For The Love Of Port

http://www.nytimes.com/2010/12/01/dinin ... l?src=dayp

He mentions Roy and the website. He likes Port a lot but, unfortunately, doesn't seem to drink much of it.

I'm fairly certain that he has been invited to NYC tastings in the past but was not able to attend. We'll try again this year - we have developed something of an annual tradition of holding a tasting during the American Crossword Puzzle Tournament each year. Next year's tournament is March 18-20. The tasting is typically held Friday night, so that would make it the 18th. Let me know if you'd be interested in attending and I'll let you know when we finalize the details.

Nice read IMHO.

tawny makes a fine substitution for Sauternes in the classic pairing with foie gras

Anyone tried this? I like like tawny and foie gras, but can't say I've had them together. Sounds reasonable at least.

Sushi anyone?

Roy Hersh wrote:Sushi anyone?

He didn't bite at that one.

Don't knock it until you've tried it!

I found the article disagreeably snarky. Drinks like rye are making inroads into the 'younger set' and I don't see why someone couldn't have an open mind about port as well (along with their open bottle). Hmf.

I think it would be interesting to find some of the old recipes for port drinks referred to. We wouldn't want to use something vintage--and I'd guess they didn't back then, either--but I for one am curious now.

Props to Roy!

Glenn E. wrote:I'm fairly certain that he has been invited to NYC tastings in the past but was not able to attend.

He was extended an invited to a Grahams vertical I attended in Brooklyn, but did not attend. Just as well as the port did not show very well for some reason.

It must have been the approach of Josh.