Me thinks he doth protest too much

[Eric Menchen]

I bought 2011 Taylor on release in 750 and 375, so in 20+ years, maybe we can test this. Except I've already established that my bottles fall in category three, so I might just drink them when I feel like it.

[Bradley Bogdan]

Not at all a broad or scientific opinion, but I will say that the few VPs I've had from splits have been, on the whole, underwhelming. Now, I will say they generally haven't been what you'd expect to be rockstar ports anyway, but they don't disprove the common idea that they age faster/less gracefully.

As for current US market ports in halves that I've noticed, my local Costco (far less well stocked than most of yours due to my rural locale) has actually started carrying the 2012 Fonseca Guimarens for $20/375. That's a price I'd buy halves at regularly.

As for Ruby Reserves and Tawnies, traditionally freshness based wines, I don't think I see enough of them on shelves. I think with the Ruby Reserves and 20yr Tawnies especially, more widely available halves actually priced around 50% of 750s would be a better bridge for newbies. I remember the first 20yr I splurged on, and it took a lot of convincing as you can get great wines from just about anywhere else on the globe that you like for that $50-$60 a bottle range. Many wine people tend to be less adventurous above $30 IMHO.


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[Mahmoud Ali]

Personally I don't think there was much wrong in what Robert Steven wrote. We're a forum of geeky port drinkers who would just as rather say QdM instead of Quina do Malvedos. His article was for novices. It is supposed to read like a breezy, casual article that is informative as well. I think many people would prefer half bottles, just like some forum members here, due to price and quantity.

People are conscious of alcohol levels in port just as they are in wines. I know it might come as a shock (and a horror) to some on the forum here but some of us do drink other things before we get to the port. For my own part, my partner and I often drink sherry or vermouth while cooking (and not necessarily one glass) before having a bottle (or more) of wine with dinner. A full bottle of vintage port is not likely to be opened on the spur of the moment. Inexpensive LBVs are another matter for they will easily last another day or two. The same is true with our bottles of wine. A half bottle can be ideal in these circumstances.

I have always thought that bigger formats evolve more slowly, whether it be sparkling or still wines and I have no reason to believe that it isn't the same for ports. I have no experience with tasting the same port from different formats. I have only two vintage ports that are in both half and full bottles, both happen to be quintas, QdC and QdP (geek alert, geek alert!) and I think I'd much rather have each for it's own occasion and requirement rather than sacrifice them for an experiment I'm not convinced is required.

Otherwise, there has been lots of interesting comments and I've enjoyed reading them. I take succor from port and wine geek commentary.

Cheers..............................Mahmoud.