For The Love Of Port

I would very interested in seeing a ranking of shippers based on the quality of their colheita. I have been focusing on VP but is eager to learn more about tawny style wines and especially colheitas. [cheers.gif] Most excelent Andreas! I think you have instigated a Colheita taste off. [beg.gif] It ...

Julian D. A. Wiseman wrote:It might need updating: I think that .... So the chart might yet gain some extra data.

Ohhhh extra data!

I might have to open up a nice bottle of Port to celebrate that!

Roy Hersh wrote:Mark,

... So be careful. As we say here at , "It is a slippery slope." Most of the long time participants would swear to that!

Mark

Roy's comment is even true for us yearlings.

http://www.jdawiseman.com/papers/placemat/paper_size_advice.png Eighteen on /USL2 (= 11″×17″) is uncomfortably tight for INAO glasses, and too small for others. (But, as you might recall, sixteen works .) Why not use three × /USL (= 8½″×11″)? I just LOVE this chart! :oops: Looks like somethings I h...

Nice writeup!

Is this one of the places the 2014 Port Harvest tour is going to say?

Then again the group may be a little rowdy for such a calm place.

Hey Roy, What is the theme and dates for this year’s party is going to be? Have you posted it and I just missed it or are you still thinking it over? Yeah I know it’s a bit early to ask about this, but we are still working on growing our ports section in our ever expanding offsite storage. [d_traini...

Naturally, we tried a small amount pop-n-pour - yummy! yummy = The nose on the cork alone was deep and complicated. Think of a deep complicated big red Cab mixed with the super fruitiness of a ruby port. While the nose piqued the interest, the pallet sample (even from a popNpour) did not disappoint...

What port would you serve with gingerbread? I’m not talking about that dry tasteless stuff you get at a store. This gingerbread is deep, dark, spicy, sweet, moist and needs something sweet that can hold its own against all of the flavors. This Gingerbread is made with lots of fresh ginger, fresh car...

We stopped into Corti Brothers in Sacramento and finally had a chance to chat with Darell Corti about Truffles, Ports, wines, etc. I only wish we had more time to pick his brain on food & wine. The wealth of knowledge was exceptional. The most exceptional part was how he made us feel right at ho...

Hey, look at that - a wine from an obscure El Dorado County CA producer made the list (#9). This is a mix from several different "Vineyards" and producers. Here is a link to the wine's website http://bebame.com/ Yes Roy, this started an hour long search for where this wine actualy came fr...

Thanks again, Andy. You put in a lot of effort to host, and it is very much appreciated. :thanks: :thumbsup: It was a great evening with terrific wines, food, and company. Ditto on Steve's comments. We just arrived home after the long drive and it was well worth every single mile of it! You guys in...

:yumyum: Two taste offs in two weeks in a row :yumyum: [kez_11.gif] Who knows, maybe even three in three weeks if things settle down here [kez_11.gif] Now that's what I call proper Port dedication [notworthy.gif] [notworthy.gif] It's all about Port education for the pallet. If I had started at a yo...

Just received word that Carl and his wife are driving down for this [yahoo.gif] LOL... they're die hards! Unless I just haven't heard yet, they're driving up for mine next weekend too. :winepour: I promise not to hurt them...well not too much :lol: Looks like we may be in Boston on the Sunday after...

I feel like I'm in a nightmare hoping to wakeup … We have to cancel our trip for this event. All the negative words in all languages known or unknown that has ever been or ever will be, can not express how we feel about having to miss this event. Carl and I were to leave this afternoon to drive up t...

3 x 2007 Quinta do Crasto Vinha da Ponte That is port - it's just not been fortified yet. Port made the traditional way before it started to be fortified, like in the early to mid-1700s. Or perhaps we should invent a new category of port called "Late Fortified"? OK. It's been a long, hard...

Al B. wrote:Don't forget the Ferreira 30 year old - an excellent port!

Did a very quick search and was not able to find a mention of a Ferreira 40 year Tawny. Do they make a 40? If No, then the 30 can be in the running, otherwise it would have to be their 40.

Roy Hersh wrote:... I prefer the Morels for that earthy nuance ...

yummy Morels! They go so well with steak and BIG reds.

Anything that goes well with Truffles would go well with Morels!

(need a drooling emoticon)

Not only would I pair Port with steak, but I would also shave a nice bit of black truffle on the steak for that nice earthy smoky punch that goes oh so well with port.

The food consumption would only be done with the second pour, as the first one for me is all about the wine.

What is your opinion of the slightly updated list below? 40 yr Andresen ? Cálem ? Feist Fonseca Grahams Kopke Noval Taylor Sandeman Sao Pedro Das Aguias ? Rozes Vista Alegre ? Vasconcellos Presidential Royal Porto S. Leonardo Romaniera Brunheda 30 yr Niepoort Ramos Pinto Yes, some of these are diffi...

If you were doing a 40 year Tawny horizontal, what 6 Tawnies would you choose? For the houses that don't do a 40 but do have a 30, what 30's would you include? 40's that I have had/seen are: Taylor Noval Grahams very sure I've seen more, but Ihaven't had my coffee yet so the brain isn't working. Yum...