This site is for discussion of travel to the "Land of Port & Madeira" as well as food related to Port or Portugal. Additionally your Offline tasting events can be planned and reviewed here.
I post from time to time and have enjoyed and appreciated all of the knowledge and opinions shared by the folks on this forum. Up until a few months ago, I didn't really live close enough to actually meet anyone at an offline, but that has now changed! I'm living a few hours north of the SF Bay Area/Sacramento, and was curious if I could muster some interest for an offline in one of those places to give me an excuse to come down some weekend. I am totally open to dates in January and beyond and would be happy to help organize (though I doubt anyone would want to come north and have me actually host). Any takers, let me know .
We've been intending to do a 20 year Tawny horizontal for some time now. After being the initiator of the recent round of 20 year tastings, we ended up not doing one of our own, but we'd still like to do one some time next year - probably with the same lineup that Andy had for the tasting in So. Cal earlier this Fall.
Well, 4 seems like a good core group to get this started with, I'm sure we'll pick up more along the way. I'm definitely down for a Bay Area edition of the 20 year tasting, though I don't know how tough it would be to replicate the entire lineup Andy had. Even if we differed on the bottles that weren't core producers, I'm sure the experience would be equally worth while.
So how do we usually get these things rolling, by looking at weekends or by looking at venue and then weekend? Are we interested in an in-house tasting or finding an external venue? Honestly, I prefer in-house tastings in general, but they do limit the number of people in attendance, and I don't have a home in the Bay Area to volunteer myself, so I certainly would understand if another venue was preferred.
I live in the mountains. I could host it here, but no one could drive home. If anyone in Silicon Valley wants to host it that would be great! Otherwise, I'd prefer a restaurant private room if possible.
I have a pretty good selection of 20 year old Tawnies - including some great ones that I either imported or hand carried back from Portugal. So I'd be excited by a 20 year old taste off.
I'll ask around in my tasting group and see if others might also be interested since we need more than 4 peiz
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