Taylors Port 10 Year Old Tawny Port | 75 cl

Product Information

Rosé port – Just like rosé wine, here you can expect to find notes of strawberries and raspberries, alongside a caramel sweetness. Cheese, chocolate, fruity puddings and sorbet are all excellent pairings – serve ice cold for maximum enjoyment. Taylor`s launches a third limited edition of a Reserve Tawny Port to pay homage to its long history of pioneering, passion and heritage. Spending more doesn't guarantee a better bottle, as we found when we asked independent wine expert Charles Metcalfe to try a selection of ports in 2021. But it helps to be in the know about what to look for.

Ruby port – These tend to be inexpensive, deep ruby-coloured, and often associated with the cheeseboard. Within this category, you’ll find your slightly more premium reserve ports, late bottled vintage port (otherwise known as LBV, these are aged for longer but still designed to be drunk young) and vintage ports. How we test port Taylor Fladgate blends its magnificent 10 year old tawny from its extensive reserves of old cask aged Ports matured in the firm’s cool and tranquil cellars (known as ‘lodges’) in Oporto on Portugal’s Atlantic coast. It’s safe enough to drink, but if you’re sensitive to the smell, it can be offputting, and impacts the flavour of the drink. Taylor’s Golden Age Very Old Tawny is the perfect wine with which to commemorate a half century, be it a 50th anniversary or a five-decade landmark.Vintage ports are the top-quality red ports from a single year – and only the best years. They’re aged in wood for just a couple of years. Unlike most ports, they have the potential to develop in the bottle (more on that later). Taylor’s 10 Year Old Tawny is a superb example of the aged tawny style. Mellow and elegant, combining delicate wood notes with rich aromas of mature fruit, it is bottled for immediate drinking. Tawny keeps better than vintage since it’s already been exposed to air during maturation. Kept in the fridge or cellar, a tawny port can be enjoyed many weeks after the bottle is opened.

Eat well, live better, stay healthy - sign up for our free monthly Food & Health newsletter for the latest insights delivered straight to your inbox Tawny ports are paler brown or amber in colour, with a more mellow taste. That typically comes from a longer period ageing in wood, which can impart distinct flavours of dried fruit and nuts.There is a tradition of giving port to a newborn to enjoy years down the line, once they’re old enough to drink it. However, the vast majority of port these days is sold to be consumed immediately, and very few will develop at all once they’re in the bottle – much less improve. Tawny port – The name refers to the colour the wine turns after ageing. To have this label, they must be at least two years old, but you’ll also find much older examples, such as our winning 10-year-old (below). The age statement means the liquid is a blend of vintages with an average barrel ageing. Flavours here tend to be nuttier, and can include caramel, cinnamon and chocolate. Ruby port is the youngest and cheapest style of red port. The best of these are bright, fruity and peppery.

After half a century in cask, this exceptional wine has reached its ‘Golden Age’ of maturity, the point at which it achieves perfect balance, a magical complexity and a seductive smoothness and density. This style of Port is fully matured in seasoned oak casks each holding about 630 litres of wine. Here, over many years of ageing, the wine gradually takes on its characteristic amber ‘ tawny’ colour, slowly developing the complex mellow flavours and the smooth luscious palate which are the hallmarks of Tawny Port.

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To find the best port, the GHI’s panel of 10 WSET-trained experts and consumers tried 32 bottles – from white to ruby – from the leading supermarkets and big brands. Each was tasted blind to prevent brand bias, and they were looking for easy-drinking styles that would work well with a classic cheese board and desserts. Read on for our full guide including what the difference is between red and tawny ports, decoding the label, and the best way to serve it for maximum flavour. Red ports tend to spend fewer years ageing in wooden barrels or vats, which should give them a fruitier, more tannic profile and a vivid red-purple colour.