For The Love Of Port

I heartily second the nothion that Port is best on it's own.. I hope you guys are joking about the meat and sweat stuff.. Yuck.. Just thinking about it.. :( I've tried Port with all the supposed best accompanying food stuffs.. All but cigars (double yuck).. The best chocolates, the best stilton chee...

When opening the bottle I thought it was a lost cause

:)

I know what you mean..

The one I had a while back was nigh undrinkable when I first opened it..

Very pungunt (medicinal alcohal pungunt), and hot..

But wow, what a difference a day makes..

Just got better and better..

Thanks, Roy.. I feel better.. :) I should note that the more I think on it, the more I am convinced that I prefer Tawnies at a cooler serving temp, and that's why my 2nd tasting was worse.. I started drinking Port only this past winter, and even after extended decanting it can't possibly have been o...

I'd been saving this for a special occasion (being a fairly expensive bottle), but none have been forthcoming, and it had been a while since my last Port, so.. :) Immediately upon opening: I took it out of the wine cooler and let it sit in the decanter for an hour.. It was still cool when I went to ...

The risk with purchasing older vintages is that you don't generally know what the bottle history has been if you're buying by the bottle. Word.. But I know I sure don't have the patience to wait even 10 years.. :) With VP's being as expensive as they are, for sure I will only go to shops where thei...

I don't know about that..

Too sweet to be paired with any kind of main course, in my opinion..

If it truly is the case that 15-20 year old ports can be had for less than the 2003's, it would seem a no brainer, provided the 83's and 85's were good vintages..

Were they?

I have only tried a VP once so far..

A Dow '83..

Was pretty darn good.. :)

I'm probably doing something wrong, because I tried LBV's VP's and tawnys with Stilton cheese and good quality 70% chocolate, and I couldn't say it added anything much to the experience..

Drinking them by themselves has been just as satisfying..

But I'll keep at it..

The downside, with the 2003 vintage at least, is that they can cost more than more mature ports, even from 83 and 85.

Why is that?

Hmmm..

Sounds good!

I tried making my own Sangria last summer..

But I made a dog's breakfast of it..

Damn lemon seeds floating everywhere..

Maybe I'll try again this summer, if it gets hot enough (finger's crossed!)..

I can second the Warre's 20 Otima tawny..

Very nice...

You know I would if I could, Roy.. :)

I think that goes for the majority of the forum members here.. LOL

Sounds like a trip of a lifetime....

If it's hot outside and I'm sweating like a you-know-what in church, chances are I'll be more in the mood for something quite cold.. None of this "slightly chilled" business.. :) Chimay Blue Cap time, in other words.. Luckily (or unluckily), we only get about a week of sunny +85F weather a...

Yup..

2 days is what I prefer to wait till Port hits it's sweet spot..

I've never had a bad Smith Woodhouse LBV '94, and the price is right, for a Port..

I've never has a bad '94 Smith Woodhouse '94 LBV..

Whenever money is tight, and I can't risk blowing any shekels on an unknown..

That's my go-to..

I've tried it again after 36 hours decanting, and while it it still good, it definately has not improved..

Not as sweet (which you would think would be good, and it is, kind of..).

I'm reminded of a bottle of juice pop that was left open in the sun for a couple days.. :)

:)

It was my first and last Aussy port, I think, if that was among their best..

:)

I had to try it, no?

Can't be a Port snob! lol