Port - Warrior by Warre's

I was taking a read through Wine Spectator's end of the year issue of the top wines of 2010, when I came across an ad for Warre's Warrior Port. I knew the port as it is the oldest in the world, but I noted the label of the bottle looked different when they changed to the new vintage (2009). Having been to Portugal to drink my face off, but not allowed to taste at Warre's after being kicked out of one of the storage sheds for “wandering and snooping” while taking pictures when I drunkenly stepped off the path of the tour, I was intrigued to try this new vintage of the tawny port (my favorite is Ruby by the way).

A few days later, I could taste port on my lips like blood to a vampire as temperatures had began to drop. The GF and I were out at Whole Foods and I spotted the bottle of the Warrior on the shelf ($26). I snagged the bottle and we headed home to cook our roast, parmesan crusted asparagus and mashed, red potatoes. I cracked the port as we cooked to let it breathe. Eventually I poured a taste into a small glass and took a swig, rolling it across my tongue. I was not overly impressed at first as it had a bit of a sting at 19% ABV.

A quick history lesson: Warre’s was established in 1670 by two Englishmen (William Burgoyne and John Jackson) who opened general trading offices for exporting wines, olive oil and fruit, as well as importing dried cod and English woollen goods in northern Portugal. The name Warre, came from the arrival of the first Warre in Portugal – William Warre, born in India in 1706.

By the close of the 18th century, Warre's had become one of the leading shipping companies of port, accounting for 10% of exported port to the world from Porto. The name Warrior was branded on the casks of Warre's finest Reserve Ports since the earliest days of the firm. The traditional style has been maintained over the years and it is today a classic full-bodied wine with richness and balance.

A couple of days after opening the bottle, I popped the cork again and poured a mouthful of the dark red tawny into a tasting glass. The port had really opened up and the lush perfume of ripe plums and cherries were prevalent right off the bat. On my tongue, the port was a bit complex, with an long lasting structure and finish.

I would pair this port with rich, nutty or chocolate desserts, as well as strong cheese or at the end of a meal as a palate cleanser. Although usually served at room temperature, Reserve Ports are equally delicious when served slightly chilled in hot weather and therefore could be paired with sorbets and even fruit cobblers.

The port was good, but there are others out there that are better for the price.