I have a friend who fortified cabernet Franc with cognac and sweetened with
grape concentrate from a cheaper kit and then aged for 1 year in a French
oak barrel. It's probably the best port I've ever tasted.
Cheers,
Steve
"spud" > wrote in message
...
> Hey I'll ask a question.
>
> If we can I'd like to avoid the "it ain't port unless it's from
> Portugal" arguement.
>
> So, I'm in the process of making a port wine and need to fortify it.
> Used everclear, and a mix of everclear and brandy in the past.
>
> Been thinking about using everclear and 151 rum this year. Seems
> like a little bit of rum would give a nice carmelly background to the
> port.
>
> Any impressions or thoughts appreciated.
>
> Steve
> Oregon
>
>