Comments on: Port? http://www.lesgaragistes.com/LesBlog/2007/07/02/port/ Les Garagistes is a shadowy cabal of friends who make wine together in an undisclosed location in SE Portland. Their blog is a concise catalog of blinding truths and outright fictions (not necessarily in that order), but it's worth a read anyway. Their wine is not for sale. Sun, 20 Nov 2011 20:20:43 +0000 hourly 1 http://wordpress.org/?v=3.3 By: Ziraud http://www.lesgaragistes.com/LesBlog/2007/07/02/port/comment-page-1/#comment-31 Ziraud Fri, 06 Jul 2007 05:06:28 +0000 http://www.lesgaragistes.com/LesBlog/2007/07/02/port/#comment-31 A taste, paisan, some juice. We pick, we crush, bada bing, bada boom. Capisca? Fuggadaboudit. A taste, paisan, some juice. We pick, we crush, bada bing, bada boom. Capisca? Fuggadaboudit.

]]> By: geowehn http://www.lesgaragistes.com/LesBlog/2007/07/02/port/comment-page-1/#comment-30 geowehn Thu, 05 Jul 2007 22:47:56 +0000 http://www.lesgaragistes.com/LesBlog/2007/07/02/port/#comment-30 Terrific input gentelmen. I'm moving ahead with a barrel of port, or possibly a little more. I know we haven't worked out exact shares but there is enough interest that the worst that will happen is I get stuck with a few cases of the stuff. I can deal. Francois and Steve are in, as are Matt H., Whit and JMCQ. Matt G. I assume you want a taste of this also. Next step is me working out just how many gallons of this folly we will get. We should all be ashamed of ourselves. Terrific input gentelmen. I’m moving ahead with a barrel of port, or possibly a little more. I know we haven’t worked out exact shares but there is enough interest that the worst that will happen is I get stuck with a few cases of the stuff. I can deal. Francois and Steve are in, as are Matt H., Whit and JMCQ. Matt G. I assume you want a taste of this also. Next step is me working out just how many gallons of this folly we will get. We should all be ashamed of ourselves.

]]> By: Ziraud http://www.lesgaragistes.com/LesBlog/2007/07/02/port/comment-page-1/#comment-29 Ziraud Wed, 04 Jul 2007 16:39:42 +0000 http://www.lesgaragistes.com/LesBlog/2007/07/02/port/#comment-29 There's a bit on the <a href="http://www.pfv.org/html/symington-making-port.html" target="blank" rel="nofollow">Symington site</a> (they make Graham's) which says that <blockquote>The young wines then remain in the Douro until they 'fall bright', which will normally occur from about March onwards in the year following the vintage.</blockquote> "Falling bright" sure sounds like settling (and in any case, it'll be a fine term to toss about), but the question is whether they rack before transporting. That would sure make sense (otherwise, why let settle if you're going to shake them up again), and if so, they're talking about 6 or so months settling before a first rack. They also add this: <blockquote>Wines that will be destined for great Vintage Port will be aged in wooden cask for between 18 months and two years before being bottled and either sold 'en primeur' or aged in the lodges until ready for drinking. The old tawnies remain in cask for many more years in order to help them gain their nutty character while LBV's and the younger ruby and tawny will be kept for a shorter period in wood before being bottled and shipped all over the world.</blockquote> For a quick thumbnail on the differences between all the various port styles, <a href="http://www.wineanorak.com/introducingport.htm" rel="nofollow">check this out</a>. There’s a bit on the Symington site (they make Graham’s) which says that
The young wines then remain in the Douro until they ‘fall bright’, which will normally occur from about March onwards in the year following the vintage.

“Falling bright” sure sounds like settling (and in any case, it’ll be a fine term to toss about), but the question is whether they rack before transporting. That would sure make sense (otherwise, why let settle if you’re going to shake them up again), and if so, they’re talking about 6 or so months settling before a first rack.

They also add this:

Wines that will be destined for great Vintage Port will be aged in wooden cask for between 18 months and two years before being bottled and either sold ‘en primeur’ or aged in the lodges until ready for drinking. The old tawnies remain in cask for many more years in order to help them gain their nutty character while LBV’s and the younger ruby and tawny will be kept for a shorter period in wood before being bottled and shipped all over the world.

For a quick thumbnail on the differences between all the various port styles, check this out.

]]> By: geowehn http://www.lesgaragistes.com/LesBlog/2007/07/02/port/comment-page-1/#comment-28 geowehn Wed, 04 Jul 2007 13:16:15 +0000 http://www.lesgaragistes.com/LesBlog/2007/07/02/port/#comment-28 The "Old '92" had some extended skin time after the other went in and there must have been a post pressing rest to let the murk settle out. I'll ask Kevin (McCarver, Edgefield) if he has notes on that year. The “Old ’92″ had some extended skin time after the other went in and there must have been a post pressing rest to let the murk settle out. I’ll ask Kevin (McCarver, Edgefield) if he has notes on that year.

]]> By: JMCQ http://www.lesgaragistes.com/LesBlog/2007/07/02/port/comment-page-1/#comment-27 JMCQ Wed, 04 Jul 2007 05:57:43 +0000 http://www.lesgaragistes.com/LesBlog/2007/07/02/port/#comment-27 I'm fine with little or no barrel time. I wonder, given that it's going to age in the bottle for years, during which time it will throw sediment, if we shouldn't keep it in barrel or carboys long enough to do a couple of rackings in order to clean it up a bit before we bottle. Did the '92 go into bottles more or less right after fermentation? I’m fine with little or no barrel time. I wonder, given that it’s going to age in the bottle for years, during which time it will throw sediment, if we shouldn’t keep it in barrel or carboys long enough to do a couple of rackings in order to clean it up a bit before we bottle. Did the ’92 go into bottles more or less right after fermentation?

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