What's your worst experience of Port service in a restaurant

[Roy Hersh]

I normally dislike "worst of" threads, but this would lose any sense of humor if turned to a best experience ...

So, what is your worst experience of Port service in a restaurant? Funny works!

[Moses Botbol]

Being served port at temperature closer to Glugg than anything else. Sure just about every place that has vintage on the bar shelf, has not been decanted. I'll only drink tawny at restaurants; the safest bet. Bars should really be pushing Madeira. Perhaps they could give patrons a small glass before dinner and enlighten them so they will buy a better glass with dessert?

There's one place near me that will pour port into a big red wine glass! Classy looking bar with college bartenders. One Scotch is usually 3 fingers high. When ever I go there, I seldom remember how I got home

Two JW Green's and 2-3 Taylor 10's and bell is ringing for the final round!

[Glenn E.]

To be honest, I don't remember ever having a truly bad experience with Port in a restaurant. Sure, I've had it served in cordial glasses, and I've had VP that was clearly a month (or more) old, but at the time it just wasn't that bad of an experience.

I suspect that I might be a little pickier now that I know more, but since I don't often order Port in a restaurant due to the excessive price there aren't that many opportunities for something to go wrong.

[Stewart T.]

Being served an 1815 Port at Roy's 50th Birthday Party like it was a chardonay or something. The stainless pourer went in the neck, and then server turned it almost upside down to pour each glass. She couldn't have done any worst if she'd have just shaken the bottle up and down like a can of Redi-Whip. By the time several of us yelled "Don't do that!!!" the damage was already done.

While the wine was still remarkable, I just will always wonder what it would have tasted like without all the sediment mixed back up with the wine.

:wall:

[Robert O.]

I only order tawnies. I was at a restaurant recently that had about five different VPs open. They were good vintages but I asked the bartender how long they had been open, and he told me "months".

I have a hard time ordering port at a restaurant knowing that I can buy a whole bottle at auction for the cost of two glasses of warm, months old port...

[Moses Botbol]

Just came back from a place that has '85 Dow for $17 a glass. Took the RWC Barbeito instead at $9. The manager agreed to let me bring in a magnum of '70 Sandeman, so this should be interesting.

[Jay Hack]

You mean, other than the time the waiter said, "What does the the left side of a boat have to do with what you want for desert?" in response to "Do you have any port?"

My worst experience was at a hotel bar at a convention (I think it was at the Breakers in Palm Beach) where they served the port in a tall thin glass that had such a narrow opening I could not sip it and ended up chugging the entire glass. Which was a good thing because it was a really awful 10 year tawny that tasted like sour lemon juice.

[Andy Velebil]

You mean, other than the time the waiter said, "What does the the left side of a boat have to do with what you want for desert?" in response to "Do you have any port?"

:wall: :wall: Jay that almost made me fall out of my chair laughing this morning. thanks!

[Tom Archer]

Unfortunately, most restaurants only serve the cheapest ports, so I often give it a miss.

I will not forget the Roeda '78 VP in the Croft lodge last year - dumped into a decanter, sediment and all, warm, and very corked...

Lovely girl in there, spoke several languages perfectly; but somehow, someone forgot to teach her anything about serving VP...

Tom

[Marc J.]

The worst experience that I can recall occurred during a dinner at one of the top restaurants in L.A. and at the end of the meal I happened to ordered a glass of 1991 Niepoort colheita. From the first taste I could tell that this bottle had been opened far too long and any character that it might have had was gone at this point. I tried to explain the situation to our server, but I she really didn't "get it" - although she did have the manager speak to me and the manager immediately understood what had happened offered an apology and opened a fresh bottle.

Marc

[Derek T.]

So, what is your worst experience of Port service in a restaurant? Funny works!

Does port served at 30,000 feet in a First Class cabin count?

If so, my "worst experience" was whilst travelling to India with work colleagues in 2007. Graham's 20 year old was flowing freely from the complimentary drinks trolley. I reckon we sunk about 1.5 bottles each during the 9 hour flight - immediately after the bottle each of Dom Perignon 96 . Arriving at Mumbai at noon and at 100F+ turned that into a very bad experience indeed

:stupid:

[Roy Hersh]

Some outstanding stories here and I really hope we wind up with more. I got a few really good laughs in this thread. Thanks!

My own "worst" Port in a restaurant story was a dinner circa 1998 at a "hot" hoity toity NYC grille. I was meeting two of my best friends (both of whom I know since kindergarten and 2nd grade respectively) and their wives.

At the end of our reunion, as we had not been together in a couple of years, I ordered a glass for each of us (a 1977 Taylor). The bottle price offered no discount and when I asked the waiter how long it was opened, he told me he would check with the bartender. He came back and said it was opened "the night before last" which sounded much more plausible than if he told me, earlier this evening or last night. The glasses were each $25 which seemed reasonable and worthy of that Port and our get together.

