Aspen Times Weekly: Is it a Tawny? |

Aspen Times Weekly: Is it a Tawny?

by Kelly J. Hayes
In Vallee du Douro, Portugal, hearty vines on steep hillsides produce dark grapes capable of producing big wines.
Special to the Tribune | iStockphoto


Grahams 20 Year Old Tawny Port

And about that Tawny I had with the figs and cheese. The Master Blender (I love that title) at the House of Graham attempts to achieve a perfect balance with this blend of wines that are both aged and relatively young. It is a brownish, well, tawny actually in color and it not only works well with cheese and figs, but also with vanilla ice cream. I suggest McConnells Vanilla Bean. Yum.

It began with a plate of figs and cheese offered at the end of the meal. My gracious and oh-so culinary-capable hostess stood in front her wine closet and made a few suggestions for things she could open with the delectable offerings.

“I also have this Grahams 20 Year Old Tawny Port,” she said. It was a good decision. While my friend, always in search of something just a bit better than the blessings bestowed at a given moment, noted that she wished she had some good chocolate, the Grahams was great with the fruit and cheese. Darkly amber in the glass with a slightly syrupy viscosity, there was sweetness and a smoky caramel taste. I thought it was great.

Port, or Porto, as it is called when it hails from Portugal, is a fortified wine. That is to say, it is made from the juice of wine grapes that has been mixed or fortified with a dose of grape spirit or brandy. Its origins date to the 1600s when the English squabbles with the French halted trade between the two monarchies. A new source of wines for England’s ever-thirsty consumers was required and merchants quickly seized upon the opportunity in Portugal.

In the northern corner of country they found a fertile Valley called the Duoro where hearty vines on steep hillsides produced dark grapes capable of producing big wines appropriate for the palates of the English consumer. But the task of exploiting the region was formidable. First, the grapes had to be plucked from vineyards that are literally steeper than the Highlands Bowl. Then, because of the oppressive heat in the Valley (this was before cooling came to the modern world), the grapes had to be transported to the milder climate of the coast to be made into wines. This required that the harvested grapes be shipped down the dangerous Duoro River in flat bottom boats called “Rabelos.”

Once they made it to the coastal town of Oporto, the birthplace and still the home of Porto, the wines were processed and aged prior to being shipped north across the Atlantic back home to London. To keep these wines from spoiling, a small amount of brandy was added to the barrels of wine, which stopped the fermentation while also increasing the wine’s strength.

To this day, English merchants like Warre, Taylor-Fladgate, Graham, Croft and Sandeman still dominate the Port business, and the banks of the river that flows through Oporto are lined with the “Port Lodges” as the wineries and tasting rooms are called. Also to this day, the wines of the region are fortified, not to protect them from spoilage during transit, but rather to give them that special flavor that has come to be identified with Porto and to help them age with stability.

There are a number of different styles of Port ranging from light White Port, made with white grapes, to the dark red, tannic, Vintage Ports which designates those wines produced from grapes grown in a single year.

A Tawny port is a port that has been aged in oak barrels for an extended period of time. It is the oak that makes it a Tawny and separates it from Ruby Ports, those that spend a minimal amount of time in oak and are then placed in bottle for consumption at a young age, and Vintage Ports that are aged for an extended time in bottles.

Tawny Port, aged in oak, comes in contact with oxygen while in the barrels which has the effect of changing the color of the wine to the brownish, orangish, amber color that we saw in the glass of Grahams. A Tawny will spend at least two years in barrel, but there also are aged Tawny Ports. There are, officially, 10-, 20-, 30- and 40-year Tawny Ports which refers to the age the wines spent “in wood,” not the year of the vintage. In other words, several different vintages have been combined to make a Port, and the “target age” for the time they have spent in oak is displayed on the label.

There are, in fact, single-vintage Tawny Ports as well. These are called “Colheitas” and, while they may have been aged for 20 years or more, display the year of the vintage on the label rather than the time in oak.

In Portugal and the Duero there is a strong movement towards the production of still wines as well. In fact the production of still wines is larger than the production of port. But Port is making a comeback as a younger generation of drinkers are coming back to the joy of the after-dinner drink..

May I suggest figs and cheese as an accompaniment?

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