For The Love Of Port

The aromatic kind. Seriously, drier or sweeter isn't my first criteria and I don't have a strong preference either way. I want something that has a complexity of flavors and not too much alcohol heat or overwhelming tannins. And I can really get drawn in by aromatics. On a beer scoresheet , aroma i...

Dow/Quevedo- tied but because i can see drinking either on different moods Jeff, Could you elaborate on what kind of mood you find fits each of the two ports mentioned above? Thanks [cheers.gif] Andreas As with any young ports, it's certainly more of a scientific guess on how well they might mature...

That's easy... Taylor! (It's the only one I've tasted. :oops:) I really need to try more of them, though, as the Taylor we had at the vertical you hosted in LA was superb. are we going to open your bottle of grahams st? you want me to bring the quevedo? From the planning it sounds like we have plen...

My top three in order

Taylor VVV
Noval
Dow/Quevedo- tied but because i can see drinking either on different moods

Glenn E. wrote:That's easy... Taylor!

(It's the only one I've tasted. )

I really need to try more of them, though, as the Taylor we had at the vertical you hosted in LA was superb.

are we going to open your bottle of grahams st?

you want me to bring the quevedo?

i managed to do a dow's tasting across NY, London and Portugal goin from the 1947 to the 2007 which you were partially in attendance

oh and I will add that it was very generous of some of the fellow Londoners in helping out with the continuation of the dow's tasting!

i'd attribute it more to what andy mentioned. Bad corkscrew and/or improper usage. A good one should have a relatively evenly spaced and thin enough worm to snake through the cork. The spirals on cheap ones are spaced too close together and will demolish even the best aged corks. The other is techni...

surprised no one even mentioned Rozes.

you can't talk LBV without Rozes in the mix

they probably make one of the best LBVs out there, their vps though, does leave much to be desired

I recall actually it was an 94' horizontal tasting + vesuvio vertical tasting.

the first time i saw those tasting mats , I was speechless

The Old & Odd Tasting in NYC in November of 2008. AHB and jdaw1 were both there, among others. That was followed relatively quickly by the 2009 Port Gala here in Seattle where I met a whole host of FTLOPers. :friends: oh i forgot about this tasting! actually i didn't even know there were the fo...

We have talked about various recipes at various times, but I couldn't find a consolidated thread. So here we go! Tonight at Toulouse Petit I asked Tony, the bartender, to create a cocktail that Lindsey and I had been talking about. It worked! 1 oz 20-yr old Tawny Port 1 oz sweet bourbon whiskey (we...

What about to be buried in

I dont know why I was thinking after reading hte subject, "sitting in a tree ...."

Some were 100% destememed, another I wrote about yesterday was 30% destemmed, while one individual crushed with 100% of the stems included in their Port. It really has a pretty significant impact based on what the Portmaker is trying to achieve. What kind of impact, would you say? how pretty of a g...

I'm updating my list having drunk some more =)

#1 still fonseca- vp/svp
#2 noval - colheitas and some vps
#3 offley - vps

and I don't really need the rest.

Hard to argue against Moses' point that the key way to manage tanning in vintage port is to make sure that your bottle has adequate age before you open it. But assuming that Roy meant in newly created port, I would say that the key is to make sure that the tannins are ripe and rounded - no unripe g...

usually a pretty girl to drink with

i popped a 92' vesuvio over the holidays and my bottle was quite disjointed.

slightly hot, a weird grapey sensation.

Got much better on day 3 in the decanter

thanks for the tip!

will have to check out TJs

I owed someone a note, but dont remember who. Light, clear pale amber with a hint of a ruby core. lovely delicate nose of caramel, vanilla and cinnamon. Mouth feel is thin/medium of watery honey mixed with some allspice infused spirits. The mouthfeel does stick around and leaves a nice lingering bur...