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Index:Wine Forum: Port, Sherry and Marsala  New Post
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rickie
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Quote  Posted: 08/30/2004 11:15:51 AM GMT Next MessageTop of Page
I am sure you know about the long English tradition about Port, Sherry and Marsala wines, also known as fortified wines.
I do not know about you, but I love this style of wines and in particular Port wine. I feel wine lovers are losing their interest in these wines and this is a pity because, at least in my opinion, these wines are simply magnificent.
Is there anyone of you who is still interested in those wines?
Richard Johnson
wineguy
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Quote  Posted: 08/30/2004 6:13:21 PM GMT Previous MessageNext MessageTop of Page
I have not much experience with these wines and as far as I can recall, I had Port just once and I must admit I liked it. I have never tasted Sherry and all I can say about Marsala is that my wife occasionally use it for "chicken marsala". I understand these wines have a long history and fame, but I can tell it is pretty hard to find them in stores.
Steve
jimmy
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Quote  Posted: 08/31/2004 7:53:47 AM GMT Previous MessageNext MessageTop of Page
I used to have Pedro Ximenez Sherry in the past and I absolutely love this style of wine. To be honest it is pretty a long time I am not having any fortified wine (and I do not know why, to tell the truth) and now that you reminded me about those wines I think I should go and buy a bottle of nice Pedro Ximenez!!
By the way: I also love Banyuls!
antonello
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Quote  Posted: 09/01/2004 7:42:35 AM GMT Previous MessageNext MessageTop of Page
To tell you the truth, fortified wines are my favorites! I love Port, Jerez (any style), Madeira, Malaga and Marsala, in particular the "Vergine" style.
It is a pity these wines are not getting a proper attention among wine lovers. Tasting a nice fortified wine is an amazing experience for your senses: complex and incredible aromas, intense and persistent flavors.
Yes, I definitely love fortified wines....
Antonello Biancalana
DiWineTaste
cathy
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08/04/2004 7:16:28 AM GMT
Quote  Posted: 09/01/2004 6:19:07 PM GMT Previous MessageNext MessageTop of Page
Well, I have not much experience with Port and wines like that. I have always been tempted by trying Porto because of its red color which attracts me, but I have never had such an opportunity. Like wineguy, the only use I make of Marsala is for cooking Chicken Marsala...
Ok, antonello, don't yell at me!!!!
Cathy
antonello
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Quote  Posted: 09/02/2004 8:40:57 AM GMT Previous MessageNext MessageTop of Page
cathy wrote:
Well, I have not much experience with Port and wines like that. I have always been tempted by trying Porto because of its red color which attracts me, but I have never had such an opportunity. Like wineguy, the only use I make of Marsala is for cooking Chicken Marsala...
Ok, antonello, don't yell at me!!!!

Well, I am not going to yell at you, although I admit it would so tempting...
The problem with Marsala is that it is underrated in many countries and even here in Italy it had a very hard time. However, just like any other wine, there are good Marsala and bad Marsala, as well as excellent Marsala. Trust me, if you would have the chance to try a good or excellent Marsala, you would forget in a minute chicken Marsala!
Antonello Biancalana
DiWineTaste
miclan
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Quote  Posted: 09/02/2004 5:49:22 PM GMT Previous MessageNext MessageTop of Page
I too admit I often use these styles of wine for cooking, however I also like drinking them whenever I can, in particular Madeira and Marsala. I agree with Antonello when he says Marsala is a great wine, however if you really want to try good Marsala you have to pay attention to the good lables as most of Marsala are just ordinary.
Talking about Sherry I think I had the Fino and Pedro Ximenez styles only. I think Pedro Ximenez is a very good companion for chocolate.
Michele Landolfi
joergwein
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Quote  Posted: 09/03/2004 7:42:47 AM GMT Previous MessageNext MessageTop of Page
I am completely ignorant about fortified wines and I understand it is not something to be proud of. I have never had the chance to taste a good fortified wine such as Port or Sherry, even because here in Germany they are almost unknown, at least in the shops of my area.
In case someone can share the names of good labels, I am here listening!
Jörg - A passion for Italian wine!
wineguy
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Quote  Posted: 10/01/2004 5:55:23 PM GMT Previous MessageNext MessageTop of Page
Last night on my way home I bought a bottle of sherry in my favorite wine shop here. It was a Tio Pepe Jerez fino muy seco from Gonzalez Byass. I was very curious to try this wine and last night I thought it was the right one!
Well I must admit I liked this sherry very much! The guy at the wine shop suggested me to serve the wine well chilled and I did like he said. It was amazing!!! The aromas were the most great thing of the wine: complex, rich and strong! Even the taste was nice, very dry and tangy. I liked it very much. I think I will go and buy another bottle tonight...
Steve
antonello
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Quote  Posted: 10/11/2004 6:07:48 PM GMT Previous MessageNext MessageTop of Page
wineguy wrote:
Last night on my way home I bought a bottle of sherry in my favorite wine shop here. It was a Tio Pepe Jerez fino muy seco from Gonzalez Byass. I was very curious to try this wine and last night I thought it was the right one!
Well I must admit I liked this sherry very much! The guy at the wine shop suggested me to serve the wine well chilled and I did like he said. It was amazing!!! The aromas were the most great thing of the wine: complex, rich and strong! Even the taste was nice, very dry and tangy. I liked it very much. I think I will go and buy another bottle tonight...

Fortified wines such as Jerez and, in particular, Marsala are the ones I like the most. I like Marsala Vergine very much and not to mention Manzanilla and Amontillado! If you guys like this style of wines, I would like to suggest you another wonderful wine from Italy and, although it is not fortified at all, it benefits from slow oxidation and the flor, just like Jerez. The name of this wine is Vernaccia di Oristano (which is produced in Sardinia) and the few producers still making it are trying as hard as they can in order to keep it alive. If you happen to find a bottle of this wine I strongly suggest you to buy it and to taste it. I am sure you will think it was worth it. And, last but not the least, this wine generally is not very expensive.
Antonello Biancalana
DiWineTaste
cathy
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Quote  Posted: 10/14/2004 4:49:04 PM GMT Previous MessageNext MessageTop of Page
Last week I bought a bottle of Port Tawny and it completely disappointed me. Maybe it was because the winery was not good, but I found it to be too sweet and too alcoholic. Even the aromas, not very strong in my opinion, could be shadowed by any other decent red wine. The only good thing it had was an aroma of blackberry and cherry. Is Port Tawny like that??
Cathy
antonello
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Quote  Posted: 10/28/2004 6:08:46 PM GMT Previous MessageTop of Page
Port is a term which groups many styles of fortified wines and, just like any other wine, there are good Ports, mediocre Ports and bad Ports. Maybe you bought a bad one. I can tell you for sure Tawny Ports may be exceptional, in particular the ones aged for 10, 20, 30 or more years. It is also true there are so many Tawny and Ruby style Ports which are simply disappointing and this is probably your case. In my opinion vintage Ports - aged for about 20 years - are exceptional wines although they are not the only Ports to be considered as good.
Antonello Biancalana
DiWineTaste

Index:Wine Forum: Port, Sherry and Marsala  New Post

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