Vintage Port Search

Relates the history of port, describes the port-making process, offers purchasing and storing advice, and provides information on more than three hundred ports from over fifty houses.

This book provides essential reference to one of the world's greatest fortified wines and its region of origin. Richard Mayson places Port in context by recounting the intriguing history of port wine and the Douro region up to the present day.

There is detailed information on the region's topography and its vineyards and grape varieties, and an assessment of the key quintas of the Douro. All aspects of port production and the range of styles - from white to ruby to vintage - are described and discussed in full. Also included is a directory of port producers and shippers and an assessment of vintages back to 1896. Mayson concludes with a valuable insight into the prospects for port and the Douro in the twenty-first century.

A fascinating and detailed review of most of the Douro’s leading Quintas with valuable historical information. Some superb pictures. A valuable reference book, although now some information is a bit out of date as there have been some significant changes in ownership of several main Quintas. In addition, new plantings have changed the profile of many Quintas.

A very important book on this unique institution. The Factory House in Oporto is the last remaining ‘Factory’ anywhere in the world. Built by the British Port shippers in the 18th century it is regarded as the home of Vintage Port. The traditional Wednesday lunch is one of the Port trade’s great institutions and traditions. This book is the result of very profound research and is a fascinating read with deep insights into the early years of the Port trade.

With more than 3,000 entries on every aspect of wine from vine pests to specific grapes, this book has something for both the seasoned connoisseur and novice alike. Edited by one of today's premier wine writers, the work covers all aspects of wine, travelling back in time to early Greece to examine wine's role in Dionysian revels, then returning to today's wine centers to explore all aspects of wine appreciation. A full third of the book is dedicated to specific wines and wine-producing regions. All those technical terms you've heard and puzzled over at tastings are clearly explained, making this the perfect reference for newcomers to the world of oenology as well as an excellent reference work for professionals. The Oxford Companion offers detailed information on the history of the vintner's art, as well as a plethora of details on everything from climate effects on vine disease to the function of the second malolactic fermentation. If you buy only one wine book, this should be it.

There has been a rapid transformation in Portuguese wines over the past decade. A new wave of young, forward-thinking winemakers has been coming to grips with Portugal’s unique range of grape varieties, and quality has improved dramatically. Richard Mayson provides the most up-to-date, comprehensive reference to the wide range of these vintages, including Port and Madeira.

"All About Wine" enables wine enthusiasts to approach wine with confidence. The first section, Wine Basic, explains why wine tastes the way it does. Soil, grapes, method of production, and climate all influence the final product. Next, discover the most important grape varieties, their styles, and the famous wines they make in The Grapes. From Bordeaux to the Barossa Valley and Alsace to Oregon. Wine Places introduces the world's major wine-growing regions. Each area is accompanied by a map and accessible "at a glance" information including key producers, vintages, and grapes. Making the Most of Every Glass explores the best ways to store, serve, and taste wine, as well as explaining how to decipher wine labels, select the best glasses, and even tackle daunting restaurant wine lists.

Authors Hugh Johnson and Jancis Robinson once again combine their talents to enhance this masterpiece of wine knowledge. There are now 48 extra pages, including 17 new color illustrations, 20 new maps, and—for the first time ever—double page spreads and full-page photos in the atlas section for maximum visual impact. New World coverage has been extended for both Australia and South America; some New World regions even have their own entries for the first time, including Rutherford, Oakville, and Stag’s Leap from California; Mendoza (Argentina); Limestone Coast (Australia); Central Otago and Martinborough (New Zealand); and Constantia (South Africa). And Old World coverage has grown too, with the addition of Toro (Spain), the Peloponnese (Greece), and Georgia.

This review of Portuguese wines emphasizes new premium table wine producers, unveils little-known grape varieties, and examines fortified wines like the great wines of Madeira and the long-aged sweet Moscatel de Setúbal. The production of and market for rosés, sparkling wines, and ports are also evaluated.

The fascinating history of the region and the trade along with detailed descriptions of traditional viticulture and winemaking techniques are covered. Special attention has been given to tasting notes and comments on new labels and a thorough updating of the Vintage charts and ageing potential of the great Ports. New information is provided on the changes in ownership, the role of great wine families, world market trends and viticultural and ecological technical advances. Valuable notes on tasting and evaluating Ports, Port with food and "Ports" from other countries are included. Not so detailed on the recent work being done in the Douro vineyards or on the latest fermentation techniques and equipment.