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Yeah, 20 year tawny is the price/performance sweet spot. It will also hold together for a few weeks if you vacuvin it.
Vintage port is just too much money and effort. Either you spend $60-100 and wait a generation, or you spend a fortune and roll the dice with an old bottle.
Something else that's interesting: Vin Santo. Made in the hot attics of Chianti producers by adding new Malvasia to an often century old "mother" of freaky mutated yeast.
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