For The Love Of Port

I've some fine old Sandeman Sherries that I've had in bottle for almost 20 years now. Will open one on occasion and still marvel at the depth and complexity. These are labeled Old Amoroso and UUV Oloroso. They're not particularly sweet, nor are they very dry.

Hello Eric, nice to see that you have been at Vinologia! Did I met you or not?Honestly without a picture it's way too dificult! What's your 52 edition?bottled in 2006? This last bottles we have are all bottles in 2007, 55 years in the oak!!! Mine are 2006. Interesting that you mentioned that some w...

I am not Eric, but I can say that he was on our last trip and was with me on that famous Sunday night. Dinner at a small "club" after a massive tasting at Vinologia will never be forgotten! I love that place. He bought the bottles from you and your father Gustavo. The bigger question is, ...

Roy, I love the Sattui madeira as well, but now I think my favorite North American fortified is the Ficklin 20 Year Old Tawny that I tried this past weekend. It was first released this past October. Unfortunately, the production is limited. I was told that they want to hold onto their old stocks hop...

I'd also have to vote for crusted. I've never seen a bottle for sale and have wanted to try one for years.

I've also three bottles, purchased at Vinologia, except they're in my cellar and not under my bed. I'd have gotten more if I had more shipping room!

I like Scotch with my cigars. The smokiness of the drink goes with the smoke. If not Scotch, a good LBV Port works well.

Gary,
Yes, my bottles are stenciled, with a back label stating the importer was Wine Marketing Ltd., Slocum R.I., U.S.A.

Gotta be Royal Oporto, but since the size of vinyards are different, I have no idea as to the number of individual ones. I'll guess 28.

Waiters friend, but if I feel the cork is soft and the interior is as risk of ripping out, I'll switch to the Ah-So. Since my trip to Gaia, however, I've been using the tongs as much as possible.

I was driving from Northern California back to Las Vegas and found myself close to the town of Madera, California and so decided to stop in by Ficklin Vinyards. I've had quite good value and good quality port-styled wines from them in the past. A bit of backround. Ficklin was one of the first, if no...

I'm going with two.
The 1912? Niepoort White and the 1952 Dalva White Colheita. These made me rethink the whole catagory of White Port.

Douro bake is a somewhat roasted quality. Not necessarily a bad thing. On Roy and Mario's last trip, we tried a single vintage/single barrel port from 1922?. It was a grower's wine kept on the Douro the whole time. It was held up as a great example of Douro bake and tasted delicious. Some qualities ...

Depending on where you plant it and when you harvest, Negra Mole can be made in a wide variety of styles that mimic the classic varieties. For example, if planted a higher altitude and harvested with higher acidity, it can mimic sercial. If low down and sweeter, it can mimic malvasia.

Quincy! I forgot about him.
Still, to get a DNA match, you would have to have a record of the DNA of all the different treaders. Somehow, I don't think they have DNA records 70 years old!

VP may be king, but old tawny is queen. For me, vintage is structure, power, more primary. Tawny and colheita is about aroma, elegance, and more tertiary. I love them both.

At the Taylor's gift shop in Vila Nova de Gaia, Roy's notes were quoted in their catalog.

My guess is that the enviornment of the grape juice, fermentation, and fortification would destroy any human DNA. Most likely any residual DNA would be from the yeasts.

Oh! The bull! I forgot!
Thanks for the laugh!

Peter,
Thank you for the info. Good stuff to know.