This tasting was a partnership between The Port Guy and Quevedo Wines. The goal of this tasting was to compare a selection of Old White Port cask samples from Quevedo’s cellars with differing levels of sugar and acidity. The virtual tasting was led by Stewart Todd (The Port Guy) and Oscar Quevedo.
Quevedo Old White Port – Cask 23. Cask sample. 116 g/l residual sugar. 6.2 g/l acid. 20.4% Alcohol. This White Port probably came from the 1970s. Orange amber in color. Dried herbs, dried nuts, and a touch of oak on the nose. This wine has a good balance on the palate, with just a spike of acidity appearing on the mid-palate. Really nice balance overall. A touch of acidity briefly returns at the tail end of the big, long finish. 92 points.
Quevedo Old White Port – Cask 50. Cask sample. 235g/l residual sugar. 5.9g/l acid. 21% alcohol. This wine came from some time in the 1970s. It spent the first 20 years in tonnels (large casks), and then 25 years in 600-liter pipes (barrels). Very dark brown, amber in color with yellow on the edges. Touches of saline, lime, and a hint of spirit on the nose. Wonderful, sweet profile with caramel and some candied tropical fruits. 92 points.
Quevedo Old White Port – Cask 51. Cask sample. 110 g/l residual sugar. 5 g/l acid. 19.4% alcohol. This wine came from the late 1970s. Dark brown orange in color. It has a nose of candied nuts. The wine has a bit of a red tint because it was aged in repurposed Tawny Port casks. There is a good tannic structure here, likely because of the sediment that was left in the barrels from the previous Tawny Port. Approximately 5% of the sediment from the Tawny aging was left in the barrel to age this White Port. There is a great flavor profile of caramel, but the acidity is pronounced on the finish. 92 points .
Quevedo Old White Port – Cask 76. Cask sample. 126 g/l sugar. 5.1g/l acidity. 20.6% alcohol. This wine came from the early 1970s. Amber brown in color. Salted caramel and dried nuts on the nose. Very rich flavor profile with amazing vanilla caramel, dried nuts, and just a hint of acidity. Incredibly balanced profile with a touch of bitter herbs right on the finish. 94 points .
Quevedo Old White Port – Balseiro 7. Cask sample. 100 g/l sugar. 4.7 g/l acid. 19.5% alcohol. It is about 40 years of age, and most of this blend came from the late 1970s. Very dark tawny orange in color. It has a nose of old wood, sweet caramel, and dry herbs. This is the driest of the wines that were tasting tonight. Less than 100 grams per liter of sugar. Lowest and total acidity. It was never aged in a cask but spent its life in a large chestnut balseiro (vat). This is a little drier style than I typically like, but there is a lot to love about this wine – richness, complexity, depth, and a great, long finish. 96 points.
