It was 12 degrees yesterday morning. The “feel temp” was like zero or subarctic. I don’t care really since it isn’t snowing. That is my favorite weather forecast. All I would need to do is turn on the weather channel and they would say “hey there, no frozen water from the sky today” and I am a happy girl. But it is cold. I am not complaining and I am just saying this to say that I shouldn’t be finding more ways to walk around in the cold chills that come off of that Charles “Windy” River. However, my work buddy was all about a Port tasting downtown. Ugh. I have to go. I love Port. Port will keep me warm. So off I went.
What I learned:
- Port gets it’s name from Oporto Portugal
- Port can get confusing: Tawny Port, Red Port, White Port, Vintage Port
- I love Taylor 20 Year Tawny Port which is from an English House producer. It was thick, amber, butterscotch, and finished like a pecan pie. Amazing. Oddly though the nose reminded me of the pool at Myrtle Beach of my youth. Combined with the rubber floats we used in the pool. Very odd. Maybe a chemical nose. Also, I found there was alcohol on the finish.
- Vintage Port can be opened and enjoyed for months. However, white vintage port should be tightly sealed and refrigerated.
Among the other ports I tasted:
Ramos Pinto Collector
2005 Taylor LBV
2005 Ramos Pinto LBV
Fonseca 10 Year Tawny Port
Ramos Pinto 20 Year Tawny Bom Retiro
Do you love Port? What Port should I try next?