Digestif

So Greg, my guess about Zinfandel in that article thread wasn't that far off, was it? I think you listed in order there Nebbiolo, an aged California Cab and Syrah/Sangiovese tied for third, and I guessed Zin for fifth. So...

Interesting comments. I think people forget that Australia produced fortified wines for many years. Even more interesting is that they were using Touriga Nacional in 1979. From the guys I've spoken to, I got the...

.......... the other good thing about having an annual VP tasting is that it provides an opportunity to see material in the cellar that has tended to accumulate over the years. We don't seem to drink port at dinner parties...

The Rutherglen tawney ports are good but the muscats and vintage ports (VPs) can be outstanding. The VPs are in a different style to the Portugese vintage ports, being more fruit driven, sweeter and not quite as spiritous...

Well, now that you mention Lindemans and Fortifieds... I have a similar story. I worked for Poole's Rock Wines for many years and the winemaker (Patrick Auld) worked for Lindemans from some years (of his 30+ career as...

Remember in ~1995 trying a 1979 Touriga Nacional 'port' that had been made by the fortified winemaker at Lindemans. The bulk of it was blended into a rather so-so cask wine, but he'd kept a few bottles for his own...

I agree with you that Port does not get the recognition it deserves... in Australia, Rutherglen, VIC is considered the best region for fortifieds and Seppelt being the front runner. Check this link;...

I think I agree it's not what else so much as who else. Speaking of malbec, there are also some interesting fortified wines from Uruguay and I kind of like those because they also add spices and herbs and flavorings....

Familia Zuccardi in Argentina does a fortified Malbec called Malamado. And there are the Grenache-based VDNs of France such as Rivesaltes and Rasteau

So I guess my question isn't as much 'what else' would make a good port, but 'who else'...