Drinking Port is the best choise !

Posted by C.daSILVA / at Monday, August 22, 2011 / / 0 comments

When turning a bottle, we always see on the back label "contains sulfites", well the natural sulfites quantity in the wine is about 10mg/ltr.

But the producers use the sulfites in the grapes to avoid the fungus, after the fermentation process as a hygienic solution, during the claryfing process and before the bottling.

There are some producers that are trying to make only a natural wine, but it is too difficult, because the sulfites work as an anti-oxidant and wine preservative, so the wine will be very fragile and with an awful presentation without it, this is still for personal comsuption.

Per liter in a bottle of red wine we have 160mg/ltr; for white wine 260mg/ltr; untill 300mg/ltr for fortified wines like Moscatel and 400mg/ltr for a Late harvest.

According to World Healthcare Organization, it is particulary dangerous for a person with asthma.
The maximum daily quantity of sulfites is 0,7mg/ per kilo of body weight per day...ex. for a person with 70 kilos the maximum value (daily) 49mg/ltr.

In a bottle of Port there is an average of 60/70mg/ltr, (and speaking about bottles with 75cl content) so that lead us to about 45mg/ltr in a bottle of Port and saying it briefly.

In short drinking Port is the best choise...always with moderation.

One of many great experiences at C. da Silva Port & Wine shop

Gonçalo Devesas

How the Port wine grapes are rated ?

Posted by C.daSILVA / at Wednesday, August 17, 2011 / / 0 comments

How the Port wine grapes are rated ?

# Slope gradient - vineyards planted in flat properties do not receive any points, but the vineyards planted in a slope incline with more than 35 degrees will receive a very good rating;
# Stony ground - having a lot of shale in the property is very important, for a gradual moisture; to retain more water during the winter and the contact with it will help to spread a important quantity of minerals for the vines; to maintain a constant micro-climate (during the day the shale is a rock that absorves a lot of heat and during the night will reflect the warmth to the vineyards);
# Age and quality of the vineyards/grapes - At least a Port wine vineyard must have a minimum of 5 years, but for a very good classification it starts in 26 years; also the grapes are now rated by their own characteristics;
# Planting density - Per hectare a huge vineyard plantation is very good to avoid the "vineyard stress", but for Port wine is very good between 4500 vines till 5000 vines, with a quantity in liters 3000ltrs (average) and 5500ltrs (maximum allowed per hectare) this allows less quantity but better quality;
# Protection - Narrow Valley locations and river estuaries are very important because while protecting the vineyards from the strong and cold winds, it can be hotter than the higher places (slopes top);
# Exposition - In the cooler areas it is very important a good southern exposure, of course that for the hotter areas it´s a handicap. Depending on the weather conditions, there is a ability (a great one, nowadays) for a 2nd pruning level (on the leafs and during the spring and summer), because the grapes need to be protected by the direct sun, but at the same time they need to receive enough sunlight and warmth for fotosynthesis and nutrients.

Unloading the Port wine grapes in C. da Silva vinification center

Rating:

A >1200 points

B between 1001 and 1200 points

C between 801 and 1000 points

D between 601 and 800 points

E between 401 and 600 points

F between 201 and 400 points

A and B quality are the one´s used in the Vintage Port, Vintage Port represents in average less than 2% of each Port wine Company´s annual production.

Gonçalo Devesas

Last bottles of DALVA Golden White 1952

Posted by C.daSILVA / at Thursday, August 11, 2011 / / 0 comments

Hello Port Lovers,

As you all know the amazing Golden White 1952 / Dalva Colheita is arriving to the end (unfortunately) less than 400 liters.  A myth ! The first white Port Colheita that really changed the way that people used to look to White Port.

Golden White 1952 oak cask...the last of a classic !

Before that White Port wine was considered the baseline of Port wines range, used for a cocktail or mixed with tonic water in a tumbler with a lemon slice and a mint leaf...refreshing but not respected.

DALVA GOLDEN WHITE 1952

The DALVA Golden White 1952 is undoubtedly the White Ports flagship, turning the page of a old book in people´s mind.
Decades of evaporation have concentrated this extraordinary wine almost to an essence.
UNIC and RARE in this category.
Made exclusively with white grapes.
Nowadays C. da Silva Cellar only makes the Dalva Golden White 1952 bottling by request, allowing the continuity ageing process of the Golden White in the unique oak cask.
It presents us with a outstanding " bouquet", dry fruit shell, nougat, honey, caramel, vanilla, toffee, smoke, tobacco and iodine... Toasted with a amazing silky texture...

