help me choose from this list of VP

[Paul_B]

Hi all,

I have a dinner party coming up and although no one but myself is really into port I have the following potential bottles to open so please help chose... and if you could suggest a decanting time as well.

Dow 91
Gould Campell 97
Quarles Harris 97
Vesuvio 01

thanks
Paul

[Frederick Blais]

I'd go for Dow's as it is the most mature Port for today. I'd decant the wine 3-6 hours before serving. Enjoy!

[Glenn E.]

The Quarles Harris would also be nice, but I would only choose that one if you're serving large hunks of succulent red meat. Otherwise, I agree with Frederick.

Decant time for the QH... hmm... I'd probably go with 4-6 hours. Really something that young probably needs 20, but that's a bit risky if you're not familiar with the Port and its performance over time (which I am not).

[Paul_B]

The Quarles Harris would also be nice, but I would only choose that one if you're serving large hunks of succulent red meat.

Actually red....snappers... two beauties slowly baked in the oven with small potatoes, onions, etc...

oh some douro red... haven't decided yet which one...unless I fine some white in the cellar but I doubt it.

Traditional portuguese chocolate mousse (76%-80% dark) for desert...

[Glenn E.]

Actually red....snappers... two beauties slowly baked in the oven with small potatoes, onions, etc...

Personally, I wouldn't serve a VP with a white fish. White fish calls for an aged white Port to me, or if you don't have access to one then try a good 20-yr old like the Ramos Pinto or Ferreira Duque de Braganca.

Traditional portuguese chocolate mousse (76%-80% dark) for desert...

Now you're talking! I break with tradition here, though, because to me an aged tawny (a 40-yr old in particular) goes better with chocolate than a Vintage Port. However, the Dow should work nicely for a traditional pairing.

[Paul_B]

Sorry Glenn,

the VP is not to go with the main dish...my mistake for implying that.

/Paul

[Roy Hersh]

I agree with Frederick's selection of the Dow. Also, I agree with Glenn that dark chocolate and Vintage Port don't go well as a food and Port pairing. I know some like it, but it never does the VP any justice and can make it seem bitter.

[Moses Botbol]

The Dow without question followed by the Gould Campbell.