For The Love Of Port

It's good to see more Danes joining - and ones from Copenhagen too :hello: Be aware that our English and American friends have access to a much wider and cheaper selection of Port as you'll notice right away :cry:. But now that the UK pound has dropped significantly compared to the Euro/Danish Krone...

Michael M. wrote:Without any doubt: 1989 Cruz VP.

The one I had tasted like the LBV I had it with - and wasn't too bad. It was pretty harmless. Why the difference?

Anyhow, I think the Kopke LBV 2004 was the worst one I had.

I saw a Kopke 2004 LBV at the supermarket today. Cheap: $18, which is way below average LBV prices of $25-30. But I didn't buy it as (IIRC) it's close to awful. I tried it at a major tasting a couple of weeks ago, and if it's the LBV I'm thinking of then it tasted/smelled of sweat (others said urin ...

Unfortunately the Niepoort 2004 LBV is far from as good as the Niepoort 2003 LBV, but I guess you already had that figured out.

Quinta do Pego 2004 LBV has arrived. And since it's soon Christmas it's even on sale at 2/3 the price (that concept is strange as most Port gets sold around Christmas anyway). The Niepoort 2004 LBV should be around the corner, if not already here. Apart from that there are lots and lots of 2003's he...

I'd read much and positive about this port and I was very impressed with it when I tried it at a major tasting a couple of weeks ago. Lovely taste of nuts and vanilla and the other usual flavors of aged tawny, but the acidity really make an excellent finish. The three others I was with at the tastin...

I have occasionally wondered if that 50-point floor might have been deliberate, as if to say "yes, it is possible to make a wine worse than 50 points, but no one would bother bottling it because it wouldn't be drinkable." It would be, in a way, tacit acknowledgement that wines have to be ...

but I imagine you could also just let the fermentation continue longer and then adjust the alcohol content appropriately during the addition of the aguardente. Agree, but wouldn't that make it non-port? Isn't there a rule that says something about when (at approx. 6% alcohol IIRC) the fermentation ...

Could be one explanation. Sweet white wine feels less sweet if it has more acidity. Other thing could be that massive tannins may trick us to feel that the wine is more dry?

Moses Botbol wrote:Infantado ports are quite dry and suited well for food.

How can port be dry? I don't disagree with you as I've had some port myself that seemed dry, but with a residual sugar level of 100g+ for every liter, that's hardly possible. Or have I misunderstood something here? :help:

Eric, that makes sense if you are looking for the words. For me it's about how to identify the flavors, even though I have a list of common flavors. Returning to my initial posting, I think the best approach is to have a sample of a specific flavor and eat/smell/drink it while drinking and smelling ...

Compared to what Niepoort is generally sold for in Denmark, that's not expensive ( ) -- assuming the price is for the Danish market (where e.g. the 2003 LBV is sold for $30).

Where can it be bought, Lars? Or have you been to Porto?

Thanks a lot, Roy.

Not to make a short night of things, we then headed over to the Solar do Vinho do Porto for a night cap and Julian picked a great wine for us to buy and drink. I loved it actually and it was by far, the best bottle of 1978 Dalva VP I have ever tasted. Then again, it was the only bottle of it that I...

My girlfriend gave me a bottle of Feist 1979 VP and since I was born in 1979 and it's the only VP from that year I've come across, I was quite happy with that present. I've tried to find TN's for it but with no luck. It wasn't a widely declared year and I don't expect too much of it, but it would be...

Was that a shop in Copenhagen?

Why is it then a problem to store your port in cases in the closet/under the bed etc. as the temperature would not be extreme here? It must be an advantage that the port matures faster for must of us as we would be able to drink more bottle aged port for lower price?

I know Warre's tawnys in the 10-20 year range as I've had both Otima's and the regular 10 and 20 YO (half a year ago, though, only with scarce notes written after quite a lot of port). I prefer the regular 20 YO of the four as it's the one with the most nutty taste and nose, as I recall it. But sinc...

I recall that I preferred the 10 YO Otima over the 20 YO Otima simply because of the difference in flavor. I think that the 10'er is too sweet and that the alcohol is too evident, but I just can't help liking the nuttiness of it :P Yesterday I had a glass of Warre's 10 YO Otima (bottled 2007) and I...

I had this one a couple of months ago and it reminded me more of lemonade or ruby than LBV. Quite a difference in experience from yours :)