Wine Bazar

Port warms because the wine is spirit-fortified up to 20pc . Neat spirit is added before all sugar is fermented out, so that port has reassuring residual sweetness and full body.

Original post by Robin DeCato

This entry was posted on Sunday, December 30th, 2007 at 2:51 pm and is filed under Wine Archives. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.