School of Port: The Art of Wood Ageing: Tawny Port Masterclass

About this course

The masterclass examines how time, oxygen and wood affect Tawny Port as it develops through extended barrel ageing. It considers the influence of coopers, cellar masters and master blenders, alongside the changing character associated with Reserve, 10-, 20-, 30- and 50-year-old expressions. Teaching is centred on a comparative tasting of six Tawnies spanning different periods of maturation. Participants explore how ageing can produce notes including dried fruit, nuts, spice, caramel and citrus, while comparing the wines’ evolving structure and character.

What you'll learn

• Explain how wood, oxygen and time influence the development of Tawny Port.
• Compare Tawny Ports representing different periods of maturation.
• Identify flavour characteristics associated with extended wood ageing, including dried fruit, nuts, spice, caramel and citrus.
• Describe the contributions of coopers, cellar masters and master blenders to the development of Tawny Port.

Is this course right for you?

The course is intended for Port lovers, wine enthusiasts and WSET Diploma students preparing for D5. Its all-levels designation suggests a broad entry point, while the session is organised around guided comparison and tasting of six Tawny Ports.

• Relevant to learners preparing for WSET Diploma D5.
• Uses a tasting-led comparative format across six wines.