QC Ruby Wine, 70 cl, Case of 6

Product Information

Mayson, Richard (15 August 2014). "Know your Port". Decanter. Time Inc. (UK) Ltd . Retrieved 29 May 2018. The purpose for the creation of the crossing of the grape varieties utilized to produce Ruby Cabernet was to obtain the superior quality of a Cabernet wine, and the resistance to heat of the Carignan combined in an inexpensive table wine. Even though the wine made from these grapes does not possess the distinctive flavor and the overall structure of other types of Cabernet wines, it does carry their fruitful essence. [2]

An explanation of 'Vintage Character' from "Britain's oldest wine and spirit merchant" ". Bbr.com . Retrieved 28 October 2013.Labelling law change: Australian 'sherry' and 'port' forbidden". ausfoodnews.com.au . Retrieved 16 August 2021. Sotheby's auctions 1815 'Waterloo Vintage' port for record sum". algarvedailynews.com. 8 May 2015 . Retrieved 15 May 2018. a b c d e Robinson, Jancis, ed. (2006). The Oxford companion to wine (3rded.). Oxford: Oxford University Press. ISBN 0-19-860990-6. OCLC 70699042. Other port-style fortified wines are produced outside Portugal–in Argentina, Australia, Canada, France, India, South Africa, Spain, and the United States–but under the European Union Protected Designation of Origin guidelines, only wines from Portugal are allowed to be labelled "port". [2] [3] Region and production [ edit ] The vineyards that produce port wine are common along the hillsides that flank the valley of the River Douro in northern Portugal.

Tawny keeps better than vintage since it’s already been exposed to air during maturation. Kept in the fridge or cellar, a tawny port can be enjoyed many weeks after the bottle is opened. Port wines fall into two main categories: Ruby, which matures in the bottle, and Tawny, which matures in wooden barrels. Here's how to make sense of the dizzying array of Port wines in each category. Ruby Wines Colheita port is a single-vintage tawny port [14] [15] aged for at least seven years, with the vintage year on the bottle instead of a category of age (10, 20, etc.). Colheita port should not be confused with a vintage port: a vintage port will spend only about 18 months in barrels after harvest and will continue to mature in bottles, but a Colheita may have spent 20 or more years in wooden barrels before being bottled and sold. White Colheitas have also been produced. The term vintage has a distinct meaning in the context of vintage port. While vintage is simply the year in which a wine is made, most producers of vintage port restrict their production of year-labelled bottlings to only the best years, a few per decade. Contrast with second wines, where (primarily) Bordeaux producers release a year-labelled top wine almost every year, but also lesser quality wines in some years.

Port wines that are unfiltered (such as vintage ports, crusted ports, and some LBVs) form a sediment (or crust) in the bottle and require decanting. This process also allows the port to breathe (allowing the wine to mix with oxygen). [30] Storing". Portwine.com. Archived from the original on 17 February 2009 . Retrieved 27 December 2007. The most common type, the ruby port is stored in tanks of concrete or stainless steel after fermentation, to prevent oxidative aging and preserve its bright red color and full-bodied fruitiness. [9] The wine is usually blended to match the style of the brand to which it is to be sold. The wine is fined and cold filtered before bottling and does not generally improve with age, although premium rubies are aged in wood from four to six years. [9] Reserve [ edit ] Labelling of wine and certain other wine sector products". Eur-Lex. European Union . Retrieved 18 June 2023.

The Bishop of Norwich". Taylor Fladgate. Archived from the original on 5 July 2014 . Retrieved 7 August 2014. Tradition in the United Kingdom calls for the port being served at a formal dinner to be passed to the left ("pass the port to port") and for the bottle or decanter not to touch the table on its way around, [33] though some cultures reject this tradition. [34] If a diner fails to pass the port, others at the table may ask "Do you know the Bishop of Norwich?" [35]–the question acts as a reminder to pass the port, for those who know the story, and an opportunity to tell the story to those who have not heard it. We asked Charles for his tips on choosing the best bottle of port, and explain what we found when we tested supermarket ports.In California's San Joaquin Valley, vineyards should limit irrigation, thin crop, and expose fruit to the sun to maximize wine quality. Vintage port is made entirely from the grapes of a declared vintage year. While it is by far the most renowned type of port, from a volume and revenue standpoint, vintage port accounts for only about two percent of overall port production. Not every year is declared a vintage in the Douro. The decision on whether to declare a vintage is made early in the second year following the harvest. The decision to declare a vintage is made by each individual port house often referred to as a "shipper."

Tawny: Tawny wines are the least interesting of Ports, although their quality is increasing. Typically they age an average of three years in barrels. Port from Portugal comes in several styles, which can be divided into two broad categories: wines matured in sealed glass bottles, and wines that have matured in wooden barrels. Single quinta vintage ports are wines that originate from a single estate, unlike the standard bottlings of the port wine houses which can be sourced from a number of quintas. Single quinta bottlings are used in two ways by producers. Most of the large port wine houses have a single quinta bottling which is only produced in some years when the regular vintage port of the house is not declared. In those years, wine from their best quinta is still bottled under a vintage designation, rather than being used for simpler port qualities. [17] Vintages [ edit ] A bottle of Quinta do Noval Vintage Port 1963 Small amounts are grown in the Hunter Valley and Murray-Darling region, disappearing into nondescript blends. Port wine is typically richer, sweeter, heavier, and higher in alcohol content than unfortified wines. This is caused by the addition of distilled grape spirits that fortify the wine, but also halt fermentation before all the sugar is converted to alcohol, and results in a wine that is usually 19% to 20% alcohol.Sarah Ahmed (29 April 2013). "Tried & tasted: Sandeman, Ferreira & Offley 2011 Vintage Ports". thewinedetective.co.uk/ . Retrieved 27 November 2015. Port wine or simply port, also known as vinho do Porto ( pronounced [ˈviɲu ðu ˈpoɾtu]; Portuguese for 'wine of Porto'), is a Portuguese fortified wine produced in the Douro Valley of northern Portugal. [1] It is typically a sweet red wine, often served with dessert, although it also comes in dry, semi-dry, and white varieties.