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Frasqueira Soares Franco – Abudarham – Terrantez 1795: It’s amazing the ability that this wine has to perfume a whole room. As soon as it falls in the glass we get mesmerized by the shades that glow in the glass, a wine with 221 years showing the reason why even after all of the wines are served during the dinner, when the Madeira comes in it’s the king of the party. In this case the wine is breathtaking and unforgettable. First of all, a slight peak of volatility before conquering us with a warm and cozy tone of caramel, vanilla, toffee, preparing us for the next clash, a huge freshness. And it’s that same freshness that dominates us and leaves our hands attached to the glass. A WOW comes out immediately, it’s like those rollercoasters that we just want to keep on repeating. D3d hacks blackshot hack. With this wine it’s the same, it’s a comes and goes of sensations, the aromas stuck in time go bouncing off the glass, there’s a slight sensation of unctuosity full of freshness, and in the background something that recalls the smell of cigar ash. The palate is another struggle, a conquest that holds us with caramel and burnt sugar, slightly rounds up to the point where we almost crack it, and then fires up in a crazy spiral of acidity with slight bitter in the aftertaste.

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The emperor lived terrified by the possibility of being poisoned. I’ve always heard people say that the French cuisine is sublime and that the English is flawed – I don’t take sides. He was so cautious that he didn’t even drank the Madeira wine that the British consul offered him at time his ship connected in Funchal. But I think it was just pure chauvinism.

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The French and Spanish armies invaded Portugal in 1807. The French came again in 1808 and 1810. The Iberian Peninsula’s conflict ended in 1814, after the Spanish Independence War.


In Vila Nova de Gaia have a nice visitors’ center, resulting from the recovery of old facilities, which runs a space for events and a sales shop, but where you can also enjoy vats of large volume where steadily age some of the company’s Port wines. It was there that they recently presented a new red wine to the press, Quinta da Gricha 2021. And it was during an informal lunch prepared by Chef Victor Sobral.

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Thus, the Tawnies, the Ruby, the LBV and the Vintage wines flowed around the tables. In this case, the comparison was made between a recent Vintage (2021) and a 14-year-old Vintage (2001) that made a very good connection with the several chocolate and red fruit desserts the brothers savoured.

Even though King John VI was not born by time of the 1755 earthquake, he was born in 1767, he lived terrified with earthquakes, so he kept living in the Barraca. After a fire, the Ajuda Palace was started to being built in 1795 but never finished (only about a fourth is built) because the independence of Brazil, in 1822, closed the tap that flowed the gold as water; he no longer could afford to finish the house.


In May 2006, Manuel Ângelo Barros sold the Barros Group to Sogevinus Group. Quinta Dona Matilde was in the package along with the other assets. However, the wine is an imp and soon started to pester the entrepreneur who had sold the property.

The house of the family was located in Pinhão that is nowadays the Vintage House Hotel. In October this year, The Fladgate Partnership (Fonseca, Taylor’s, Croft and Wiese & Krohn) bought the hotel.


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The first two wines to be suggested show all their versatility and are an excellent door to the fantastic world of Port wine, with more affordable prices for the consumer who in this way is able to access and enjoy them at home without making big investment. In this mano a mano, the Royal Oporto Tawny 10 Years showed up fresh with a balanced and sweet profile, with no great exaltations and a strong raisins aroma, resulted fully with the proposal.

I have indeed a big crush by Port wine, and more specifically by dated Tawnies. The ladder or path of temptation and damnation that the 10, 20, 30 or over 40 years represent, is for me a paradise without end. I admit that my wallet does not allow me to enjoy the heavenly pleasures and all the exclusivity that an over 40 years gives us. But I can also say that I get quite satisfied with the more affordable pleasures that 10 and 20 Years provide. Well, with this in mind I have to bring to conversation the newest recent releases of a producer that has already been approached here, Blackett. In fact, it becomes difficult to have to go down the stairs because once we’re up here it all looks more beautiful and graceful. The luxuries of a 30 Years Port are quite different, and who likes to give them up?


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The last wines to enter the scene were three Vintages in adulthood, breathtaking and memorable. From the proposals that were put on the table I discarded the one that referred to the cigars. All the wines that I speak of here were harmonized with cheese, either with Queijo da Serra da Estrela or with Stilton. The first one was the Real Companhia Velha Vintage 1970 with stuffed pear-rock and Queijo da Serra, a very engaging Vintage that got to me immediately with notes of caramel, fresh fruit mixed with dried fruit, flowers and a slight of balsamic. Beautiful presence in mouth, very good freshness with presence coating the palate, full of flavor and very good persistence, with enough energy for the clash with the Queijo da Serra where the acidity cuts the fattest part of the cheese while the greasiness feeling combines beautifully with the fattest tone left. For the second moment, with Stilton cheese, crackers of spices and dehydrated Granny Smith, it was served the Real Companhia Velha Vintage 1967. If the previous Vintage had already got me with its charms, what to say about this one that to me shows up even better, a treat for the senses. Huge elegance and freshness, milk caramel, unctuous, conquering immediately. Rich complexity, all very nice and neat, serious, broad and persistent on the palate, very tasty with great persistence. Even with the Stilton’s power the Vintage 1967 proved to be a true colossus, shouldering side by side in a classic combination and again showing the will that these wines have to be at consumers’ table.


