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Fortification Spirit for the 1972 Vintage

March 6, 2013
Question by: Alwyn, South Africa


I know about all the problems with the alcohol in 1972 and I tasted a Sandeman 1972 Vintage (not for Sale on the market)  x 3. I also see 1972 DOWS on the market. How bad was that alcohol really?

Vintage 2011 ?

October 21, 2012
Question by: Tom, New Jersey, USA


Is there any feeling yet if 2011 will be declared a vintage year?  When will we know for sure?

Indication of Age Tawnies

September 13, 2012
Question by: Jeff, New York, USA


An age old question (pun intended) came up again about the labeling of Tawny ports while enjoying a bottle of Grahams 20 Year Old Tawny.  While common convention dictates that the age of the tawny indicates the average age of the wines in the bottle, my understanding is that current IVDP laws regulate that as long as the wine subjectively taste like a particular age characteristic the bottle can be labeled as such.  Is my understanding correct that a majority of port houses actually adhere to the IVDP interpretation and not what common sense dictates?

Tasting Grapes

September 13, 2012
Question by: Alex, Bracknell, UK


In the VPS Blog, you mention that Charles has been walking the vineyards and tasting the grapes.  What is he looking for when he tastes the grapes?  How do the grapes taste when compared to the white table grapes I normally buy in my supermarket and eat at home?

Winery Design

June 21, 2012
Question by: Sofia, Madrid, Spain


I´m working on an architectural project of a port winery, for a spanish university. I´d love to know some doubts I still have after looking out throughout millions of websites. I´d really appreciate it if you could answer them to me.

1.  I´ve seen one of the improvements in wineries is to carry out the process by using only gravity, instead of using hydraulic pumps.  Is this system suitable for making port wine?

2.  Do the tanks for keeping the must after fortification have to be in a separate room (because of the temperature and humidity) from the tanks where the fortification is carried out in? I mean, the temperatura and humidity are different in both cases?

3. How do you fill the "pipas" from the tanks? Is it neccesary to use pumps for doing it?

4.  How do you fill the "balseiros" and "toneis"? The same way to fill the "pipas"?

5.  How do you transport the must from the "pipas" to the bottling line?

Traditional Methods of Port Making

June 7, 2012
Question by: Francisco, Lisoba, Portugal


Why aren't Port wines made anymore in the traditional way?  Why did one have to replace men by technology?  Is it a matter of Health Safety (EU regulation) or is it getting more and more difficult to find people to do this job in this remote area?  I went to Symington Quinta do Sol and saw the huge production. I'm working on a project on Port Wine for my IB Diploma.  Thank you.

How to Make Vintage Port

May 13, 2012
Question by: Alma, Perth, Australia


How is Vintage Port made?

Vintage 2011 Quality

May 2, 2012
Question by: Tom, Sparta, USA


I know this is still a year or so before any formal declaration will be made, but is there any indication for the 2011 grapes regarding vintage quality?

Residual Sugars

April 25, 2012
Question by: Jeff, Floral Park, USA


We have a friendly discussion amongst fellow port lovers and are wondering what are the residual sugars of the SFE line up for 2007 Vintage Ports.  Would it be possible to divulge that information?

20 Year Old Tawny Port

November 7, 2011
Question by: Felice, Singapore


I bought a bottle of WARRE'S 20 yr old TAWNY PORT and it was bottled in 2002. May i check with you what is its 'age' actually? Is it a good Vintage?  How long can i keep it?  Thank you.

Wine Blending

June 23, 2011
Question by: Jacob, London, England


Is each lote (batch of wine) of  Port laid down at harvest for a particular house within the Symington group or is there any flexibility to put (e.g.) something from the Dow cellar into a Graham tawny if it would better suit that style?

Impresso em

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