For The Love Of Port

I paid $20 several years ago for 750's . It was a crazy discount by a desparate merchant who eventutally went bankrupt. IMHO if you can get it for $22 for a half bottle, it is a very high quality port and I would buy all I could at that price.

It's okay to point it out. I am getting old and senile. :( I did search the FTLOP data base of tasting notes yesterday to see what the FTLOP site tasting notes might be and it came back no results. I must have done something else wrong there. I do rememebr these notes now. Also interesting that my n...

A port I had completely forgotten about in my collection. What a nice surprise 92 points. Soft mouth entry very complex, great minty ripe fruit bouquet bouquet, dark fruit strawberry jam flavor long finish, a great favorite at a tasting group. Malvedos is always a Graham stalwart. Where has this bee...

It proabably classifies as pulp fiction on this board, but our first book on the topic was James SUckling's Vintage Port. Yes, it was put out by Wine Speculator but it is an easy read, good photos, vintage charts etc. i still consult it from time to time. It is a consumer friendly book. I still subs...

We have proabably wondered too far from the original topic to find our way back, but if I am having a 2-3 course dinner I would not open or serve a tawny and a ruby. I have had port dinners where I served a port or port like wine with each course, an Austlaian sticky with fois gras, ruby with veal s...

The all time best port food pairing was veal scallopine in a gorgonzola sauce prepared by a long departed Italian chef "Favio" at the Ft Worth CIty Club circa 2002. That Italian blue cheese sauce and veal with ruby port, I think a 1977 Ferreira ,was unforgetttable.

I have never seen an Osborne port from this well known sherry producer. This was a real curiousity for me as it was very reasonably priced at $20 at a merchant I know well who seems to have some surprises in a very low key way. This is very good. A nice mint, nutmeg nose. Good mouth entry , ripe ras...

I suppose you guys would have a ruby , a tawny, a sauternes, a late harvest Alsace SGN , an Italian vin santo, and a vintage madeira with that mixed grill breakfast.

It seems like an oxymoronic question to me because I would not open a tawny and ruby at the same time. It would be like serving a lamb chop and a filet minon together. Each is great on its own but to fracture another metaphor the sum of its parts is far less than the total.

I have always liked the joke about the hard of hearing genie who granted the man's wish by giving him a 12 inch pianist. I think it is a very clever ad in spite of the problems Cockburn's has had. A little promotion in a funny ad might get more younger port drinkers and give aid to an industry that ...

I apprciate the fact that you spoke to them directly about the issue. Maybe I was too ignorant to notice but the first bottles of the 83 Cockburn I boought in the 90's did not seem to be corked. More recent purchases had more problems. I wonder if some cases/shipments had less problems. My experienc...

As Elvis used to say, "Thank you very muuuch!"

I opened an 1863 Barbeito Bual and a 1951 Barbeito Sercial. Frankly, they were fairly equal.

The wax seal was msotly cracked off and it had leaked a lot. That ususally does not indicate damge for sure, but it was definitely corked.

Opened early May at our Fort OWrth CLub "wine committee". A Berry Bros bottling. Some leakage. Did not show well. I took the rest of the bottle home to the beleoved. No doubt-corked. A first for me for this wine.

1863 Barbeito Bual

I opened two bottles in Costa Rica with wine friends. The most important change. After 8 days, all heat gone, all fruit still there with backbone great nose ,palate entry and finish. This is a great wine.

Tasted last Friday, opened Thursday . Very intense concentrated molasses, fine old wood varnish, coffee nose. Very intense bouquet. More intense on the palate, explodes in the sinus and all over the mouth. Lingering finish, like a long final chord from a concert pianist. How not to give it 100 point...

I cook with wines that are corked, including port. The heating process seems to take the TBA or TCA or whatever the letters are, away, and it is okay for cooking. I can slow roast a pork roast in the port and it takes on great flavors. That said, it is just a poor way of salvaging a profound disappo...

This is a very balanced port. The quality is so good, I think tasted blind, few would guess it as an NV with a t cap. Nice spice on the nose, lots of rich fruit. Continues on the plate. Full mouth feel. Great finish. It had "structure" not found in many NV's. I give it a solid 90 points. G...