Graham's 2003 LBV

[calexs]

Hello again,

I posted a topic last week and got some very good advice, thankyou.

After trying Dow's Midnight Port and Taylor's 10 yo Tawny, I went to Asda, as suggested, and bought a bottle of Graham's 2003 LBV and Dow's Crusted Port.

I really liked the Midnight and loved the Tawny. Today I opened the 2003 LBV and after one glass I must say I think I find it less accessible and immediately rewarding than the two I perviously tasted. To me it is noticebly more tannic (I think that's correct - more of a 'dry tongue' after swallowing) and maybe that's the reason I find it to be more one-dimensional than the Taylor's Tawny.

I'd be interested to hear other people's opinion as I'm very new to this and maybe need to get used to tannins in ports before I can fully appreciate their subtle flavours.

Chris

[g-man]

Hello again,

I posted a topic last week and got some very good advice, thankyou.

After trying Dow's Midnight Port and Taylor's 10 yo Tawny, I went to Asda, as suggested, and bought a bottle of Graham's 2003 LBV and Dow's Crusted Port.

I really liked the Midnight and loved the Tawny. Today I opened the 2003 LBV and after one glass I must say I think I find it less accessible and immediately rewarding than the two I perviously tasted. To me it is noticebly more tannic (I think that's correct - more of a 'dry tongue' after swallowing) and maybe that's the reason I find it to be more one-dimensional than the Taylor's Tawny.

I'd be interested to hear other people's opinion as I'm very new to this and maybe need to get used to tannins in ports before I can fully appreciate their subtle flavours.

Chris

the dow has traditionally been known as a "dryer" not as sweet house.

Give the grahams a shot instead.

[Glenn E.]

In my experience, people who are new to Port tend to prefer tawnies over rubies. I believe this to be due to the fact that rubies (which includes Dow's Midnight as well as LBVs, Crusteds, and Vintage Ports) are more similar to red wine and so draw comparisons with red wine. Port is much sweeter than red wine, though, so I think it throws people off.

Tawnies on the other hand tend to be smoother than rubies with a different mix of flavors and far fewer tannins (due to being aged longer in barrels). Since they are different, people who are new to Port can experience them as a new sensation without subconsciously comparing them to red wine. I think this allows tawnies to have a more open initial impression.

If you liked the Taylor's 10-yr old tawny, then I suggest you try another 10-yr old or if you feel like splurging try a 20-yr old. If you can find one, a 1990s Colheita would have a similar flavor profile.

I think you are correct in your evaluation of the Graham's LBV - all LBVs are likely to be more tannic than a Ruby Reserve (which is what Dow's Midnight is), and will be significantly more tannic than any tawny. If you aren't a fan of tannins but still want to try some more ruby Ports, I would suggest a Ruby Reserve (Fonseca Bin 27, Taylor's First Estate, Warre's Warrior, Noval Black, et al) or a filtered LBV. Note that filtered LBVs aren't usually labeled as such, but the opposite is true - an unfiltered LBV will usually be labeled as unfiltered or traditional. If the filtering status isn't mentioned on the label, then there's an excellent chance that the LBV is filtered. One of my favorite filtered LBVs is the 2003 Taylor, which is smooth and fruity and very approachable right now.

Enjoy!

[Andy Velebil]

Glenn gave some good advice, but I'd disagree on one point. If you're not liking the tannins, which is that dry sensation your getting, then I'd avoid the Noval Black Glenn recommended. It's got some pretty good tannins in it and if you're not liking this bottle you won't like the Black.

Try the Graham's LBV, or any LBV, on day 2 or 3 and see what you think. Typically by then the tannins have mellowed a bit and the Port is a bit more harmonious overall.

And yes, as you mentioned big tannins are something that can be distracting until you get used to them. It's one reason why most people have a hard time evaluating very young Vintage Port, as they can't get past that wall of tannins.

[g-man]

man i was up too late watching the eclipse i didnt' evenread what you wrote!

I'm surprised the graham's showed that much tannins, but Andy gives a great suggestion of trying it the 2nd or 3rd day after it's gotten some air.

[calexs]

In my experience, people who are new to Port tend to prefer tawnies over rubies. I believe this to be due to the fact that rubies (which includes Dow's Midnight as well as LBVs, Crusteds, and Vintage Ports) are more similar to red wine and so draw comparisons with red wine. Port is much sweeter than red wine, though, so I think it throws people off.

Yes, that's how I'd describe the difference - more like red wine. It won't put me off, I'll just have to sample more until I decde Tawnies are more for me, or I get used to more tannic rubies.

Try the Graham's LBV, or any LBV, on day 2 or 3 and see what you think. Typically by then the tannins have mellowed a bit and the Port is a bit more harmonious overall.

And yes, as you mentioned big tannins are something that can be distracting until you get used to them. It's one reason why most people have a hard time evaluating very young Vintage Port, as they can't get past that wall of tannins.

Am drinking a glass now, 24 hrs after opening and it has mellowed quite a bit. I'm tasting more of the flavours and quite enjoying it. Still not as much as the Taylor's 10 yo tawny.

Im shopping in Newcastle tomorrow so might pick myself up a 20yo Tawny as an early xmas present.

Thanks again for some great advice.