A crusted Port is a style that is bottled without filtration, meaning it throws a sediment (a crust) and can also age in the bottle. And seven years after bottling, its rich fruits are still evolving, like a vintage Port, offering sweetness, super-ripe plum flavors as well as a dry, woody edge. It is very drinkable now, but will age.
Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region.