For The Love Of Port

Andy V. wrote:But, most importantly, did you lick up the spilt juice

Nahhh, just opened a '27 and started over...


No, the glass is empty, luckily. Picking another Riedel today. Anyone who has owned a Riedel, has broken a Riedel...

I just broke another Riedel glass last night. What a piercing sound it made when it hit the ceramic tile floor. You should try to remember to put your glass down before you pass out and hit the floor :winebath: :lol: Derek The worst part is that it was full of 1900 Dow... Actually, cleaning the flo...

I hope we can arrange a group buy on these?

I just broke another Riedel glass last night. What a piercing sound it made when it hit the ceramic tile floor.

I am interested, but will have to plan accomdations in advance. May bring two others.

Surprised no has mentioned the 70 Croft. This last 6 weeks, every weekend has been a 70’s shootout for me. I’ve split a 70 Fonseca, 70 Dow, and a 70 Taylor with a friend. The Croft has a unique chocolate note that just sets the brand so apart. The others are about the same. I prefer the Dow style to...

uncle tom wrote:
Agreed. Very few restaurants know how to present port - the need to serve it cool - but not chilled (unless white or tawny) is not widely known.

Tom

Same with wine. Even at many nice places the wine is piss warm...

How do you know that the Taylor 10 year old Tawny was not open for six months sitting on that restaurant's shelf? That is the issue I have with buying Port at a restaurant when the bottle is not opened in front of me. Oftentimes, the wine is not fresh. Off notes do develop in bottles left for month...

Wow, I wish I could say the same. Like TCA, maybe I am just more sensitive to it. Actually, I had a Taylor 10 last weekend that tasted off; not as bad as the Cockburns a few weeks ago. I assume it was TCA? It was at a restaurant and I was debating returning it as they poured a good sized glass and ...

Sounds like a good idea at either place. Please keep us posted so I can coordinate my drive and accomadations.

Hard to figure when a port goes bad in my book. Stuff from I've had from the late 19th century tastes great, as well as 1935 and 1927. Unless the bottle went bad due to other reasons, I am yet to have a port that was really past its prime.

Once you had a bottle with a strong TCA taste, you'll know it in varying degrees from that point on. Taste is subjective, but once you look for a particular taste, one's senses can hone in on it. Two weeks ago I had a perfect looking 83 Cockburn’s that was high fill, perfect cork, etc… and the TCA t...

Had the 63 and 70 many time and both are outstanding. Would love to try other vintages from them. I love their flavor profile quite a bit.

What are these glasses? Can someone post a picture or link?

Taylor 10 year is a good tawny. A smokiness to the flavor profile I enjoy. The Noval and Nieport I cannot comment on, but I am sure are good also.

Marty's in Allston has the best selection and prices in Boston for port, bar none. They beat several online vendors.

I was served homemade "port" in Goa, India. Goa is a Portuguese colonized area in India, so having port is understandable at restaurants. The port was bright red, almost like what one would see in a cheap Aussie Whiskers Tawny. The taste was similar to a slow gin fizz. Just horrible…