Roy Hersh wrote:Friday night ...
put something casual together...
It is not like a lot of effort needs to go into this one.
{8 participants}
Let's keep this simple, so planning will really ONLY require glassware and a restaurant reservation. ...
How about everyone mentions a bottle of 1980 Vintage Port ...
a restaurant that will allow us to bring in our own bottles
To echo Jeff, you're trivializing the effort that goes into these tastings. Restaurants in NYC make their money off of liquor on thursday-saturday nights. It's the only way they can pay their rent. They expect people to occupy tables for 1.5hrs, we take 3-4hrs. Finding a suitable and available BYO place, or even a place with minimum corkage, is difficult. And at 8 people with 8 bottles (64 glasses), decanting, bottle adoption, and setup also make this less-than-casual. Each person we add is incrementally more glasses that I have to carry on the train, or pay to park my car so I can get them all there -- it also means my wife (who doesn't drink) needs to get involved as someone has to drive us an hour home afterwards.
All that together with the fact we're doing an insane 1960's Taylor tasting one week later with Glenn, Sandy, Ruth (and hopefully some of the UK crew)... you sure you don't want to just extend your trip a little?
We're happy to host guests from out of town, but if we're going to do a casual tasting we should aim for a couple of nice bottles (2-3) with fewer glasses. Jeff -- what about Duck House (like we did with Oscar) or Square Meal (even though they dropped a half case of glasses at the 85 tasting)?