Well it’s Palm Sunday which means it’s time to hippity hop on down to your favorite wine shop and buy wine for Easter dinner. I know a lot of you go out for Easter but hey this will also help you know what to choose from the wine menu.
This is my second and last installment on Ports. I guess I got carried away because the blog became so long I had to break it into two posts.
Late-Bottled Vintage Port (LBV) – These wines are ready to drink once they are released. They’re good wines blended from a single vintage, but often not from a great year. These Ports are aged in wood for 4 to 6 years after harvest before being bottled. The year of bottling is often noted on the bottle, so the longer it’s aged in wood the better. Their color is lighter than Vintage Ports but they will have many of the same complex characteristics, aromas and flavors.
Crusted Port—Now this Port is only made in small quantities and is hard to fine but I decided to include it anyway. It’s a blended Port from several harvests that is bottled without filtering which causes sediment or crust to form. Crusted Ports are made from low volume or less quality grapes, but they’re still nice Ports that are more economical. The year on the label is the year it was bottled.
White Ports – White ports are made from white grapes and range from dry to very sweet. They are often used as a mixer for cocktails, but older ones are served chilled as an aperitif. And if aged in wood for an extended time they darken and begin to resemble the color of their red grape cousins.