Port and "rancio flavor"
- zora Jan 28, 2002 10:44 PM
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.
I'm no expert, but here is a definition from an online wine tasting terminology dictionary:
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.