For The Love Of Port

Thanks for the advice, Andy. I'll check those guys out and see what I can find. I'll also look into the WineSearcher subscription. You're the second person to mention it to me today, so I'll take that as a sign...

Thanks!

You are far more likely to try them if you make it out to Seattle. I have a 1937 Colheita standing up on death row, currently. Be careful, Roy ... I'm just a 3 hour drive away. ;) I was recently trying to track down some Niepoort (based on recommendations in this forum) and it is really hard to fin...

Looking at the list of 20-year tawnies that were reported for this month, I'm a little surprised not to see Taylor's. I've always liked the bottles that I've had and it seems to be well distributed. I actually had a 20-year Taylor's during the month, but posted my review in the TN forum. We need a ...

+3 Days : Wow! After spending 3 days in the decanter, the Fonseca 20-year tawny really opened up. The aromas off the nose have improved, with highlights of toasted almond and cherries. When it hits my mouth, it’s full of caramel, dried cherries, orange peel, and a hint of vanilla. The finish is smo...

Gary Banker wrote:This was $80 before discount.

Ouch! That is probably the most expensive 20 year Tawny I have ever heard of... Is that typical of the Niepoort? Most of the 20 years that I buy are in the $45-$55 range.

While visiting Portugal late last year, I picked up a few (6+) bottles and just packed 'em in my suitcase. Of course, I had to suffer through carrying all of my clothes in a plastic grocery bag, but it was all worth the effort. :)

What's the FTLOP policy on cross-posting between the "Tasting Notes" section and the Virtual Tasting Room? 20 Year Old Tawny Port by Fonseca For those who may be interested, I just posted my notes on the Fonseca 20 Year Tawny. I'm sorry to say that I wholeheartedly agree with Todd's assess...

20 Year Old Tawny Port by Fonseca Bottled 2006 This aged tawny is medium-brown in color with traces of red (more brown than mahogany, but still with a reddish hue). After sampling several bottles, the nose is consistently disappointing to me; I detect a hint of almond, but it is very light. On the ...

Is anyone besides me, still having issues with the LOG IN and especially the "remember me" function working? :roll: My problems all seem to be fixed (thanks, Stewart! :) If you're having problems with the "remember me" feature, make sure you have cookies enabled on your browser.

1) sexy bottles & packaging such as the Otima 10 year old, smaller size 500ml to lower the price works. 2) keep in mind that 20-30 spend time in dance clubs hence not the place for VP but they will certainly enjoy a white port with tonic and rocks. Brand reps need to have promotions at events t...

Strangely enough the dominating flavour is “liquid Graham Crackers.” This has to be a first. That is one strange bottle of tawny you picked up, Todd. ;) Liquid Graham Crackers? It's a good thing port goes so well with chocolate ... you've got the ability to make yourself a little liquid smores acti...

Deep reddish brown, almost mahogany in color; liquid is transparent and not syrupy or thick. This aged tawny is very interesting on the nose, with an almost chalky chocolate-mocha at first, that then opens up to muted cherries and cinnamon, with hints of oak. On the palette this is an elegant port, ...

Tried a small glass straight out of the bottle. There is a small bite of acidity present, weak flavours of oak and vanilla. Very little of anything else. This may need some time before anything at all shows up. Fortunately, I’m patient! I'm anxious to see how this develops for you, Todd. This is on...

My first port was the R.L. Buller & Son (Aussie) Fine Old Tawny. It pains me to admit that because I've become so adamant about how "true" ports come from Portugal. That first taste of port was only about two years ago. And since that time, I've worked my way "up" pretty quic...

As others have already pointed out, this is clearly a trick question... :lol: I leave the stopper off for an hour or so and then put it back on the decanter ... I have friends who leave the stopper off for several days and have seen a thin layer of dust develop on top of the port. I agree with Al's ...

This has been a fun thread to read ... I have developed some pretty firm opinions on my preferences between these two houses (at least from an aged tawny perspective) and it seems that my impressions are the complete opposite of the majority of people here. Clearly, this means I need to pull a bottl...

And as for the naming of the South African fortified wines - I would prefer that they were called something other than Port, but I can live with that name provided the approach to grape growing, grape types and vinification is consistent with their bretheren from the Northern Hemisphere. It should ...

So far we have the following issues raised: a. variety - limited in some markets. Diversity of categories is confusing. b. price - young people have a hard time affording really fine bottles of Port, especially VP. Lower prices for non-generally-declared Vintage Ports c. image - old men/cigars etc....

I can't speak for this particular wine, but it sounds as though you have a ruby-like South African port. What makes this a "port" is the fact that it is a fortified wine. The reason you have a T-cork is because it isn't long-term age-worthy. This is a wine that was made for "immediate...

There are a number of sources for unofficial scores for vintages across the web but I've never seen anything similar for colheita years. I suspect that it is something that Kopke have put together as part of their marketing support for their range of colheitas - which are very good! Actually, if yo...