January 2009 VT Room - let's start off with a bang!

[Roy Hersh]

Frederick ... C'est votre choisi mon ami.

[Ray Barnes]

Qu'est que c'est un salon du gout ici? Je ne comprends pas.

[Erik Wiechers]

Maybe Roy means a Noval Nacional 1963 VT ? :twisted:

[Roy Hersh]

I had no idea that Nacional made a Vendage Tardive.

[Frederick Blais]

A bang? like when you crack a bottle?

I'd like to get back on a topic where everyone taste the same bottle and share comments on it to see taste/bottle variation.... but better! Why don't you cook something and pair it with a port. Of course you'll have to put the photos of the delicacy!

So this would be the toppic :"Port and food pairing, tried and tested"

[Frederick Blais]

No interest in such a thing?

[Glenn E.]

Sounds like a great VT to me!

[Erik Wiechers]

Can it be cheese also ? Or does it have to be a full dinner ?

[Frederick Blais]

Can it be cheese also ? Or does it have to be a full dinner ?

Anything that does pair well with Port, write about it from your own experience.

[Roy Hersh]

Agreed, whether a lone dish or a full meal ... I love the idea of a food and Port pairing. I don't see us all getting the same exact bottle at this late stage, but I think it will be great to see the diversity of Ports used to cook with and of course consume alongside whatever one cooks.

What a great concept Frederick.

[Glenn E.]

Hmm... another question. Are we looking for food pairings, or food that is cooked with Port? Or both?

I've been feeling like making my seared scallops with Port again...