22 Dec 2009 Off-line in Ann Arbor

[Peter W. Meek]

I'm trying to put together a coherent selection of Ports to finish off an upcoming port-themed dinner.

The dinner wines will be off the wine list ( http://paesanosannarbor.com/wine/images/wine-list.pdf ); probably Northern Italian.
There will a normal selection of desserts available, plus some Italian cheeses (Gorgonzola, etc.)

Looking over what I have in the way of Ports tells me that I don't have anything to make a coherent theme; no verticals, horizontals, whatever.
There will be 8-10 at dinner, plus drop-ins through the evening, so 4-5+ bottles? (I've never done this, so I really don't know.)

I'll also want advice on how early to decant each port. There will be a closed window of about one to three hours (before drinking) where it will be inconvenient to do any decanting. It can be done; just inconvenient.

Does anyone see a pattern, or some other pleasing combination that can be made from this inventory?
(The Nimrod is a given; I never go anywhere without my Nimrod.)

I have (stashed at Paesanos):
Dow 85 VP
Dow 77 VP
Delaforce 63 VP
plus
Ferriera 20 yr


Mike has:
TF 30 yr
TF 40 yr

Available from home:
Delaforce 63 VP
Dow 85 VP
Fonseca 94 VP
TF 66 VP
TF 77 VP
TF 92 VP
TF 94 VP
Warre 77 VP
Warre 94 VP
Warre 07 VP (unopened OWC)
plus
Justin Obtuse 98 (California)(likely too young)
Niepoort 91 Colhieta
TF 20 yr
Warre Nimrod

Paesanos has: (open for unknown times)
Graham 10 yr
Smith-Woodhouse ?? Colhieta
Sandeman Founders Reserve
Warre 20 yr
Warre Fine White

Hardy (Australian) Tawny
PX Dry Sherry (like syrup)

[Derek T.]

Peter,

Is this intended to be an educational tasting?

If so, you have a good range to demonstrate the difference between bottle and wood matured ports and the difference between mature and immature ports from both styles.

Perhaps two sessions:

Tawny:

• Nimrod
• Ferreira 20 Year Old
• Taylor 40 Year Old

Vintage:

• Delaforce 63
• Dow 77
• Fonseca 94

Derek

[Glenn E.]

Derek's advice is good. You could also do that same theme, but keep it all within Taylor Fladgate:

Tawny Session:
TF 20
TF 30
TF 40

Ruby Session:
TF 66
TF 77
TF 92 or 94

What Derek has suggested is probably better for "new" Port drinkers, as it gives a broader introduction to Port and shows not only the differences between ages but also the differences between producers. But if your group consists of seasoned veterans, then you might want to keep it all within Taylor Fladgate so that you can explore the finer nuances within that one producer.

[Peter W. Meek]

Is this intended to be an educational tasting?

Not really, just a fun way to pass an evening.

If we take fairly short pours, we might be able to sample all six, and still live to see the morrow.

If it is to show a range, there is one gap that I think may be too narrow. The Nimrod and Ferriera are too close. Maybe a Colheita instead of the Ferriera? I have the 91 Niepoort and I think Mike may have a 92 or 94 Warre (or both).

[Peter W. Meek]

[quote="Glenn E."]... keep it all within Taylor Fladgate....

To paraphrase the movie: "Glenn, I'm afraid I can't do that..."
(I tried to paste the soundbyte, but they were afraid they couldn't let me do that.)

Nimrod's gotta be there.

[Derek T.]

I have never tasted the Nimrod but your suggestion that it is "too close" to Ferreira 20 yr old makes me wish I had and is probably enough persuasion for Warre to re-instate the brand

I did think about the Taylor-only theme that Glenn has suggested but I think that is for a fairly specialist audience who have lots of opportunities to enjoy port tastings.

[Peter W. Meek]

I have never tasted the Nimrod but your suggestion that it is "too close" to Ferreira 20 yr old makes me wish I had and is probably enough persuasion for Warre to re-instate the brand

I did think about the Taylor-only theme that Glenn has suggested but I think that is for a fairly specialist audience who have lots of opportunities to enjoy port tastings.

Well, I've talked to everybody that will listen, and Nimrod is O_U_T. It's the name (and I suspect an unrealistically low price) that makes it uneconomical to keep producing it.

We will be quite a mix of mavens, enthusiasts, and neophytes. Probably better to widen, rather than focus, the selection. (I think I should take the 's' off mavens.)

[Glenn E.]

If it is to show a range, there is one gap that I think may be too narrow. The Nimrod and Ferriera are too close. Maybe a Colheita instead of the Ferriera? I have the 91 Niepoort and I think Mike may have a 92 or 94 Warre (or both).

