For The Love Of Port

Andy, are we talking premox here? I did run across a few articles about premox in reds.

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I know I've asked about this before, but is this part of a dumb phase? Does anybody know how it works with Douro table wines? Is the dumb phase with port purely a byproduct of the aguardente, or are the grapes themselves the reason or a part of the reason?

Nobody bought the old Gomariz alvarinho or espadeiro rose at 2 bucks? I did the alvarinho last year, and reviewed it on here.

This year nothing from Portugal, just 6 bottles of an Austrian riesling. Always next time.

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No worries about the numerical value, it's actually very important IMO. It's also why I don't buy nearly as much Napa wines anymore. They've just gotten way overpriced for the quality they provide. If I'm paying $100+ per bottle it better give me a 93+ point experience every time. I've had way too ...

2010 was a tough Vintage for Douro wines. Some have held up very well and many have not. I'd assume by your comments this was in the latter group? Sent from my iPhone using Tapatalk I hadn't heard that about 2010 before, Andy. I did find this article about 2010 which suggested that Touriga Franca a...

I'd start at about 2 hours then slowly try it going forward and see where it goes. I say that is conservative but I've not had much experience with that wine so don't know how it behaves with lots of air. I did as suggested. Seemed a bit shy, though a floral nose did develop. It had its moments. I ...

1 x 2009 Callabriga Dao Tinto 1 x 2010 Quinta da Romaneira Touriga Nacional Really curious to hear how the Romaniera is when you open it. Sent from my iPhone using Tapatalk I popped and poured the Callabriga Dao last night. Definitely ready to drink now, and a solid value at $12. What's the rule of...

1 x 2009 Callabriga Dao Tinto
1 x 2010 Quinta da Romaneira Touriga Nacional

Thanks for this TN, Rune. I have one of these, and this makes me want to open it soon, especially if only such a short decant is warranted here.

This piqued my curiosity, so I found his website: http://www.covela.pt/en/client/skins/home.php There's a 100% Avesso wine from VV. I tried an Avesso once. Had a gin profile of sorts, pretty interesting. Looks like not much distribution for the Covela wines stateside, according to wine-searcher, any...

This one drives a lot of people nuts: 3. Effect can be used as a verb in one situation - if you want to describe something that was caused. Example: The new manager effected some positive changes in the office. (This means that the new manager caused some positive changes to take place in the office...

Billions is excellent. It's only in its second season, a few episodes in now.

I've thought of minerality as a form of terroir, not as a substitute for the word terroir as suggested by some of the people in the study. Not every terroir offers minerality. A place like Paso in the east doesn't give minerality in the terroir, but it often gives dust. I'm not sure I'd think of it ...

Soalheiro 2010 Reserva Alvarinho
Chasing Harvest 2012 Branco Douro

I wish they still shipped to Illinois.

No port here, either. All I will say is that I had a bottle of 2008 vintage of a CdP, and the producer's initials are DOH. Seemed apropos. At least the bottle performed.

What usually happens when Jackson acquires another winery? For the more esteemed wineries purchased, has the wine ever improved post-acquisition? Do they leave the winery to operate as before, or does something bad often happen post-acquisition?

Moses Botbol wrote:We had a 1970 Dow VP at a restaurant over the summer. It was either $70 or $50 USD; I forget.

Was that at Troquet again?

You are spoiled. Down here mark-ups are usually around the 3x range. I've never understood that. Restaurants, if they lowered prices, could easily make it up in volume. I can recall more times I passed on getting a glass or bottle of wine at lunch or dinner because the prices were just insane. When...

And perhaps this is analogous to Italy's Barolo Chinato. Pretty good stuff if you've ever had a chance. Sometimes you can get it by the glass at an Italian restaurant.

Ramos Pinto exports a lot of their production to Brazil. I wonder how popular this offering is over there.