Chocolate desserts are usually accompanied by red dessert wines, with us being mostly red Vin Doux Naturel from France. Sometimes a change might be fine, so we have chosen as a companion to a chocolate chili mousse a vintage port wine. These show up the name vintage and are vinified from grapes of a vintage. Three are types of it: Vintage, Single Quinta Vintage and Late Bottled Vintage, abbreviated LBV. Vintage is produced only in very good years, must be registered by the producer at the Port Wine Institute (IVDP) and confirmed after organoleptic tasting to be vintage-worthy. Single Quinta Vintage is produced in good years, but does not require registration and acceptance at the IVDP. However, both wines in principle undergo the same vinification and he same aging, 2 years in barrels followed by bottling and maturing. Entirely different the Late Bottled Vintage, which usually matures for 4-6 years in the
Cream-Sherry: Oloroso plus sweetness
Cream means sweetened sherry, a category that also includes Pale Cream and Medium, is considered by quite a few sherry lovers as a purely commercial product. This may be true if Oloroso is sweetened by the addition of sweet or even cooked, concentrated grape must (Arrope). But that holds not true if of blending a dry sherry is done with a sweet sherry, such as PX (Pedro Ximénez) or Moscatel, as is the case with the three Cream Sherries, we have tasted.
The name Cream for this type of sweet sherry goes back to Harveys’ Bristol Cream, which introduced it in the 1860s … Read more ...