The Tawny Port wine is a mixture of vintage wines. It displays a rich amber color and typically, tawnies lie typically on the slightly sweeter side of the spectrum. Aged Tawny Port is usually made from red grapes that are initially aged in wooden barrels. During the aging process, the grapes are exposed to gradual oxidation and evaporation. This oxidation forces them to mellow in to a golden-brown color gradually. An aged Tawny is usually sweet and medium dry. Typically, it is used as a dessert wine or paired with the main course.
The main similarities are that the two are wines with the same origin. They are also made from the same grapes with the same alcohol content of about 20 percent in the finished products. Looking at the bottles of Ruby and Tawny in the supermarket may not tell which one is which. Drawing their difference may slightly be hard as a result.
However, these characteristics can help in distinguishing between the two. In simple language, a Ruby is darker and redder while a Tawny is lighter and browner. Ruby Port is usually stored in stainless steel or concrete containers to prevent oxidation while Tawny Port is stored in wooden or oak containers to allow for gradual oxidation and evaporation. This results in the ruby and rusty colors respectively. A Ruby Port continues to age in the storage container and continues improving with time while the Tawny Port stops aging immediately it is bottled.
This means it stays in the barrels until it is ready. A Ruby Port is more typical of a rich red wine with flavors of a number of fruits, that is, black currant, plum, fig, and blackberry. It can also have licorice, eucalyptus, tobacco, menthol, or mineral flavors. Tawny Port, on the other hand, offers flavors that are indicative of its age as well as the oxidation. As such, the flavors predominantly include raisins, nuts, cinnamon, clove, vanilla, butterscotch, and caramel.
Sometimes it also has exotic herbs or spices flavors. A Ruby is best combined with similarly sweet foods like complimentary fruit reserves and chocolate while a Tawny is best when paired with more savory and nutty desserts. Both Ruby and Tawny are rich wines with deep and different flavors. After the process of fermentation, it is kept in stainless steel or concrete storage tanks to avoid oxidative contact to keep its colour and fruitiness intact.
As the youngest of all the Port styles, Ruby Ports are mostly consumed in its young state. Served slightly chilled, the Ruby Port compliments the fruits and chocolate-flavoured desserts or recipes. Berries, strong cheeses, salads with fruit, chocolate cakes and cherry pie are some of them, to be precise.
Moreover, Ruby Ports are used in laser treatment in some special cases of cosmetic surgery and diabetes. Being the most vintage form of Port wines, Tawny Port has rusty sort of colour. It is slightly sweeter than the Ruby Port and is rich in the flavour of caramel and nuts. Like Ruby Port, it is also prepared from a mixture of red grapes that are aged for as long as 20 years. The process of oxidation that takes place during the ageing ensures the golden-brown or the rusty colour of the Tawny Port.
Due to the long ageing process and exposure of grapes to the wooden barrels, the fruity flavour of the grapes transforms into a nuttier one. Tawny Port contains a wide range of flavours and is a complex Port wine.
Tawny Ports come in a variety of Port styles. Some are marked with the minimum number of years the grapes present are aged for. Which gives them time to develop flavors but not enough to lose fruit and body. Either way, the size of these aging containers must be large to avoid oxidizing the wine. That would defeat the color and fruit flavor that is essential to Ruby Port! Most Ruby ports are meant to be consumed young and are bottled relatively quickly.
However, there are a few specialty versions of ruby that are worth noting! Crusted, Vintage, and Single Quinta are all removed from oak after a maximum of 2 years and bottled. This extra aging in-bottle is what develops their flavors and produces some of the finest ports in the world. Ruby port is recommended in most recipes. It can be used to spruce up sauces, cakes, meat, and even make its own glaze! It pairs with:.
Ruby port is one of the few drinks that serve as a dessert itself. Ruby port should be served slightly chilled, just below room temperature.
Around 60 degrees Fahrenheit. Ruby ports are among the least expensive of port wines. Rich and delicious. The nose is heavy on brown sugar, maple syrup, and raisins. But the palate is like a glass of fresh berries. Raspberries, blackberries, cherries, black currants, and even plums fill the glass.
The faint taste of raisins in sugar. I was worried at first sniff it might be too sweet for me, but the high tannins brought in a faint sour twang. Be careful, it is high on alcohol and easy to drink too much! Niepoort has been an independent family business since The Niepoort lodges are located in the historical center of Vila Nova de Gaia; a magical place where Portwines are aged in old casks, bottles or demijohns. Ripe and full, the nose smells like jam. Plum and blackberries mixed with chocolate covered cherries.
Very easy to sip with light tannins. There is the faintest hint of oak, but chocolate and blackberries are the main flavors. A delightful, charming wine. Intense ruby red color, brilliant and clean. Rich red fruit aromas with a touch of age create an elegant reflection of powerful flavors, the fruit and fire characteristic of young classic Porto balanced with the finesse of age.
This Late Bottled Vintage matured in seasoned oak and was bottled after 4 years of age. Mint notes linger in the background behind full blackberry, cherry, and dark chocolate.
It tastes like a caramel fruitcake with spicy fig, prune, and tobacco. You could drink now or leave in the cellar for a few more years. Shows lots of energy, with brambly grip running from start to finish, while blackberry and boysenberry confiture flavors form the core. Mouthwatering dark chocolate and warm fruitcake notes fill in the background.
The more complex style of port, such as aged Tawny, has a slightly different story and a slightly different flavor. Made with the same grapes as Ruby Ports, Tawny port has been aged in oak long enough for the rich red color to fade to deep mahogany. Because of the longer aging and longer contact with wood, the fresh fruit character of ruby ports changes into a nuttier and caramel profile.
Tawny ports also follow the general port-making process with the notable exception that they spend less time on the skins which reduce the red color and obviously fruity character.
However, after being fortified, tawny ports are allowed to age in oak barrels for 3 years minimum. Unlike Ruby and some Vintage ports, Tawny ports are aged in small oak barrels which provides a greater introduction to oxygen.
This slow oxygenation causes the loss of red color and allows them to keep much longer once opened. The longer a Tawny ages, the less fruit, and cinnamon it contains and the stronger nut and caramel flavors appear! The year mark on some ports indicates the minimum age of all the grapes included in the bottle.
If you have a Tawny 10, none of the grapes are younger than 10 years and some are much older! Tawny Port is less likely to be served as a dessert on its own. Tawny ports can be served a little cooler than Ruby ports. No need to decant with Tawnies that are 10, 20, or 30 years.
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