Search found 3416 matches

by Eric Ifune
Wed Dec 28, 2005 9:13 am
Forum: Port Forum
Topic: What Port are you planning to open on New Year's Eve?
Replies: 17
Views: 3084

Thinking about a 77 Taylors since it's been some time since I had one, and that was from a half bottlle.
Hope everyone has a good News Years!
by Eric Ifune
Tue Dec 13, 2005 3:43 pm
Forum: Other Discussions
Topic: guaging other wine interests and taste
Replies: 12
Views: 4256

Riesling for me. Everything from dry to late harvest. Alsace, Germany, Austria, and am starting to get into Australian versions. I still have some 1970's era California late harvest ones which are drinking well now. Italian wines from Friuli. The whites are getting pretty well known, but I think the...
by Eric Ifune
Tue Dec 13, 2005 8:59 am
Forum: Madeira Forum
Topic: TN: 1984 Harbor Winery Mission Del Sol Amador County
Replies: 2
Views: 1877

Hi Roy, Yes, they have a couple of nice fortified as well. Their madeira is sweet and caramelly. Not enough acidity to remind me of real madeira but sort of an Aussie tawny. Unfortunately as with everything else, the price has escaladed over the past 5 years or so. I think it's about $40 at the wine...
by Eric Ifune
Tue Nov 29, 2005 9:45 am
Forum: Port Forum
Topic: Favourite 10yo Tawny?
Replies: 8
Views: 1983

One of my favorites is Delaforce's "His Eminences Choice." There's no indication of age but I believe it's their 10 year old blend. It's usually quite inexpensive as well. :D
by Eric Ifune
Wed Nov 02, 2005 11:36 am
Forum: Madeira Forum
Topic: TN: 1863 Barbeito Bual Vintage Madeira
Replies: 12
Views: 4729

This is just my opinion, but if it were me, for a Friday noon event, I would open Thursday at noon and decant, then rebottle Friday morning and then pour directly into glasses at the event. I would allow aeration in the glass at the event. I would also taste frequently to monitor how I thought the w...
by Eric Ifune
Tue Nov 01, 2005 5:07 pm
Forum: Madeira Forum
Topic: TN: 1863 Barbeito Bual Vintage Madeira
Replies: 12
Views: 4729

I actually think you may be overdoing it. If I read your plan correctly, you're going to aerate four times over a 48 hour period. I think you risk losing aroma aerating so much, and to me, aroma is one of the glories of old vintage madeira. I might decant only once 24-36 hours beforehand and let the...
by Eric Ifune
Sun Oct 30, 2005 11:01 am
Forum: Madeira Forum
Topic: TN: 1863 Barbeito Bual Vintage Madeira
Replies: 12
Views: 4729

I would decant and rebottle 24 hours prior to your event. This is in effect double decanting. Definitely try a taste when you first open and periodically, you'll see the changes.
Hope you enjoy!
by Eric Ifune
Sat Oct 29, 2005 6:50 pm
Forum: Madeira Forum
Topic: TN: 1863 Barbeito Bual Vintage Madeira
Replies: 12
Views: 4729

I agree. I would give this at least 24 hours probably more like 36. The flavors will become more integrated and the heat will dissapate. I do disagree that you can keep madeira opened indefinately. I think the aromas tend to disappear after several days.
by Eric Ifune
Sat Oct 29, 2005 6:46 pm
Forum: Madeira Forum
Topic: TN: 1984 Harbor Winery Mission Del Sol Amador County
Replies: 2
Views: 1877

TN: 1984 Harbor Winery Mission Del Sol Amador County

Didn't know where else to post this note, but since this wine is most reminisent of Madeira, I'll post it here. This is a small bonded winery in Sacramento, California. It's run as a hobby by a retired airline pilot. This is a wood aged, fortified wine made from the old Mission grape. Unfortunately ...
by Eric Ifune
Thu Oct 27, 2005 10:35 am
Forum: Other Discussions
Topic: Drink to keep up with your cellar
Replies: 22
Views: 6320

Too late for me.
I have probably 10 years of drinking to catch up. :wink:
by Eric Ifune
Thu Oct 27, 2005 10:26 am
Forum: Madeira Forum
Topic: Solera method Madeiras
Replies: 13
Views: 5756

I really enjoy the solera Madeiras as well but I've noticed that lately, the auction prices seem quite high as well. I would have hoped they would be significantly less expensive than the true vintages but this doesn't seem to be the case. Anyone else notice this?
by Eric Ifune
Thu Sep 15, 2005 4:49 pm
Forum: Port Forum
Topic: 1975 vintage
Replies: 21
Views: 6035

Opened up a bottle of Sandemans a few days ago. Pale, I've had roses darker than this. Decent tipple, definitely port but more remenicent of a good 10 year old tawny. Hmmmm, a 30 year old vintage tasting like a 10 year old tawny. :?
by Eric Ifune
Sat Aug 20, 2005 3:51 pm
Forum: Port Forum
Topic: Crusted port find...now when do I drink it?
Replies: 4
Views: 1905

My belief is that crusted port is a nonvintage bottle aged port as opposed to a wood aged port.
by Eric Ifune
Sat Aug 13, 2005 4:03 pm
Forum: Other Discussions
Topic: What % of your cellar is made up of dessert wine?
Replies: 10
Views: 5229

I'd say about 10% of my cellar are dessert wines. About half that are fortified and half botrytis wines.
by Eric Ifune
Sat Aug 13, 2005 4:00 pm
Forum: Madeira Forum
Topic: Madeira tastings
Replies: 8
Views: 4535

I would be more than interested in such a tasting! I could contribute a few bottles as well. :D
by Eric Ifune
Tue Aug 02, 2005 8:05 pm
Forum: Madeira Forum
Topic: Sources of supply
Replies: 3
Views: 2559

Hi Roy, Terrific site! :D I buy a lot from the Rare Wine Co as well, but I've also done pretty well at commercial auctions, Christies, et al. Madeira doesn't suffer so much from storage so I haven't worried about condition. The prices have gone up recently however, but I still keep an eye out for in...