For The Love Of Port

I don't mean by vintage, but when and how do you consume it?
I really only consume during fall/winter/spring (living in Minnesota helps) and normally exclusively after dinner (both vintage and tawny).
I fell I am missing out on other opportunities......
I am sure there is a thread covering this. but I can't find it.

I drink year round. In the summer, when it’s quite hot here in So Cal, I just put the Port in the fridge and chill it down. When I pour a glass it slowly warms up and is perfect to sip on. I time the pour size so it doesn’t warm too much before I can finish it. No reason to stop in the summer time, just have to adapt a little.

And I'll drink something in the ruby family with lamb or steak, or possibly even duck or pork if I make it with a Port reduction sauce.

I have never had a port with my main meal.... guess I going to have to try it.

cliburn wrote:I have never had a port with my main meal.... guess I going to have to try it.

You should. I find young fruit forward VP, LBV etc go very well with richer/fattier foods like steak, pizza, etc.

I find tawnies harder to pair with dinner, but with a sandwich for lunch they go quite nicely.

I'll drink a glass in the morning. Then one after lunch. Definitely one while preparing dinner and then one as a digestive afterwards

Andy Velebil wrote:I find tawnies harder to pair with dinner, but with a sandwich for lunch they go quite nicely.

I wish you'd said that yesterday. I had a sandwich lunch yesterday and washed it down with a pint of cider - but it could have been a glass of 30YO tawny with my tuna and cucumber.

Al B. wrote:

Andy Velebil wrote:I find tawnies harder to pair with dinner, but with a sandwich for lunch they go quite nicely.

I wish you'd said that yesterday. I had a sandwich lunch yesterday and washed it down with a pint of cider - but it could have been a glass of 30YO tawny with my tuna and cucumber.

Perhaps have a sandwich this week and report back?

Typically I only consume Port on a day ending with a "y".

Seriously though, I drink Port year round. I don't care if it's warm out. I like the taste and I find it refreshing. It's not the only thing I'll drink during the summer, but the season doesn't play into my consumption. I don't drink Port every night, but when I have a bottle decanted, I'll typically have a glass an hour or so after dinner. It the Port is really good, I might have a second glass.

I am thinking about trying some Port tonic recipes this summer for the first time to see what they're all about.

I drink port weekly (always have a bottle or two open)
I play poker and backgammon and have been known to drink port during both friendly games and during tourneys.
I generally splash a little port in my eggs once they about to come off the stove
I use port Friday night during blessings over the wine ( while not kosher much better than the concord grape stuff) with family
I serve it at dinner, bbq, after dinner, picnics, lunch etc.
I usually bring a bottle of decanted port to dinner when we dine out.
Heck at my son's 8th birthday I served VP to the parents. Many commented it was the best wine and best kids party they had ever been too (paired well with the pizza might I add)
I consume more port than most.
Coined the term porthead for my habit/obsession.

David Co wrote:I drink port weekly (always have a bottle or two open)
I play poker and backgammon and have been known to drink port during both friendly games and during tourneys.
I generally splash a little port in my eggs once they about to come off the stove
I use port Friday night during blessings over the wine ( while not kosher much better than the concord grape stuff) with family
I serve it at dinner, bbq, after dinner, picnics, lunch etc.
I usually bring a bottle of decanted port to dinner when we dine out.
Heck at my son's 8th birthday I served VP to the parents. Many commented it was the best wine and best kids party they had ever been too (paired well with the pizza might I add)
I consume more port than most.
Coined the term porthead for my habit/obsession.

You sound like my kind of guy.

Can I borrow the term "porthead"?

David Co wrote:I drink port weekly (always have a bottle or two open)
I play poker and backgammon and have been known to drink port during both friendly games and during tourneys.
I generally splash a little port in my eggs once they about to come off the stove
I use port Friday night during blessings over the wine ( while not kosher much better than the concord grape stuff) with family
I serve it at dinner, bbq, after dinner, picnics, lunch etc.
I usually bring a bottle of decanted port to dinner when we dine out.
Heck at my son's 8th birthday I served VP to the parents. Many commented it was the best wine and best kids party they had ever been too (paired well with the pizza might I add)
I consume more port than most.
Coined the term porthead for my habit/obsession.

