For The Love Of Port

Andy Velebil wrote: ↑Tue Apr 14, 2026 4:32 pm It’s replacing another grape variety that’s apparently not doing so well these days.

That makes some sense given that it was developed to work in warmer climates as I recall.

SYMINGTON FAMILY DECLARES 2024 VINTAGE PORTS ...

I'm surprised to see so much Alicante Bouschet listed. I'm quite familiar with the grape (Mouchão!), but I've never seen it come up on lists of the 5 or 6 most common grapes used in Vintage Port.

Andy Velebil wrote: ↑Thu Apr 02, 2026 3:11 pm Her presentation will be well polished by then [emoji1787]

But we'll have consumed all the good stuff

In it's fiftieth year? Yeah, did not seem quite 50 when released. But hey, it's 50 now. 49 years in cask, 1 year in the bottle.

He was so passionate and energetic. So sad.

First link worked -- cool!
Second link, which was copied from the story, didn't work. But this did: https://www.thefactoryhouseoporto.com/
Note the extra 'o'.

I haven't been to cork production facilities since Covid, but used to go nearly every year since 2015. In May, I have plans to go back again, to see if there have been any new innovations or solutions found to improve the overall shelf life or quality of corks. Weren't you with us on the Three Regi...

1997 Quinta do Vesuvio VP. You know it's good.

I love Port (...my name's Alex and I'm a Port drinker...) but I'm also really interested in fortified wines in general and in particular where the wine-makers follow Port as their model. Have you tried 1959 Cantine Antonio Ferrari Solaria Jonica? It won't pass as Port, but it is a fun one where the...

I have heard of some recorking by producers, but I think those are few and far between. I brew beer and have a corker, but the only time I've recorked a bottle was when I was travelling and planning to drink the wine immediately upon arrival. Decant off of sediment, re-cork to travel, enjoy sediment...

I will limit myself to one, because it stood out so much to me:
1963 Quinta do Noval Nacional Vintage Port
Best VP I've ever tasted.

Perhaps "baked" is going too far. But heat without ruining the wine can give different pleasant flavors.

Temperature is another factor that can really affect the flavor profile. I've heard of plenty of people refer to the "Douro bake," as the wines stored upriver classically (without refrigeration) get more heat than those stored in VNdG. As I recall (but I'm scratching my head), I think the ...

1968 Andresen colheita
DR L70 tawny
1994 Fonseca VP
All were excellent

Glenn E. wrote: ↑Sun Dec 21, 2025 2:43 pm But the description of the corks and their removal does fit my experience very closely.

+1 here. I had a bunch of bottles where the center of the cork came out in crumbles. I haven't noticed it lately, but I haven't opened many bottles from that timeframe lately either.

I am so surprised that 1994 Taylor didn't do better. I've bought and opened a bunch of Taylor 375s and been happy with them. But checking my notes, they were more recent vintages. The 1994 Taylor in 750 has been such a beast. It sounds like maybe I should check in on one of those to see if the 750s ...

Glenn E. wrote: ↑Sat Dec 13, 2025 12:23 pm For a wine-focused Christmas party tonight, a magnum of 1977 Smith Woodhouse VP.

I would love to get your take on this. That wine has long been a favorite of mine, and I was thinking of opening a magnum of it soon for a celebration.

Roy Hersh wrote: ↑Tue Dec 02, 2025 10:25 pm ... I was granted residency status.

Parabéns! I'll drink to that

Glenn E. wrote: ↑Fri Nov 28, 2025 7:31 pm 4 x 1875 D'Oliveiras Malvasia Madeira

Barbeito 30 Year Old O Engenheiro Tinta Negra