Tell us which 5 Port wines would you like to see at your local restaurant?
These should be Ports you would order if they have them. Thinking in the street price of the wine and adding 100% for cheap wines and 50% for the rest.
Moses Botbol wrote:I'd do all tawny (10 and 20) or Colheita from:
Noval
Barros
Ferreira
Ramos Pinto
Sandeman
I'd vote for that! I'd add the Niepoort 10-yr old to the list, too. (I've never had the Niepoort 20.)
On the ruby side, they should probably just stick to LBVs for by-the-glass serving. I like the 2003 Taylor Fladgate LBV. It's filtered, but still very pleasing and quite reasonably priced. For me, Vintage Ports just don't last long enough in the bottle to justify the cost of serving them by the glass in a restaurant. As the owner I'd be afraid of wasting half the bottle if it didn't sell in 3-4 days, and as a customer I'd be afraid of ordering because the bottle might have been open a week or more. Tawnies and Colheitas don't have that same problem.
I'd throw in a Noval Ruby or maybe the Broadbent Auction Reserve, and for LBV consider the 2003 Dow. I've had some Taylor LBV, but sadly don't remember which years. The Dow is quite good for the price.
Eric Menchen wrote:I'd throw in a Noval Ruby or maybe the Broadbent Auction Reserve.
The Broadbent comes in a half bottle which could be a good seller. I'd stick to ruby, lbv, and vintage in only half bottles. Should be a fairly easy sell as even a party of 3 could kill that bottle in no time.
Nobody has chosen vintage port. I do like to find them in the restaurant, it could be a Guimaraens or Vargellas from the 80's or 70's, or a early 80's Taylor's, Graham's, Niepoort,... or any VP that it isn't very expensive. Like:
Taylor's 1983
Graham´s 1991
Warre's 1980
Smith Woodhouse Madalena 1988
Quinta do Bomfim 1998 or 96