This is probably the last chance to get this legendary Port !

(For further informations: wineshop@cdasilva.pt or visit us at http://www.cdasilva.pt/ )

Gonçalo Devesas

How to taste Port ?

Posted by C.daSILVA / at Thursday, August 04, 2011 / / 0 comments

The basic is using a 210ml glass (the official Port wine glass) and pouring about 100/50ml;

» look for clarity and brightness;
» it´s easier to immerse your nose in a Bourdeaux glass (tulip shape) in the remaining room space;
» after just smell it without making the whirlpool, because like this you´ll be able to pick up the volatile aromatics, then swirl it to enhance the stronger aromas.(fruity/mineral/vegetal/floral/spicy character);
» the first sip always with a nice quantity, to ventilate and release the flavors (fruity/mineral/vegetal/floral/spicy character)and to define the thickness, the viscosity, acidity, adstrigency... after swallow it, start to define the aftertaste duration by counting the seconds that you fell it in mouth...

DALVA´s Tawny Over 40 years old

Nevertheless, you should not feel shy and do it relaxed when it comes the time to enjoy the extraordinary DALVA´s Port.

A Port milestone !

Posted by C.daSILVA / at Thursday, July 21, 2011 / / 0 comments

The barco rabelo (a small skiff used for the Port transportation) loaded with 40 to 50 pipes, that on that time (17th century), due to whirpools, exaggerated weight and strong tides it sank for lots of times during those brave journeys.


DALVA´s boat at the end of the annual race

In 1887 with the railway construction, the Rabelo started to be less used.

Since the 16th century till May 1971 (when the last tryp was made) there were constructed about 300 skiffs on total.

Nowadays the transportation is made by cistern trucks, but without the Rabelo, on that time it would be impossible to transport Port to the important seaport where we have now the Port wine cellars... and ship it to England and abroad.

By now we are still able so see the Rabelo skiffs on a race exhibition on St. John´s day (24 of June) or even anchored along the lodges shore.

Using C. da Silva Port Tongs

Posted by C.daSILVA / at Tuesday, July 19, 2011 / / 0 comments

How to decant Vintage Port ?
The main objective is to enhance the tasting, from its visual appearance, taste and aroma. First of all, some accessories needed... a decanter washed with mineral water, a piece of cheesecloth, a funnel, Port tongs, water and a stove.

C. da Silva Port tongs

The traditional way is to leave the bottle standing up for a couple of days and pull out the protective cap and the cork without twisting or moving the bottle. (In the case of Vintage Port with some decades of aging, where excessive moisture causes wear of the stopper, should be used Port tongs).

First step is to place the iron side of the Port tongs into the hot stove, until it turn incandescent, than just need to put it 1 cm above the cork, firmly, about 60 to 90 seconds, take it off and than a little bit of water will cause the instant reaction, by breaking itself. Grabbing the bottle, gently, start to poor it for the decanter, that on the top will have the cheesecloth inside of the funnel, ensuring that the finer and smaller sediments and eventually glass will spend to the decanter.

DALVA Vintage 1994

This ceremony not only keeps the Port drinkable for 3 or 4 days but will also aerate the nectar.

As a extremely quality wine, the Port will continue to evolve in the glass, that if possible should the official Port wine glass, designed in 2001 by Álvaro Siza Vieira (the most famous portuguese architect).

As an pairing for Vintage, desserts made with red fruits, blue or spicy cheeses, dark chocolate and game. Serving between at 16ºC to 18ºC.

Gonçalo Devesas

DALVA Imperial Port wine

Posted by C.daSILVA / at Saturday, July 16, 2011 / / 0 comments

The uniqueness of the Golden Whites has started long time ago with the Imperial White Port Special Reserve Vintage 1917.

C. da Silva has carried the seal of long time supplier to the Royal House, therefore the reason of the word "Imperial" in the label of  the very old Ports that emerged in the first two decades of the twentieth century.
Since the very beginning the main goal of this traditional Port wine Company was to conquer a market of unusual, authentic and distintive Port.

It was the reputation of this wines that made C. da Silva a well known Port Company, wich has earned several prizes from that time untill nowadays.

Blended and single harvest Port wines aging permanently in 2900 oak casks, with about 250 to 730 liters, untill their bottling date.