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Torres del Paine is among the biggest of Chiles national parks, occupying almost 600,000 acres (242,000 ha) of land in the south on the border with Argentina. It is also among the most important, receiving a significant proportion of domes Like any American, traveling occasionally is just what I love doing and I bet you share the same stuff with me. But traveling does not mean that you would be safe. Escaping from our job and other stressful activities is just something that w
Port Wine goes back a long way, and Douro, the region in Portugal thatproduces it, is the third oldest protected wine region in the world. TheGeneral Company of Viticulture of the Upper Dourowas established in 1756, with the purpose of ensuring both the quality and theprice of the product. It was the English who took Port Wine to their hearts, afterthe Methuen Treaty in 1703 allowed merchants to import Portuguese wine.However, ships often arrived in English ports with spoiled wine, so a process offortification was adopted which improved the longevity of the wine. This was atime when England was at warwith France,so an alternative to French wine had to be sought, and the habit of drinkingPort Wine developed into a tradition which has lasted through the years. Someof the most famous shippers are still in existence today; amongst the most wellknown are Sandeman, Cockburn, Osborne and Croft. The partaking of Port is not merely a case of having adrink. There are rules and rituals to follow if you want to do it properly. Itwas, and probably still is, a custom in the British Navy to pass the wine portto port. The host should fill the glass of the person sitting to their right,and then pass the bottle to their left. The bottle goes all around the tableuntil everyone has Port in their glass. Of course, there is always the problemof the bottle becoming stuck by a certain person, but it is bad practice todirectly ask for the Port. The correct procedure is to say to the person who isdelaying the movement of the bottle Do you know the Bishop of Norwich?Usually, reminding the culprit of the mean Bishop does the trick, but if theperson is not au fait with the etiquette of Port drinking, and simply says no,you would then have to add hes an awfully nice fellow, but he never remembersto pass the Port. An answer to this perennial problem is to use a Hoggett Decanter.Its rounded bottom makes it impossible to stand on the table, and the only wayto let go of it, is to return it to the host, who will rest it in the purposemade stand known as The Hoggett. It is also an English tradition to remain atthe dining table until the whole bottle has been emptied. All this traditionand ritual almost never came to be, because grape mildew came close to wipingout the vineyards of the Douro. The crisisbecame so bad that root stock had to be imported from America torevive the flagging region. Port isnt simply Port. There are Tawny Ports that are madefrom red grapes and aged in wooden barrels and take on a golden-brown colour.These Ports are often used as a dessert wine. Pink Port is a fairly newconception. The same grapes are used as in the production of Tawny and RubyPorts, but its lesser exposure to grape skins help to develop the sought afterpink colour. It tastes fruitier and lighter than its cousins and is normallyserved chilled. White Port isproduced from whitegrapes. This versatile option can be used as thebasis of a cocktail, or will stand alone as a quality drink ranging from dry tovery sweet. Late Bottled Vintage Portis wine that was originally earmarked as vintage, but for one reason or anotherremains in the barrel for longer than was anticipated. They are bottled betweenfour and six years after the vintage. The term Late Bottled Vintage was firstcoined in 1969 by Taylor, Fladgate and Yeatman, who used this name after thebottling in that year of the 1965 vintage. These Ports tend to be lighter thana vintage, with bottles since 2002 carrying the words Bottle Matured. Vintage Port, although being the wine that Portugal ismost proud of, only accounts for two percent of production. In the Douro region, not every year is declared a vintage. Onlywhen conditions are at their most favourable can the seal of approval be givento the wine, and then only in the spring of the second year following theharvest. The decision is made by each individual Port house or shipper.
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