For The Love Of Port

So whatcha all drinking with your rabbit stew?

Went to a CA Cab and cigar event at a buddy's house and I brought additionally an 1985 Grahams that was polished down in no time...

Rabbit stew? We're having ribs! 3 racks of Memphis dry rub and 3 racks of KC style rubbed and sauced on the smoker. What's left (~half) of a 1977 Graham will be my accompaniment.

No rabbit--lamb followed by goat cheese cheesecake which calls for a not so old VP, maybe 1994 Warres or 1985 Fonseca.

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Opened a 1983 Gould-Campbell VP last night. We will finish it tonight, but I did not make Hasenpfeffer, which I love.

None for me. Between work and the stomach flu that is lingering around longer than I'd like has put a damper on things. Hopefully I'll feel better and can open something in a few days.

Glenn E. wrote:Rabbit stew? We're having ribs! 3 racks of Memphis dry rub and 3 racks of KC style rubbed and sauced on the smoker. What's left (~half) of a 1977 Graham will be my accompaniment.

that sounds pretty good. i have used a south african biltong rub last time


but i didn't have port for easter. i had Gouden Carolus Indulgence 2016 Cuvée Sauvage before dinner.
dinner was chicken breast with a port sauce made with the leftover from a bottle of 2009 Noval LBV.

Edward J wrote:Opened a 1983 Gould-Campbell VP last night. We will finish it tonight, but I did not make Hasenpfeffer, which I love.

Please do make a note in our virtual tasting thread as you are within the theme with a SFE port.
http://www.fortheloveofport.com/ftlopfo ... =9&t=40296


I myself opened a 40YO Sao Leonardo Tawny port to enjoy a quite glass today after a long day of travelling.

20 yr old Dalva and then some scotch ... felt it next day