For The Love Of Port

1994 Martinez. Out of the larger number of bottles of 94 Eira Velha, none of them has been better than the regular Martinez.

I'm guessing it represents anything that comes in a 375 !!

Out of a very limited number of choices (94, 85): 1994

It took some 'efferdent' (I think), a denture cleaner that worked really well after having some pretty bad wine stains on the bottom of the decanter for a long time.

Well I guess I'm going to have to have this conversation with myself then... I checked out the Murcott Tangerines at Whole Foods. They are the same PLU number as Honey Tangerines (4453) that they had in previous weeks, except they are smaller and are for the most part seedless. They are also now ava...

I'm a VERY BIG citrus fan and was curious about the availability of citrus as compared to the US. In particular, I was wondering if you have access to the following or have other favorites you want to mention here (and where they are from): Honey Tangerines (4456)- seedy but worth the hassle - These...

Were any writers there?

Did you have any differences in opinion on how long to any drink different syles after being opened?

(essentially a bump - and btw Roy, I have 2+ cases of 2001 Pere de Famille, 1 noted for your next visit @ my crib for a WA tasting)

Fruit and primary fruit derivitives for me!

I've never had a Colheita I liked.

Some of the younger Tawnys are ok only. Too much caramel, nuts and other stuff I don't seek out.

Oh and don't waste your good madiera on me either.

Can someone clarify this. It sounds to me to be one of the better ways to get older VPs. Is this a Great Britain practice (only)? When someone says "in bond" does it automatically optimum storage conditions (do they vary much)? Can you actually go there an see you wines? What kind of stora...

a. one's age - 50 b. how long they've been collecting - 1997 c. preference for young and vibrant vs. mature and nuanced - prefer mature (or approaching) d. length of time it takes for VP to mature - for me 10-20 on single quintas 20-30+ on VPs e. room left in the cellar or places to put more new bot...

I started with 3 cases all purchased at basically the same time from the same source. It looks like these are finally opening up for business. I knocked off too many of these in between the late 90's (when they were drinking unbelievably well when James Suckling wrote a separate review and gave it 9...

I would prefer the professional critics taste the wines blind. But in the case of port, it would be appropriate to taste (and report on) the wines over a multiple day period (until they started to go downhill or oxidize). In a 2003 tasting a couple of years ago, I ended up contacting one of their re...

Who were the winemakers (or wineries) and how did this get set up? Just curious. Are any of them big port fans?

Nice video. There are not very many pickers out there. At such a large property, does the picking get spread out over some period of time, using small groups of pickers, going to each area as it ripens? Or do they sometimes need lots of pickers at the same time? Any one familiar with how this works ...

For you folks near that store, the 2005 Sorella should be a very special and ageworthy wine from potentially Washington State's finest vintage since many in the industry can remember. If you get a chance buy a couple of bottles (or more if you can) and drink one soon and judge the others from that. ...

Roy would probably call me a 'port sipper', but he did not know me in my 'beer glugger' years.

Andy, since it's just you and me... if you get tired of all that 'old' stuff of Roy's let me know and we can pop some of mine (77 forward) when you are in the neighborhood. I've always got some ports and WA wines to open up. I was kind of crotchety last week when I posted... but now have had my rib ...

Andy it's absolutely silly to think that I am suggesting that we should make up hard rules about tasting note posting. Port tasting notes, as opposed to table wines notes, often are not nearly as meaningful to me when they do not have decanted/opened and tasted-on-date notes with them. Especially as...

Given vintage port's evolvability when open and ageability when closed, a little context within the tasting note will help me a bunch understand the wine as follows: 1 - how long the bottle has been opened 2 - was it decanted, how (i.e. opened and double-decanted back into the bottle OR decanted for...

No VA to mention on the 3 bottles of 97 leakers that I opened. Just plain delicious and surprisingly approachable.