1936 Shaking in the 60's by Eddie Clarke

that would normally accrue in the bottle of a pucker Vintage Port, that was bottled two years after the vintage. These L.B.V.'s need no decanting, are moderately priced and there appears a great future for them. Vintage 1954, bottled in 1959, is very typical. Crusted Port matured partly in cask and partly in bottle, is not equivalent in quality to Vintage Port, but is very good. Tawny This is a blend of wines from different vintages and matured for years in cask in Oporto, by which means it loses its colour and is much lighter than Ruby Port. It is shipped when ready for drinking. Ruby This could be the wine ofa single vintage or a blend of wines ofdifferent years. It is matured in cask, but not for so long as the Tawny wines for fear of losing its dark colour and richness. White Made from white grapes. Part of that now being shipped is much drier than formerly,in an effort to capture some ofthe aperitif market. The 1927 vintage is now fully matured and is excellent. The 1934's were great and better than the 1935's, both of which are ready to drink now.The 1945's show very great promise and may outlive the 1947's. Afew shippers declared 1948 a vintage. These aie very good indeed,full-bodied and will certainly "still be there" when the 1950's have had their day. A personal observation—does anyone seriously think that the sales of Port will be vastly improved by the advertisement which appears on television—"it's smart to drink Port"?

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