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Port and "rancio flavor"

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I've gotten more into drinking port recently, since my British brother-in-law introduced me to his Christmas tradition of port with stilton on buttered baguette, which is one of the world's great wine and cheese pairings. The other night, I was reading the label on a bottle of Chateau Reynella Old Cave Tawny Port, which touted its "distinctive spicy aroma and classic rancio flavour." While I certainly get the spicy aroma, I cannot appreciate the flavor as much as I'd like to because I don't know what "rancio" means. Can any of the wine experts out there enlighten me and enhance my wineducation? Merci in advance.

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  1. I'm no expert, but here is a definition from an online wine tasting terminology dictionary:
    RANCIO
    Refers to the peculiarly blowsy overly-ripe fruit aroma, analogous to overipe bananas, admired in Port-style fortified wines but considered a fault in dry table wines where the detectable presence of oxidized components is frowned on for the most part.

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    1. re: pogophiles

      Blowsy? Overly ripe bananas? Whoever wrote that definition doesn't perceive it as a favorable characteristic, as the port producer very obviously does.