How do I run a Port tasting?
Posted: Wed Mar 15, 2017 8:32 pm
i posted to my Fb about the $37 Taylor Fladgate and Fonseca 2011 VP half bottles asking whether anyone wanted to split one with me? i was hoping for one or two replies and didn't expect anyone to bite.
half a dozen people did!
now i'm going to get a half bottle of each and am planning my first real tasting. what do i need to do? what do i need to know??
we're aiming for sometime next week or the following.
we're probably going to go to a BYOB restaraunt.
if we use someone's house i'll say BYOGlasses and recommend white wine glasses.
i'm the most experienced Port drinker involved and my experience is mostly Reserves with a few LBVs.
someone suggested including a run-of-the-mill Port as a 'control', so we can see how VPs differ from less expensive styles. i like that idea a lot. are there any you particularly recommend? or even just any style you recommend for that?
i need to know everything about leading the evening.
i've never prepared a VP.
how long should i decant?
the bottles are small and young, will i need to strain for sediment?
how much can i expect to lose from straining?
is there anything else to it?
should i use a bar tool or shot glass to measure pours or just eyeball it? [ugh, if we bring our own glasses i don't want to eyeball it.]
should i give a crash course on TNs and ask them to write them? i want to write one for each.
i've written a few TNs thanks to guidance from you fine folks. i use the template provided here by John M. seeing all the options helps me suss out the different scents and flavors.
http://www.fortheloveofport.com/ftlopfo ... 64#p127915
is there anything i should add or remove from that for this tasting?
or should i approach it entirely differently?
how do we clear our palette between Ports?
should we have the VPs or the 'control' first?
is there anything particular i should say to the restaraunt when i call to set it up? especially if there's secret restaraunt jargon i can use.
i'm sure there are other questions i haven't even thought of. please let me know.
half a dozen people did!
now i'm going to get a half bottle of each and am planning my first real tasting. what do i need to do? what do i need to know??
we're aiming for sometime next week or the following.
we're probably going to go to a BYOB restaraunt.
if we use someone's house i'll say BYOGlasses and recommend white wine glasses.
i'm the most experienced Port drinker involved and my experience is mostly Reserves with a few LBVs.
someone suggested including a run-of-the-mill Port as a 'control', so we can see how VPs differ from less expensive styles. i like that idea a lot. are there any you particularly recommend? or even just any style you recommend for that?
i need to know everything about leading the evening.
i've never prepared a VP.
how long should i decant?
the bottles are small and young, will i need to strain for sediment?
how much can i expect to lose from straining?
is there anything else to it?
should i use a bar tool or shot glass to measure pours or just eyeball it? [ugh, if we bring our own glasses i don't want to eyeball it.]
should i give a crash course on TNs and ask them to write them? i want to write one for each.
i've written a few TNs thanks to guidance from you fine folks. i use the template provided here by John M. seeing all the options helps me suss out the different scents and flavors.
http://www.fortheloveofport.com/ftlopfo ... 64#p127915
is there anything i should add or remove from that for this tasting?
or should i approach it entirely differently?
how do we clear our palette between Ports?
should we have the VPs or the 'control' first?
is there anything particular i should say to the restaraunt when i call to set it up? especially if there's secret restaraunt jargon i can use.
i'm sure there are other questions i haven't even thought of. please let me know.