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Re: The Port Wine Thread
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Re: The Port Wine Thread
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How did you pop the bottle top, Moses? :confused: That's a sweet little trick -- a lot more efficient than fishing and filtering. |
Re: The Port Wine Thread
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It's very easy to get a cork out of bottle that has been pushed in, but I'd rather not have to deal with it. Rare and/or unique bottles I may pull the cork, but I generally do not save corks or bottles so they are of little concern. |
Re: The Port Wine Thread
Taylor 10 & 20yr ....20 a little harder to find here, but well worth it.
Grahams 10yr Fonseca White Six Grapes |
Re: The Port Wine Thread
Picked up a bottle of Taylor Fladgate 10 yr, and a bottle of Fonseca Bin 27 for a herf over the weekend. Looking forward to trying the Fladgate, and I know I like the Bin 27
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Re: The Port Wine Thread
I just opened my first bottle of Osbourne Tawny Port tonight . Seemed a bit sweeter then the bottle of Fonseca Bin 27 I had previously . Can anybody give me a reference point about the sweetness levels of different types of port ? The ruby I've had seemed dryer then the Tawny and I've not yet tasted a LBV .
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Re: The Port Wine Thread
The risdual sugar levels are probably very close to both bottles you mentioned. The styles will have different levels of acid which change your perception and add to the dryness of port. It's the acid that makes it drier, not the RS level.
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Re: The Port Wine Thread
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Re: The Port Wine Thread
just had some Penfold's Tawny port. Rob suggested it because he is a big fan of their other wines. It was a very good port for only 10.99 at Total Wine.
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Re: The Port Wine Thread
One of the most profound bottles I have had so far was provided by Roy Hersch, not sure if you know the guy or his Port newsletter (lives in Seattle). He brought the bottle to a dinner I organized in SF for local wine geeks and opened it, blind, after dinner. After letting every one enjoy the wine he asked all of us to guess the vintage. Some said '80s, some guessed '70s. I guessed '63-64 looking at the slight oxidation the color showed and the "more developed" complexity of the wine, after all, 40 years of age is pretty good as is. Turned out to be a Sandeman Vintage 1945, I was shocked at how well preserved the wine was, anyone else but Roy pouring it I would have said '80s, that young in appearance and color, taste as well: vibrant by all respects and still with a huge aging potential.
Too bad I can't afford a bottle. |
Re: The Port Wine Thread
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Last weekend I went to a "50 Years of Post War Graham" where 9 bottles were represented up to 1994, |
Re: The Port Wine Thread
And I thought I am drinking well...
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Re: The Port Wine Thread
Fonseca makes good port. Anyone drink white port?
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Re: The Port Wine Thread
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Re: The Port Wine Thread
Here's yesterday's port tasting pictures:
From Left to Right: 1927 Taylor Vintage 1934 Da Silva "Vintage" 1935 Croft Vintage 1948 Warre Vintage 1955 Graham Vintage 1966 Dow Vintage 1977 Offley Vintage 1978 Taylor Crust Port Here's our table just before the start. For food, we ate 1/2 lb of Iberico Jamon and Wild boar salami with an assortment of fancy cheese. For cigars, started off with a Partagas Serie D., then Sancho Panza Corona, wind it up with a Cohiba Esplendidos. I am all set for cigars and port for the rest of the week. Feeling it this morning... |
Re: The Port Wine Thread
Man, that looks great! I would love to do some port tasting like that!
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Re: The Port Wine Thread
bogle tawny is nice
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Re: The Port Wine Thread
I picked up a bottle of Gould Campbell 2001 Late Bottle Vintage...this will be my first port. Has anyone tried this?
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Please report back with your tasting impressions! |
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