For The Love Of Port

Jacob, Its been discussed before, even with a reply by Dirk, I'm just to tired after a long hot day at work to search for it right now :help: What happened in '97 was the bottles were not kept upright for a short time right after coming off the bottling line and placed into cases. As a results the ...

Andy Velebil wrote:Or as a result of a bottling line mistake...ala '97 Niepoort

Would you mind elucidating a bit further on this one? I’m curious as to why they didn’t re-botttle if something went wrong (unless it wasn’t apparent until a few years later?).

How many shippers do these? I haven’t seen them for sale around here. How do they compare to the regular rubies from the same shippers? I presume, as they are unfiltered, they should be able to be bottle-aged, which might be quite interesting…

The difficulty in doing so is the regulations regarding labeling. You would most likely have to get approval from the IVDP, and even possibly the country its imported into, to change a label. Of course, if its like the guy that Derek mentioned, where he gets the bottles and replaces the existing la...

There are quite a few companies that do this sort of thing professionally (mostly champagne but a few do table wines) but, interestingly, there don’t seem to be any on the web which advertise it for Port. If I were doing this, whether I’d preserve the original label would very much depend on the rec...

I saw an article about this in The Times and wondered if it would come up here. What struck me the most was the complete pointlessness of this Award. Does anyone choose their restaurants based on whether they have this award or not? I wonder if any manage to recoup their $250 entrance fee in increas...

Roy, I’m afraid I didn’t notice any change in acidity when it warmed up (though acidity is not something I often think about when tasting Port). With other 10-year-olds, is there usually a large increase?

I don't want to side-track the discussion here into anything else, but I was curious about this particular comment: We also have some "bring your own" restaurants but these tend to be new businesses who have not yet been awarded a license to sell alcohol. In my province, and I am pretty s...

Thanks for the positive comments! :) Glenn and Andy, I did try some at a warmer temperature. As expected it was slightly stronger on the nose, and the alcohol was more prominent. The complexity increased slightly, too, with a little dark caramel evolving out. However, it still struck me as a straigh...

Disclaimer: I’m not much of a tawny drinker and this is my first go at a tawny TN. I’m also drinking this slightly chilled which may or may not be heretical! :twisted: :twisted: I can’t really judge the colour with artificial light, but I think it has gone tawny to the middle, with only a slight dar...

Thanks for this note; I have some downstairs after being quite impressed by the 1992 and am also hoping it will improve after a few more years. If it lasts that long, that is! :twisted:

Am I right in thinking that the Otima is somewhat more expensive than the equivalent standard Warre Tawny? Not just in terms of per-bottle price but also because the Otima is sold in 50cl whilst the regular is (I think; correct me if I am wrong) 75cl?

Andy Velebil wrote: please do post a tasting note. There is no right or wrong way to do it, just put down what you got out of it, or how you felt about it.

I’ll do my best; though the problem with Tawnies is that my main thoughts are “hmm...this tastes like a Tawny Port...”!

Jacob - I suspect you will enjoy the complexity/concentration of flavours moreso in a 20 year Tawny than a 10 year. The extra decade (ish) of time it spends in cask seems to really bring out a smooth flavour that is simply unattainable in any of the 10 yr blends I have tried. I also have never trie...

A status report: My bottle of Ramos Pinto was interrupted by a trip to Middle East, with the last glass or so having a fortnight in the fridge before consumption. Thankfully, such treatment was not completely terminal to my ability to enjoy it, and the last bit was still reasonably drinkable on my r...

Gustavo served this blind to us and told us to guess it. It was dark in color, but not up to the level of squid ink and reminded me more of an LBV. The nose and palate were still very primary with lots of plums and dark berries. But the palate had a lot of alcohol that was quite distracting. I gues...

Anyway, the article said that they tested port from several shops in Copenhagen and found many to be damaged due to exposure to heat. :? This doesn’t surprise me at all (beyond trying to conjure an image in my head of it being hot enough in Copenhagen to cause heat-damage!) and I think it is a real...

I can definitely see some sales coming in the future if sales continue to slow. Its hard to justify taking up valuable floor space on something that has been siting in a store for months on end It might also not be a bad thing for the trade (and certainly a good thing for the drinkers) if some of t...

I was therefore wondering if I could solicit some advice here, and see what 10 and 20 year old tawnies people rate the highest? Hi Jacob, Do you still live in London or within easy reach of it? The reason I ask is that I am a fan of Berrys' "William Pickering" 20-year-old Tawny Port - htt...

I’m not sure I’m quite getting that transcendent feeling I associate with a great VP, though! You probably won't. I don't, at least. For me, Tawnies and Colheitas give a more sublime and/or mellow experience. They're more comforting and pleasant to me, even at the extreme end of the scale. I suppos...