Learn About Wine Blog

Port requires some appreciation and the cool weather helps remind us to “drink more port!”

Rules – ABC’s – and the “10 things to Learn About Wine of Oporto”

1.  Port can now only come from Portugal, the region of Oporto is on the Douro River Valley of Portugal.

2.  Cabernet Port, Napa Port and Zinfandel Port are “styles” and not location based names.

3.  Vintage Port only occurs during the best vintages (1960, 63, 66, 70, 75, 77, 83, 85, 91/92, 94, 97, 00, 03, and 2005).

4.  Never have more than 3 vintages been declared in a single decade (that is threatened in the current decade) and never have back to back vintages ever been declared “universally” in Portugal.

5.  Port wine is fortified by the addition of a spirit to 20% alcohol – leaving the ripeness and sweetness.

6.  Vintage Port is made for long term “bottle aging” and represents the legacy of a winemaker (pressure is on!).  A minimum of 10 years is recommended for a nice mature wine experience (and ideally 20 or more!), but drinking young vintage port can be fun until it shuts down and asks for cellaring (about 4-5 years after vintage).

7.  Tawny Port is barrel aged and blended to create wines that are characterized in age styles – 10 year, 20 year, 30 year and 40 year.

8.  Single vintage barrel aged wines are called “Coheitas” (sadly, not very common)

9.  LBV – Late Bottle Vintage and branded house style ports – (Fonseca “Bin 27,” Grahams “Six Grape,” Warres “Warrior”) are made to be drank now and use a Non Vintage approach to blending, much like the Champangne region – crafting house styles from reserves and proper blending.

10.  Port is not made for a cigar, port is made for drinking and conversation.  It is healthy for the body to finish a meal with a glass of port, and it is healthy for the mind to continue conversation until your point is made clear or the person your trying to convince succums to superior worldly charm, enhanced of course by a nice glass of port.

Suggested foods

Vintage or Ruby – Chocolate and cheese, especially a nice blue veined cheese.

Tawny – Fruit pies like Pumpkin, Apple tarts, Carmel desserts, and ripe Cheeses

Questions

What is the most important grape used to make port wine?

What is the name of the liquor added to fortify port wine?

What else would you like to know about port?

Come back and see the answers and responses soon…. or visit our special class on Port – this Saturday 12/20 in Orange County California, or Sunday 12/21 in Los Angeles.

For information visit our calendar at www.learnaboutwine.com- Learn About Wine – The Source for Wine Education and Events.

LearnAboutWine has a new website and a new partnership with Sub Zero Wolf.  Ian Blackburn, Founder of LearnAboutWine says “Our products are perfectly complimentary, what could be better than to expose our 18,000 quality subscribers to the best in entertaining.”   “I couldn’t have picked a better partnership or fit and am very thankful they agreed.”  I do not think our subscribers are going to mind being surrounded by the best and we hope to take our relationship with SUB ZERO WOLF to the highest level of interactive event relations …. LearnAboutWine plans to feature SUB ZERO wine refrigeration in the LOFT218 and to provide clients with options and education on wine refrigeration.

LearnAboutWine is the source for wine education and events and now is your personal source for wine refrigeration, wine cellar consulting, and other wine related services.  Look for more information on the website in the weeks and months to come.  For more information on becoming a partner with LearnAboutWine, email info@learnaboutwine.com.

Wine Credentials – are they necessary?  Not for the casual wine novice, no.  However, for those of us that want cross over from wine drinker to wine thinker, there are only a few quality programs to choose from.  For those in the trade, there are a few more options to consider, but in general the options are:  price, location, frequency, reputation, and most importantly perspective.

I have attended & tested for many of the credential programs.  None of them are perfect – but most of them are good to very good at advancing wines greater cause.   One thing to consider is that most of them are written with a perspective and focus that is not aligned with the California Wine Drinker.  In fact, I am currently a student in the Master of Wine program out of London, seeking to test in 2010, and I am being taught not only about wine, but wine from an English perspective, something to consider.

