For The Love Of Port

And here is how to do it:
http://www.winnipegfreepress.com/opinio ... 87928.html

Accuracy rating on a 1-10 scale, with 10 being best ... how would you rate this article?

On the same 1-10 scale, how would you rate the content?

the fact that someone pays 70$ for a taylor 20
and 19$ for a fonseca bin 27!!

I think i'd cry if i had to live in winnipeg.

I just read through it quickly and it seems pretty good to me. I do wish that "basics" articles like that one would spend more time covering the wide range of tawny ports available just like they cover the range of ruby ports, but oh well.

The one thing that I think they really needed to cover but didn't is the difference in barrel size used for aging tawnies vs rubies. The article implies that "10 Year Old Tawny" was aged for 10 years in oak barrels, which isn't necessarily true because it's a blend and not a Colheita, and then also states that LBV is aged for 4-6 years in oak before being bottled. While technically true, the small pipas used to age tawnies impart a dramatically different character than the giant tonels and balseiros used to age rubies.

Glenn,

You are hereby annointed, officially ... a true Port geek. Now I need to go and find a befitting crown "smiley" emoticon.

What Glenn said. We geeks can find finer points to take issue with, but if you're going to write a one pager for someone that knows nothing about Port, it's a decent effort.

There is a fellow who writes for the Globe and Mail who (in my opinion) is not a very good writer. I have emailed him a few times to point out his writing errors, he does reply from time to time!!

Bob Parsons Alberta wrote:There is a fellow who writes for the Globe and Mail who (in my opinion) is not a very good writer. I have emailed him a few times to point out his writing errors, he does reply from time to time!!

For a very short piece it's not bad. Obviously some of us geeks would take issue over a few things in it, but that's why we're geeks

Bob you missed a KILLER Colheita Port tasting here in Edmonton last night. Sorry about that and not getting a chance to see you again. Hope you're well!

Any article from my home town (or winterpeg as we call it ) can't be that bad .

Luc,

We'll just call you, "Homer (Peanut Butter) Simpson" from now on.