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Tasting Tawny Port: Challenging to make, wonderful to drink after the meal

Issue: January 31, 1996

January 31, 1996 Tasting Tawny Port Challenging to make, wonderful to drink after the meal By James Suckling Fine, aged tawny remains one of Port's best-kept secrets. Nothing can compare to the intensely concentrated yet delicate flavors of a Port aged for decades in cask.

For the full article, check out the new issue of Wine Spectator, on newsstands January 31, 1996.

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