For The Love Of Port

My family does all the time. I make it in the same general manner. I cook the potatoes in the water that cooked the bacalau. The fish only boils for 5-10 minutes. I go for the thick boneless loins with no skin. Worth the extra $3 a lb considering I only use ~1.5 lbs. I like to add some chopped gril...

Niepoort Batuta 2018 - rock star nose and easy drinking. Went well with the linquica & pão de queijo!

I've come to the conclusion that, with some exceptions, most single varietal wines from the Douro don't make great old wines. Then again, that probably applies to most wine regions of the world as well. My sweet spot is around 10-15 years for most Portuguese wines. Bairrada & Dao I have better ...

Haven't had so many Douro wines that are great at 20ish year mark. This Crasto I would've thought would be one to make it. Niepoort has a few.

So are you asking if we take fresh cod and salt and dry it to make bacalau, or use already dried/salted bacalau and then prepare it in some way? The latter I've done, but the bacalau was very expensive here in Colorado, so I think I've only done it once. Your question sounds more like the former, w...

Finished off the '91 Warre and opened an '85 Ferreira in a super leaky bottle. The port was towards the clear side with a touch of VA. Off bottle that could been promoted as a 100 year old VP. Not sure if I'll drink some of it tonight or pour it down the drain.

How often do you make bacalau at home? How much do you pay for loin's per pound in your locale? A local supermarket has its own bacalau fridge with a kilo of loins for $15 USD. Hard to say no at that price!

30 is the new 20 when it comes to minimum opening years for modern top tier VP's.

You'd have to age the 375 and 750 from purchase together in the same cellar to really know. 375's are useful when you don't want an event; just some port. I wish I owned more 375's.

1991 Warre VP. Pop and pour last night. We drank about half the bottle.

1970 Dow on Friday night. About half through. Last night it was in a truly special place. Really sublime. Totally integrated with the right amount of heat on the nose. Probably finish it tonight.

Roy Hersh wrote: ↑Tue Mar 26, 2024 8:16 amTrue. Solely based on "QPR" there's no question that the Quevedo is the winner.

Do any US online merchants sell 2011 Quevedo?

hmm so many unexpected metalheads here :D Moses Botbol; there is Motorhead beer, wine, rum and whiskey already. so who knows? (and Rammstein rum, Kiss rum, AC/DC whiskey and of course; Wines 'n Roses) Judas Priest has a rum and maybe something else as well. I haven't bought any musical band liquor ...

Roy Hersh wrote: ↑Mon Mar 25, 2024 7:11 pmDid you love the 1983 GC?

Was dark and grapey! It was a terrific port, but needs a lot more aging IMO. GC's seem to age at a snail's pace.

Glenn E. wrote: ↑Mon Mar 25, 2024 2:01 pmWhich bottlings did you guys open?

2019

Did a bunch of port over the weekend. Winners across the board. What amazed me the most was that '77 just edged the '66. Would never have thought that. All were pop and pour

-1966 Croft
-1977 Croft
-1983 Gould Campbell
40 yr. S. Leonardo

Will they continue the Portal name for the dry wines? Perhaps they can get Portal into more wine markets? It's barely sold in my locale.

Waiting for Saxon tawny and Motorhead colheita.

Was luck enough to split a bottle of this about 15 years ago. Drank over a few of weeks. Truly amazing and is as good as they say.

Quinine added to the port for when you want booze, but feeling a little under the weather.