The Delights Of Tawny Port

[MiguelCardoso]

Although this is definitely "Shhhhhh...." territory and it would be intensely counter-productive, price-wise, to popularize one of the world's greatest and most scandalously affordable pleasures, Michael Franz in the Washington Post (reg.required; but transcript follows) has let the cat out of the bag. Prices for the best Vintage Port are prohibitive nowadays (even for us Portuguese), but good old Tawny port is still the best and most delectable bargain for Brits and Americans. Why exactly is this so? Have most wine lovers never tried it? Is it difficult to obtain? Both reasons seem implausible, to say the least. What's your opinion on the matter? Really old Madeira is even more luscious, cheaper and hardier, but its "smoked" flavour" is perhaps less immediate. But 20-year-old or even cheap 10-year old Tawny ports? What's not to love?

["T"]

Tawny ports are my favorites, mostly because I can't or will not pay what vintage port costs. But shhhhhhhhhhhhhhhhhhhhhhhhhhhhh otherwise the price will go up.

[Jaymes]

Sign me up as a Tawny Port fan. Just found a lovely one out in Napa at the Praeger Portworks. Bought their Noble Companion Tawny Port. It is absolutely marvelous.

[Brad Ballinger]

I also love tawny port, but here in the U.S., we're not really a wine-drinking culture, let alone a port-appreciating culture. Probably an overall lack of education among other things. How many commercial tastings do you see where any port is being poured?

I have a friend, though, who drinks the stuff like it's water.

For age, I prefer 20-year old tawny. Older than that and it seems too over the top for me.

[Marrow Margin]

I'll let you in on a little secret...Galway Pipe Australian Tawny. The best.

[liamdc]

I'll let you in on a little secret...Galway Pipe Australian Tawny. The best.

I second this recommendation ... Yalumba produces this little gem of a Tawny Port.

[Jaymes]

I also love tawny port, but here in the U.S., we're not really a wine-drinking culture, let alone a port-appreciating culture.  Probably an overall lack of education among other things.

I've told this story elsewhere on eGullet, but it seems to fit nicely right here.

The way I figured out that there was no Santa Claus was when I got to thinking about the fact that at everyone else's house on Christmas Eve, they left out cookies and milk for Santa.

While at our house, we left out a selection of cheeses and a nice port.

Huuuummmm....Daddy's favorite.

And when I asked Daddy why that was, he said, "Well, Santa gets sick of all that sweet stuff."

Made sense, but still......

Edited February 17, 2004 by Jaymes (log)

[Marlene]

I'm a huge fan of tawny ports. We buy vintage port to lie down, and occassionally, we'll buy a vintage port that's ready for drinking now, but for day to day port, tawny is awesome!

[ctgm]

Don't go so much for Tawnys but find that Madeira makes an excellent alternative. The Henriques & Henriques 10yo Bual is a good alternative (although I prefer the drier Sercial). As I manage to get through quite a lot of the stuff I am restricted to the 10yo otherwise I would venture into 15yos.

[Rieslingfan]

Tawny Port is no secret ot me. I lovethe stuff. I've been working on a bottle of Taylor Fladgate 20 Year Old Tawny this week. It's so good after dinner!

[yellow truffle]

My first Tawny port was a Grahams 20. I tried the Grahams 10, and IMHO must say that the 10 is better. And you save some $$$.

[Miguelito]

Love the toffee-nutty flavors that come through in the 20s and older. Have tried the Taylor 40-yr once and loved it -- especially since I sampled it in the posh IVP tasting room in Lisbon while on vacation!