Learn About Wine created LAW School our 4-week credential program, not only because it answers a need in the market, but gives California wine consumers and trade an option that might be more properly suited for this time and place.  The California wine consumer looks at the world from a California perspective.  We have been raised on California wines and compare and contrast California wine with the rest of the world – that is a very important criteria and consideration when selecting a wine education. This does not mean that LAW School thinks California wines are the best, nor does it mean that our wine school doesn’t do a very thorough job of presenting the rest of the wine world.  It does mean that we appreciate California’s place in the wine market and give it a proper time and merit – which I can say from firsthand knowledge – is missing in many of the other programs.

LAW School answers the need for consumers to get more grounded, more information, less pretension, more involved – and more excited.  LAW School also works well for Trade that want to grow quickly in the hospitality field and excel.  Why does our program work well?  Quality teaching, quality wine, a top notch text book, solid wine information that is not dumbed down, no large over marketed brands influencing the education,  real tasting, fair testing method that is complete, comprehensive and not about memorization, a low student to teacher headcount and apparently great cheese helps as well.

LAW School begins January 11th and/or 12th (Sunday’s and/or Monday’s – 4-weeks in January) – our students can move their dates back and forth to accommodate our busy Southern California social calendars.  LAW School makes a great gift – and we can arrange to have the fantastic text book gift wrapped and sent to you.  To learn more about LAW School or to Sign up – click here.

Come and join a powerhouse team of BREADBAR and Learn About Wine for a social and educational carnivorous extravaganza! Learn about 8 types of beef – from Filet to Waygu paired with 8 types of wine from small California Producers.

Wednesday December 3, 7pm at BREADBAR in Century City

$69 Limited Presale – $80 After Dec 1st ( Limited Availability)
$55 TASTE & Vintage Members

For the first time this December 2008,
BREADBAR is excited to present RED : a tasting of Beef and wine.

Featuring Ian Blackburn of LearnAboutWine and Consulting Breadbar Chefs Noriyuki Sugie and Chef Rogelio in partnership with California wineries and organic, grass-fed beef herders and purveyors, this tasting event will spotlight different cuts of beef and their ideal mates in red wine.

Eight different cuts: (For example)
Prime Rib
Short ribs
Filet Mignon
New York
Skirt Steak
Rib eye
Tenderloin

Learn about why each of these cuts are unique, and the effects of Grassfed, organic and Wagyu classifications. Be prepared and tasted alongside a host of small boutique wine producers from all over. A welcome tasting of wines from Easton and Terre Rouge will start of this tremendous night and collaboration.

Wine List

Margerum Wine Company, Pinot Noir, Santa Barbara
Buttonwood – Cabernet Franc, Santa Ynez
Terre Rouge Grenache/Syrah Blend
Baxter 2004 “Eaglepoint Ranch” Syrah
Scheid Estate, Cabernet Sauvignon, Monterey
Twomey Merlot Napa Valley
Easton Estate Zinfandel “Estate”

and Dessert wine with Cheese course to be determined.

Advanced purchase required – this event will sell out quickly.
CLICK HERE TO BUY Tickets to RED

Beer and Bubbles РBenefiting Meals on Wheels West with Wine and Jazz at Cafe Del Rey Saturday, December 6th, 3-5pm. Come and enjoy a great international selection of beers, sparkling wines and Champagne with LearnAboutWine at Caf̩ Del Rey.

Beers of the World
Bass
Boddingtons
Deshutes
Green Flash
Karl Strauss
Mirror Pond
New Belgium
North Coast Old Stock Ale
Spaten
Stone
Fat Tire
Mothership Wit
1554
Giddy Up

BUBBLES of the World
Cava- Juve y Camp Brut Reserva04
Champagne- Charles Heidsieck Brut Reserve NV
Champagne- Pommery Brut Rose
Champagne- Pommery Brut Royal
CaliforniaSparkling – Domaine Carneros, DomaineChandon
Prosecco– The bubble of Italy
Cava– The bubble of Spain
Australianbubbles – Sparkling Shiraz

*Beer and wine line up with continue to adjust as the event comes closer.

A cheese table will be provided with the event.
Appetizers will be offered for an additional charge.
Live Jazz by the Maple Drive Jazz Trio

Café Del Rey – on the ocean in Marina Del Rey
4451 Admiralty Way
Marina Del Rey, CA 90292
(310) 823-6395

CLICK HERE TO BUY TICKETS