1762 – National Wine Review

National Wine Review – 1762

At dinner’s end we opened another of Philip Carter’s new releases – the 1762 Port (v. 2010) – which is named for the year in which Charles Carter’s American wines were proclaimed to be “good wines” by an influential society in London. The 1762 is produced in the fortified style of a true Port from the Chambourcin grape, a French hybrid variety grown throughout Virginia and prized for its intense purple color and flavors of black cherries and plums.


Philip Carter ages the 1762 for 20 months in used Bourbon Whiskey barrels, which impart warm caramel and vanilla qualities, and bottles it at 5% residual sugar. The result is a dessert wine that is rich and mouth-coating but not heavy and syrupy, thanks to tangy acids that keep it refreshingly light on its feet for a wine of this style. The 1762 is ideal for sipping in front of a cozy fire on a cool autumn night, and in our experience made for a delicious accompaniment to spicy ginger muffins.

Food & Pairings

Aromas: fruit compote; black currants; dried mission figs.


Character: sweet and luscious, but not syrupy – a nice balance of ripe dark fruit and tangy acidity.


Flavors: ripe & dried black cherry & plum; dark chocolate; caramel; vanilla bean.


Food Pairing: chocolates; fruit tarts; gingerbread & other spiced breads and pastries.


Read more here.