Marks & Spencer launch pink port for women
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Simon Lisle
- Taylor’s LBV
- Posts: 194
- Joined: 16:15 Fri 31 Aug 2007
For those of you who don't stray from the righteous path of The Port Forum I thought I would let you know that a hornet's nest has been disturbed on this subject on FTLOP
Interesting to see the big guns come out in support of their new baby.
Derek
Interesting to see the big guns come out in support of their new baby.
Derek
"The first duty of Port is to be red"
Ernest H. Cockburn
Ernest H. Cockburn
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Michael M.
- Quinta do Noval LBV
- Posts: 244
- Joined: 12:50 Wed 08 Aug 2007
- Location: Germany
Ok,
So I've succumbed to the devil's temptation and tried some of that pink... something. If you ask me, I didn't find it at all disgusting, as some of you said it was. The nose is somewhat "medical" and reminded me of some sort of cough-syrup I had in my younger days. On the palate the alcohol really came out, with flavours of red fruit (strawberry).
If I had to guess if this was Port, I'd say "no way!" It does not have any resemblance to Port whatsoever and I'm having strong doubts as to whether this drink should even be allowed to carry such a name. However, this IS a rosé-style drink which will drink beautifully in hot summer afternoons (chilled, of course). It's one of those drinks that will appeal to a large range of non-Port drinkers, but if Croft's strategy is to get people to drink more Port, I don't think that anyone who buys this (and thus "Port") for the first time will ever upgrade to an LBV or some other premium category.
By the way, the IVDP did not create a new category for this wine. It is is being classified as a standard ruby (light ruby).
So I've succumbed to the devil's temptation and tried some of that pink... something. If you ask me, I didn't find it at all disgusting, as some of you said it was. The nose is somewhat "medical" and reminded me of some sort of cough-syrup I had in my younger days. On the palate the alcohol really came out, with flavours of red fruit (strawberry).
If I had to guess if this was Port, I'd say "no way!" It does not have any resemblance to Port whatsoever and I'm having strong doubts as to whether this drink should even be allowed to carry such a name. However, this IS a rosé-style drink which will drink beautifully in hot summer afternoons (chilled, of course). It's one of those drinks that will appeal to a large range of non-Port drinkers, but if Croft's strategy is to get people to drink more Port, I don't think that anyone who buys this (and thus "Port") for the first time will ever upgrade to an LBV or some other premium category.
By the way, the IVDP did not create a new category for this wine. It is is being classified as a standard ruby (light ruby).
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SushiNorth
- Martinez 1985
- Posts: 1341
- Joined: 07:45 Mon 18 Feb 2008
- Location: NJ & NY
Ok, so if i come upon some of this, I'm going to try bringing it to a party populated with rose' lovers and see what happens.
By the way, Derek, the explanation provided for your experience with the pressurized cork is very odd. When you sealed the air in the bottle, it was likely at room temperature. the chill of the fridge may have caused the air to shrink in volume (negative pressure) but when you let the bottle return to room temp (before unsealing it) the air should have already expanded to normal (thus zero pressure difference).
I am more suspicious that there was gas dissolved in the port that escaped after it was unsealed for the first time. It is possible that the gas more easily escaped into the larger volume of air in the bottle (post-tasting-#1) than it did before you opened it.
By the way, Derek, the explanation provided for your experience with the pressurized cork is very odd. When you sealed the air in the bottle, it was likely at room temperature. the chill of the fridge may have caused the air to shrink in volume (negative pressure) but when you let the bottle return to room temp (before unsealing it) the air should have already expanded to normal (thus zero pressure difference).
I am more suspicious that there was gas dissolved in the port that escaped after it was unsealed for the first time. It is possible that the gas more easily escaped into the larger volume of air in the bottle (post-tasting-#1) than it did before you opened it.
The bottle was already well chilled when I replaced the cork so it is possible that the air above the wine, which was still at a reasonably high level, would have been cold due to the cold glass that surrounded it and the cold wine beneath. After the cork was replaced the bottle was stored in the fridge for a few days more and then removed and placed in a cupboard where it would have reached room temperature. This is the point at which I removed the cork and heard the ruch of gas/air.SushiNorth wrote:By the way, Derek, the explanation provided for your experience with the pressurized cork is very odd. When you sealed the air in the bottle, it was likely at room temperature. the chill of the fridge may have caused the air to shrink in volume (negative pressure) but when you let the bottle return to room temp (before unsealing it) the air should have already expanded to normal (thus zero pressure difference).
I am more suspicious that there was gas dissolved in the port that escaped after it was unsealed for the first time. It is possible that the gas more easily escaped into the larger volume of air in the bottle (post-tasting-#1) than it did before you opened it.
I still have the bottle in the fridge, now about half empty, and removed the cork again to test the gas in the wine theory. There was no gas pressure inside the bottle.
I don't really know what all this means but now you have all the facts.
Derek
"The first duty of Port is to be red"
Ernest H. Cockburn
Ernest H. Cockburn