What is your "go to" Port, when you don't want to

[Roy Hersh]

I know plenty of people who prefer a great 10, 20, 30 or 40 year old Tawny to Vintage Port any day of the week. For those that enjoy VP but don't feel like opening them all the time because of their expense, what other category of Port do you prefer to open instead, and why?

[Mike Kerr]

I prefer the older Tawnies. It reminds me more of a sweet scotch than a wine. Just the scent and the flavour are things I associate with mellow relaxation, and are something I can keep warm with and sip with satisfaction with a good book or watching a movie.

Mike.

[Derek T.]

My favourite VP substitute is Warre "traditional" LBV - I find this to be a remarkable wine for the price. Very much like a VP in style but half the price and a nicer mouthful (to me) than the bottom of the range VP's.

My second choice would be a reasonably priced Colhieta (eg Krohn 85) or a 10 year old tawny. In the UK almost all of the major supermarket chains now have an own brand 10 yr old which, at around £10, represent excellent value for money. Most of these are produced by Symington family houses so how bad can they be?

Final option for me is anything priced at 50% off in the supermarket - no other reason required

Derek

[Andy Velebil]

My favourite VP substitute is Warre "traditional" LBV - I find this to be a remarkable wine for the price. Very much like a VP in style but half the price and a nicer mouthful (to me) than the bottom of the range VP's.



Derek

I concure with Derek, Warre's unfiltered (Traditional) LBV's are quickly becoming my "Go to" ports, for the same reasons as Derek has listed.

[simon Lisle]

If you can get your hands on the Burmester 96 colheita at just a tad more than £10 it's a cut above the average and a good price.If your interested Derek and can't find it I'll see if the guy I got mine from has any left.

[Derek T.]

Simon,

Can't see any of this in the UK on wine-searcher - happy to be pointed to the source of this if it's no trouble to you.

Thanks

Derek

[Stuart Chatfield]

The auction prices of fair-to-middling vintages in England (60 75 80) are so low now that often the "can't afford" issue does not arise. I'm not saying I can 'afford' them daily but I am saying why not have the auction-bought vintage for only a little more than the shop-bought lbv?

However, what does arise is a lack of mature half bottles if I don't need a whole one, or something to put in the decanter to have an occasional drop from that will last a week.

Re: halves, you can usually pick up a good Bomfim at UK supermarkets at a reasonable price that does justify not opening a Dow 80. Also, for a cheap everyday port in the GBP10 bracket, I do like Fonseca Bin 27.

Taylors 10yo is reasonably good value at about GBP16 right now.

Off subject, but I also see that the hard-to-find Taylor 40yo is in Fortnum & Mason at the moment (I think it is about GBP80)

[Derek T.]

Stuart,

I have never bought at auction. I'd be interested to know if you can do this effectively online and which auction houses are best to use.

If you don't want to tell the world your secret of snapping up all those cheap bottles I'll understand!!

Derek

[Stuart Chatfield]

I buy at Christies and you can do it online. You just apply, giving them your bank details and away you go (well, once they've credit-checked you I think). An online bid goes in like any other comission bid and if no-one offers more in the sale room, it's yours.

It is very easy, but as time has gone on I have learnt more tricks and you need a bit of experience to get the best bargains and be sure of what you are doing.

A few tips:

1. Download the pdf catalogue from the "Wine Department" page in the "sale categories" dropdown as well as looking at the electronic "live" online catalogue where you bid. It is easier to read than the online catalogue. You then bid by looking at the online catalogue in the "buying" drop-down menu. Both catalogues come online about one month before the sale.

2. Check that pdf catalogue by working backwards from the lot you want until you get to the details of the section of lots being sold. By looking at where it is / where it is from you get some idea of the provenance. Clearly, something that has not passed bond is likely to have an excellent prov. but you then have to add VAT to what your bill will be in the end! (when you get the bill it will have 10% for the auction house added plus about GBP9 delivery per case). Delivery, duty etc. is all dealt with for you - you just pay and it arrives about a week later.

Most of the stuff is currently at London City Bond, Octavian or similar, but that doesn't mean it has always lived there. Those that dismiss auctions due to provenance are really missing a trick. However, you do have to read carefully and work it out - there are clues.

I think that Sotheby's does the same thing just as well, but if I bought there too I'd just be broke, as I'd just make too many bids. The Christies staff are really helpful if you just call one of them on the site; do call one of them first as they really encourage first-timers as it is in their interest to have as many customers as possible to replace the ones that die off! Someone called Harriet Joll was very helpful when I first started I think her number is on the site [christies.com]. Also, go along to a sale and watch what happens, that helps you get the gist of it. They are public and you can walk in and out as you please.

