For The Love Of Port

Damn! I've really enjoyed a whole bunch of bottles of the 76 FG not knowing they were "adulterated" . . . Now that I know, I'll have to go back and revise my notes to reflect that I didn't really like them much at all and deeply resent the pathetic and futile attempt to one put over on me ...

Andy - what specific adulteration (type, amount, etc.) occurred with the 76 FG? How do you know with non-debatable certainty that adulteration happened in this case? I'm not contesting your assertion, just curious . . .

Where? When? How much for the 40?

Can't believe no has rushed to mention the glorious 1976 Guimaraens - beautiful, intense and drinking very, very well at the moment.

The regulations shouldn't be the explanation since Glenn indicates that the 500 ml. bottles of 60 will have the "real" labels - if you can put a label saying 60 on one format, you should be able to put it on the other. Does anyone actually know what the 750 ml 60 year old label actually sa...

If the label on the 60 yr old doesn't clearly state that it's the 60 year old, what does it say? Does it say it's something else? If it does, this would, to me, be a significant concern. A bit hard to fathom what would be the impediment to putting an accurate label on the 60 as they presumably did o...

2000 Quinta do Noval Nacional . . . in 2050 on my son's 50th birthday . . . I'll be 98 . . . .

This may be too "simple", but I don't think anyone has suggested a "Featured Port" segment - could include madeira, table wines, etc. - maybe an in-depth review of a particular wine, comments of a winemaker about that specific wine, analysis of reviews/tasting notes and so on. Yo...

Like Moses, I've found the 94 Dow to be drinking very well now especially the 375s - the start of a long, happy drinking window methinks.

I think the Newsletter would benefit most from a segment that generates interest and involvement from readers, informs, flexibly responds to reader needs, and is sustainable long term. Hard to beat something along the lines of "Port/Madeira Question of the Month" (or, "Letter/Comment ...

Roy, I'd describe the condition of this bottle as "just ok". The seal is moderately stained on both sides of the neck, there is a bit of grunge evident under part of the red wax(?) capsule, the label is clean but hanging on by only a corner, and the bottle looks generally a bit dirty. Seem...

Thanks for the input. This bottle is not a white port and not a colheita, unfortunately. I am intimately familiar with the 1952 White Colheita which I have a couple of in my cellar (sourced from a friend who trucked them back from overseas - same way you got yours, I expect) and it would have been n...

Just came intopossession of this unusual port. Anyone have any recent-ish experience with this or words of wisdom re what a great of not-so-great drinking experience I'm likely to have with it?

Tawny ports are relatively new to me but I have an opportunity to acquire a few (Taylor and others), so . . . Where, in the great pantheon of tawny ports, does the 20 year old Taylor rate? Which 20 year olds are the very best? Are there any 30's and 40's worth the extra investment vis a vis a qualit...

1980 Dow Vintage Port - I've been a bit under-whelmed by three prevous bottles of this, but this was the best showing yet, for me - bright, fresh red and black fruits, hint of chocoate and nuts and raisins. good complexity and depth, only fair length - friendly. fruity stuff about as good as it's go...

1997 Niepoort Vintage Port - one of the famous "leakers" - enough that some dripped onto the dwindling Australian section of my cellar - can only be an improvement . . . cork was stained to the top on one side and was surprisingly tight on extraction. Slight oxidation was evident but this ...

85 Fonseca, of all things - scarce bigtime in this neck of the woods

Recently came into fortuitous possession of this troika of 83's - I have no experience with any except the Gould Campbell - I've searched the previous posts here on these (aren't you proud of me Roy?) - seems as thought the concensus is that the Gould Campbell is the star, the Fonseca light-ish but ...

Decanted 48 hrs (thought it could probably have used another 24 hrs) - tawny initially, darkened significantly over two days - classic profile of toffee, orange marmalade, brown sugar, walnuts, deep and complex, crisp acidity but very much in balance - definitely on the dry side for a Bual - tasty l...

I'm always amazed at how like dragons laying on their hoards of treasure we wine nuts are - we have an infallible sense of every bit of "treasure" we possess, where it's located in the pile, and god forbid any should try to purloin or even touch any of it for we shall know, even in our dre...