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Cockburn's - '10 Year Old Tawny Port' 500ml

$42.00
Sale price

Regular price $42.00

A DECADE OF AGEING IN 100-YEAR OLD OAK PORT BARRELS CAN DO REMARKABLE THINGS TO A WINE.

Cockburn’s 10 Years Old Tawny Port is what you savour when you really want something special. It is made from the highest quality grapes. We only select those that we know are going to stand the test of time.

TASTING NOTES

The result is that the 10 Years Old is silky smooth, delicately fruity with a background of complex caramel, vanilla, honey and wood-aged flavours.

AGEING

There are thousands of oak barrels in our Lodge filled with Port gradually mellowing. The great complexity and balance of this wine comes from skilfully blending a number of different wines, all of a different age. By adding some much younger wines we give our 10 Year Old that little extra vigour while some much older wines give it great profundity.

HOW TO SERVE



Best enjoyed surrounded by friends and great conversation. With dessert, after a meal, before a meal, or any time in between. You don’t need to decant it, it’s ready and raring to go. The 10 Years Old will go on and on, staying fresh for up to 8 weeks, if you can resist it for that long. We recommend that you serve it chilled, straight from the fridge or ice bucket.

--------THE PRODUCER--------

Cockburn's

In 1815, the Scotsman Robert Cockburn and his brother John, already successful wine merchants in Leith near Edinburgh, set up a branch of their firm in Porto: R & J Cockburn’s. They had many business partners through the years. And like all of the early Port companies the name changed. Eventually coming to be known as Cockburn’s & Co: the name that survives today.
 
The Cockburn family continued to run the company until well into the twentieth century. Other families though joined the extended family of Cockburn’s & Co during this time. The Wauchopes, the Smithes, the Teages and the Cobbs were amongst them. The Cockburn’s & Co family thus gradually swelled to include some of the finest winemakers and Port tasters that the trade has ever known.
 
Together, the Cockburn’s & Co family built themselves a remarkable reputation for fine Vintage Port. The records at the London auction houses show that in the early twentieth century, Cockburn’s Vintage Ports commanded the highest prices of any Port house.

Tawny ports are wines usually made from red grapes that are aged in wooden barrels exposing them to gradual oxidation and evaporation. As a result of this oxidation, they mellow to a golden-brown colour. The exposure to oxygen imparts "nutty" flavours to the wine, which is blended to match the house style.


--------THE REGION--------

Douro Valley

The Douro Valley is by far the most important and well-known region in all of Portugal. It has the longest history of winemaking as well. The Douro is practically synonymous with Port - the fortified wine that is made in the region, though in recent years 'table wine' has become modernised and more popular.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir. 

A DECADE OF AGEING IN 100-YEAR OLD OAK PORT BARRELS CAN DO REMARKABLE THINGS TO A WINE.

Cockburn’s 10 Years Old Tawny Port is what you savour when you really want something special. It is made from the highest quality grapes. We only select those that we know are going to stand the test of time.

TASTING NOTES

The result is that the 10 Years Old is silky smooth, delicately fruity with a background of complex caramel, vanilla, honey and wood-aged flavours.

AGEING

There are thousands of oak barrels in our Lodge filled with Port gradually mellowing. The great complexity and balance of this wine comes from skilfully blending a number of different wines, all of a different age. By adding some much younger wines we give our 10 Year Old that little extra vigour while some much older wines give it great profundity.

HOW TO SERVE



Best enjoyed surrounded by friends and great conversation. With dessert, after a meal, before a meal, or any time in between. You don’t need to decant it, it’s ready and raring to go. The 10 Years Old will go on and on, staying fresh for up to 8 weeks, if you can resist it for that long. We recommend that you serve it chilled, straight from the fridge or ice bucket.

--------THE PRODUCER--------

Cockburn's

In 1815, the Scotsman Robert Cockburn and his brother John, already successful wine merchants in Leith near Edinburgh, set up a branch of their firm in Porto: R & J Cockburn’s. They had many business partners through the years. And like all of the early Port companies the name changed. Eventually coming to be known as Cockburn’s & Co: the name that survives today.
 
The Cockburn family continued to run the company until well into the twentieth century. Other families though joined the extended family of Cockburn’s & Co during this time. The Wauchopes, the Smithes, the Teages and the Cobbs were amongst them. The Cockburn’s & Co family thus gradually swelled to include some of the finest winemakers and Port tasters that the trade has ever known.
 
Together, the Cockburn’s & Co family built themselves a remarkable reputation for fine Vintage Port. The records at the London auction houses show that in the early twentieth century, Cockburn’s Vintage Ports commanded the highest prices of any Port house.

Tawny ports are wines usually made from red grapes that are aged in wooden barrels exposing them to gradual oxidation and evaporation. As a result of this oxidation, they mellow to a golden-brown colour. The exposure to oxygen imparts "nutty" flavours to the wine, which is blended to match the house style.


--------THE REGION--------

Douro Valley

The Douro Valley is by far the most important and well-known region in all of Portugal. It has the longest history of winemaking as well. The Douro is practically synonymous with Port - the fortified wine that is made in the region, though in recent years 'table wine' has become modernised and more popular.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir.