For The Love Of Port

On a previous note - here's something from a danish newspaper. Though it's not the americans this time, but the russians. Certainly it underlines my standing on the "nuveau". Translated, some of the article says something like " Gold Toilet 1,8 mill. DKR " "There are extrava...

Roy Hersh wrote:Remember the old thread on "sneaking" wine into one's home or cellar? Too funny!

Doesn't sound like a healthy relationship to me...

Todd Pettinger wrote:And the king of Saudi, who in all likelihood would not be consuming alcohol in any case

- Keep dreaming.

Sorry, I'm not getting that argument. We are talking about people who spend tens of thousands of pounds going to Scotland (500 miles away) for a weekend break. The Queen will have known nothing whatsoever about which port was being served and whether or not it went with the particular species of Oy...

Nikolaj, I didn't misunderstand. What I was saying was that the port industry needs the inferior ports to survivie. The vast majority of port produced is cheap ruby and tawny which is consumed by the French as an easy way of getting drunk. That market provides the volume that the industry needs. Wh...

Derek is right. I have 2 of these 3 wines in my own meager cellar. They should have broken out signficantly better stuff than that, to say the least. It may be irony - but if not then here's my rant: This goes to show the difference between old world and new world or old money/new money. Some ameri...

...I see no reason to make inferiour tawny or even ruby. If I was a port producer, I'd make two wines - Vintage and Colheita. Nikolaj, Firstly, the "inferiour" ports are necessary to feed the market for those who do not appreciate the finer things in life and to generate regular market pr...

Fonseca 1983 - Don't know why. Just like Fonseca.

An interesting post Roy. Do you have any idea how your palate compares to Sucklings? Does he have any preferences, that you know of, when it comes to port, where your preferences differ? I didn't post to try stirring up conflict or anything. Perhaps when you retaste the '04s it'll be interesting to ...

Her taste in claret isn't too bad either.

Does the Saudi King drink or..?

Hi Andy. Yeah, I figured out what was wrong with my posting and logging in (I have to log out, the log in again and everything works fine). I was on my way to abandoning the site because I couldn't figure out what was wrong. However, now I'm back and ready to roll.

Has anyone seen the latest review from Spectator on Vintage 2004?
http://www.winespectator.com/Wine/Featu ... 94,00.html

Seems like Roy is a bit more of a fan than James is. Roy gives (almost) consistently 2-4 points more than Suckling. Any thoughts?

No fair - I could answer is several of those categories - and none of them actually fits my favourite "excitement". Not that it happens very often, but drinking very old port (or wine for that matter) really makes the beating of the wings of history resonate in my mind. And the usual long ...

Any new opinions on this topic? I have a feeling many more Colheitas have been tried in the past year or two. :lol: I'll throw in a cent. Being a tawny man myself (not my complexion - that's more like Grappa) I heavily favor Tawny over Vintage (duh) and Colheitas over X-yo's. I must say, that I fin...

I can understand why you want to try some Burmester. They make som of the best colheitas I've tried - and I haven't really tried that many :roll: Slightly OT - here in Denmark, the importer is the omnipresent philipsonwine.com (they export too, I think). They have a nice selection of Burmesters port...

Hvaing a heated passion for red wine (espensive french stuff) and an increasing interest in white wine also, port just has a hard time competing for a place in my already limited budget. I'm trying to build a balanced cellar and not everyone (to my astonishment) drink port. However, I sometimes go f...

I wonder if they take the toenails out :? Derek WHAT! And lose every trace of terroir? Surely you jest. Anyway, to take it a bit further. So they distill it. Right. But grapeskin dosen't just turn 100% into spirit. There's got to be some leftover after fermenting and distilling the leftovers. What ...

Andy V. wrote:

Nikolaj Winther wrote:
I'm sure your wife will just LOVE it, if you start making your own port. I'm single, by the way.

Nikolaj,

I would be carefull with that statement....have you seen what Alan looks like

I don't know what that means. But it sounds horrifying!

It's quite easy, you know. All you need is the ingredients. These are: Grapes or grapejuice yeast (for wine) fine spirit Oak Barrel. 1: The grapes, you can buy in your local greengrocers. This is not the best way to go about it since it's not wine-quality-grapes he sells - but those are hard to come...

Hi everybody. The other day I was trying to get an overview of my port-collection, and came up with the idea that I wanted to sort out what the different producers of my wines had to say about their own wines. But I wasn't able to find the websites of that many. Can one of you guide me to a page tha...