For The Love Of Port

Thanks for the suggestions. Horacio Simoes looks good but you need a minimum of two visitors for a visit and I'll probably be alone.

Greetings from England! I'm thinking of spending a few days in Lisbon later this year. I'd like to visit some wineries near the city. There are travel companies but they all seem to go to the same two wineries (Jose Maria de Fonseca and Bacalhoa). Are there other wineries open to visits (in English)...

Roy has previously published, in an earleir number of FTLOP, a table of decanting times for various ports which repaid careful study. From my own limited experience, for example, eight hours is quite enough for my Taylors '83, and twenty four hours barely enough for Dow '85. This is one reason why ...

I must confess that I don't think I've ever had a white port! Would you chill them normally? The dry ones and the sweet ones?

And when would you serve them? I presume the dry ones would be drunk as an aperitif and the sweet ones with cheese or after the meal but am I wrong?

nicos neocleous wrote:Guys,
Thanks for your feedback.

David,
If you ever need a drinking partner for this bottle, let me know.

Will do! Perhaps this Autumn.

Nicos

Thanks for posting this. I have one bottle of the 1976 Guimareans and I've been wondering how long to keep it. Sounds as though there's no rush to open it.

I always use brown (ie unbleached) filter papers for coffee. Can't these be use to filter wine without imparting chemicls? Would it really help to rinse them first - whether makng coffee or filtering wine?