Today, we are celebrating the #PortDay with some names in the world of fine Wine. Learn more about Port and read about what winemaker Michel chapoutier thinks about Vintage Port.
Michel Chapoutier: « English people, with their great expertise and wisdom, have chosen to serve cheese after dessert, which meant that Port was the last wine served. In France, we did not have the gallantry to change the order of the dishes according to the sequence of the wines. For me, Stilton is one of the greatest cheeses in the world. In fact, I learned to prefer blue cheeses from cow milk rather than from sheep milk when I discovered the great Stiltons. And when it comes with a Taylor’s Port from a generous vintage, it is nearly impossible to resist to this pleasure ! «
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Michel Chapoutier: « Vous remarquerez que les anglais, avec leur grande expertise et sagesse, ont préféré servir le fromage après le dessert, ce qui voulait dire que le Porto était le dernier vin servi. En France, nous n’avons pas eu la galanterie de subordonner l’ordre des plats à la chronologie des vins. Pour moi, le stilton demeure l’un des plus grands fromages au monde. Et c’est en découvrant les grands stiltons que j’ai appris à préférer les fromages bleus issus de lait de vache à ceux faits avec du lait de brebis. Et quand on l’accompagne d’un Porto Taylor’s d’une année généreuse, comment ne peut on pas fondre de plaisir ! «
Today, we are celebrating the #PortDay with some names in the world of fine Wine. Learn more about Port and read about what winemaker Michel chapoutier thinks about Vintage Port.
Michel Chapoutier: « English people, with their great expertise and wisdom, have chosen to serve cheese after dessert, which meant that Port was the last wine served. In France, we did not have the gallantry to change the order of the dishes according to the sequence of the wines. For me, Stilton is one of the greatest cheeses in the world. In fact, I learned to prefer blue cheeses from cow milk rather than from sheep milk when I discovered the great Stiltons. And when it comes with a Taylor’s Port from a generous vintage, it is nearly impossible to resist to this pleasure ! «
Every day, more international news about Wine ! Today it’s #Portday Dirk Niepoort talks about the elegance of a Vintage Port ,To Spit or Not to Spit? What to Do at Wine Tastings For the deep-pocketed wine buff: Divino Tuscany 2012 and much more.
Today, we are celebrating the #PortDay with some names in the world of fine Wine. Here Miguel Roquette from Quinta do Crasto and also member of the Douro Boys with Cristiano van Zeller, Dirk Niepoort, Francisco Olazabal…Great names for great portuguese wines !
Miguel Roquette : « To celebrate such a special day I have picked from my humble cellar a bottle of Crasto Vintage Port 1987. »
« My grand father Fernando de Almeida (son of Constantino de Almeida) passed away in 1989. This was the very last Vintage Port declared while he was still alive. You will see from the picture that this wine had no label, only a silkscreen printing. This happened because at the time we were selling most of our Port production to the big shippers in Gaia…
Every day, more international news about Wine ! Today High wine prices key to New Zealand’s strategy , Burgundy climats edge closer to UNESCO listing M&S to market Hospices de Beaune purchase and much more.
