Bark in port wine? Yes, if we are talking about sediment derived from the word „crust“. This is what Port wine of the Crusted Port type is, a phenomenon historically mainly among English consumers. The goal is to bring port wine with properties similar to Vintage, but at a lower price.
This is a unique method of production and storage, where selected full wines are blended into a blend (mixture) and it then matures for 4 years in large wooden barrels. After this time, the wine is bottled – without any filtration – and remains in the glass for another 3 years. This creates a very complex and elegantly complex wine with the taste of cherries and plums. Expect pleasant spicy undertones in the aroma.
Crusted produces only a few wineries in limited series. We can find it in the assortment of brands Fonseca, Dow’s, Graham’s, Churchill’s, Niepoort, Taylor’s, Cockburn’s or own brands of private traders such as London’s Berry Bros. & Rudd or the now defunct Butler Nephew & Co. (however, their Crusted bottles can still be found on the market).
As the name suggests, sediment will form at the bottom of the bottle over time, which is a natural process characteristic of the best Port wines. It is a sign that the wine will improve over time in the bottle and develop its advantages with age.
The date of bottling is indicated on the label.
It must be decanted before administration. It is best to enjoy this wine from a round glass, where its rich fruity aroma is fully reflected. Suitable with aromatic cheeses or chocolate desserts.
