For The Love Of Port

This was purchased from the Rare Wine Company and decanted for two weeks before drinking. The capsule was rather old but it appeared as though it might have been sealed with wax but at some point the wax was removed (perhaps to top off the bottle?) and then resealed with a gold capsule. You can see ...

I think the explanation that the importer/distributor/wine merchant does the labeling makes the most sense. Aren't the inconsistencies what makes life more interesting? Maybe if the Germans made Port we wouldn't have this problem...

It's definitely a Britishism. There are loads of English and Irish products that are named in a similar manner and maddeningly enough a lot of them have lost their apostrophe along the way. Like Chivers jam, Lyons tea, and Odlums porridge while other products have retained their apostrophe like McCa...

I think I'll buy here in NYC but only because I got a great deal on Warres, I think I'll do a vertical and will definitely post tasting notes. Although I'm not fully convinced that shipping it is all that terrible. I asked my buddy Vladimir Garcia of Chelsea Wine Vault here in NYC what he thought an...

I hear you. Unfortunately I need these for a little port dinner on the 25th so at least they will get drunk pretty much right away. I am concerned about the shipping though. I'll have to weigh the benefit vs. the risk and decide to just pay more and buy here in NYC or order it and risk having the po...

According to the Vintage Port Site http://www.thevintageportsite.com/decla ... tages.aspx (which I believe is run by the Symington family) 1948 is rated 99 out of a 100 point scale and is classified as a classic vintage. Seems to be a declared vintage according this is site.

Great, thanks for the info Andy. I think I may order 6 bottles, a '63 and then maybe some 77s, and some others. I'm worried about the shipping of an old bottle like that so I may opt for the rather hefty $120 for overnight shipping, but averaged over 6 bottles it's still a better price than I can ge...

Hi everyone,

It's been a while since I've posted anything but I will be breaking open some nice ports soon and will have tasting notes to share. I was wondering if anyone has bought port from Beverly Hills based www.wineconsigners.com? Are they legit?

-Elyas Beria

True. Tempranillo probably has as many pseudonyms as any grape out there. Some of the more common ones are Cencibel, Tinto del País, Tinto de Toro, Tinto Fino, and Ull de Llebre, among tons of others. And I bet that many growers in Portugal would argue that their Tinta Roriz tastes way different tha...

I had a really impressive Brazilian wine recently from a producer called Miolo. It was the Miolo Quinta do Seival made from Touriga Nacional, Alfrocheiro and Tinta Roriz. Very nicely done and quite a surprise from Brazil. The producer's website is http://www.miolo.com.br and there is a link on the t...

This bottle was from a shop that also offers wine storage and supposedly they had been storing it since 1980. It didn't taste off to me although it was really sharp and thin with something that almost tasted a little metallic to me but not so much to warrant a comment at the time of tasting. It was ...

Thanks! It was a pleasure to drink, believe me. I'm using just a gas range to heat up my fake "tongs." One of the burners on our range is a so-called "power boost burner," it puts out more BTUs than the rest so that's the one I use. I think since my "tongs" are basicall...

Drunk on 8/16/08 and decanted for 2.5 to 3 hours. This Port surprised me at how amazingly perfect it was. I expected a lot more tannin and color but the there was a lot more sediment than I thought there would be, the color was lighter and the palate, oh my, oh so smooth. Like sucking on silky smoot...

Drunk on 8/16/08 and decanted for about three hours. The color seemed a little more advanced than it should have been, more like a 1960 than a 1977. Very hot on the nose, lots of alcohols but I wouldn't say that it was too much. Could still make out some nice caramel and cherry notes through the pow...

That looks great. Seems like a torch is definitely the way to go. What are you planning on cracking open next now that you have practice?

Wow. What a wealth of info. Thanks for the stats guys. It seems like the potential is there for growth no matter how unlikely that may be.

There are a number of other countries that drink lots more Port than we do in the USA. France for example drink many many times what we do. I didn't know that. I knew England was a big market but not France. But I'm sticking by my original point. That the US is the biggest wine market period and th...

Yeah, this is true. If the Far East starts drinking like we do in the US then we'll definitely be paying more irrespective of inflation. And, yes, the overall global profile is changing but the US is the largest wine market in the world so any changes or trends here have a larger influence.

Relation to whom? Lavrenty Beria? No. 8--) I'm sure if the market in the US becomes hot for Port we'll start seeing VP-style wines from other countries. I had a dry wine from Brazil made with Touriga Nacional, Alfrocheiro, and Tinta Roriz which was surprisingly excellent. Given the Portuguese connec...

Really great article. It seems to point to a future where young VPs will cost more and not be as phenomenal a value that they are today. At least that's one interpretation I took from it. I definitely agree that the US palate is trending toward super fruity, highly extracted, high alcohol wines as e...