For The Love Of Port

Three days later, even straight from the refrigerator, this port has a more open flavor, some fruit, more evenly spiced from the first taste on the tongue to its finish. It's still rather dry, not buttery. I'll probably buy some more bottles of this, if I can find space for them. This tasting note i...

After 24 hours in the refrigerator, the LBV tasted very similar, maybe a bit less spicy when at close to those temperatures. I then poured a second glass and let it warm up to 70 degrees. I tasted some jam fruit flavors then but a much hotter back of the mouth taste. It was much better at refrigerat...

I chilled this in my wine cellar overnight to 50 degrees (F!) and am tasting / drinking it now in a Spiegelau Port glass as a post prandial after cleaning my palate with water. I did not decant it. As I started pouring it, the color started as purplish, then became darker with maroon around the edge...

So I'm late tasting the Fonseca Bin 27 and I get the benefit of reading your reviews first. I bought a 375 ml bottle and took it in an igloo on a trip so it was still moderately cellar cool. When I opened it the T-cap cork crumbled, not a good sign. The first evening, it had kind of a funky taste, f...

How do you store open (re-corked) aged tawny? Refrigerator? Cabinet? Wine cellar (but that's horizontal)?

I've been storing it in the refrigerator, but it gets too cold there and requires waiting for it to warm before drinking.

http://travel.nytimes.com/2007/04/01/travel/01next.html?pagewanted=all While Finely Aged, Oporto Cultivates a Taste for the New Michael Barrientos for The New York Times. MENTION Oporto, and one tends to think of well-fed British gents puffing postprandial cigars as they sip garnet-colored wine and...

Hi Rick, With a name like oporto cafe, you absolutely must have Ports. Where in Houston is the wine bar (assuming Roy doesn't mind the advert, I don't)? I'd visit it if it has Ports. I'd assume your Krohn is a Colheita. You might want to add an LBV (filtered for ease of serving) and a 10 year tawny ...

First of all, Roy, always a great and informative site. I am always impressed with your knowledge about port. The new forum UI format has a few issues with Firefox. There are two scroll bars on the side, Firefox's and the web site frame's, which makes it a little difficult to scroll down especially ...

Steve,

What cheeses or sides did you have with the ports?

David

What about port tongs from vinologia or elsewhere (is fitoc that sold port tongs on ebay and referenced here the same as vinologia)?

Port decanters, funnels?

What other non-port but port-related gifts are there?

Do you drink port in the summer in a hot and humid clime? If so, what styles do you prefer for either ordinary drinking or special occasions in hot weather?

It seems like the VP's are better suited to much cooler or even cold weather. I suppose white port or tawnies are a possibility.

I had a 10 year tawny filled to the top of a large Bordeaux glass poured by the substitute bartender at a hotel in Ft. Collins, Colorado. The second glass was just as (over)filled.

I also had a Fonseca bin 27 that traveled in an igloo 700 miles to a backcountry trip in the desert.

The Niepoort site would be better if the pictures were in compressed JPG instead of TIF. Those 150 MB files take a l...o...n...g time to download.

I am glad to hear they are making it right. That is a very important part of customer service.

If it is deliberate, advertising the other Jose Maria Fonseca as Fonseca would be very deceptive. I hope the seller makes it right for you, and corrects their web site for others. I don't have an account over on the Mark Squires board but that's where I saw this. Perhaps someone who has an account t...

Three days later, even straight from the refrigerator, this port has a more open flavor, some fruit, more evenly spiced from the first taste on the tongue to its finish. It's still rather dry, not buttery.

I'll probably buy some more bottles of this, if I can find space for them.

After 24 hours in the refrigerator, the LBV tasted very similar, maybe a bit less spicy when at close to those temperatures. I then poured a second glass and let it warm up to 70 degrees. I tasted some jam fruit flavors then but a much hotter back of the mouth taste. It was much better at refrigerat...

I chilled this in my wine cellar overnight to 50 degrees (F!) and am tasting / drinking it now in a Spiegelau Port glass as a post prandial after cleaning my palate with water. I did not decant it. As I started pouring it, the color started as purplish, then became darker with maroon around the edge...

I just bought 2 bottles of the Taylor 2000 LBV for the virtual tasting. What is the recommended serving temperature?

Fonseca 2000 again at a low price

52.99 / 750 ml
285.99 / case (6)

http://www.mainstreetwines.com/pc-11052 ... -2000.aspx
They appear to ship at normal to slightly high shipping rates.

I have never shopped from them and have no self-interest in them.