Instead of bringing the glasses to the table, along with the bottle and pouring in front of us ... the proper way for a restaurant pouring that level of VP to handle it ... he brought us five glasses already poured from the bar in the next room. I was surprised, but since the pour looked to be generous as he approached, I said nothing. He put them down in front of us and the Taylor's was inky and opaque and smelled great. I made a toast for the group of us and took the first sip and almost sprayed it out ... but instead just spit it back into the glass as I could not swallow it. It was not corked. However, it had not been decanted and my mouth was literally filled with a ton of gritty sediment.

My friends all saw this and no one dared sip theirs, and instead were laughing their asses off as I explained my reaction. A few minutes later the waiter came by and I was not amused, but was very polite as afterall, it was not his fault.

I was doing my best to quietly explain to him what was wrong and told him that I wanted to return all 5 glasses, he stated arrogantly and a bit loudly, that he'd have to speak with the manager and strutted off like a peacock. I held my temper and my friends were now really amused and waiting to see some fireworks.

The manager did not approach our table but sent the waiter back over to fend for himself. He very nicely explained that (paraphrasing) "I was informed that Vintage Port is unfiltered and ages best with sediment left in the bottle and it is our policy that we never remove it when opening bottles, so it will stay fresher for our clientele." My friends thought this sounded reasonable. In my calmest manner (although aggravated at this response) I tried to explain that it is not ok to serve a mouthful of sediment in a 3-ounce pour and asked to see the manager. He reacted as though i was a know-nothing-jerk trying to show off in front of my friends, but said he'd ask the manager to come over (I thought to myself ... nice to be back home in NYC ).

To make a long story short, the manager comes over and apologizes for the fact that I did not like the Port. I told him that I did like the flavor of the Port and asked him if the waiter explained what the issue was. He said "yes" and reiterated that they never remove the sediment and would not be able to take the Port back. I said that was fine, but to please remove it from our check. He looked miffed and walked away without another word.

When we were ready to leave and one of my friends offered to pay the bill, a generous gesture ... the check arrived and the $125.00 for the 5 glasses was still on the bill. My buddy mentioned it to the waiter before he walked away and he said sheepishly, that the manager had decided against taking the Port off our check. My friend looked at me and I said, "let it go" and handed my friend the money for the Port, which was nothing compared to the dinner itself. I shut my mouth and walked out of there steaming and have never gone near the place again.
:blah: :blah: :blah:

[oscarquevedo]

My worst experience of Port in a restaurante is not to find it.. So many restaurants not serving Port that sometimes I discourage. But after the initial shock I also think that this way Port becomes more exclusive. :?

Also regarding serving Port in a restaurant, and this makes me really sad: Port is better served abroad than in Portugal... with UK leading! And if we can explain this by historical reasons, I think is time to we in Portugal make a better job.

[Moses Botbol]

When we were ready to leave and one of my friends offered to pay the bill, a generous gesture ... the check arrived and the $125.00 for the 5 glasses was still on the bill. My buddy mentioned it to the waiter before he walked away and he said sheepishly, that the manager had decided against taking the Port off our check. My friend looked at me and I said, "let it go" and handed my friend the money for the Port, which was nothing compared to the dinner itself. I shut my mouth and walked out of there steaming and have never gone near the place again.
:blah: :blah: :blah:

I wouldn't leave one nickel for a tip; maybe he'll learn something more valuable than the tip he would've got... I have little tolerance for crap like that...

[Roy Hersh]

Knowing my friend, a restaurant savvy individual, I am sure he left nothing for the waiter.

Not to get off topic Moses, but I really like your mention of Madeira for restaurant's to offer by the glass. It makes a ton of sense. It can sit there for months or even years and still be great. Just keep it corked, instead of leaving a pourer in it, to prevent fruit flies from getting in.

Oscar, it would be great if the restaurants in No. Portugal all had Port for sale by the glass and by the bottle. You'd think this would be a no-brainer!

[Moses Botbol]

Knowing my friend, a restaurant savvy individual, I am sure he left nothing for the waiter.

That is good to hear.

Not to get off topic Moses, but I really like your mention of Madeira for restaurant's to offer by the glass. It makes a ton of sense. It can sit there for months or even years and still be great. Just keep it corked, instead of leaving a pourer in it, to prevent fruit flies from getting in.

The issue at the restuarant I mentioned is that the customer is still unaware of Madeira, and just aren't considering it. Certainly it is not hurting the restaurant as the expiration date is virtually non-existent (we can leave the freshness debate on non-vintage Madeira for another time). He is also giving out Muscat's from Spain as the customer does not know this product either.

I think he said that even after the customer tries Madeira, loves it... They are not ordering it the next time like Port.

[Roy Hersh]

Moses,

I find your last statement very interesting and just wonder how widespread that belief and/or experience is amongst restaurateurs.

[Andy Velebil]

With friends at a really nice restuarant where you have to have a membership just to walk in the door. At the end of the meal I ordered a glass of Port and it came in the smallest little thimble glass I've ever seen