🚀 go-pugleaf

LBV - bottled to drink. Two main types traditional (unfiltered) and
filtered. Traditional will throw a deposit and thus will age a bit gaining
complexity as it does so. `Normal` LBV is filtered and really should be
drunk soon after buying but will last a few year s in bottle. Some of the
less known names are worth a try. I sell an excellent LBV (filtered) by the
House of Calem here in the UK. Cheaper than Taylors/Croft etc. A little more
`spirity` than them but still excellent. Cannot remember off hand the
current vintage (95?96?) but drinking very well now but could be kept for a
few years. Personally I cant keep them for long! Can supply more info if
required on subject.

ARB

Will be adding a port-info page to web site shortly - unwinssc.freeuk.com
arb@easynet.co.uk

Wines/port on my homepage has quite a bit of info


--
				JEFF PFOHL
			 	E-MAIL: PFOHL@NUCALF.PHYSICS.FSU.EDU
				PHONE : (505) 844-7033  work
					(505) 299-9516  home
					(505) 844-6729  fax
				http://nucalf.physics.fsu.edu/pfohl

"My grandfather once told me that there are two kinds of people: 
 Those who do the work and those who take the credit. He told me to 
 try to be in the first group; there was much less competition."

 - Indira Ghandi, the late Prime Minister of India

In article <38174E85.3F8B7AB1@cyberway.com.sg>,
  Vapress Kiong <vapress@cyberway.com.sg> wrote:
> Hi..
>
>     I'm beginning to love port wine. Can anyone be so kind and tell me
> more about port??? I would like to know about late bottled vintage
> too.... if I were to keep LBV for years will it be like the true
> vintage? I mean, will the taste be better over the years??
>
>     Sorry for the lack of knowledge in wine but I really like to
learn.
> Thanks in advance to all the port lovers!!! :)
>
> Vapress Kiong
>
>

LBV does not really mature as vintage port will. You can occasionally
get unfitered LBV that will improve slightly but will never reach the
heights of vintage port. Normally LBV is ready to drink once bottled -
keeping it is never worth the wait (or self sacrifice!).

Vintage ports from a good house are well worth buying and keeping. For
historical reasons, the main market is England (they invented it). The
best port houses are English in name - Taylors, Dow etc. There are many
types of port such as tawny, reserve, special reserve, vintage etc.
Vintage port is a the top of the quality (and price) tree. There are
also port houses such as Sandeman which use a star system to rate their
product - three, four and five. All of these will be blended from a
range of vinyards and vintages to maintain a consistent product.

Also worth checking out are single "quinta" ports - those made fom a
single vinyard and vintage; These can be particularly good value if you
can get hold of some. These will keep for some years after bottling - 5
years would be a good rule of thumb.

If you want some more information, please reply.

Liam


Sent via Deja.com http://www.deja.com/
Before you buy.

>Also worth checking out are single "quinta" ports - those made fom a
>single vinyard and vintage; These can be particularly good value if you
>can get hold of some. These will keep for some years after bottling - 5
>years would be a good rule of thumb.


Indeed good stuff. Single Quinta's to look for:

Graham's Malvedos
Dow Quinta do Bomfim
Taylor's Quinta de Vargellas
Also good value for money:
Fonseca Guimaraens

They are in generall all made in good years when the A-brand is not declared
or as a second brand.
(Compare with 2nd wines of 1th grand cru's in Bordeaux.)
Recent years ('95 & '96) now sell in Holland for about 50-60 guilders =
about 23-28 US dollars.
Dow's Quinta do Bomfim '86 is still available for 25 guilders for a half
bottle.

For the above mentioned ports I disagree with the 5-year rule of thumb
mentioned by Liam.
For instance 1986 Dow's Quinta Bomfim is now reaching it's apogee.
And Graham's Malvedos 1986 still has many years ahead.

CU, RUUD Straatman

Liam O'Sullivan schrieb 
>
>LBV does not really mature as vintage port will. You 
>can occasionally get unfitered LBV that will improve 
>slightly but will never reach the heights of vintage 
>port. Normally LBV is ready to drink once bottled -
>keeping it is never worth the wait (or self sacrifice!).

Coution. There are houses that _only_ bottle unfiltered
LBV's: Burmester for example. On a recent tasting here
in Vienna their 1964 LBV was absolutely sublime. But then,
true, it had developped more into an old tawny or colheita
style.

Michael

Beste Ruud,

I have just bought some bottles of Taylor's LBV 1994.
Now I wunder if there is an apogee for LBV or not.
And if there is, when will that be?

Walter

Normally LBV is ready to drink when released.
Only some unfiltered brands (like Burmester, indeed) will gain a little by
cellaring.
Don't know for Taylor LBV.  Maybe someone else in the NG can help  out.

CU, RUUD


W.C.M van Eijk heeft geschreven in bericht ...
>Beste Ruud,
>
>I have just bought some bottles of Taylor's LBV 1994.
>Now I wunder if there is an apogee for LBV or not.
>And if there is, when will that be?
>
>Walter
>
>
>
>

Hi,

    What's a apogee??? Thanks!

