Tawny port: oxidative aging in small barrels
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Origin
Vila Nova de Gaia, Portugal
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Description
Tawny port ages in small 550-litre pipes (pipas) rather than the large vats used for ruby port — the contact with oak and the gradual oxidation through the porous wood transforms the wine over decades. The ruby colour fades to a tawny orange-amber; the berry and chocolate primary flavours transform into walnut, dried orange, fig, cinnamon, and rancio — the characteristic oxidative note of mature tawny. The finest tawnies (10, 20, 30, 40-year average age) represent one of the world's most complex wine categories. Unlike vintage port, tawny does not improve in bottle — it should be consumed within 6-8 weeks of opening (stored in the refrigerator).
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The Thread
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Flavour Context
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Pillars V — VII
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