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Wiese & KrohnDouro

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Vintage
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TECH SHEET

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Vintage
1957
Country
PortugalPortugal
Region
Douro
Type
Port
Producer
Wiese & Krohn

Wine profile

Port · amber

Sweetness
Body
Tannin
Alcohol
Acidity

Tap or hover a scale

Wine profile · Port

Sweetness

Level 5 of 5 — Very sweet and luscious – like honey or dried figs

In line with typical (4.9) · Typical: average of 144 Ports at Vinogrande

What it is

Sweetness comes from the grape's natural sugar that did not turn into alcohol (residual sugar). A dry wine has almost none; a Port or a late-harvest wine has a lot.

Where you feel it

On the tip of your tongue, right from the first sip, and as a richer, oilier feel in the mouth. Acidity can mask it.

How we set this level

For this wine, the level comes from: the rules of the style (WSET; IVDP for Port and Madeira).

It is measured in grams of residual sugar per litre. General EU bands: dry up to about 4 g/L, off-dry up to 12, medium-sweet up to 45, sweet above that. On our scale: under 4 g/L = 1, up to 12 = 2, up to 45 = 3, up to 100 = 4, more = 5.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Dry: no noticeable sugar
  2. 2Off-dry: a touch of sweetness
  3. 3Medium-sweet: clearly sweet
  4. 4Sweet: rich and fruity
  5. 5Very sweet: luscious This wine

In practice, for this wine

A dessert in itself: chocolate, nuts, aged or blue cheese. A small glass is enough.

Wine profile · Port

Body

Level 4 of 5 — Full and broad – like single cream

In line with typical (4.3) · Typical: average of 147 Ports at Vinogrande

What it is

Body is the weight and texture of the wine in your mouth. It comes mainly from alcohol, extract (everything dissolved apart from water), glycerol and, in sweet wines, sugar.

Where you feel it

Across the whole tongue: how much the wine fills your mouth. Think skimmed milk, whole milk and cream.

How we set this level

For this wine, the level comes from: the rules of the style (WSET; IVDP for Port and Madeira).

There is no single number for body. Labs measure dry extract (many wines are between 18 and 30 g/L) and alcohol, which WSET says has the biggest effect on body. Our scale rates the weight in the mouth.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Light: fluid and delicate
  2. 2Medium−: light-ish
  3. 3Medium: rounded
  4. 4Medium+: broad This wine
  5. 5Full: dense and rich

In practice, for this wine

Wants dishes with structure: red meat, roasts, mushrooms, aged cheese.

Wine profile · Port

Tannin

Level 2 of 5 — Soft – a velvety texture

Below typical (2.8) · Typical: average of 125 Ports at Vinogrande

What it is

Tannins come from grape skins, seeds and oak. They give red wines structure and ageing potential, and soften with time.

Where you feel it

On your gums, inside your cheeks and on your teeth: that rough, drying feel, like after strong black tea.

How we set this level

For this wine, the level comes from: the rules of the style (WSET; IVDP for Port and Madeira).

Labs measure total polyphenols (the TPI index), but that figure is rarely published. Our scale rates the amount and texture of the tannins in the mouth.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Low: silky
  2. 2Medium−: soft This wine
  3. 3Medium: present
  4. 4Medium+: firm
  5. 5High: robust

In practice, for this wine

Goes with poultry, pork and pasta without feeling heavy.

Wine profile · Port

Alcohol

Level 5 of 5 — Very warm and long – one to savour slowly

In line with typical (4.7) · Typical: average of 147 Ports at Vinogrande

What it is

Alcohol is made when yeast ferments the grape's sugar. It brings warmth, adds to the body and carries the aromas.

Where you feel it

As warmth in your throat and chest when you swallow, and a slight burn on the nose when it is high.

How we set this level

For this wine, the level comes from: the alcohol stated on the label.

It is the one axis that is always measured: it comes from the % vol on the label. Still and sparkling wines: under 11% = 1, up to 12.4% = 2, up to 13.4% = 3, up to 14.4% = 4, 14.5% or more = 5. Fortified wines (Port, Madeira…) have their own scale: under 16.5% = 2, up to 18.4% = 3, up to 19.9% = 4, 20% or more = 5.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 2Light fortified: under 16.5% vol
  2. 3Medium fortified: 16.5–18.4% vol
  3. 4High fortified: 18.5–19.9% vol
  4. 5Very high fortified: 20% vol or more This wine

In practice, for this wine

A wine for contemplation: small glass, short sips, no hurry.

Wine profile · Port

Acidity

Level 3 of 5 — Fresh and balanced – like a green apple

In line with typical (3.2) · Typical: average of 147 Ports at Vinogrande

What it is

Acidity is the wine's freshness: it gives energy, makes your mouth water and helps the wine age. Too little and it tastes flat; too much and it feels sharp.

Where you feel it

On the sides of your tongue, and in how much your mouth waters after you swallow. The more you salivate, the higher the acidity.

How we set this level

For this wine, the level comes from: the rules of the style (WSET; IVDP for Port and Madeira).

Labs measure total acidity (grams of tartaric acid per litre; most wines sit between 4.5 and 8 g/L) and pH (usually 3.0 to 3.8; the lower, the more acidic). Our scale turns that into how it feels in the mouth.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Low: soft, little freshness
  2. 2Medium−: gentle
  3. 3Medium: fresh and balanced This wine
  4. 4Medium+: lively, mouth-watering
  5. 5High: crisp, racy

In practice, for this wine

Versatile at the table: grilled fish, poultry, warm salads. Moderate chilling lifts the freshness.

Serve & enjoy

Temperature 12–14 °CFridge 1 h · or take it out of the fridge 30 min before
GlassPort / dessert glass

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Description

Producer: Wiese & Krohn
Vintage: 1957
ABV: 20%
Bottle: 750 ml

Description:

Wiese & Krohn was founded in 1865 by two young Norwegians, Theodor Wiese and Dankert Krohn, exporting Port to Scandinavian markets and Germany. Today Wiese & Krohn, now just Krohn, is run by the third generation of the family of Edmundo Falcão Carneiro, who managed the firm's wine exports from 1910.
Intense amber colour with a tawny rim. A bouquet of special aromas, dominated by vanilla and coffee. The palate is complex, elegant, very well developed and with a superb structure. Harmonious and persistent.

What to serve with this wine

Dishes calculated from this wine’s profile, grapes and region.