The Auswine Forum

Hey guys,

Im a new member and also new to aging ports

I have a lil 2lt port barrel on order and i cant wait to use it but im having trouble deciding what to put in it as there's sooo much conflicting information out there.
Essentially i want tawny port but i dont mind trying a few new blends too.
These are the 3 different variatons that ive read:

- add 50% vintage tawny 50% young tawny

- 80% tawny,18% sherry fino, 2% brandy

- use only young bulk tawny's

I was thinking of trying the 2nd one but dont know what the flavour of such a dry sherry is like.

Also what is the best tawny to use thats readily available from a bittle shop?
I was thinking of either penfolds club or mcwilliams hanwood estate tawny.

Thanks for your help.

Not sure if it's your style but have you thought about Rutherglen muscat as another option?

Cheers

Haven't actually tried that, i'll be sure to pick up a bottle over the next few days

Hi there

There are a couple of comprehensive discussions of port barrels (and their contents) on these threads:

viewtopic.php?f=1&t=6782

viewtopic.php?f=1&t=10968

Cheers

Michael

Ive read both of those threads already, im thinking that i'll use penfolds club or mcwilliams hanwood tawny. Also i'll taste fino sherry to see if its any good to add it as ive seen it suggested a few times.

Does anyone know if there are any conditions which would make the port off or stale?