I am going to try this after coffee next time I go to the market. I was looking to find "buckfast" in the U.S.A. but I doubt it. The buckeye tree is the state tree in my state of Ohio and there are like 5 grown buckeye trees ready to spring this season. :p
Hello Agnes! Love your videos. Fortified wines and wine-based aperitifs like Dubonnet and Lillet are among my favorites. I read recently that ruby ports are not meant to be aged but tawny ports are. In general what types of port are good for cellaring? Thank you and cheers from the US! 🍷
Hi, thank You for Your comment. :) Well, regular ruby and tawny - none of them are meant for ageing really, but rather for immediate consumption. Vintage Ports, which essentially are ruby ports, have great ageing potential, they can be stored for decades. Tawny wines with age indication - are also ready to drink, and I don’t think they would get much more complex over the years spent in bottle tucked away in the cellar. Winemaker has done that for You already. 🤷♀️ So, I guess, the answer is - it depends. Because there is way more to Port than just Ruby and Tawny. 😀
@@NoSediment Thank you kindly! That helps. I heard you mention that regular tawny port is lighter than ruby. Incidentally I opened a bottle of Osbourne tawny last night (I saw a bottle of it in one of your videos 😃). And like you said it's similar to ruby but lighter bodied. I liked it and it will make a nice aperitif. Recently I started reading about ageing wine in general, and as you know 99+ percent of wine is meant to be drunk within a year or 2 or 3. Reading about wine types (Italian for example) can make your head spin, but it's a fascinating journey. There is always a new type to try. I always tell people I am a beer snob (I collect craft beer and love German and Belgian beers), but I'm not a wine snob. I just like it and enjoy trying new types. I generally spend less than 10 US dollars for a bottle. When I started drinking wine in my 20s it was either Cabernet or Merlot. I loved bold, dry reds. I still do but I prefer sweet reds now, and I've always liked Port. Recently I discovered sweet Shiraz from South Africa. It's inexpensive and very good. Thank you again and cheers! 🍷
Couldn't you take a magnum bottle and cook the wine out of half of it and pour it back into the other half and have a fortified wine made there of itself?
😂😂😂 If You mean cooking like heating wine, than unfortunately no, because alcohol evaporates, and if You boil the wine, essentially it becomes non-alcoholic juice. 🤷♀️😬😅
@@NoSediment I mean distilled. Love, impractical. Yes, but for someone whom as a hobbyist. True to the craft. Haha. It's an awesome medial to taste. Flavor. 👩🏭
fortified wine is sherry thats been made outside the sherry triangle , its just as good as sherry and most fortified wine comes from outside the EU so if you have a choice buy the drinks labled "fortified wine" rather than the bottle labled "sherry".
Not exactly. Wines from the Douro have the fortification added before the fermentation has ended, and the grapes they use are a different type. The closest to Sherry or Jerez from Spain is White Port from Portugal. It makes up a small fraction of the wines from the Douro Valley. I'm pretty sure the tradition of fortifying wines for transport originated in Porto, on the mouth of the Douro River in Portugal. Grahams, Sandeman, Dow, Taylor-Fladgate, Krohn, Croft, Cockburn. These labels go back several centuries.
Thank you , great content topic.
Thank You! 🙏🏻🙌
I am going to try this after coffee next time I go to the market. I was looking to find "buckfast" in the U.S.A. but I doubt it. The buckeye tree is the state tree in my state of Ohio and there are like 5 grown buckeye trees ready to spring this season. :p
Thanks from Vancouver BC
Cheers! 🥂🍾
RainCity here too 🍷
Hello Agnes! Love your videos. Fortified wines and wine-based aperitifs like Dubonnet and Lillet are among my favorites. I read recently that ruby ports are not meant to be aged but tawny ports are. In general what types of port are good for cellaring? Thank you and cheers from the US! 🍷
Hi, thank You for Your comment. :) Well, regular ruby and tawny - none of them are meant for ageing really, but rather for immediate consumption. Vintage Ports, which essentially are ruby ports, have great ageing potential, they can be stored for decades. Tawny wines with age indication - are also ready to drink, and I don’t think they would get much more complex over the years spent in bottle tucked away in the cellar. Winemaker has done that for You already. 🤷♀️ So, I guess, the answer is - it depends. Because there is way more to Port than just Ruby and Tawny. 😀
@@NoSediment Thank you kindly! That helps. I heard you mention that regular tawny port is lighter than ruby. Incidentally I opened a bottle of Osbourne tawny last night (I saw a bottle of it in one of your videos 😃). And like you said it's similar to ruby but lighter bodied. I liked it and it will make a nice aperitif. Recently I started reading about ageing wine in general, and as you know 99+ percent of wine is meant to be drunk within a year or 2 or 3. Reading about wine types (Italian for example) can make your head spin, but it's a fascinating journey. There is always a new type to try. I always tell people I am a beer snob (I collect craft beer and love German and Belgian beers), but I'm not a wine snob. I just like it and enjoy trying new types. I generally spend less than 10 US dollars for a bottle. When I started drinking wine in my 20s it was either Cabernet or Merlot. I loved bold, dry reds. I still do but I prefer sweet reds now, and I've always liked Port. Recently I discovered sweet Shiraz from South Africa. It's inexpensive and very good. Thank you again and cheers! 🍷
Couldn't you take a magnum bottle and cook the wine out of half of it and pour it back into the other half and have a fortified wine made there of itself?
😂😂😂 If You mean cooking like heating wine, than unfortunately no, because alcohol evaporates, and if You boil the wine, essentially it becomes non-alcoholic juice. 🤷♀️😬😅
@@NoSediment I mean distilled. Love, impractical. Yes, but for someone whom as a hobbyist. True to the craft. Haha. It's an awesome medial to taste. Flavor. 👩🏭
I notice there is no diamond on your hand in this vid, but there is in later vids. Engaged, or even married now?
Yes, I am married! 🙃 But I was married when I started these videos, I just sometimes forget to put the rings on. 🤷♀️ Cheers! 🥂🍾
is that gorgeous creature a Hungarian Vizsla?
fortified wine is sherry thats been made outside the sherry triangle , its just as good as sherry and most fortified wine comes from outside the EU so if you have a choice buy the drinks labled "fortified wine" rather than the bottle labled "sherry".
Not exactly. Wines from the Douro have the fortification added before the fermentation has ended, and the grapes they use are a different type. The closest to Sherry or Jerez from Spain is White Port from Portugal. It makes up a small fraction of the wines from the Douro Valley. I'm pretty sure the tradition of fortifying wines for transport originated in Porto, on the mouth of the Douro River in Portugal. Grahams, Sandeman, Dow, Taylor-Fladgate, Krohn, Croft, Cockburn. These labels go back several centuries.