In my experience, a Colheita shows a little bit younger than a Tawny with an Indication of Age. So a '91 Colheita, despite being 18 years old, will show more in the 12-15 range.

Now as I recall, Nimrod is actually about 15-18 years old when bottled isn't it? I seem to remember that it's actually older than a 10-yr old. What I'm getting at is that if you think the Ferreira 20 and the Nimrod are too close, you won't be fixing anything by switching to an early 90's Colheita. You'll just be swapping things so that the Nimrod is the older showing of the two.

So here's a wild one for you - drop the Ferreira and add in the Hardy's. That will ensure that your three tawnies are about as different as they can be given your selection.

[Derek T.]

drop the Ferreira and add in the Hardy's.

Glenn, you should now go to the back yard and flog yourself with a stick

[Peter W. Meek]

Hardy's

Well, I had to add it for completeness, just as I added the Justin's from my own cellar.

[Peter W. Meek]

...Now as I recall, Nimrod is actually about 15-18 years old when bottled isn't it? ...

I have heard everything from 7 to (now) 18. I do think it drinks closer to a 20 than a 10, myself. The (average) price of $30-32 suggests either under-pricing (due to name) or age closer to 10, however.

Dan Symington said they couldn't sell enough in the US to make it worthwhile. All I can say is that I've been doing my share: 180 bottles (since I started keeping records in 2006) plus all the Nimrod I've had in bars and restaurants.

And proselytizing every chance I get.

[Derek T.]

180 bottles (since I started keeping records in 2006) plus all the Nimrod I've had in bars and restaurants.

[Peter W. Meek]

Only 21 left.

[Derek T.]

I just looked of Wine Searcher and there are lots of sources of Nimrod in CA and NYC - why not order another 180 bottles to keep you going?

[Eric Menchen]

There is some here in CO, but I think Peter will tell you those were bottled x.y years ago and may not be all that fresh.

[Peter W. Meek]

According to Dan, they quit bottling mid-2008, so ANY bottle is at least 18 months old. I've decided to make a clean break.

why not order another 180 bottles to keep you going?

Aside from being broke, you mean?

[Peter W. Meek]

I think it will shake out this way:

Tawny:

• Nimrod
• Ferreira 20 Year Old
• Taylor 40 Year Old

Vintage:

• Delaforce 63
• Dow 77
• Taylor 92 or 94

Mostly Derek's suggestions with a bit of change based on my own tastes.

Now comes the question of decanting time and method.

For the VPs I expect to filter/decant into a wide bottomed decanter, cover with cloth, and either serve from the decanter, or rebottle into the rinsed bottles. The question is: how long for each?

The Tawnys - do these need decanting? Or just opening a bit ahead of time (how long?) but left in the bottle? I usually pop-and-pour the Nimrod; it mellows a bit over time, but doesn't fade badly in a week at room temperature.

[Roy Hersh]

As a guest participant in said upcoming bespoke tasting in Michigan, I have done my very best to stay out of the fray. However, it is now time to enter and put in my here.

Peter,

In your last email, the list is fantastic. I urge you to do the 1994 Taylor instead of the 1992. Decanting times are going to be important, but I'll let others chime in first.

Please note that your Gang of Port needs to start practicing quickly, to gain some stamina ... because I am planning to bring a Port to enjoy at the very end of the tasting from an older vintage, and that will make for 7 Ports in all.

I look forward to seeing you and keep that lineup, it looks swell (with T94).

Now it is time to enjoy some and read the collective Port wisdom on decant times.

[Glenn E.]

For the VPs I expect to filter/decant into a wide bottomed decanter, cover with cloth, and either serve from the decanter, or rebottle into the rinsed bottles. The question is: how long for each?

I don't have any experience with the Delaforce '63, but it will probably need 2-3 hours just to air out. Hopefully someone else will have a better recommendation for you, though.

I'd give the Dow '77 a good 7-8 hours. That's a big, powerful Port and it needs time to get ready.

The Taylor '94... decant it now? A week might be enough. Just kidding... but only half. I'd give it 12-16 hours to reach its peak. It's a monster.

The Tawnys - do these need decanting? Or just opening a bit ahead of time (how long?) but left in the bottle? I usually pop-and-pour the Nimrod; it mellows a bit over time, but doesn't fade badly in a week at room temperature.

Need? No, not really. Pop 'n' Pour usually works pretty well with Tawnies. However, if you can put the Taylor 40 in a decanter for 2-3 hours that will help it mellow a bit.

[Derek T.]

I agree with Glenn's suggestions on decanting times. I would also decant the tawnies, if only for presentation purposes.

I'm glad my suggested theme rocked your boat - now I just wish I was coming

Enjoy!