Love this vintage as well. Have just one bottle (of a crate of 6) Bought it also long ago. then they were affordable. But oh my, Vintage port (LBV) is great.
This is one of my early videos. I have several bottles of old Port bought years ago as well. I don’t drink it often, but it is an occasional treat. LBV is one of the great values of the wine world.
A question on glassware. It looks like you are using a traditional wine glass for this vintage port. I've seen others recommend a smaller one, because the wine is fortified. Your thoughts?
Very good question. I think it’s a split between the two. Top fruit being used for vintage Port and and the high end reds. From there it gets worked down. I’ll be in Portugal in two weeks, I’ll ask the question.
In such a video, it'd be worth hearing more about typical flavors, pairings, history, price ranges, selection considerations, storage, types, etc. The title indicates this is about "port wine", but it's barely about vintage port, let alone ruby, tawny, or LBV (or cousins like moscatel duoro). Maybe I misread the intent in the title.
I'm hoping to buy a bottle of 1994 vintage port soon, because it was the year I was born. Any recommendations on which port house to look for, or can you not go wrong with that vintage? BTW, I absolutely love your channel!
It’s difficult to go wrong with 1994 for Vintage Port. If you prefer a bit drier style, go with Dow. A sweeter style can be found with Graham’s. Sandeman is a slightly lighter style, Taylor is fuller. I’ve recently had a 1994 Ramos Pinto, loved it. I hope that helps. FYI, your kind words are much appreciated. Cheers🍷
You have a rockstar bottle! One of the best vintages over the last 50 years or so. Grahams is an excellent Port house, the style tends to the sweeter style of Port. If it’s been stored well, you have a rare gem. Cheers. 🍷
Thank you for the kind words. In my Melbourne days, I visited and tasted a lot of Aussie wine, but not the one you mentioned. Sounds like I missed out.
Great video. My favorite part of putting a old port cork is to smell it immediately. I had the privilege of pulling the cork from a bottle of 1945 Taylor. I will never forget that amazing Smokey smell. By far the best port I have ever had!
Good video Bob. I was in Douro this past summer. Pictures do not even begin to show how steep those vineyards are! I was also good to see an older winery and newer one: concrete lagares and mechanical paddles!
@@bobpaulinskimasterofwine We visited Quinta da Gaivosa and Quinta do Vallado, both are pretty close to Peso de Régua. In Vila Nova de Gaia, we toured Calem.
There are a few of options. The gas works best if the surface area is at a minimum. Refilling an empty bottle is one option, but it’s a pain. With this method, the wine has been aerated through decanting and then more so by pouring it back into a bottle. Not ideal. Sometimes, I’ll leave the wine in the decanter and double up the amount of gas. This works if you’re going to finish the remaining with the next serving. For me the best option is to decant only what will be consumed that day. The rest is left in the bottle, gassed and stored standing upright in a cool, dark place.
@@jcleer1 Tawny Port is barrel aged, ready to be consumed when released for sale. Typically its a blend of several vintages. Vintage is from a single year, aged about two years prior to being released. Vintage Port will mature over a number of years of being aged in the bottle.
Master? To me Bob is a PhD in Wine. Not only is he amazing academically, but he's got such a wealth of hands-on experience that really separates him apart from other MWs I've seen. And yet, he's so humble. Gosh, I wish he would've started his channel sooner. But hey, he is so committed to his channel that I'm sure he will succeed. And what we can do on our part is to make sure that we share his videos with our friends on social media platforms, etc. Bob's videos deserve wider audience. Simply put, he rocks. Please note, I have no affiliation with Bob. I'm just his huge fan. Cheers, everybody!
Thank you Dmitri. The first six months on RUclips has been very good. All of the statistics are pointing in the right direction. Much more to come. Your support is very much appreciated. Cheers. 🍷
Glad to see G&C showcased. The 1st port I ever had was a bottle of 1977 G&C that I bought for a friend to celebrate a big milestone. It was like a deeply rich raisin candy. It blew me away. That was about 20 years ago, and I've loved port ever since. (And Porto & the Duouro Valley are simply gorgeous. To visit is to fall in love.)
Great content, I'm a ultra fan of port wines and other fortified/sweet wines. One particular thing that I think is a great detriment to Port wine and other sweet wines is that even some specialist call this wine "dessert wines". I think this makes no sense... usually people eat with a bottle/can of coke, high in sugar, and no one calls it a "dessert soda" or "dessert beverage". I think this specific terminology make some people feel like they won't like or not wanting to taste port wine. And we have so many fortified and sweet wines in the world! At least this makes their price way more "fair" for old vintages and special bottles.
Bruno, you raise an excellent point on the term of dessert wine. I’m guilty of using that same term when discussing Port. I need to change how I describe them. This old dog needs to learn a new trick! 😂 Definitely some of the most undervalued wines in the world.
Thanks for the video, I like my port and here down under we are lucky to have Rutherglen Not in same style or made most of the time with different grapes, but very good also Thanks again for sharing
Thank you Bob choosing the 1994 vintage, wasn’t that the year old school rustic brandy’s were not allowed in favor of Eu spirits respective of who or where distilled made. I recall tasting 1970 Graham’s when released being rustic, tough tannins, absolutely off putting; this explanation to me was why port needed to be laid down to mature. It wasn’t until 1997 releases I could quietly reflect on my subjective experiences. The Port quality was directly influenced by the mutage alcohol spirits that made a higher grade wine. The wood aged Tawny styles also were brighter, more fruity, and aromatic too.
Hi Peter, I believe you’re right about fortifying spirit used since 1994. 1970 was an excellent vintage for Port, only second to 1977 during that decade. Graham’s is an interesting Port producer as the house style is to the sweeter end of the spectrum. I need to update my old. port video, I’ll likely create another before the end of the year.
This is a really great piece. Thanks for creating it.
Thanks for the good word. Much appreciated.
Love this vintage as well. Have just one bottle (of a crate of 6) Bought it also long ago. then they were affordable. But oh my, Vintage port (LBV) is great.
This is one of my early videos. I have several bottles of old Port bought years ago as well. I don’t drink it often, but it is an occasional treat. LBV is one of the great values of the wine world.
Thank you. It’s always wonderful to see Port-specific content.
Thank you for the comment. Much appreciated.
A question on glassware. It looks like you are using a traditional wine glass for this vintage port. I've seen others recommend a smaller one, because the wine is fortified. Your thoughts?
It’s personal preference. For me, I want the full range of aromatics. If a wine is balance with good structure, a bit of alcoholic heat is no concern.
In current times, do you think that most producers in the Douro are using their best quality grapes in vintage port or their top dry reds?
Very good question. I think it’s a split between the two. Top fruit being used for vintage Port and and the high end reds. From there it gets worked down. I’ll be in Portugal in two weeks, I’ll ask the question.
In such a video, it'd be worth hearing more about typical flavors, pairings, history, price ranges, selection considerations, storage, types, etc. The title indicates this is about "port wine", but it's barely about vintage port, let alone ruby, tawny, or LBV (or cousins like moscatel duoro). Maybe I misread the intent in the title.
I may post an updated version later this winter. This was one of the first videos posted. Thanks for the comment.
I'm hoping to buy a bottle of 1994 vintage port soon, because it was the year I was born. Any recommendations on which port house to look for, or can you not go wrong with that vintage? BTW, I absolutely love your channel!
It’s difficult to go wrong with 1994 for Vintage Port. If you prefer a bit drier style, go with Dow. A sweeter style can be found with Graham’s. Sandeman is a slightly lighter style, Taylor is fuller. I’ve recently had a 1994 Ramos Pinto, loved it. I hope that helps. FYI, your kind words are much appreciated. Cheers🍷
I have a bottle of 1977 Graham’s vintage port. Is that still ok to age or should it be enjoyed now?
You have a rockstar bottle! One of the best vintages over the last 50 years or so. Grahams is an excellent Port house, the style tends to the sweeter style of Port. If it’s been stored well, you have a rare gem. Cheers. 🍷
Should we swirl the bottle before letting it rest for the day or two?
No, just stand it upright.
Gas to preserve?
Yes. I use it for most wines.
Great content Bob , did you ever taste the Yerringburg during your Melbourne days?
Thank you for the kind words. In my Melbourne days, I visited and tasted a lot of Aussie wine, but not the one you mentioned. Sounds like I missed out.
@@bobpaulinskimasterofwine
Yarra Valley based and langtons listed. Boutique production... Any chance you could review them?
@@minka8047 Hmm, getting access to the wines could be a problem. I'll need to check into it.
Great video.
My favorite part of putting a old port cork is to smell it immediately. I had the privilege of pulling the cork from a bottle of 1945 Taylor. I will never forget that amazing Smokey smell. By far the best port I have ever had!
Thanks for the good word. ‘45 is a sensational Port vintage. Taylor is one of the best!
@@bobpaulinskimasterofwine just subbed.
Good video Bob. I was in Douro this past summer. Pictures do not even begin to show how steep those vineyards are! I was also good to see an older winery and newer one: concrete lagares and mechanical paddles!
Nice. Who did you visit?
@@bobpaulinskimasterofwine We visited Quinta da Gaivosa and Quinta do Vallado, both are pretty close to Peso de Régua. In Vila Nova de Gaia, we toured Calem.
How do you use the gas to preserve it when its decanted? Poor it in an empty bottle and than use some argon?
There are a few of options. The gas works best if the surface area is at a minimum. Refilling an empty bottle is one option, but it’s a pain. With this method, the wine has been aerated through decanting and then more so by pouring it back into a bottle. Not ideal. Sometimes, I’ll leave the wine in the decanter and double up the amount of gas. This works if you’re going to finish the remaining with the next serving. For me the best option is to decant only what will be consumed that day. The rest is left in the bottle, gassed and stored standing upright in a cool, dark place.
Great video, can you explain to me what a tawny port is as compared to a vintage?
@@jcleer1 Tawny Port is barrel aged, ready to be consumed when released for sale. Typically its a blend of several vintages. Vintage is from a single year, aged about two years prior to being released. Vintage Port will mature over a number of years of being aged in the bottle.
Thank you
Master? To me Bob is a PhD in Wine. Not only is he amazing academically, but he's got such a wealth of hands-on experience that really separates him apart from other MWs I've seen. And yet, he's so humble. Gosh, I wish he would've started his channel sooner. But hey, he is so committed to his channel that I'm sure he will succeed. And what we can do on our part is to make sure that we share his videos with our friends on social media platforms, etc. Bob's videos deserve wider audience. Simply put, he rocks. Please note, I have no affiliation with Bob. I'm just his huge fan. Cheers, everybody!
Thank you Dmitri. The first six months on RUclips has been very good. All of the statistics are pointing in the right direction. Much more to come. Your support is very much appreciated. Cheers. 🍷
Glad to see G&C showcased. The 1st port I ever had was a bottle of 1977 G&C that I bought for a friend to celebrate a big milestone. It was like a deeply rich raisin candy. It blew me away. That was about 20 years ago, and I've loved port ever since. (And Porto & the Duouro Valley are simply gorgeous. To visit is to fall in love.)
Yes, it’s a beautiful place. ‘77 one of the top years in recent decades.
Great content, I'm a ultra fan of port wines and other fortified/sweet wines. One particular thing that I think is a great detriment to Port wine and other sweet wines is that even some specialist call this wine "dessert wines". I think this makes no sense... usually people eat with a bottle/can of coke, high in sugar, and no one calls it a "dessert soda" or "dessert beverage". I think this specific terminology make some people feel like they won't like or not wanting to taste port wine. And we have so many fortified and sweet wines in the world! At least this makes their price way more "fair" for old vintages and special bottles.
Bruno, you raise an excellent point on the term of dessert wine. I’m guilty of using that same term when discussing Port. I need to change how I describe them. This old dog needs to learn a new trick! 😂 Definitely some of the most undervalued wines in the world.
Thanks for the video, I like my port and here down under we are lucky to have Rutherglen
Not in same style or made most of the time with different grapes, but very good also
Thanks again for sharing
Hi Fabian, thank you for the good word. I lived in Melbourne a few years ago, visited Rutherglen. I’m a fan, love the wines. Cheers.
I was born in 94' I certainly have a few of these vintage ports in my cellar for birthdays.
An excellent year for the Douro!
As if I care what others think when I drink porto. Lmao
That’s the right attitude! 🍷
Thank you Bob choosing the 1994 vintage, wasn’t that the year old school rustic brandy’s were not allowed in favor of Eu spirits respective of who or where distilled made. I recall tasting 1970 Graham’s when released being rustic, tough tannins, absolutely off putting; this explanation to me was why port needed to be laid down to mature. It wasn’t until 1997 releases I could quietly reflect on my subjective experiences. The Port quality was directly influenced by the mutage alcohol spirits that made a higher grade wine. The wood aged Tawny styles also were brighter, more fruity, and aromatic too.
Hi Peter, I believe you’re right about fortifying spirit used since 1994. 1970 was an excellent vintage for Port, only second to 1977 during that decade. Graham’s is an interesting Port producer as the house style is to the sweeter end of the spectrum. I need to update my old. port video, I’ll likely create another before the end of the year.