The 30-year-ole 1985 Andresen’s Finest Reserve Vintage Porto, with 20% alcohol cost $21 back then. After decanting a full filter screen of sediment, and airing for an hour, the wine scored 19+ points on the Dionysian scale of a possible 20! Dionysian Joe Ardito said it was the best Porto he’d ever had. Hard to disagree. This bottle proved that Port is best drunk after 25 or more years.
Served with walnuts, English Stilton cheese and dark chocolate, all in front of a winter’s fireplace crackling away, showed what older wines can provide: social and mental comfort.
The wine was reddish school-house brick in color. The bouquet (all wines have an aroma, only older wines develop a bouquet) was filled with violets, plum, blackberry and subtle spice. Soft as silk and a very long aftertaste. The bottle’s top was wax covered.
It’s named after Jann Hinrich Andresen of Oevenun on Friesen Island of Fohn. At 20 years old, Jann founded the Port House bearing his name., one of the few not owned by the British. They also make famous Tawnies. For most vintage Porto, the 1977’s are still to young to drink, but the 1994’s are beginning to show well. In vino veritas.
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