On this site we all share tips, so no secrets! The community here seems very co-operative, lacking the rudeness and patronising behaviour on some other places. Well done, Roy! (Or is it just that as gentlemanly port lovers we are better behaved and self-selection has ensured we all behave?)

(Do email me direct if you want any more help. I am not sure how this works but others have done it to me, so it must be possible)

[Derek T.]

Stuart,

Thanks. This is very helpful. I will give it a go and let you know how I get on.

Derek

[Roy Hersh]

Stuart C. wrote:
On this site we all share tips, so no secrets! The community here seems very co-operative, lacking the rudeness and patronising behaviour on some other places. Well done, Roy! (Or is it just that as gentlemanly port lovers we are better behaved and self-selection has ensured we all behave?)


I can take no credit for this whatsoever. As we approach the 3000th posting (coming up on 5 months on the web) here on FTLOP, I will admit to NEVER ONCE having moved a topic or deleted a post. I do not believe in censorship and find it very distateful on one other website that I frequent where the moderator is very active in inserting his will on the BB (although maybe it is more necessary there). I feel very fortunate that this has become a supportive, educational, non-snobbery, low testosterone laden place to share and I could not be a happier papa. You guys deserve all the credit and for US to all share when we find "deals" on Port rather than keeping these secrets ... is just one small way that this place differs from the many others out there. All I can say is, thank you to the members.

[Roy Hersh]

Stuart C. wrote:
On this site we all share tips, so no secrets! The community here seems very co-operative, lacking the rudeness and patronising behaviour on some other places. Well done, Roy! (Or is it just that as gentlemanly port lovers we are better behaved and self-selection has ensured we all behave?)


I can take no credit for this whatsoever. As we approach the 3000th posting most likely by Christmas if not before, (coming up on 5 months on the web) here on FTLOP, I will admit to NEVER ONCE having moved a topic or deleted a post.

I abhor censorship (unless an EXTREME case occurs) and find it very distateful on other websites where the moderator is very active in inserting his will on the BB (although maybe it is more necessary there).

I feel very fortunate that this has become a supportive, educational, non-snobbery, low testosterone laden place to share and I could not be a happier papa. You guys deserve all the credit and for US to all share when we find "deals" on Port rather than keeping these secrets ... is just one small way that this place differs from the many others out there. All I can say is, thank you to the members.

[Al B.]

I'll raise a glass to the spirit that this baord operates in. Long may it continue.

And in that vein, Merry Christmas / Happy Holidays to everyone.

Alex

[TomWyld]

Brand new here. Great site, great people and great work, Roy. Took a little googling to find you, but here I am.

I came upon Port when I was in the Navy, and our ship rolled into Oporto for one of the most memorable experiences of my life. Exceedingly welcoming people rolled up their rugs, invited neighbors over to do the tango and all enjoyed Port.

It's been too long since I savoured a glass of Port (much less rolled up rugs), but, just for Christmas this year, I did something special for myself and loved ones. Ibought a Stilton at a local shop and recalled that my British father and his family always served it with Port. I left the shop witha bottle of Warre's Optima, and I couldn't be more pleased.

I look forward to participating, learning the suggestions of others and enjoying a royal drink.

Merry Christmas!

[Andy Velebil]

Tom,

Let me be the first to welcome you to the site. Glad you found all of us. We look forward to hearing from you too. I can speak from experience that this is a wonderful site for ALL levels of port enthusists. Never hesitate to ask a question or post a quick note on what you've tried.

Merry Christmas.

[Al B.]

Tom,

I'll be the second to welcome you. Stilton and port - although I'm British and love port and also love cheese, would you believe I have never tried Stilton with Port. One day, I must.

Did you actually serve the two things together? Did the combination work? I once tried serving a port with a ripe Camambert and that was a real disaster. The strength and smelliness of the cheese just destroyed the wine, made it taste like it had floor cleaner in it.

The wine was great the next day when I drank some on its own. That experience has put me off trying to match chees and wine ever since.

Alex

[Roy Hersh]

I love Stilton, I love Port, I have had them together and the combination works for the cheese but not for the Port. I think exactly the same way about chocolate and Port. Maybe I am a purist but there are really few things that I will ever put in my mouth when trying to evaluate a Port. Water and bread or neutral crackers ONLY.

Pairing with Port is fun. Serra de Estrella is a much better pairing of Port and cheese. Pears pair perfectly w/ Port. Tawny Port goes well with toasted walnuts, almonds, chestnuts and pecans, bittersweet chocolate and even cigars, although I only smoke a couple per year.

I hate VP and cigars and always advise against this pairing.

[Mike Kerr]

Being a cigar smoker myself, I agree with Roy. I would only ever have a cigar with a 10-year Tawny or older. Even a ten-year is stretching it a bit for full enjoyment of both. I would not have a cigar with any other type of port.

Mike.