"W.C.M van Eijk" wrote:

> Beste Ruud,
>
> I have just bought some bottles of Taylor's LBV 1994.
> Now I wunder if there is an apogee for LBV or not.
> And if there is, when will that be?
>
> Walter

>    What's a apogee??? Thanks!


Wine at it's apogee = wine at it's best / on top of possibilities.

RUUD

Ruud Straatman & Marly Hendricks <smaak@xs4all.nl> wrote in message
news:7vg00o$auq$1@news1.xs4all.nl...
> >    What's a apogee??? Thanks!
>
>
> Wine at it's apogee = wine at it's best / on top of possibilities.
>
> RUUD
Correct.
In fact it is the top point of an orbit around the earth. (The point
farthest away)
The opposite is perigee (the lowest point).
Anders

>> Wine at it's apogee = wine at it's best / on top of possibilities.
>>
>Correct.
>In fact it is the top point of an orbit around the earth. (The point
>farthest away)
>The opposite is perigee (the lowest point).
>Anders


Now I know what they mean by "heavenly wine". :-)

RUUD Straatman

The restaturant I work at serves Taylor Fladgate 91 LBV, and
Warre's 86 LBV. Both are still very good (especially the Warre's)



Ruud Straatman & Marly Hendricks <smaak@xs4all.nl> wrote in message
news:7vd94m$cp4$1@news1.xs4all.nl...
> Normally LBV is ready to drink when released.
> Only some unfiltered brands (like Burmester, indeed) will gain a little by
> cellaring.
> Don't know for Taylor LBV.  Maybe someone else in the NG can help  out.
>
> CU, RUUD
>
>
> W.C.M van Eijk heeft geschreven in bericht ...
> >Beste Ruud,
> >
> >I have just bought some bottles of Taylor's LBV 1994.
> >Now I wunder if there is an apogee for LBV or not.
> >And if there is, when will that be?
> >
> >Walter
> >
> >
> >
> >
>
>

Vapress Kiong wrote:
> 
> Hi..
> 
>     I'm beginning to love port wine. Can anyone be so kind and tell me
> more about port??? I would like to know about late bottled vintage
> too.... if I were to keep LBV for years will it be like the true
> vintage? I mean, will the taste be better over the years??
> 
>     Sorry for the lack of knowledge in wine but I really like to learn.
> Thanks in advance to all the port lovers!!! :)
> 
> Vapress Kiong

The reason that LBV is not as age worthy of vintage is the difference in
time of the wines spent in the casks. A vintage port must first spend
two winters, untouched, in their barrels. The more tannic wines, ergo
the most in-bottle age worthy, are bottled soon after.

The lesser wines (often the best wines in non-vintage years) are left in
the casks at least an additional two years. Since the cask is "porous,"
the LBVs oxidize at a faster rate. In other words, they age faster. It
is this longer time in the cask that necessitates consuming your LBV
port soon after purchase.

HODGKINSON PETER <cdnwineguy@home.com> wrote in message
news:383B4E13.A72EE9E0@home.com...
>
>
> Vapress Kiong wrote:
> >
> > Hi..
> >
> >     I'm beginning to love port wine. Can anyone be so kind and tell me
> > more about port??? I would like to know about late bottled vintage
> > too.... if I were to keep LBV for years will it be like the true
> > vintage? I mean, will the taste be better over the years??
> >

>
> The lesser wines (often the best wines in non-vintage years) are left in
> the casks at least an additional two years. Since the cask is "porous,"
> the LBVs oxidize at a faster rate. In other words, they age faster. It
> is this longer time in the cask that necessitates consuming your LBV
> port soon after purchase.

My experience is that LBVs are good for years after purchase. They still
have enough tannins to
age for at least five to ten years, and probably more.
ami

There are two kinds of LBVs.  Traditional, and "regular".  Usually, regular
LBVs are matured the maximum time allowed by the PWI (Port Wine Institute),
6 years.  They are ready to drink, have the usual short cork with a plastice
top.  There is no use aging these LBVs.

Traditional LBVs however, are aged minimal time, two to four years.  They
are unfiltered and corked with a long cork, as the vintages are.  These will
benefit from aging.  Although some of these are exceptional, I would not say
that the would reach the level of a Vintage.

Enjoy!

>> Vapress Kiong wrote:
>> >
>> > Hi..
>> >
>> >     I'm beginning to love port wine. Can anyone be so kind and tell me
more about port??? I would like to know about late bottled vintage
too.... if I were to keep LBV for years will it be like the true
vintage? I mean, will the taste be better over the years??

Pete schrieb in Nachricht ...
>
>There are two kinds of LBVs.  Traditional, and "regular".  
>Usually, regular LBVs are matured the maximum time allowed 
>by the PWI (Port Wine Institute), 6 years.  

True.

>They are ready to drink, have the usual short cork with a 
>plastic top.  There is no use aging these LBVs.

True.

>Traditional LBVs however, are aged minimal time, two to four 
>years.  

Sorry, no, minimum is four years:

    "The bottling must be made between the 1st July of the
    4th year and the 31st December of the 6th year, counting 
    from the the year of the respective harvest."

>They are unfiltered and corked with a long cork, as the 
>vintages are.  These will benefit from aging.  Although 
>some of these are exceptional, I would not say that the 
>would reach the level of a Vintage.

True again.

Michael