Search found 9 matches
- Sun Nov 16, 2014 11:16 am
- Forum: Guest Corner
- Topic: DOMINIC SYMINGTON
- Replies: 141
- Views: 95742
Re: DOMINIC SYMINGTON
I've only had the pleasure of meeting one of your relatives (Rupert, in Minneapolis a couple months ago). I've read that most of the Symingtons at SFE are cousins. Could you give us a rundown on how each is related to you (Charles, Rupert, Peter, Johnny, Paul, am I missing anyone?)? With a little s...
- Sat Nov 15, 2014 12:06 pm
- Forum: Guest Corner
- Topic: DOMINIC SYMINGTON
- Replies: 141
- Views: 95742
Re: DOMINIC SYMINGTON
where has the old vines myth gone???? I attended a Master Class on Australian wines in Las Vegas a few years ago at which Philip Laffer, long-time winemaker at Jacob's Creek, was one of the panelists. He made an astounding statement about old vines. He said that it is much more likely that the grea...
- Sat Nov 15, 2014 11:30 am
- Forum: Guest Corner
- Topic: DOMINIC SYMINGTON
- Replies: 141
- Views: 95742
Re: DOMINIC SYMINGTON
I've only had the pleasure of meeting one of your relatives (Rupert, in Minneapolis a couple months ago). I've read that most of the Symingtons at SFE are cousins. Could you give us a rundown on how each is related to you (Charles, Rupert, Peter, Johnny, Paul, am I missing anyone?)?
- Thu Nov 13, 2014 9:37 pm
- Forum: Guest Corner
- Topic: DOMINIC SYMINGTON
- Replies: 141
- Views: 95742
Re: DOMINIC SYMINGTON
Hi Dom, Thanks for all the inside scoop! A few years ago I ran across this quote from Pedro Branco of Quinta do Portal: “The benefício is a bit of paper that gives a producer the right to add brandy to must, and therefore make Port. Every year you receive a letter telling you how much Port you can m...
- Wed Nov 12, 2014 5:08 pm
- Forum: Guest Corner
- Topic: DOMINIC SYMINGTON
- Replies: 141
- Views: 95742
Re: DOMINIC SYMINGTON
David Guimaraens recently stated that the change in 1991, allowing port houses to buy their spirit, has been the single most important factor in the improvement of port quality. Do you agree with this assertion? Could you talk about exactly what the change was, how it came about and how it has impac...
- Mon Aug 29, 2011 8:03 am
- Forum: Port Basics
- Topic: question about sediment
- Replies: 32
- Views: 3495
Re: question about sediment
Because a FILTERED LBV, intentionally removes ALL sediment that is in the casks prior to the time of bottling and an UNfiltered one, intentionally leaves all sediment in the Port. That way the filtered LBV will be best when pop n' pour (or decanting for slow oxidation) or for several weeks if store...
- Sat Aug 27, 2011 10:12 am
- Forum: Port Basics
- Topic: question about sediment
- Replies: 32
- Views: 3495
Re: question about sediment
Roy, thank you so much for taking the time to respond. Your comments were very helpful. My questions were the result of taking some of the earlier comments to their logical conclusions, which created what I considered to be uncertain cause an effect relationships. I think it's pretty safe to say tha...
- Fri Aug 26, 2011 3:02 pm
- Forum: Port Basics
- Topic: question about sediment
- Replies: 32
- Views: 3495
Re: question about sediment
Looks like no one's willing to tackle these questions.
- Thu May 19, 2011 2:51 pm
- Forum: Port Basics
- Topic: question about sediment
- Replies: 32
- Views: 3495
Re: question about sediment
I have some questions related to sediment. I’ll start with a couple assumptions which seem to be well accepted: 1) Vintage ports precipitate sediment because they are not fined, filtered, or cold-stabilized. 2) The precipitated sediment consists primarily of tartrates, anthocyanins, and tannins. Her...