For The Love Of Port

They came out for a photo-op. They'll actually go back downstairs for the decanting since that photo location gets lots of sun in the morning.

Plane leaves in an hour, can someone pick me up at the airport Looks like it's going to be a fun evening for sure

Eric,

I don't know if you ever decided on a Guest Corner article, but if not ... please do upload your shots to PORTraits.

Thanks!

Roy

Nice, just adore the '63 Croft and '85 Grahams. Nice mix of port!

Who brought the Calem 10? :help:

I did My wife and I brought three of those half bottles back from the tasting room in VNdG. Two were given as gifts, and we kept that one. It went over really well. In fact, of the four colheitas and tawnies, the Sandeman 40 and the Cálem 10 were the two favorites. The Sandeman was my favorite. The Cálem didn't quite live up to my memories, which may have been biased by the vacation atmosphere, but was still quite nice. I should have bought more.

Perhaps I should clarify this. I supplied all the Ports, with the 40 year old Sandeman a gift from friends for my birthday.

One photo by my friend and attendee Kevin Moloney. This isn't my favorite, but I'll save some for the newsletter or PORTraits or just a later post. Photo is copyright by him, used with permission. Oh, and this shows an unfortunate goof. Somehow when I swapped the 1970 Croft for a 1963, I made a copy-paste error and the Graham's circle shows "1970", although the center shows the correct year. D'oh!

" The reason is that the older Ports tend to have more mellow and subtle flavors, so you want to taste those first before your palate has been crushed by something younger, bolder, and more powerful." wroten by Glenn E.

I agree with Glenn, I´m starting to do that with customers that know already portwine and want to taste the oldest Ports, that of course in terms of complexity are huge, and it´s important to save your palad.

goncalo devesas wrote:" The reason is that the older Ports tend to have more mellow and subtle flavors, so you want to taste those first before your palate has been crushed by something younger, bolder, and more powerful." wroten by Glenn E.

I agree with Glenn, I´m starting to do that with customers that know already portwine and want to taste the oldest Ports, that of course in terms of complexity are huge, and it´s important to save your palad.

Didn't Jesus say, "First we drink from the old wine before we drink from the young"?

We also drink from the oldest ones first at our tastings. I think most do as well.

I agree with you Moses, but in the Portwine Cellars, they start with white - ruby reserve - tawny 10y; as I said in the last post it depends of the knowledge of each one.