For The Love Of Port

Table wines from California I started buying a few with the 96 vintage.

For ports it would be the 2000 vintage.

As a loophole answer I would say and 1863 Madeira since it had just been bottled it is technically upon release. :)

Jay.

Sounds like you were lucky in this case.

In any case, even with Madeira, there is the possibility that though no damage may be done to the wine, heat expansion could certainly cause some leaking. That is one reason why I do not have even Madeira shipped in warmer months.

Jay.

I have only had the Barbeito Bual Madeira from this year. Has anyone had both for a comparison??

I am thinking of opening one in 2012 for the Titanic annivesary as well as the 100th of Arizona statehood.

Jay.

Rich amber color. Aromas of prune and some spice. Sweet intro but not cloying. Tangy acidity and nice finish. Nice kick in the taste but not spirity. Very nice for the price.

Jay.

* Do you see many of them on the shelves or do you really have to shop for them? Really have to shop. Do not see many in my area. Last Colheita I saw was actually a 96 Colheita Madeira rather than a port.[/color] * What is the most that you willing to spend on a Colheita? As much as on VP. * Should ...

Congratulations on taking a turn in the lagar. Would like to do t one day myself as it is one of those "things that would be cool to do" in my life.


As far as the average Port being better now, do you think this also means the peaks will be higher?

Jay

Since I am vintage '71 I have decided to celebrate with my "Conception Year" of '70 ports.

Jay.

First guess would be that since Sercial is fairly dry, the innoculated yeast is needed to be able to ferment to that level of high alcohol and dryness.

Jay

Since nobody else has posted I’ll try something out on Terrantez. Of course the main issue is, as will all products or services, that unless something is economically viable, it is not likely to continue to be produced. Certainly there are times when something unviable is subsidized by another succe...

Seems that somehow the 83 Ports I have always are backup wines to the 85, 77, or earlier ports. Nevertheless, my brother in law was due to arrive and had expressed on many occasions an interest in port but realistically had had at most a LBV. To remedy this tragedy I pulled a Grahams 83. Decanted at...

Derek, Living in Phoenix, Arizona, where summer temperatures can top 110 F Being in Phoenix as well, I feel your pain. I tend more towards the tawny in summer. Other option is to head to Prescott or somewhere cooler and drink. But when savoring a glass of port I think room temp and glass temp can e...

I believe that with those buildings the demolition groups are trying to implode the building with no damage to buildings next door. Much easier to bring a building down without caring about this when compared to a controlled collapse.

Jay.

Sounds like a win for the consumer really. The SQVP will be of higher quality (and hopefully not higher pricing) which will allow for more to go around and bridge us between the VP we drink. Will also be interesting to see if more use the extra quality to steal some juice from the ruby and LBV ports...

A recent thread about declaration frequencies and timings got me thinking about changes in the future. The Porto trade does seem to be rather traditional, but we have seen in other regions the modernization of facilities, vineyard management, etc... and how it can assist winemakers. Sometimes the qu...

LBV vs Ruby: Looking online things can be different, but in my market I always see the ruby poorts, such as Fonseca Bin 27 within $2 of the LBV wines. In a few cases, I see the Bin 27 selling for more than the Fonseca LBV (Whole Foods recently). As such, I mainly drink LBV if looking for a daily dri...

Revelation 2 On visiting the Croft lodge I was shown to the bottle store, wherein I spied a large quantity of double magnums (3L) and imperials (6L). I pointed out that these large formats were never seen in either the Uk or US - and asked which market had a taste for these. My guide was also intri...

I took "my" bottle, but won't touch it for a loooong time (if ever). I would be interested if all the bottles purchased are purchased from members participating in this forum...but we could count, so that's one for me...anyone else? Roy, one for you, too, leaves 22 (if the original amount...

Perhaps not undrinkable but certainly changed, ESPECIALLY after a year. I think some of the subleties are long gone by then.

Madiera however, I could see going a year. Still going to change but notas drastically.

Jay.

Riesling (mainly German with some Alsace)
Calif Cab
Norther Rhones
Champagne
Red Burgs
Some Italians

Sounds tasty even if not up to past bottles.

I seem to too often forget to open a bottle until too late to take decant time into account except on a weekend when I plan it. Your 10hr decant made me think of this.