During my WSET L2 class back in 2014 one day one of my fellow students, a middle aged doctor brought a bottle of 40 year old Tawny Port to our class to share with us. A Real Companhia Velva bottled in 1999. This wine was one of the most amazing and memorable wines from the whole course. Medium amber color with some sediment (sorry Agnes, ha!) caramel, toast, apricot, smoky, figs, prune, coffee, tea, medium acidity, medium round tannins, full bodied and with a very long finish. Strangely only the doctor and I seemed to enjoy the wine, I remember pouring myself a second if not third glass of it. We drank a Tawny during December/ Christmas holiday last year and we intend to carry on with this tradition. Great video and a good reminder of the joys of Port.
Thank You for Your comment! 🤗 It interests me, why others didn’t enjoy it as much as You did? Is it sugar or alcohol? I agree, great, old (aged) port wines can be some of the most complex and inviting wines out there. 🥂🍾✨
Among all regions and various kinds of wine, I love port wine the most . However, in Korea, port wine is very expensive because it is imported very little amount and taxes are very very high. For example, Graham 20 years tawny port costs not less than 40 euros per a bottle in Portugal. But it costs over 100 euros in Korea. Anyway, I appreciate your nice video. I’ll look forward to your contents about any other fortified wines. Thank you!!!
Hi, Just started watching your videos and my advice, as a Portuguese wine enthusiast, is that you should try Taylor's port. Specially the 20y, which has an awesome price for it's quality. Thank you for bringing our wine culture to the World. Cheers
The Taylor's 20yr tawny was the first port I ever tried. Loved it! After many ruby, tawny, LBV, vintage, and colheita ports; the 20yr remains the best quality:price port for me.
I always use wines that have some residual for the cooking, and since I taste so much, I have many leftovers. It adds extra layer to the dishes. Never have cooked with spirits though. 🥲
Australia has some awesome fortified wines Tawny being the most popular and many of us buy it as bulk Tawny and then keep it in 10lt and then decanter to 4 ltr oak barrels. my 10lt is 8 years old and my 4 lt oak barrel is 30 years old and it tastes devine
Port wines can be drier in style, not associated much with red wines though. But there are some producers who will leave less sugar, for example Dow’s, while still being sweet! 🍷
@@numanuma20 You are totally right! I meant that drier styles are not as much associated with red port wine styles, and more to be found in white or pink color. 😉
Oops! Drinking port and lemonade is clearly sacrilege! I do like port on its own, though. Same with malt whisky and with cognac - good examples don't need diluting with water or lemonade.
If I want to be honest, I really don’t know, I have never tried this combination 🤷♂️ Correct me if I am wrong, but Peking duck is associated with glazed and crispy skin and often times served with sweet tasting bean sauce. Because of that, it might be good match for older style (20YO) tawny port. However, I am a bit concerned about the high alcohol level, as that might overpower the flavours of the meat itself. If You do try, let me know. Where I am from, it is very difficult to get authentic Peking duck, unfortunately. 🙁
I accidental tried this. I would say it works, but not too much wine. The wine is sweet and like fruit, it is very very good with the duck, but the strong taste and alcohol make the duck taste less important. Of course, since Peking duck is savory also, the combi still works. Just keep in mind that it is diminished returns.
During my WSET L2 class back in 2014 one day one of my fellow students, a middle aged doctor brought a bottle of 40 year old Tawny Port to our class to share with us. A Real Companhia Velva bottled in 1999. This wine was one of the most amazing and memorable wines from the whole course. Medium amber color with some sediment (sorry Agnes, ha!) caramel, toast, apricot, smoky, figs, prune, coffee, tea, medium acidity, medium round tannins, full bodied and with a very long finish. Strangely only the doctor and I seemed to enjoy the wine, I remember pouring myself a second if not third glass of it. We drank a Tawny during December/ Christmas holiday last year and we intend to carry on with this tradition. Great video and a good reminder of the joys of Port.
Thank You for Your comment! 🤗 It interests me, why others didn’t enjoy it as much as You did? Is it sugar or alcohol? I agree, great, old (aged) port wines can be some of the most complex and inviting wines out there. 🥂🍾✨
Watching this while testing tawny porto from Quevedo... Excellent!
Tawny ports, those with age indication of 20 or more, are some of the most exciting ports! 🍷
Among all regions and various kinds of wine, I love port wine the most . However, in Korea, port wine is very expensive because it is imported very little amount and taxes are very very high. For example, Graham 20 years tawny port costs not less than 40 euros per a bottle in Portugal. But it costs over 100 euros in Korea. Anyway, I appreciate your nice video. I’ll look forward to your contents about any other fortified wines. Thank you!!!
