2022 – Blending experience of Tawny Ports with Carlos Alves

The first masterclass at a Portweinmesse where no Vintage Port was served. Sogevinus head-oenologist Carlos Alves explained to the participants that blending a Tawny Port is a fine art that takes years to decades to learn. It quickly became clear why the cost of ageing Tawny Ports does not increase linearly, as there are few Ports that can age for half a century or more under the influence of oxygen.
By comparing Tawny and White Ports with 20 years of barrel ageing, the differences between these two types of Port also became clear.
The participants tasted: 

- Kopke 20y old Tawny Port 

- Kopke 20y old White Port 

- Kopke 30y old Tawny Port 

- Kopke 40y old Tawny Port 

- Kopke 50y old Tawny Port 

- Kopke Colheita 1966 

- Kopke Colheita 1937