vintage =harvest =year,
quinta =vineyard =estate =property
VINTAGE PORTO Single Quinta Vintage CRUSTED ("Unfiltered tawny") LATE BOTTLED VINTAGE PORT
LBV filtered 
LBV Unfiltered (traditional) LBV?
Bottle Matured
RUBY PORT (regular) Premium Port/Ruby?
(finest /especial /reserva ruby /vintage character)
(Fine tawny,
Tawny reserva)
"single harvest reserve"
  White Port Dry Sweet   Rose Port  
Type Vintage,
bottle aged
wood aged wood aged wood aged wood aged   wood aged wood aged   wood aged wood aged wood aged              
Classification of harvest best           most basic port style                        
Barrel storage
in Wood
100m3 large oak barrels,
6 months < 2 years, (must be bottled two years after the vintage)
deep red, fruity
<<< 4-6 years in wood casks OR steel, for 4-6 years <<< <<< steel OR concrete tanks (vats) OR wood,
for 2-3 years
in wood barrels,
for 4-6 years
  pipes', 550liers smaller oak barrels,
in wood barrels for 3 years
(TAWNY RESERVA: 5-7years)
10-20-30-40 years in wood barrels (small casks),
for > 7 years
7-8 years OR much longer -100
vintage =harvest =year,
quinta =vineyard =estate =property
single declared year,
several estates
 single 'Not declared' year,
single estate (the best)
one OR several years,
single year,
    several years,
several years,
  blended with several older in fractional blending,
several years,
single year,
Filtered and cork unfiltered,    unfiltered,
driven wine-cork
filtered unfined,
driven wine-cork
  yes, fined and cold filtered yes                      
Label on bottle "Vintage Porto"   year of bottling
(> 3 years in bottle already)
year of vintage
AND year of  bottling
          no year  average # of 'years in wood' (but only 10-20-30 year allowed) year of vintage
AND year of bottling
Bottle aged, pre-sales yes, must age 10-40 years before sale   > 3 years in bottle before sale     > 3 years in bottle before sale no no   no no                
Bottle aged, post-sales   yes can improve (-5years) but is not needed can improve but drink within some years yes   no, does not improve no, does not improve   no, does not improve no, does not improve yes     No it even detererates No      
Pre-drink   decant,  The wine’s peculiar characteristics create a deposit (crust) in the walls of the bottle.
Unfiltered, i.e. aeration, settle and decant, 
  Unfiltered, i.e. aeration, settle and decant,
if marked 'traditional' or 'bottle-matured' then they need decanting. 
Unfiltered, i.e. aeration, settle and decant,
if marked 'traditional' or 'bottle-matured' then they need decanting. 
=> Colour & Flavour >10 years => golden brown
dark ruby colour
& fresh fruit flavour
(medium-to-full bodied, with a power and richness not found in other ports)
    full-bodied ripeness and flavors of a true Vintage Port,
Single year harvest gives a lighter body of taste.
as good as Vintage Port   red-ruby colour
& full-bodied fruity flavour, noticeable sweetness.
taste of berries, with light tannins.
    makes it golden brown tawny colour
& nutty flavour, lighter body, drier than Ruby, buttery, nutty caramel flavor, caramelized figs, dates and prunes
browner, softer, nutty, caramel
paler with age, more elegant bouquet, more delicate flavour, drier style aromas of dry fruit, wood and spices.              
Post drink keeps 24h opened           keeps 1 month opened     keeps  4 months opened                  
Additional 2% of production,
Only on declared vintage years  (by house(shipper),
2011, 2007, 2000, 1997, 94, 83, 82, 75, 73, ...
2007, 2005 2003, 2000, 1997, 1995, 1992, 1991, 1985, 1983, 1982, 1980, 1977, 1966, 1963 and 1960.
            RESERVE PORT: a Premium Ruby that is approved by IVDP's tast panel.
VINTAGE CHARACTER PORT:  a Premium port but the name is now prohibited by IVDP.
Foods to Pair with Blue and Stilton cheese, almonds and walnuts, chocolate and chocolate-based desserts and puffed-pastries.
Blue cheeses such as Stilton, Roquefort, Gorgonzola and Fourme d’Ambert are the classic candidates, but a well-aged, powerful cheddar can also work well. Terrific additions to the cheese board can make all the difference to the vinous pairing. Red grapes, dried red and black fruit and walnuts will add an extra dimension to a Port and blue cheese pairing.
    LBVs and young Vintage Ports are classically served with Stilton and freshly shelled walnuts, although other blues such as Maytag Blue work quite well. Their more forceful presence also lend themselves to richer chocolate and/or fruit courses than described above, or with coffee/espresso.     Blue cheese, milk chocolate, and berry-based desserts.     Aged cheddar cheese, caramel apples or apple pie, dried fruit, milk or dark chocolate, cheesecake, tiramisu, pumpkin or pecan pie.
can be served slightly chilled and marries impressively well with salty, dry, hard cheeses, such as Parmigiano Reggiano (Parmesan), cheddar, Comté and Pecorino. accompany these hard cheeses with Membrillo (quince paste) and dried winter nuts. The sweetness of the Membrillo  balances the sweetness of the Port, and the nut blends seamlessly with the aged nuttiness of the Port.
Tawny Ports are often served after dinner, either alone or with more delicate desserts that nonetheless are quite flavorful. Shaved chocolate and fresh raspberries, a mocha brownie, cheeses like an aged Gouda or Morbier and blues lighter than Stilton. Dried apricots and other fruits accompanied by walnuts, filberts and unsalted almonds are also quite good.
Producers Cockburn,
Taylor Fladgate,
Graham's Six Grapes,
Taylor Fladgate,
    Cockburn's 20 years,
Dow's 10 Year,
Graham's 20 Year,
Taylor Fladgate's 10 Year,
Warre's Otima 10 Year
Available at systembolaget.se