970 and 1980. Toni Lampasone will be making a few small courses to accompany the old dogs. The fee for this tasting is $275 + Tax, for reservations call 954-523-9463.
Vintage Port Tasting at Wine Watch Wine Bar
Saturday, December 2, 2017
1948 Taylor Fladgate Vintage Port
(99 points) I have had this numerous times and I have always been bowled over by its great quality. It is teeming with plum aromas and flavors. Deep ruby-red, with coffee, cocoa, violet and plum aromas, full-bodied, with ripe fruit flavors, medium tannins and a balanced finish. Very firm and refined, it will age on and on. (Web 1989) Wine Spectator
1950 Quinta do Noval Vintage Port
1955 Warre Vintage Port
1966 Fonseca Vintage Port
(97 points)This is still a monster that needs time. Deep ruby, with a ripe, meaty cassis and berry nose, full-bodied, with tons of velvety fruit flavors, full tannins and a very long finish. (Web Only—1989) Wine Spectator
1966 Krohn Colheita
Colheita is basically a tawny port from a single vintage, matured in oak casks for at least 7 years although most are aged in oak for a lot longer. Both the harvest year and the bottling date are mentioned on the label. This 1966 Coheita was bottled by Wiese & Krohn in 2002 (names of the two Norwegian founders of the firm), who are best known for their Colheitas. 1966 was a great Port vintage (5 stars from Michael Broadbent - "Most will almost certainly outlast the '63's, and will probably turn out greater in the end"), and this wine has all the spicy depth and warmth that make Colheita's one of the best matches for chocolate - in any shape or form.
1970 Graham Vintage Port
(96 Points) Lastly, we finished the evening with an exquisite bottle of 1970 Graham's Vintage Port. It was rich and concentrated with loads of berry fruit, an unctuous texture, balanced freshness, and surprising vigor and youthfulness for 36-year old port." Hedonists Gazette March 2006 Charleston Tasting" The Wine Advocate
1970 Quinta Do Noval Vintage Port
(89 Points) I [JS] have had this wine numerous times. Bottles vary from outstanding to disappointing. At its best, it is medium ruby-red, with a ripe fruit and tobacco nose, sweet, fresh plum flavors, a round mouth-feel and a silky finish. (Web-1989) points Wine Spectator
1970 Dow Vintage Port
(94 points) I have always been a fan of this very fine and well-made Port. Truly balanced in character, with focused flowers, spice and cherry. Full-bodied, with a sweet palate and a fine texture. (12/1999) Wine Spectator
Selection of Cheese: Stilton Blue, Hard English Cheddar, Beemster Gouda
Cracked pepper seared veal Carpaccio with sundried cherry and fresh basil blue cheese aioli
Crispy pork belly with orange marmalade glaze served with jalapeno honey buttered corn bread
The fee for this event is $275 + tax, for reservations call 954-523-9463.
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