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Robin Garr wrote:When is Port not Port?
Robin Garr wrote: I suspect the name was chosen more with respect than marketing in mind.
Pappone di Vino
1920
Wed Mar 29, 2006 6:50 pm
In a gallon jug far, far away ...
Gary Barlettano wrote:what do we call "Port" if not "Port?" Maybe it's simply fortified wine. I don't know. What would you and the others say? What does one call a wine made according to the traditional methods of Port when it is not made in Portugal?
Peter May wrote:Just a guess but how about -- when it is not made from traditional Portuguese varieties in Portugal?
Robin Garr wrote:Peter May wrote:Just a guess but how about -- when it is not made from traditional Portuguese varieties in Portugal?
And how does that differ from what I said?
Robin Garr wrote: Until quite recently, though, producers in the United States and Australia remained free to borrow for their dessert wines a geographical moniker that properly belongs to Portugal:
I always thought, rather than legal loophole, it was just another tool used in trade negotiations (and a suitable agreement hadn't been reached). Not disimilar to the bizarre situation where some NZ stickies were banned from EU because they're potential alcohol was above 15%.
Randy Buckner wrote:I know the US plans to limit the use of 17 European wine names -- Burgundy, Chablis, Champagne, Chianti, Claret, Haut-Sauterne, Hock, Madeira, Malaga, Marsala, Moselle, Port, Retsina, Rhine, Sauterne, Sherry and Tokay.
The way I understand it, this applies to future brands. Current brands are grandfathered.
TomHill wrote:Uhhhhh, Robin.... I thought the Port that is made in Portugal was called Porto. I was thinking they had changed the name of their "Port" because the name "Port" had become so widely abused. Am I wrong on this one??
Glenn Mackles wrote:unless you tell me its better than Porto, I'll probably stick with Porto.
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