Let’s Talk Port
I’ve been telling a few people about my new “wine specialist” position. I use quotes because that title is a bit unusual. It implies that I am an expert in a subject. I’m in the wine industry because it’s almost IMPOSSIBLE to know everything. We are talking about nature, science, evolution, history - so much more that are moving objects in this life we live. Will I know enough to guide you into a better decision, or take you on a journey - sure. But I am living and growing just like you, just like all of us. That moment a blowhard wine head poo poos you because you don’t know the formula for fermentation, please walk away.
Once again, I have the privilege of selling wines from Portugal. Yes, I have done this focus before, but every time you approach a topic again, there is a shift. The obvious one is the world around you. Consumers have caught on, and have opened their minds to these beautiful wines. They may not be able to pronounce Touriga Nacional, but we are drinking it AND LIKING IT. Makes sense though. This is Portugal’s premier red grape, and does present itself, when vinified dry, as Americans like it: bold, rich, layered, complex, blackberry/blueberry/plummy flavors - right up your alley. We are big right out of the gate, tons of structure, at times hyped up alcohol, and we are handed the magical card of pairing with so many rich fatty foods in our diet. Hell yeah, bring it on.
The other side of the personal selling coin is the shift in YOU when you perceive the wines you sell. As I am aging, and I look in the mirror, I seem to see a different person every day. Yes, it is the physical, but I see the inner me coming out in different ways. I glow a bit differently, my eyes have a deeper narrative to them, and my mouth creates different shapes when I speak. It’s a metamorphosis that I am enjoying, and wondering if anyone else is noticing. It’s history, it has to be. With that history of one’s self, comes the change in the way I perform. It’s almost like when I used to collect shells on the beach. The next summer, I would collect different and new shells, but they went in the same jar. They layered on top of each other in color, in dimension, and in stories. But that’s not the end - we don’t just put that jar on a shelf and wait for the sun to shine - we have this quirky skip in our step now. Let’s use my new prowess and create a few power moves in my actions. Old lady comes to life again - I like it.
Here is the mystery that needs to unfold; how do I turn you on to Port. I am, of course, talking about the fortified, “sweet” (Again quotes, but I hate this word. I am using it because I know you will understand what wine I am about to discuss. However, take this word out of your wine love language.), and complex creature we find from the Duoro Valley in Portugal. I have NEVER been here, but my GOD people, we must go. The pictures tell a story, but everyone who travels to this place comes back changed. The beauty itself should be enough, but the people/food/energy/vibrations connect me in a way I haven’t been connected before. More to come on that when I document my travels, coming soon. (Wait for it…)
-I’ll break down the process, but don’t get hung up on the details (but do). We need to talk about YOUR connection, and how I hook you:
The HOW: A neutral grape spirit (brandy) is added during fermentation. This halts the fermentation process early, preserving the grapes' natural residual sugar and increasing the alcohol content to around 19-22% ABV (alcohol by volume).
-What CAN you drink and why:
Ruby Port: Least expensive style, rich berry flavors, aged in large tanks, fun and fruity, young and vibrant. Great “starter” port.
Tawny Port: Aged in small wooden barrels; introduction to that butterscotch/caramel/syrupy/dried fruit goodness that many know this wine for. Here is where we begin to see age connotations. The ages tell you the average blend of years going into this wine.
Vintage Port: Made from the finest grapes of a single, "declared" exceptional year - the special stuff. Deeper and denser sensory evaluation, silky, sexy, and great picture regarding what that vintage is all about.
Late Bottled Vintage (LBV): Sourced from a single vintage, but aged longer in wood. I like an LBV when I don’t want to fool around; it is very approachable and makes sense to a consumer quickly. Good hook.
White Port: This is where it gets exciting because we start making the cocktails. Made from white grapes and can range from dry to sweet, and we use this as the springboard and base to create the perfect aperitif.
Rosé Port: A modern, light style with a pink hue and fresh strawberry/raspberry flavors. Chill and Go.
-What is My “Why”? Here I go - first stab at it:
If you are eating cheese, just do it. The stinkier the better; however, this wine is very versatile. Try all types of pairings with cheese and thank me later.
There is probably a style for everyone, which is something you don’t often find in many expressions of the same grape/origin/style of wine. Or you do, but not like this. Is it about how much you would like to spend? - sure, but what isn’t? The nice thing is here is where I would say you get what you pay for - but you will ALWAYS get something of interest in port no matter what you pay for it. It’s as if every style of bottle has it’s own journey, and it’s own personality to unveil. It is about you and your preference, but it is so much about the point of life you are in, who you are with, what you are doing, and what your heart is telling you you want. Again, love language at it’s best.
Every wine dinner I speak at craves a “sweet wine” to end the night. And why not? I personally can have cake for dinner, and I no longer keep that a secret. There is a richer concentration to this wine, a nutty sense that brings out other flavors that you may not perceive at first, and can I say, it enhances and balances everything all at the same time. Vintage port and chocolate are what dreams are made of. The tannins of the port will soften the bitterness of the chocolate, finding that balanced place I was just pointing out. Makes everyone happy.
I like to linger after a dinner, and I like a “prop wine” to do it with. Just something in the glass; nothing fancy, nothing mighty, and not a lot of it. Here is your CLASSIC Digestif, and you will find so many cultures putting it on the table at the end of a meal. It’s psychological and physical - all at the same time. Science fact: The sweetness and richness of Port can serve as a "neurological punctuation" to the meal, signaling to the brain that dining is complete, which enhances the feeling of satisfaction and satiety. Oh, look at me, getting specific with the facts - but you can’t deny it. You sip it slowly, relax a bit deeper into the conversation, and the warmth is so obvious in many ways
Our first, of many, go arounds to the category of Port. Questions? I have tons of them, but I would love to hear from you. Where is this journey taking us?
