Two after-dinner (or lunch) wines - Printable Version

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- wondersofwine - 10-19-2009 12:56 PM

I was in Charlotte for two nights and had these in restaurants there. At Zebra Restaurant I was looking forward to a ten-year Port from Dow but it was sold out so I had an R. L. Buller Fine Tokay from Victoria, Australia after lunch. Pale amber color. Distinctive nose but hard for me to identify just what I was smelling. Dried fruits and nuts on the palate. Viscosity. On the sweet side with some alcoholic heat. Served with a complimentary small plate of Roquefort cheese, apple wedge and candied pecans. I think I would have prefered the Dow ten-year Port.

As an after-dinner drink at Sonoma Restaurant I had a Niepoort Tawny (average age of 3 1/2 years). Reddish-brown color. Dried fruits--apricots and prunes with some caramel notes. Full-bodied but alcoholic heat doesn't overpower the fruit.

[This message has been edited by wondersofwine (edited 10-19-2009).]

- TheEngineer - 10-19-2009 09:09 PM

With the weather getting cooler, I'm thinking of pulling some of these things out.

- Thomas - 10-20-2009 08:54 AM


If you haven't already, try other Niepoort variations. Among the better Port producers on the planet--in my never humble opinion.

- wondersofwine - 10-20-2009 09:37 AM

I've had one other Niepoort (a 10- or 20-year Tawny) and really liked it. Bought one recently, possibly the entry-level Tawny, and will report on it later. (Checked it at home and it is the ten-year Tawny. I look forward to opening it when the weather gets colder.) Bucko is a fan also. Usually I prefer the Tawny Ports to the vintage Ports which is good price-wise. I like Tawny Port slightly on the dry side and Cockburn is one I like because it seems drier than others. I often celebrate New Year's Eve with a Cockburn 10-year Tawny.

[This message has been edited by wondersofwine (edited 10-21-2009).]