Port
2016 Gold: 6 Silver: 10 Bronze: 7 Commended: 9
2015 Gold: 5 Silver: 10 Bronze: 5 Commended: 6
With such a wide spread of styles available, the Port section in the Sommelier Wine Awards can vary hugely from year to year. But this year, undoubtedly, was the best so far. We had a truly stimulating selection of wines sent in, from aged whites to LBV and vintage to Colheita and tawny, and our tasters enjoyed sifting through it all.
Sure, the prices weren’t necessarily low per se, but for the age of the wines in question, and the quality and length of finish, at times the value for money was astonishing – and our judges’ feedback at times moved into the rhapsodic. There’s plenty of good stuff to look at here, whoever your clientele, and wherever your venue.
FROM THE TASTING TEAMS
‘LBV is a growing category and quite food-friendly – rich fruit desserts or chocolate desserts – and they’re often more approachable than vintage port.’ Tom Forrest, team leader
‘There were some truly lovely examples of tawny and Colheita ports at all price ranges. Stylistically I preferred the 20-year-olds to the 10-year-olds – they were just better integrated and delivered more for the money. That was the sweet spot.’ Laura Rhys MS, team leader
‘Price isn’t really an issue. I can sell glasses of these for £15. People are less price sensitive for dessert wines than they are for dry wines.’ Gabriele Galuppo, Theo Randall at The InterContinental
‘A very old vintage is easy to sell, a very young vintage is not so easy.’ Carlos Ferreira, The Sign of the Don
‘You could even use [the Ferreira 10 year old tawny] as the vermouth substitute in a negroni. That could be really interesting.’ Gabriele Galuppo, Theo Randall
‘The white ports were my favourite flight of the day. Amazing rare and complex wines. Flavours like dried peach to grappa to Armagnac to marmalade.’ Xabier Alvarez-Valdés, Trangallán
“The highlight of the day. White port is completely neglected, but it’s the most useful in terms of food matching. These could work with cheese, and the older ones would be a very good alternative to a brandy.” Matthieu Longuère MS, Le Cordon Bleu
“The Colheitas were fabulous. Pricey, but never-ending in the mouth and really elegant.’ Gabriele Galuppo, Theo Randall at The InterContinental
STAR PERFORMER
Congratulations to Sogevinus for carrying off a pair of Golds for its inspiring Colheita ports.