Thank You for sharing, it is actually very useful to know for my studies too. I am happy You enjoy fortified wines as well! ✨🥂
Hi,
Just started watching your videos and my advice, as a Portuguese wine enthusiast, is that you should try Taylor's port. Specially the 20y, which has an awesome price for it's quality.
Thank you for bringing our wine culture to the World.
Cheers
Thank You for the tip and the comment. That is a great wine indeed. ✨🍷
The Taylor's 20yr tawny was the first port I ever tried. Loved it! After many ruby, tawny, LBV, vintage, and colheita ports; the 20yr remains the best quality:price port for me.
Ein sehr interessante Video 👍🏻
I can’t wait to try fortified wines! Thanks for those super insightful video! I took wonderful notes from this segment.🍷
Thank You! And I hope You get to try some great Port wines! 🍷
Thanks!
Thank You! 🙏🏻
Thanks for sharing your pleasant smile and knowledge.
Cheers!
Thank You! ☺️ Cheers! 🥂
Any suggestions on using TP in place of congac for cooking sauces?
I always use wines that have some residual for the cooking, and since I taste so much, I have many leftovers. It adds extra layer to the dishes. Never have cooked with spirits though. 🥲
In your opinion, which is the best tawny 20 year port, Sanderman, Taylor or Grahams?
Khmm, I am not sure, I think they all offer different styles, but either Graham’s or Taylors, probably.
Australia has some awesome fortified wines Tawny being the most popular and many of us buy it as bulk Tawny and then keep it in 10lt and then decanter to 4 ltr oak barrels. my 10lt is 8 years old and my 4 lt oak barrel is 30 years old and it tastes devine
Sounds really interesting’ 🙌🙌🙌
There's now a 50 year old indicated age tawny and a Muitos Velhos category which is over 80 years.
Those are very rare, yes! And I don’t think I have had the pleasure to taste these wines yet. 😓🥹
I love that Jason mask in the background! Cheers!
Hahahah, yes, thank You. Just for fun, though. 🤷♂️
I like Taylor Fladgate’s LBV 2016 but I find Port too sweet to enjoy a lot. Are producers making dry styles as well?
Port wines can be drier in style, not associated much with red wines though. But there are some producers who will leave less sugar, for example Dow’s, while still being sweet! 🍷
@@NoSediment I thought Port started out being a red wine that was fortified to make last longer.
@@numanuma20 You are totally right! I meant that drier styles are not as much associated with red port wine styles, and more to be found in white or pink color. 😉
Come to Rutherglen!
I like Sanderman
You are so adorable. Great work. Well done.
Thank You! 🙏🏻🥂
4:59 "Great with Jesus" 🤣 i bet
😂😂😂🤦♀️ I say “cheeses” 🤷♀️ my English.
Beautiful dog. Can you tell us what breed it is?
Thank You. His name is Obi Wan and he is Hungarian Viszla! 🐕
I see he has the Viszla trait of sticking like glue to the owner.
I am a huge fan of both types.
@@NoSedimentein schönes Hund 🐕
Oops! Drinking port and lemonade is clearly sacrilege! I do like port on its own, though. Same with malt whisky and with cognac - good examples don't need diluting with water or lemonade.
Well they are certainly promoting that in Portugal and at the estates, and I think they make some great low alcohol cocktails. 🍸
Can i pair Tawny port wit Peking duck?
If I want to be honest, I really don’t know, I have never tried this combination 🤷♂️ Correct me if I am wrong, but Peking duck is associated with glazed and crispy skin and often times served with sweet tasting bean sauce. Because of that, it might be good match for older style (20YO) tawny port. However, I am a bit concerned about the high alcohol level, as that might overpower the flavours of the meat itself. If You do try, let me know. Where I am from, it is very difficult to get authentic Peking duck, unfortunately. 🙁
I accidental tried this. I would say it works, but not too much wine. The wine is sweet and like fruit, it is very very good with the duck, but the strong taste and alcohol make the duck taste less important. Of course, since Peking duck is savory also, the combi still works. Just keep in mind that it is diminished returns.
What goes better with dogmeat; tawny or ruby?
Delicioso !
These wines are’ 😋🍷
@@NoSediment Ja genau so ist es 😘
Doggy
🐕 He is the best!
I hate that dog.
Shut the dog outside.. simple!
Why would I?
@NoSediment Because it was annoying