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The stakes were high because battles were still being fought across the Pyrenees. Mr Fonseca was financed by the Monteiro family. Later the Guimaraens and the Yeatman joined in. This aggregate has managed the house till our days, Alistair Robertson being the head of the house, descended Yeatman.

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Welcome to the 2021 Annual Conference, Porto Online Registration Form

The Quinta Dona Matilde Porto Colheita 2008 is not an ordinary tawny, halfway Ruby. It’s the result of less time of aging in wood. Three years in oak barrels and four in barrels of 600 liters.

Dona Matilde White 2021 is a blend made with the grape varieties Arinto, Gouveio, Rabigato and Viosinho. The grapes were pressed and the wine was fermented in stainless steel vats.

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Blend-All-About-Wine-Five oclock Port-Real Companhia Velha-Movement

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To celebrate the bicentenary it was released a Crusted Port, a blend wine of different vintages

The Fonseca Guimaraens Vintage 2021 was released this year. This is a designation that comes in years that are not considered as classic years. Made of grapes from Quinta do Panascal, it shows itself smooth, gluttonous, with a complexity of fruit jellies, where blueberries and blackberries stand out.

I shall never question the majesty of Porto Vintage, but what I am most charmed by, and that which wins me over the most is a glass of Tawny Port; the older the better. In my view, the soul and essence of Port Wine resides in the Tawny style. The plot is an art mastered by the person who plays the master blender, who is such a genius that he is on first name terms with every old cask siting in the vast cellars. That figure will almost always go unnoticed in the eyes of the consumer, knowing, however, that they can choose between hundreds of the casks he considers to be the best as if he were assembling a jigsaw puzzle; he can create true works of art. In this case, a Tawny 30 Years of beautiful complexity; very refreshing, with amazing clean aromas, tobacco, walnut, crystallised apricot, milk caramel, a hint of hairspray, a silky feeling in an ample, deep blend with a greedy end on the mouth. The way the youth and vigour of the younger wines are combined is all very precise given the complexity and education of the older wines that compose the blend. This type of wine is the perfect reward as it keeps you company at the end of a long day’s work.


This port has an intense amber color and a masterful complex aroma. Dried fruits such as figs, almonds and hazelnuts, various spices, especially nutmeg and cloves and, much, much cocoa, everything can be found in its richly aromatic and refined nose.

Its Baume degree (13/7) alone already indicates its old age. According to the producer’s records, this is a pre-phylloxera wine, which dates back to 1866 and comes from an original batch of five casks.

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This wine calls out to a chocolate mousse with two days, one of them being kept in the freezer. Drinking it now warms my hearts but stings my mind.


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The offer will be adapted to the places of where it will be available, and the range of Port wines with the Real Companhia Velha’s signature is broad. For this demonstration they were presented in a very interesting harmonization of several Port Wine styles with varied combinations and moments.


The evening will start with a guided visit in the cellar, followed by a variety of aperitifs and appetizers. A nice Portuguese dinner (3 courses, accompanied by a selection of fine Portuguese wines) will follow in a beautiful scene.

In addition to being a wine producer (Sonho Lusitano) in Portalegre, Richard Mayson is a profound connoisseur of Portugal’s wines and an expert in the fortified wines area. I’ve already approached and written about his recent book dedicated to the Madeira wine in a recent piece. This time he decided to release a new edition of the Port and the Douro, a work resulting from many years of work, visiting producers and tasting with them side by side. The outcome is at plain sight, once again with a beautiful book that shows us the fantastic world of Port Wine. It’s a complete journey where nothing seems to fail or be forgotten, from the history of the region as it started, to the winemaking process and the types of Port, through the various Quintas, vineyards, or through the various native grape varieties of the region. The various illustrations and maps are a precious help that help us to locate and realize in captivating way what we are being given to know. The part dedicated to the vineyards, as the whole book, is an example of the easiness with which Richard Mayson conveys his knowledge, as well as the all notes and curiosities that he highlights along the book and the part dedicated to the Homens que Moldaram o Douro (Men who have shaped the Douro).


In 1999, Churchill’s bought Quinta da Gricha, in the Ervedosa area of the Douro, near S. João da Pesqueira. We’re speaking of vineyards with some altitude, some of them very old and with a huge range of grape varieties, and, a few dozens give rise to wines full of complexity, elegance, freshness and acidity, which are only possible with vineyards with that location. For the white table wines they buy grapes on the other bank of the river, in the region of Murça, benefiting, in addition to the altitude of some granitic soils.

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The event will take place in the historical area of Vila Nova de Gaia at the wine-cellars Ferreira (Casa Ferreirinha). The evening will start with a guided visit in the cellar, followed by a variety of aperitifs and appetizers. In vitro studies have demonstrated that uroepithelial cells and cholinergic nerves from overactive. It induces significant economic losses because of abortion and neonatal abnormalities in cattle.