For The Love Of Port

Do you know what kind of port it was - reserve, plain ruby, vintage - and how old?

I only discovered yesterday, from reading Gladys Scott Thomson's book on the Earl of Bedford's 17th century household accounts, "Life in a Noble Household", that white port was being made and exported as early as 1691. This was a surprise.

You'll find that most of the Kopke colheitas from this period are quite fantastic. Have you tried any white Colheitas or aged ports? Kopke have a 40-year-old white, as do Dalva (theirs is supreme) along with a 1963 Golden White Colheita. Krohn make a 1964 white Colheita. But if you decide to stick w...

It's a complicated story.. Some Andresens - though availability nearby is limited and shipping seems to be very complicated (shipping anything to Northern Ireland is complicated, even though we're in the United Kingdom, even dealers in the UK charge extra to ship here; and it's not worth trying to b...

Ask me after the tasting of Colheitas and Aged Whites I'm holding in Belfast on the 8th - if the ports ever arrive!

Well, my ticket has been unanswered for a week. Still no solution to this.

Andy Velebil wrote:Interesting. I use iPhone and have not had any issues. Please do full out a help desk ticket so out techies can start looking into it ASAP. Thanks

have submitted a ticket for the dead link. hopefully this will then allow me to change my password and the tapatalk issue will be resolved. we'll see.

Hmm. I reinstalled the app; no beans; and I have not had the problem with my PortForum account. Any joy with that 404 dead link?

I can't login at the moment via Tapatalk on my iPhone. No problem here on the laptop, but on the phone, I just get a message saying that I've exceeded the permitted number of login attempts and have to complete a CAPTCA - which of course doesn't display in the Tapatalk login screen. I can't change m...

Congrats to both. Looking forward to hearing more from you Cynthia.

In the UK we have a rhyme, which I paraphrase here:
Cynthia and Glenn up a tree
Working with FTLOP

I didn't see that post the first time round, Derek. I'm glad I have now.

Eric Ifune wrote:Riesling.

+1

I don't think it's completely crazy to say that I agree both with Tom and with Alex here. Yes, the market can bear the price of the new VPs, but that doesn't mean that they aren't pursuing a rather small niche. Hence my question elsewhere on FTLOP about who will really benefit from an upturn in the ...

I used a couple of dessert spoons of sediment last weekend to enrich the stock used for my gravy. It was good gravy, but I don't know whether that was because of the sediment or just a particularly good joint of meat that gave lots of glaze onthe roasting dish. I will need to try it a few more time...

May I recommend the Scotch Malt Whisky Society? Active in your part of the world I believe…

Kress, Being semi-serious for a minute, whilst researching a few Port facts, I came across this The Instituto dos Vinhos do Douro e do Porto (IVDP, formerly IVP) has published an extensive list of combinations. […] Aged Tawny / Colheita: Dried plums, apricots and apples. Goose livre pâté. Pork pâté...

I'm keen to hear what experiences people have of drinking 37.5s of younger (<30 yrs) VPs, as against 75s of the same wine. How have these opened up in comparison to the standard bottles? Has anyone done these experiments? Roy? I bought some of my 11s in halves because I'd like to be able to taste th...

Ahh, a great argument in this thread for the reasonable and reliable cellaring services that we have access to here in the UK! Do I want to be responsible for creating the perfect conditions for all my 2011s for the next few decades? Certainly not, let someone else figure it out...!

Al B. wrote:Both prices are fair, but one is higher than the other.

Quite agree. This is simple economics. The measure of whether a price is too high is whether people are willing to pay it. That willingness may be different at different times, even when considering the same price.