Hello from ... Porto

Come and say hello.
Post Reply
maharbbal
Cruz Ruby
Posts: 1
Joined: 20:48 Sat 24 Aug 2013

Hello from ... Porto

Post by maharbbal »

Hello you'll

I'm a Frenchman now living in Porto, and I am joining you group of enthusiasts in order to increase my understanding of this wine that is so visibly important here.

As it so happen I have a question: where do vats and casks in which ports is aged come from? I sort of remember from somewhere that at least some of them come from other wine-growing regions in Europe. Does any one have any info on that?
User avatar
jdaw1
Cockburn 1851
Posts: 23568
Joined: 15:03 Thu 21 Jun 2007
Location: London
Contact:

Re: Hello from ... Porto

Post by jdaw1 »

Welcome to :tpf:

To keep away undesirables your a post must be approved, which has been done. You submitted multiple copies, and I have deleted the extras.

But no, I don’t know the source of the wood.
User avatar
djewesbury
Graham’s 1970
Posts: 8165
Joined: 20:01 Mon 31 Dec 2012
Location: Gothenburg, Sweden
Contact:

Re: Hello from ... Porto

Post by djewesbury »

I seem to remember hearing that most port casks and barrels are either very old and have been in the lodges for many years or are new (made with French oak; the Portuguese oak plantations having been depleted and become negligible). I don't think casks that have already been used in other wine regions are used. Graham's currently have a certain amount of publicity material (presumably online as well as in print) emphasising the importance of their coopering operations.
Daniel J.
Husband of a relentless former Soviet Chess Master.
delete.. delete.. *sigh*.. delete...
Andy Velebil
Quinta do Vesuvio 1994
Posts: 3028
Joined: 22:16 Mon 25 Jun 2007
Location: Los Angeles, Ca USA
Contact:

Re: Hello from ... Porto

Post by Andy Velebil »

djewesbury wrote:I seem to remember hearing that most port casks and barrels are either very old and have been in the lodges for many years or are new (made with French oak; the Portuguese oak plantations having been depleted and become negligible). I don't think casks that have already been used in other wine regions are used. Graham's currently have a certain amount of publicity material (presumably online as well as in print) emphasising the importance of their coopering operations.
Welcome,

From what I recall, the really old Port barrels (large and small) are a mix of Portuguese and French. Depending on how old they are. The older having a greater likelihood of being Portuguese.

I've not seen any Hungarian or American barrels so far, though I'm sure there has been some experimentation in using them for Douro dry wines. But I've not see any in Port use so far.
Glenn E.
Graham’s 1977
Posts: 4163
Joined: 22:27 Wed 09 Jul 2008
Location: Seattle, WA, USA

Re: Hello from ... Porto

Post by Glenn E. »

Andy Velebil wrote:
djewesbury wrote:I seem to remember hearing that most port casks and barrels are either very old and have been in the lodges for many years or are new (made with French oak; the Portuguese oak plantations having been depleted and become negligible). I don't think casks that have already been used in other wine regions are used. Graham's currently have a certain amount of publicity material (presumably online as well as in print) emphasising the importance of their coopering operations.
Welcome,

From what I recall, the really old Port barrels (large and small) are a mix of Portuguese and French. Depending on how old they are. The older having a greater likelihood of being Portuguese.

I've not seen any Hungarian or American barrels so far, though I'm sure there has been some experimentation in using them for Douro dry wines. But I've not see any in Port use so far.
+1

To djewesbury, though, my understanding is that the barrels are supposed to be as neutral as possible. To get that way, it seems to me that they would need to be used in some way to become neutral before being used for Port. The most logical way to do that would be to use them for red wine, possibly Douro red wine.

Anyone know how the new barrels are properly neutralized before use?
Glenn Elliott
Post Reply