Some blog articles from Wineman with all our latest thoughts on vintages, wines and what to serve with food

Barros Port from Portugal

Barros Port

 
One of the most respected and largest port houses that is Portuguese-owned is Barros. The company has been producing some of the finest ports since 1913. Barros port has earned the company a reputation in the international market as a significant port producer. Their traditional styles of ports have roots based in the Douro region due to the varieties that are available. This years see's the 100th anniversary and the release of a 100 year speciality blend with a mix of the finest vintages to showcase their speciality.
 
 
Douro Region 
 
The vines for Barros port varieties come from vines that have been cultivated on terraces and platforms along the Douro River. Terraces used to support the vines are supported by walls made of stone. 
Slopes on hillside areas are areas where vine platforms are located. The Barros Group is composed of a variety of companies that have been established or acquired over the years. Barros port is about five percent of total sales. 
 
The Process 
 
The grapes used for Barros wines are harvested by hand. The grapes will then be crushed before sent to maceration for an extended period. The maceration is done on skins and is how the wine is able to have a rich flavour, aroma, and colour. Arresting the fermentation process is done by adding grapes that offer a naturally sweet flavor to the wine. The wine that is made will then be matured in a wooden cask or an assortment of wine vats which are made from oak. 
 
Serving Wine
 
Port is best served as when used for an apertif or with dessert. The wine is also a great option to have with various selections of cheese. Small glasses should be used to serve wine at temperatures that are between 14 to 16C. One important aspect of wine is it is perfect at any time, but needs to be kept in places that are cool. Wine ages over a three to four week period and needs to be checked regularly. The wine that is poured from a newly opened bottle is very fresh, has a sweet taste that is fruity, and has an aroma of red berries. 
 
Varieties 
 
The Barros Group makes a wide variety of ports that are available for purchase. There is a vintage port from 1991 and 2000. Customers can also find a 2007 late vintage bottled port and a Ruby Port NV. If a customer is looking for an older port, then a Barros Colheita Port is available. 
 
Keeping once open
 
Due to the way the single vintage Colheita ports are made they can be kept open for an unlimited period. They are kept for a minimum of 7 years in oak casks but generaly only bottled to order. In the case of the 2 Colheita that we sell the 1996 and the 1978 they were only bottled in 2013. The Colheita is kept in cask until time for bottling and must be topped up with the same vintage, they expect to lose between 10-20% a year through natural evapouration often called "The Angels share". This fact means that essentially the wine inside the cask is dead as it has been exposed to oxegen constantly and cannot deteriorate any further once the bottle is open. This is not the case with LBV, Ruby or Vintage Port where the port must be drunk within a 3-4 week period.
 
Orders for these ports can be placed at http://www.wineman.co.uk/brand/barros/
 

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Some blog articles from Wineman with all our latest thoughts on vintages, wines and what to serve with food

Barros Port from Portugal

Barros Port

 
One of the most respected and largest port houses that is Portuguese-owned is Barros. The company has been producing some of the finest ports since 1913. Barros port has earned the company a reputation in the international market as a significant port producer. Their traditional styles of ports have roots based in the Douro region due to the varieties that are available. This years see's the 100th anniversary and the release of a 100 year speciality blend with a mix of the finest vintages to showcase their speciality.
 
 
Douro Region 
 
The vines for Barros port varieties come from vines that have been cultivated on terraces and platforms along the Douro River. Terraces used to support the vines are supported by walls made of stone. 
Slopes on hillside areas are areas where vine platforms are located. The Barros Group is composed of a variety of companies that have been established or acquired over the years. Barros port is about five percent of total sales. 
 
The Process 
 
The grapes used for Barros wines are harvested by hand. The grapes will then be crushed before sent to maceration for an extended period. The maceration is done on skins and is how the wine is able to have a rich flavour, aroma, and colour. Arresting the fermentation process is done by adding grapes that offer a naturally sweet flavor to the wine. The wine that is made will then be matured in a wooden cask or an assortment of wine vats which are made from oak. 
 
Serving Wine
 
Port is best served as when used for an apertif or with dessert. The wine is also a great option to have with various selections of cheese. Small glasses should be used to serve wine at temperatures that are between 14 to 16C. One important aspect of wine is it is perfect at any time, but needs to be kept in places that are cool. Wine ages over a three to four week period and needs to be checked regularly. The wine that is poured from a newly opened bottle is very fresh, has a sweet taste that is fruity, and has an aroma of red berries. 
 
Varieties 
 
The Barros Group makes a wide variety of ports that are available for purchase. There is a vintage port from 1991 and 2000. Customers can also find a 2007 late vintage bottled port and a Ruby Port NV. If a customer is looking for an older port, then a Barros Colheita Port is available. 
 
Keeping once open
 
Due to the way the single vintage Colheita ports are made they can be kept open for an unlimited period. They are kept for a minimum of 7 years in oak casks but generaly only bottled to order. In the case of the 2 Colheita that we sell the 1996 and the 1978 they were only bottled in 2013. The Colheita is kept in cask until time for bottling and must be topped up with the same vintage, they expect to lose between 10-20% a year through natural evapouration often called "The Angels share". This fact means that essentially the wine inside the cask is dead as it has been exposed to oxegen constantly and cannot deteriorate any further once the bottle is open. This is not the case with LBV, Ruby or Vintage Port where the port must be drunk within a 3-4 week period.
 
Orders for these ports can be placed at http://www.wineman.co.uk/brand/barros/
 

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