When I used to work the night shift over 10 yrs ago , a few glasses of colheita and peanut butter were had in the mornings
Yum !!
But , after getting sick in 2012 port harvest tour , Mario made me see the light
Peanuts and not peanutbutter is the way to go

Year round. Generally not with meals because I generally don't eat food worth even having my typical Ruby Reserve with. On the rare occasion I have a good burger or steak, I like Ruby Reserve [and got the idea thanks to this forum!].
For Valentine's Day this year, we had lamb and I brought a half bottle of Quevedo 2011 LBV, which is the best bottle I had.

I found this recipe last year, I don't recall whether I tried it, but I'm going to have one now [with store brand ice cream, not good stuff].

Affogato
INGREDIENTS:
1 Pint Of The Best Vanilla Ice Cream You Can Buy
4 Ounces Of Good Port
4 Bowls

Divide the vanilla ice cream evenly among four bowls. Pour one ounce of port over each bowl of ice cream. Serve with spoons.

https://vinepair.com/wine-blog/make-sin ... wned-port/

Hi, my name is Roy and I've been coming to this meeting for 15 years now.

I am a seasonal Port drinker, which means that it is a good time to drink Port anytime there is a season going on. Not the 4 you are thinking of. I am talking about Baseball, football, hockey, basketball, soccer, FIFA, UFC, etc.

While the majority of my Port consumption happens at night, there are times where I have a glass before brushing my teeth and can then skip breakfast. Wine is a food and therefore Port is too. Port never tastes good to me after toothpaste though.

After lunch is always a fun time to drink Port, but occasionally a nap is a necessity and sleep offers good dreams of waking up in Porto.

I am glad to be able to find a safe place to share.

Roy Hersh wrote: ↑Mon Mar 30, 2020 11:27 pm Hi, my name is Roy and I've been coming to this meeting for 15 years now.

I am a seasonal Port drinker, which means that it is a good time to drink Port anytime there is a season going on. Not the 4 you are thinking of. I am talking about Baseball, football, hockey, basketball, soccer, FIFA, UFC, etc.

While the majority of my Port consumption happens at night, there are times where I have a glass before brushing my teeth and can then skip breakfast. Wine is a food and therefore Port is too. Port never tastes good to me after toothpaste though.

After lunch is always a fun time to drink Port, but occasionally a nap is a necessity and sleep offers good dreams of waking up in Porto.

I am glad to be able to find a safe place to share.

What Port were you drinking last night and was it good

I drink port through all pandemic's no matter what time of year it is.

Roy Hersh wrote: ↑Mon Mar 30, 2020 11:27 pm I am a seasonal Port drinker, which means that it is a good time to drink Port anytime there is a season going on. Not the 4 you are thinking of. I am talking about Baseball, football, hockey, basketball, soccer, FIFA, UFC, etc.

I'm more with Moses on this one, and it is a good thing since all Roy's seasons have shut down.

Nyah, Nyah, Nyah.

No Port at all while posting my last message above. Tonight though, I am sipping a freshly opened and (decanted by my daughter) 2011 Quinta do Crasto LBV ... from 375 ml.

Just to note, before I go back to work ....

I was going to send the newsletter to Stewart tonight, as it was the plan we had all along. I called him an hour ago and let him know that I changed my mind. There is a TON of content and this newsletter will be the Covid issue #102. It will weigh in between 100-150 pages and there will be six articles included and tons of tasting notes, about 40 from me and a bunch from others too. I am starting a new article this evening but the big one is already completed as is everything else except final edits and a bunch more photos that I have decided to get add in, as I've not even taken them off my Nikon's SD card yet. Yeah, I could've stopped and sent it out with about 85-90 pages; but with all of us going nowhere fast, except the virus spreading more ... everyone will have time to read what will likely be the largest newsletter ever.

I consider that the response of Madame Lily Bollinger, head of the Champagne House from 1941 to 1971, to a question from a journalist about how much she enjoyed her own product is equally applicable to Port. Her response was : "I drink it when I’m happy and when I’m sad. Sometimes I drink it when I am alone. When I have company I consider it obligatory. I trifle with it if I’m not hungry and drink it when I am. Otherwise I never touch it – unless I’m thirsty.”