For The Love Of Port

Ahhh. As for identifying the flavors, I recall a wine guy on Conan O'Brien one night trying to teach Conan about wines. He had a bunch of "raw materials" that they would smell and taste before drinking the wines, like rocks, dirt, socks, tobacco, and various foods. So perhaps that can work...

airPORT, seaPORT, spacePORT, PORThole, PORTcullis, prêt-à-PORTer

O.k., that last one is French, but makes it into the English M-W here.

PORTmanteau
PORTrayal
PORTion
PORTraiture

O.k., those last two are just variations on things already listed. I'll see if I can come up with something more original.

Google "wine aroma wheel" or "wine flavor wheel" and you should come up with a lot of different ways to describe the aromas and flavors of wine. Maybe someone around here can comment on how much of it is commonly found in ports. Another fruit I thought of for port is apricot. I'v...

It's too bad they had a limit on what we can bring back on the plane. What limit is that? My wife and I brought back a ridiculous amount of port. Yes, there is a customs limit on what you can bring back to the U.S. duty-free, but I was prepared to pay duty and declared all that we had. The customs ...

D'oh! I was too busy this weekend to check the forum. Thanks for posting Alex, and please do so again.

I first wanted to make sure they were legit, then I was wondering about the service level since they didn't respond to my inquiry. I went ahead and placed an order, but then got an e-mail informing me that they had made a pricing mistake. I figured as much, as that is what my original inquiry was ab...

Those darn California wine companies. They have to try and ride the coat tails of the REAL PORT in order to try and sell some fortified zinfandel crap :Naughty: Why don't they come up with their own term for their version of a afortified and leave references to Port alone. :evil: Well, I have a few...

Anyone ever heard of them or ordered from them? They are in Indianapolis, IN. I sent a question to them using their contact info page, but haven't gotten a reply.
-Eric

Ahhh, not quite a port story, but I am reminded of a great story from a family friend. He is an avid wine collector, and really knows his stuff. He was dining in a restaurant in France and was troubled by the wine list. He asked the owner why some of the best wines were so cheap, and yet the lesser ...

I guess I have a history bias, but I'd want some of that in a Port book. Now just a pure history can be boring, but there are ways to make it interesting. A year or two ago I read Microbrewed Adventures: A Lupulin-Filled Journey to the Heart and Flavor of the World's Great Craft Beers by Charlie Pap...

Very well put in that long post Roy. As for news, I've liked news.google.com for a while now because they sample from around the world. You get a different perspective when you read about something from the Times of India or a daily from SEAsia. Checking today though, it seems like the US sources ar...

Well, this isn't the right forum, but since the VV came up ... Any recommendations for a tinto VV? I had one in Portugal and loved it. I found some online and ordered two different ones, but I was just throwing the dice on this one. Luckily the investment is pretty small in case I don't hit it. If I...

O.k., I want to change my vote then, first for the week before the Super Bowl, second for Super Bowl weekend. I could care less about the Super Bowl, but it usually is a good day to be in the mountains.

Well, I was thinking a Bière de Garde or possibly a winter Saison. They are not my favorite styles, but pair well with the meal. A spiced ale is also a possibility. Dessert may call for port.

The wife said it sounded like fun, so odds are improving.

My odds of actually coming are less than 50%. But I just checked air fares and they are dirt cheap, so that's a good sign. I was just in Seattle a few months ago and didn't make it to all of my planned stops. I'd love to go back for those and some great ports. -Eric

I understand it couldn't live at that alcohol concentration, as it gives out around 12%, but I was wondering if it could have been in the source wine before the alcohol level was increased (which now that I think about it, goes against the single bottle consideration). It is found in a lot of Rhône ...

One evening at Vinologia in Porto my wife and I sampled 8 different ports. I thought I tasted Brettanomyces in one of them. I was wondering if this is common in some ports. If not common, did I find an uncommon port, or just a bad bottle? I didn't take notes at the time, so I'm not absolutely sure w...

No MLK Day option to take advantage of the three day weekend? Just a thought.