What have you opened this week?

Post by **Roy Hersh** » Sun Nov 10, 2013 3:57 pm

Cockburn's 1983 VP ... corked from the get go.

40 Year Old Tawny Ports by Quevedo and Poças.

Derek T. · Post by **Derek T.** » Sun Nov 10, 2013 7:20 pm

Roy Hersh wrote:Cockburn's 1983 VP ... corked from the get go.

The good news is you have none left.

David Spriggs · Post by **David Spriggs** » Sun Nov 10, 2013 9:49 pm

1963 Fonseca Vintage Port
S. Leonardo 40 Year Old Tawny.

Post by **Roy Hersh** » Mon Nov 11, 2013 2:08 am

David, that is what I thought too. For better or worse, down to 1 bottle, which I thought was a Graham's, (in same row) but it is a Cockburn's.

Moses Botbol · Post by **Moses Botbol** » Mon Nov 11, 2013 7:57 am

1963 Graham's Vintage Last night. Great port, but I doubt it'll get any better with age, but I don't see it declining any time soon either.

Post by **Andy Velebil** » Mon Nov 11, 2013 11:09 am

Roy Hersh wrote:David, that is what I thought too. For better or worse, down to 1 bottle, which I thought was a Graham's, (in same row) but it is a Cockburn's.

Hope it isn't AS corked as the others lol

Post by **Andy Velebil** » Mon Nov 11, 2013 11:10 am

30 year old S. Leonardo tawny port.

Eric Menchen · Post by **Eric Menchen** » Mon Nov 11, 2013 12:02 pm

1960 Dow VP. A little hot but very tasty. I think it is on the down side, but still has some life left. This was an English bottling, Whitwham's or some such.

Marc J. · Post by **Marc J.** » Mon Nov 11, 2013 4:12 pm

1958 Warre
1958 Cockburn
1958 Noval
1958 Fonseca Guimaraens

Last weekend I had some friends over for a mini-horizontal of 1958s.

Post by **Roy Hersh** » Wed Nov 13, 2013 12:29 pm

1997 Souza Vintage Port. Very good and fresh. Glenn believedd it could not be any older than 2007. I can understand his thinking ... at least in this case.

Post by **Glenn E.** » Wed Nov 13, 2013 1:46 pm

Roy Hersh wrote:1997 Souza Vintage Port. Very good and fresh. Glenn believedd it could not be any older than 2007. I can understand his thinking ... at least in this case.

It was really dark!

David Spriggs · Post by **David Spriggs** » Sat Nov 16, 2013 1:14 pm

2011 Dow Vintage Port - Amazing!

Post by **Andy Velebil** » Sun Nov 17, 2013 9:38 am

David Spriggs wrote:2011 Dow Vintage Port - Amazing!

Killing babies I see.

Miguel Simoes · Post by **Miguel Simoes** » Sun Nov 17, 2013 10:28 am

2003 Broadbent VP
Like a mellowed out 2007 Fonseca LBV. V enjoyable.
Making me wonder whether to age some LBV. Judging by the B VP the result is pretty good.

Marc J. · Post by **Marc J.** » Sun Nov 17, 2013 12:21 pm

1987 Niepoort VP

Eric Menchen · Post by **Eric Menchen** » Mon Nov 18, 2013 8:23 pm

2007 Dow LBV. I have a piece of venison backstrap I think calls for a Port-cherry reduction sauce. Of course I had to check the Port first to make sure it is o.k. Very tasty.

Alan McDonald · Post by **Alan McDonald** » Tue Nov 19, 2013 3:16 pm

Miguel, Your post re possibly ageing some LBV is sound. Allan Sichel (in a 1950s book) suggested laying down Ruby Ports for a few years on the basis that he saw no reason why they would not improve. I think he put it no stronger than that. I have probably posted to that effect already, but I began doing so in 2009. It works, they do improve.

It is a little late, but I went into a Tawny mode for savoury cheeses and nuts (that always follow cheeses like Brie, Cheddar and local goats' milk ones) a couple of weeks back and bought some bottom of the range Sogevinus tawnies. Easily the best was Burmester, and I have had a few more since.

Post by **Andy Velebil** » Wed Nov 20, 2013 8:46 pm

Alan McDonald wrote:Miguel, Your post re possibly ageing some LBV is sound. Allan Sichel (in a 1950s book) suggested laying down Ruby Ports for a few years on the basis that he saw no reason why they would not improve. I think he put it no stronger than that. I have probably posted to that effect already, but I began doing so in 2009. It works, they do improve.

It is a little late, but I went into a Tawny mode for savoury cheeses and nuts (that always follow cheeses like Brie, Cheddar and local goats' milk ones) a couple of weeks back and bought some bottom of the range Sogevinus tawnies. Easily the best was Burmester, and I have had a few more since.

I think the issue with aging basic stuff now-days is most are heavily filtered/fined and are cold-stabilized. So in reality they've been pretty heavily treated to retard the normal aging process. Sure everything will eventually change, at least a little over enough time. But a couple of years in the cellar for these basic and heavily treated Ports most likely isn't going to make a noticeable difference. I won't disagree with Sichel, back in 1950's. But I highly doubt they were so heavily filtered/fined and cold stabilized back then. So aging them would probably have softened the edges and made them a bit better.

Miguel Simoes · Post by **Miguel Simoes** » Fri Nov 22, 2013 1:22 pm

2011 Cockburn VP

Havent opened it yet and looking for an indication of how much decant time to give it. Am thinking of 8+ hrs but could be totally off.

How long decant would you look to give such a young VP?

Daniel Jewesbury · Post by **Daniel Jewesbury** » Fri Nov 22, 2013 1:36 pm

Graham 70 for my birthday (a few hours early but hey..)

For The Love Of Port

What have you opened this week?

Re: What have you opened this week?

Re: What have you opened this week?

Re: What have you opened this week?

Re: What have you opened this week?

Re: What have you opened this week?

Re: What have you opened this week?

Re: What have you opened this week?

Re: What have you opened this week?

Re: What have you opened this week?

Re: What have you opened this week?

Re: What have you opened this week?

Re: What have you opened this week?

Re: What have you opened this week?

Re: What have you opened this week?

Re: What have you opened this week?

Re: What have you opened this week?

Re: What have you opened this week?

Re: What have you opened this week?

Re: What have you opened this week?

Re: What have you opened this week?